Wonton Soup
Warm up with our effortless Wonton Soup – a 15-minute wonder filled with veggies and chicken cilantro wontons, making it the perfect quick-fix comfort meal.
Ingredients
- 6 cups chicken broth low sodium
- 1- inch piece fresh ginger sliced thin
- 1 clove minced garlic
- 20 mini frozen wontons
- 1 1/2 cups sliced shiitake mushrooms
- 4 baby bok choy halved lengthwise and halved
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- scallions sliced green parts only for garnish
Instructions
- Start the Broth: In a large pot, bring 6 cups of low sodium chicken broth to a rolling boil.
- Flavor Base: Using the side of your knife, gently smash 1-inch piece of fresh ginger to unlock its flavors, then add it to the boiling broth along with 1 clove of minced garlic. Secure the pot with its lid and allow the mixture to simmer for 5 minutes, infusing the broth with aromatic goodness.
- Greens Introduction: Cut 4 baby bok choy lengthwise and then halve them again before adding them to the broth. Allow them to partially cook for 5 minutes, ensuring they begin to soften and infuse their flavor into the soup.
- Wonton and Mushroom Addition: To the simmering broth, add 20 mini frozen wontons (chicken cilantro flavored are recommended) along with 1 1/2 cups of sliced shiitake mushrooms. Continue simmering for an additional 2 to 3 minutes, just until the wontons are fully heated through and the bok choy reaches a tender, wilted state.
- Final Touches: Enhance the soup by stirring in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil, mixing well to combine all the flavors. Serve the soup evenly into four bowls and garnish each with freshly sliced scallions, utilizing only the green parts for a burst of color and freshness.