Cooked - Wonton Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Wonton Soup

6.0

3 tsp sesame oil (divided)

3 green onions

2 cloves garlic (minced)

1 tsp grated ginger (or ginger paste)

1 cup sliced shiitake mushrooms (stems removed, other types of fresh mushrooms also work; do not use canned)

48 oz. low-sodium chicken broth

4 baby bok choy (leaves separated, ends trimmed, and thoroughly washed)

30 frozen mini wontons

1½ tbsp soy sauce

1½ tbsp shaoxing wine (or mirin or dry sherry)

Drizzle of chili oil (for serving, optional)

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.
I did the above but added bean sprouts at the end. Only 4 cups of chicken stock. Added some MSG

Course🍤Appetizer

DietsPescaterian🥛Dairy-free...

Category🍲Soup

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 9 weeks ago

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