6 cups reduced-sodium chicken broth
1 tablespoon toasted sesame oil
1 cup shredded coleslaw mix
1 cup shredded leftover pork (from Balsamic Roasted Pork Tenderloin)
1 tablespoon reduced-sodium soy sauce
24 wonton wrappers (often sold in the refrigerated section of the produce aisle)
1/4 cup chopped scallions (white and green parts)
Place the broth in a large saucepan, set over medium-high heat, and bring to a simmer.
Meanwhile, heat the oil in a large skillet over medium heat. Add the slaw mix and cook, stirring, for 1 minute. Add the pork and soy sauce and cook, stirring, until the cabbage wilts, about 2 minutes. Remove from the heat.
Arrange the wonton wrappers on a flat surface. Spoon 1 teaspoon of the filling onto the center of each wrapper. Wet your fingers with water and run a wet finger along the outer edge of the wrapper. Pull up the edges of the wrapper and pinch together, making a beggar's purse-shaped wonton. When you run out of filling, place the stuffed wontons in the simmering broth and simmer until tender and translucent, about 5 minutes. Remove from the heat, stir in the scallions, and serve.
I minced a small onion and 3 cloves of garlic and sauteed them before adding the cabbage. A little grated ginger would be good, too.
The pork mixture could easily become a filling for lettuce wraps, a topping for rice, or the addition to some type of noodle or noodle soup.
This soup would also work by cutting the wonton skins into ribbons, and adding them, with the loose pork mixture, directly into the broth.
The wontons can be made ahead and frozen; the do not need to be defrosted before making the soup.