Easy Wonton Soup (Print Format)
A cozy and quick broth loaded with mini wontons, bok choy, and mushrooms, perfect for a quick warm meal.
# Ingredients:
→ Base Ingredients
01 -
1 teaspoon of grated ginger or a dollop of ginger paste
02 -
3 green onions, chopped up (white and green parts set apart)
03 -
3 teaspoons of sesame oil, keep them separate
04 -
2 garlic cloves, finely chopped
05 -
1 cup of shiitake mushrooms, sliced with the stems tossed aside
→ Soup Components
06 -
4 baby bok choy, ends trimmed and leaves pulled apart
07 -
6 cups (48 ounces) of chicken broth, go for low-sodium
08 -
30 mini wontons, frozen
→ Seasonings
09 -
1 1/2 tablespoons of Shaoxing wine (or mirin, or even dry sherry)
10 -
A drizzle of chili oil when serving, only if you like (optional)
11 -
1 1/2 tablespoons of soy sauce
# Steps:
01 -
In a pan over medium heat, warm 2 teaspoons of sesame oil. Toss in garlic, ginger, white scallion pieces, and mushrooms. Cook for around 4 minutes until the mushrooms soften up.
02 -
Pour the chicken broth into your pot and bring it to a rolling boil. Add in the bok choy and wontons. Let it simmer quietly until the wontons float and the bok choy goes soft, about 5 minutes.
03 -
Take it off the heat. Mix in soy sauce, Shaoxing wine, the rest of the sesame oil, and the green parts of your onions.
04 -
Scoop some soup into bowls, making sure there are 5 wontons in each. Finish with a dash of chili oil if you want a spicy kick.
# Tips:
01 -
Stick with low-salt broth if you're watching your sodium levels
02 -
Regular wontons will take longer than the mini ones to cook
03 -
Fresh mushrooms work best—avoid using canned ones