Ingredients
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 cup shiitake mushrooms, chopped (optional)
- 1 tablespoon ginger, minced
- 8 cups chicken broth (or any broth of choice)
- 1/2 pound baby bok choy, halved
- 25–30 frozen wontons
- 1 tablespoon soy sauce
- 2 green onions, sliced
Instructions
- In a large pot over medium-high heat, add sesame oil, garlic, mushrooms, and ginger. Sauté for 2–3 minutes until fragrant and tender.
- Add the chicken broth and bring to a boil.
- Reduce heat to a simmer and add the bok choy. Let it simmer for about 5 minutes.
- Add the frozen wontons and simmer for an additional 3–4 minutes, or until wontons are fully heated through.
- Stir in soy sauce and sliced green onions. Serve hot and enjoy.
Notes
- Use vegetable broth and plant-based wontons for a vegetarian version.
- Fresh wontons can be used instead of frozen; adjust cook time as needed.
- Mushrooms add great umami but can be omitted if preferred.
- Add chili oil or a splash of rice vinegar for extra depth of flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 192
- Sugar: 5g
- Sodium: 1309mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 7mg
