Mushroom Wonton Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 chopped scallions, separate into green tops and white bottoms
02 -
2 minced garlic cloves
03 -
1 teaspoon of grated ginger or ginger paste
04 -
1 cup shiitake mushrooms, sliced thinly with stems taken off
05 -
3 teaspoons sesame oil, split into halves
→ Soup Components
06 -
4 baby bok choy, trimmed with leaves separated
07 -
48 oz (6 cups) of chicken broth, low-sodium suggested
08 -
30 frozen wontons, mini-sized
→ Seasonings
09 -
1 1/2 tablespoons of Shaoxing wine (swap for mirin or dry sherry if needed)
10 -
An optional drizzle of chili oil for topping
11 -
1 1/2 tablespoons soy sauce
# Instructions:
01 -
Over medium heat, use 2 teaspoons of sesame oil to cook the white parts of the scallions, ginger, garlic, and mushrooms. Stir often and let the mushrooms soften for around 4 minutes.
02 -
Pour in your chicken broth and wait until it starts boiling. Toss in the wontons and bok choy, then lower the heat to a light simmer. Cook for about 5 minutes or until the bok choy wilts and wontons rise to the top.
03 -
Turn off the stove. Mix in the green scallion tops, soy sauce, the last teaspoon of sesame oil, and Shaoxing wine.
04 -
Scoop into bowls, making sure each serving has around 5 wontons. Add a dash of chili oil on top if you like it spicy.
# Notes:
01 -
Stick to low-sodium broth so your soup isn’t too salty.
02 -
Frozen mini wontons cook fast, but bigger ones will take extra time.
03 -
Skip canned mushrooms—fresh ones always taste better.