Samurai Soup Ala Rachael Ray Recipe

Name: Samurai Soup Ala Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb baby bok choy, halved lenghthwise and crosswise, white and green portions separated; 12 lb ground pork; 1 teaspoon crushed red chili pepper flakes (my own addition); ¼ cup soy sauce; 1 ½ tablespoons oyster sauce; 1 tablespoon ginger, finely chopped; 2 teaspoons honey; 1 teaspoon sesame oil, plus more for drizzling; 40 wonton wrappers; 4 cups chicken broth; 14 lb snow peas, trimmed and cut crosswise into 1/2 inch pieces; ¼ cup chopped green onion, garnish (my own addition); ¼ cup bamboo shoot, sliced very thin, garnish (my own addition)

Servings: persons

12 lb baby bok choy, halved lenghthwise and crosswise, white and green portions separated
12 lb ground pork
1 teaspoon crushed red chili pepper flakes (my own addition)
¼ cup soy sauce
1 ½ tablespoons oyster sauce
1 tablespoon ginger, finely chopped
2 teaspoons honey
1 teaspoon sesame oil, plus more for drizzling
40 wonton wrappers
4 cups chicken broth
14 lb snow peas, trimmed and cut crosswise into 1/2 inch pieces
¼ cup chopped green onion, garnish (my own addition)
¼ cup bamboo shoot, sliced very thin, garnish (my own addition)

1
In a saucepan of boiling water, cook the white bok choy portions for 1 minute; add the green portions and cook until wilted.
2
Drain, rinse with cold water and squeeze dry; finely chop and transfer to a medium bowl.
3
Stir in the pork, 1 tbls soy sauce, the oyster sauce, ginger, honey, chli flakes and 1 tsp sesame oil.
4
Arrange 10 wonton wrappers on a work surface and top each with 1 rounded tsp of pork mixture.
5
Moisten the edges and fold over to form half moons; press the edges to seal.
6
Working with 1 at a time, bring the tips together and pinch to form 10 bundles; repeat with the remaining wrappers and filing.
7
In a med sauce pan, bring the chicken broth, 1 cup water and the reamining 3 tbls soy sauce to a boil.
8
Cover; remove from heat.
9
In a large pot of boiling water, cook the dumplings, stirring occasionally, unti ltender, about 5 minutes.
10
Transfer to bowls.
11
Add snow peas to the broth, cook for 1 minute, then ladle over the dumplings.
12
Garnish with green onions and bamboo shoots.
13
Drizzle with a few drops of sesame oil.

5297

kcal

Calories

297

Fat

227

Carbs

400

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 lb baby bok choy, halved lenghthwise and crosswise, white and green portions separated, 12 lb ground pork, 1 teaspoon crushed red chili pepper flakes (my own addition), ¼ cup soy sauce, and more.

Yes, Samurai Soup Ala Rachael Ray falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Samurai Soup Ala Rachael Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions