Wonton Soup
A super easy, light and comforting wonton soup that you can make right at home – and it tastes 1000x better than ordering out!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | sesame oil |
| 2 cloves | garlic, minced |
| 1 tablespoon | freshly grated ginger |
| 4 cups | chicken broth |
| 4 ounces | shiitake mushrooms |
| 2 | baby bok choy |
| 3 | green onions, thinly sliced |
| 1 tablespoon | yellow miso paste, or more, to taste |
| 8 ounces | medium shrimp, peeled, deveined and diced |
| 2 cloves | garlic, minced |
| 2 | green onions, thinly sliced |
| 1 tablespoon | oyster sauce |
| 1 teaspoon | reduced sodium soy sauce |
| 1 tablespoon | freshly grated ginger |
| 1 teaspoon | sesame oil |
| 1/2 teaspoon | sriracha, optional |
| 1/4 teaspoon | ground black pepper |
| 36 | 2-inch won ton wrappers |
Directions:
In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms and 2 cups water.
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
Stir in wontons until cooked through, about 2 minutes.
Serve immediately.
Source: damndelicious.net
