Wonton Soup
Made with mini frozen wontons and classic ingredients like bok choy and mushrooms, this Homemade Wonton Soup couldn't get any easier. It's ready in just 20 minutes with minimal prep and it's so tasty! Serve as a light meal on its own or as an appetizer to your favorite Chinese takeaway recipe.
Servings: 6 servings
Ingredients
- 3 teaspoons sesame oil , divided
- 3 scallions , diced small, white and green parts separated
- 2 cloves garlic , minced
- 1 teaspoon grated ginger (or ginger paste)
- 1 cup sliced shiitake mushrooms (stems removed)
- 48 ounces (6 cups) low-sodium chicken broth
- 4 baby bok choy , leaves separated, ends trimmed, and thoroughly washed
- 30 frozen mini wontons
- 1 & 1/2 tablespoons soy sauce
- 1 & 1/2 tablespoons Shaoxing wine (or mirin or dry sherry)
- drizzle of chili oil , for serving, optional
Instructions
- 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.
Nutrition
Calories: 141kcal · Carbohydrates: 17g · Protein: 9g · Fat: 4g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Cholesterol: 6mg · Sodium: 530mg · Potassium: 338mg · Fiber: 2g · Sugar: 3g · Vitamin A: 3412IU · Vitamin C: 35mg · Calcium: 98mg · Iron: 1mg