Ingredients
1 teaspoon safflower oil
1 tablespoon thinly sliced garlic (from 2 cloves)
1 heaping tablespoon ginger matchsticks (thinly sliced from a 1-inch piece)
4 cups low-sodium chicken broth
2 tablespoons finely chopped cilantro leaves, stems reserved
2 tablespoons reduced-sodium soy sauce
12 ounces uncooked breakfast sausage, casings removed
12 ounces baby bok choy (2 medium or 3 small), roughly chopped
12 wonton wrappers, quartered diagonally
Chili-garlic sauce, such as Huy Fong, for serving (optional)
Preparation
Heat oil in a medium saucepan over medium-high; add garlic and ginger and cook until fragrant, 30 seconds. Add broth, 2 cups water, cilantro stems, and 1 tablespoon soy sauce. Bring to a boil, then reduce heat to low and simmer, partially covered, 20 minutes. Remove and discard cilantro. Meanwhile, in a medium bowl, combine sausage, remaining 1 tablespoon soy sauce, and cilantro leaves. Roll mixture into 1-inch meatballs.
Return broth mixture to a simmer; stir in bok choy, then remove from heat. Gently add meatballs. Cover; let stand until meatballs are puffed and cooked through, 5 to 6 minutes. Drop wonton wrappers into soup, one at a time, stirring occasionally to prevent sticking. Divide soup among 4 bowls; serve with chili-garlic sauce.
