Dinner
Easy Wonton Soup
Slender slices of ginger and garlic perfume the broth as mini wontons, shiitake mushrooms, and tender bok choy warm through. A finishing swirl of soy sauce and sesame oil deepens the savory flavor, while bright scallions add a fresh, crisp note to every spoonful.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 136
- Protein
- 9g
- Carbs
- 23g
- Fat
- 2g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 1218mg
Ingredients
- 6 cup 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 cup sliced shiitake mushrooms
- 4 baby bok choy (halved lengthwise and halved)
- 1 tbsp soy sauce
- 1 tsp 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.