Description
This easy wonton soup is a flavorful and comforting Asian-inspired dish featuring tender chicken wontons, fresh vegetables like shiitake mushrooms and baby bok choy, all simmered in a fragrant ginger and garlic chicken broth. Ready in just 30 minutes, it’s a perfect quick lunch or dinner loaded with vibrant flavors and nutritious ingredients.
Ingredients
Broth and Flavorings
- 6 cups low sodium chicken broth
- 1-inch piece fresh ginger, sliced thin
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Soup Ingredients
- 20 mini frozen chicken wontons
- 1 1/2 cups sliced shiitake mushrooms
- 4 baby bok choy, halved lengthwise and then halved
Garnish
- Sliced green parts of scallions
Instructions
- Prepare the broth: Bring 6 cups of low sodium chicken broth to a boil in a large pot. Smash the thinly sliced ginger with the side of a knife to release its flavor, then add it along with the minced garlic to the pot. Cover and simmer for 5 minutes to infuse the broth.
- Cook the vegetables: Add the halved baby bok choy to the broth and cook partially for 5 minutes until it starts to soften.
- Add wontons and mushrooms: Add the frozen chicken wontons and sliced shiitake mushrooms to the pot. Simmer gently for 2 to 3 minutes, until the wontons are completely heated through and the bok choy is tender and wilted.
- Season the soup: Stir in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil to add depth and nutty flavor to the soup.
- Serve: Divide the soup evenly into four bowls and garnish with sliced green scallions for a fresh finish. Enjoy warm.
Notes
- Using frozen mini chicken wontons significantly cuts down cooking time.
- Smashing the ginger before adding helps release more flavor into the broth.
- You can substitute baby bok choy with napa cabbage if preferred.
- Adjust soy sauce quantity to taste if you desire a saltier broth.
- This soup is best served immediately to enjoy the wontons at their best texture.
