Quick Wonton Soup with Mushrooms
A speedy, comforting wonton soup made simple with frozen wontons. Earthy shiitake, tender baby bok choy, and a ginger-garlic broth come together for an easy weeknight bowl that’s ready in about 30 minutes.
Equipment
- large pot
Ingredients
- 6 cups chicken broth low sodium
- 1 inch fresh ginger 1-inch piece, sliced thin
- 1 clove garlic minced
- 20 mini frozen wontons chicken cilantro or preferred variety
- 1 1/2 cups shiitake mushrooms sliced
- 4 count baby bok choy halved lengthwise and halved
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- scallions sliced green parts only, for garnish
Instructions
- Place the chicken broth in a large pot and bring it to a rolling boil over high heat.
- Lightly crush the sliced ginger with the flat edge of a knife to release its aroma. Add the ginger and minced garlic to the boiling broth, cover the pot, and simmer for 5 minutes to infuse the flavors.
- Add the halved baby bok choy to the pot and cook for about 5 minutes until it begins to soften but still has some bite.
- Stir in the frozen wontons and sliced shiitake mushrooms, then reduce the heat to a gentle simmer. Cook for 2 to 3 minutes more, until wontons are heated through and the bok choy is tender.
- Finish the soup by stirring in the soy sauce and sesame oil, tasting and adjusting seasoning if desired.
- Ladle the soup into four bowls and top each with sliced scallion greens before serving.