Wonton Soup Dinner
Wonton soup is a staple in Chinese cuisine. Here, I'm keeping all the traditional flavors, but store-bought broth and wontons make it an easy and delicious weeknight meal.
Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic finely grated with a rasp
- 1 tablespoon fresh ginger grated with a rasp
- 3 scallions thinly sliced, greens and whites separated
- 4 ounces shiitake mushrooms sliced
- 5 cups chicken bone broth or low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 12-ounce package frozen wontons about 20
- Kosher salt
Instructions
- In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
- Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
- Ladle into bowls, then top with the scallion greens. Serve immediately.
