Wonton Soup
This delicious Wonton Soup is made with frozen wontons, bok choy, and mushrooms in just 20 minutes.
Equipment
- large pot
Ingredients
Base Ingredients
- 3 teaspoon sesame oil divided
- 3 count scallions diced small, white and green parts separated
- 2 cloves garlic minced
- 1 teaspoon grated ginger or ginger paste
- 1 cup shiitake mushrooms sliced, stems removed
- 48 oz low-sodium chicken broth
- 4 count baby bok choy leaves separated, ends trimmed, and thoroughly washed
- 30 count frozen mini wontons
- 1.5 tablespoon soy sauce
- 1.5 tablespoon shaoxing wine or mirin or dry sherry
- chili oil drizzle for serving, optional
Instructions
Cooking Steps
- In a large pot, warm 2 teaspoons of the sesame oil over medium heat. Once shimmering, add in the white parts of the scallions, garlic, ginger, and mushrooms; stir constantly until the mushrooms have softened, about 4 minutes.
- Pour in the chicken broth; bring to a boil. Then add in the baby bok choy and frozen wontons; reduce heat to a gentle bubble and cook for about 5 minutes until the bok choy is wilted and the wontons float to the top and are heated through (you can cut one open to check.)
- Remove from the heat and stir in the green parts of the green onions, the remaining teaspoon sesame oil, soy sauce, and Shaoxing wine.
- Ladle soup into bowls with 5 wontons per serving. Drizzle with a bit of chili oil, if desired.
Notes
I often replace the bok choy with baby spinach and just stir it in at the end until wilted.
Nutrition
Serving: 1bowlCalories: 141kcalCarbohydrates: 17gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 530mgPotassium: 338mgFiber: 2gSugar: 3gVitamin A: 3412IUVitamin C: 35mgCalcium: 98mgIron: 1mg
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