Ingredients
Equipment
Method
Cooking Steps
- In a large pot, pour in 6 cups of low-sodium chicken broth and set over medium-high heat. Bring the broth to a rolling boil.
- Smash a thumb-sized piece of fresh ginger and add it along with 3 cloves of minced garlic to the broth. Reduce the heat to low and let it simmer for 5 minutes.
- Add 2 cups of sliced baby bok choy to the pot and cook for an additional 5 minutes, stirring occasionally until the bok choy wilts.
- Stir in 12-16 frozen mini wontons and 1 cup of sliced shiitake mushrooms. Allow the soup to return to a gentle simmer for 2-3 minutes.
- Once the wontons are warmed, stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Let the mixture simmer for another minute.
- Ladle the soup into bowls and garnish with sliced scallions.
Nutrition
Notes
For a vegan option, replace chicken broth with vegetable broth and ensure wontons are suitable for vegan diets.
