Description
Wonton Soup with Shiitake Mushrooms and Baby Bok Choy is a comforting dish featuring delicate mini wontons in savory chicken broth.
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)
- 48 oz low-sodium chicken broth
- 1½ tbsp soy sauce
- 1½ tbsp Shaoxing wine (or mirin or dry sherry)
- 4 baby bok choy (leaves separated, ends trimmed, and thoroughly washed)
- 30 frozen mini wontons
- Drizzle of chili oil (for serving, optional)
Instructions
- In a large pot, warm 2 teaspoons of sesame oil over medium heat until shimmering. Add the white parts of the scallions, minced garlic, grated ginger, and sliced shiitake mushrooms. Stir constantly and sauté for about 4 minutes until the mushrooms soften and the mixture is fragrant.
- Pour in the low-sodium chicken broth and bring to a boil. Once boiling, add the baby bok choy leaves and frozen mini wontons. Reduce the heat to a gentle simmer and cook for about 5 minutes, until the bok choy is wilted and the wontons float to the top.
- Remove the pot from heat. Stir in the green parts of the scallions, the remaining 1 teaspoon of sesame oil, soy sauce, and Shaoxing wine to enhance the flavor.
- Ladle the soup into bowls, ensuring each serving has about 5 wontons. Drizzle a bit of chili oil on top if desired for a spicy kick.
Notes
- This recipe serves six people.
- Feel free to use other fresh mushrooms if shiitake is unavailable.
- Adjust the amount of chili oil based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg