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Silky pork-and-shrimp wontons float in a clear, flavorful chicken broth. This protein-packed family comfort soup is a Cantonese classic that's light enough for a 1200 calorie or intermittent fasting plan.
In a large bowl, combine ground pork, chopped shrimp, 1 tablespoon soy sauce, sesame oil, ginger, minced garlic, and half the green onions. Mix until cohesive without overworking the meat.
Place 1 heaping teaspoon of filling into the center of each wonton wrapper. Wet the edges with water, fold to seal tightly, pressing out air for a neat shape.
Bring chicken broth, salt, remaining soy sauce, and white pepper to a gentle boil over medium-high heat in a large pot.
Reduce heat to medium-low. Drop in the wontons in batches, stirring gently to prevent sticking. Simmer for 4–5 minutes until wontons float and filling is just cooked through.
Add bok choy to the broth during the last 2 minutes of cooking. Taste broth for seasoning, adjust if needed. Serve soup hot, garnished with remaining green onions.
