This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.
Equipment
- large pot (I use my Staub Dutch oven for making soup)
Cook Mode
Ingredients
- ▢ 6 cups chicken broth low sodium
- ▢ 1- inch piece fresh ginger, sliced thin
- ▢ 1 clove minced garlic
- ▢ 20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s
- ▢ 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
- Bring chicken broth to a boil in a large pot.
- Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
- Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
- Stir in soy sauce and sesame oil.
- Divide soup in four bowls. Garnish with fresh scallions.