Ingredients

2 tablespoons canola oil

2 scallions, thinly sliced, white and green parts separated

2 cloves garlic, chopped

1 tablespoon chopped fresh ginger (from a 1-inch piece)

1 pound ground pork

1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced

kosher salt

4 cups low-sodium chicken broth

1 tablespoon fish sauce or soy sauce

4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips

2 tablespoons fresh lime juice, plus lime wedges for serving

sliced red chili peppers and cilantro leaves, for serving

Preparation

  1. Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and ½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.

  2. Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.