Description
Wonton Soup is a comforting and quick dish that can brighten up any day. Made with tender mini frozen wontons, fresh bok choy, and shiitake mushrooms, this delightful soup comes together in just 20 minutes. The broth is infused with aromatic garlic, ginger, and sesame oil, creating a rich flavor profile that warms the soul. Perfect for busy weeknights or as an inviting appetizer for gatherings, this homemade wonton soup captures the essence of wholesome goodness and vibrant flavors.
Ingredients
Scale
- 3 tsp sesame oil (divided)
- 3 scallions (diced small, white and green parts separated)
- 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 apple vinegar (or mirin or dry apple juice)
- Drizzle of chili oil (for serving, optional)
Instructions
- In a large pot, warm 2 teaspoons of the sesame oil over medium heat. Add white parts of scallions, minced garlic, grated ginger, and sliced mushrooms. Sauté until mushrooms soften (about 4 minutes).
- Pour in low-sodium chicken broth and bring to a boil. Add baby bok choy and frozen wontons; reduce heat to simmer for 5 minutes until bok choy wilts and wontons float.
- Remove from heat; stir in green scallion parts, remaining sesame oil, soy sauce, and apple vinegar.
- Serve hot in bowls with 5 wontons each; drizzle with chili oil if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg