Description
This Homemade Wonton Soup is a delightful and comforting dish that you can whip up in just 20 minutes. Featuring tender mini wontons, fresh bok choy, and earthy shiitake mushrooms simmered in a savory broth, this soup is perfect for busy weeknights or casual gatherings. The aromatic blend of garlic, ginger, and sesame oil elevates the flavor profile, making each spoonful a warm embrace for your taste buds. Whether enjoyed as a light meal or an appetizer at a gathering, this wonton soup is sure to impress!
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. (6 cups) 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, heat 2 teaspoons of sesame oil over medium heat. Add diced scallion whites, garlic, ginger, and mushrooms; sauté until softened (about 4 minutes).
- Pour in chicken broth and bring to a boil. Stir in bok choy and frozen wontons; reduce heat and simmer for about 5 minutes until bok choy wilts and wontons float.
- Remove from heat; stir in scallion greens, remaining sesame oil, soy sauce, and apple vinegar before ladling into bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg