Quick Wonton Mushroom Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 teaspoons sesame oil, divided
02 -
3 scallions, diced small, white and green parts separated
03 -
2 cloves garlic, minced
04 -
1 teaspoon grated ginger (or ginger paste)
05 -
1 cup sliced shiitake mushrooms, stems removed
→ Soup Components
06 -
48 ounces (6 cups) low-sodium chicken broth
07 -
4 baby bok choy, leaves separated and ends trimmed
08 -
30 frozen mini wontons
→ Seasonings
09 -
1 1/2 tablespoons soy sauce
10 -
1 1/2 tablespoons Shaoxing wine (or mirin or dry sherry)
11 -
Chili oil for serving (optional)
# Instructions:
01 -
Warm 2 teaspoons sesame oil over medium heat. Add white parts of scallions, garlic, ginger, and mushrooms. Stir until mushrooms soften, about 4 minutes.
02 -
Pour in chicken broth and bring to boil. Add bok choy and frozen wontons, reduce to gentle bubble. Cook 5 minutes until bok choy wilts and wontons float.
03 -
Remove from heat. Stir in green scallion parts, remaining sesame oil, soy sauce, and Shaoxing wine.
04 -
Ladle into bowls with 5 wontons per serving. Drizzle with chili oil if desired.
# Notes:
01 -
Use low-sodium broth to control salt level
02 -
Regular wontons need longer cooking time
03 -
Always use fresh mushrooms, not canned