This Asian soup is hearty and delicious |
One of my favourite dishes when I was first introduced to Chinese food was wonton soup — delicious pork wontons floating in a light broth along with snow peas and thin slices of barbecue pork. We would order it every time we went to our favourite Chinese restaurant.
In later years, I would learn how to make wontons and all manner of dumplings to recreate this soup.
There are times now, however, when I want this soup but don’t want to go to all the work of making the wontons.
The recipe below covers all the great flavours of wonton soup without the delicious little dumplings. Instead, easy pork meatballs are a substitute, along with silky Shanghai noodles.
I sometimes like to include Asian mushrooms such as shiitake or maitake.
This main course soup is so satisfying and delicious.
— Jill Wilcox |
Asian soup with meatballs and noodles
• 5 cups (1.25 litres) chicken stock
• 1 tbsp (15 ml) light soy sauce
• 2 cups (500 ml) baby bok choy cut in half
• 3/4 cup (175 ml) sliced Asian mushrooms (optional)
• 1 cup (250 ml) snow peas
• 2 green onions, sliced
• 12 Asian pork meatballs (recipe below)
• 1 – 100 gram bundle of fresh Shanghai noodles
Warm chicken stock and soy sauce in a saucepan over medium-high heat. Add bok choy, mushrooms (if using) snow peas and cooked meatballs. Simmer until bok choy is just tender.
In a separate pot, cook noodles according to package directions.
Drain and divide noodles between 4 soup bowls. Divide meatballs, vegetables and broth over top. Sprinkle with green onions and serve immediately.
Serves 4
Note: You can substitute any fresh Asian noodle in this recipe.
Asian pork meatballs
• 1 lb (500 g) lean ground pork
• 1/2 cup ( 125 ml) finely chopped green onions
• 1/4 cup (50 ml) of finely chopped cilantro
• 2 Tbsp (25 ml) soy sauce
• 1 Tbsp (15 ml) finely minced ginger
• 1 tsp (5 ml) chili paste (such as Sriracha)
• 1 clove garlic, minced
• 1 egg, lightly beaten
• 1/2 cup (125 ml) panko breadcrumbs
In a medium bowl, combine the pork, green onions, cilantro, soy sauce, ginger, chili paste, garlic, egg and panko.
Form into 12 or 18 meatballs and place on a parchment lined sheet pan.
Bake in a 425F. oven for 13 to 18 minutes (depending on the size of the meatball) or until the meat is cooked through. Makes 12 medium or 18 small |
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19 B.C. restaurants land on Canada's 100 Best list |
B.C. may have missed the top spot on this year’s Canada’s 100 Best Restaurants list.
But the province’s restaurant scene still showed up strongly on the eatery assemblage, taking 19 total spots on the list.
Restaurant Pearl Morissette in Jordan Station, Ont., was named the top restaurant in the country on the 2025 list.
“Our new No. 1 restaurant is a sensational place, that’s convincingly established a whole region on the culinary map,” says Jacob Richler, editor-in-chief and publisher, Canada’s 100 Best. “The quality of the food, its thoughtfulness and inventiveness, is reliably extraordinary, at every visit.”
A former No. 1 destination on the list, Published on Main, remains the top-ranked eatery for B.C., coming in at No. 9. AnnaLena came in just behind it, at No. 10. The Kitsilano favourite is one of three restaurants new to the top 10 this year. Richler says the latest ranking also includes 31 eateries that didn’t make the cut last year. |
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Here's the inside story behind June restaurant's buzzy Pasta for Rachel dish |
There’s a sweet story behind the viral Pasta for Rachel dish from the buzzy new Vancouver restaurant June.
Two full sheets of fresh pasta that form pillowy pockets filled with smooth potato and topped with a generous (generous!) dollop of French butter, the glistening dish has become an early favourite on the restaurant’s menu.
According to Chef Connor Sperling, the viral fare was originally whipped up in honour of a special family member. |
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Here are 10 Lower Mainland brunch ideas for Mother's Day |
Looking for something special to do with mom this year? Brunch is always a good option. Here are some Mother’s Day brunches that just might keep you in her good books. |
Fanny Bay Oysters x Copperpenny Distilling Co.
When: May 11, Oyster Pop Up from 2-7 p.m.
Where: Copperpenny Distilling Co., 288 Esplanade, North Vancouver
Info: copperpennydistilling.com
The Fanny Bay Oyster team will be on-site shucking three varieties of oysters, while the distillery pours its No. 006 Oyster Shell Gin. Distilled with real Fanny Bay oyster shells, the gin is a B.C. Food & Beverage Product of the Year winner.
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Anthony Gismondi’s value wine pick |
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Grão Vasco Tinto 2022, Dão, Portugal
$10.99 I 86/100
UPC: 05601078005017
The Dão region is located just south of the famed Douro Valley in Northern Portugal and has long been home to a wealth of dependable reds. Grão Vasco Red is a surprisingly elegant blend that sells for a pittance. The nose is a youthful mix of red fruits (strawberries and cherries) with bits of blackberries and balsamic notes. The textures are soft, the tannin round, and easy to sip. This is it if you are looking for a bargain red for hamburgers, empanadas, or beef tacos. |
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