Wonton soup

Why You’ll Love This Recipe

• Quick Preparation: Ready in just 30 minutes, making it perfect for busy weeknights.
• Flavorful and Satisfying: Combines savory broth with tender wontons and fresh vegetables.
• Customizable: Easily adapt the recipe with your favorite greens or mushrooms.

Ingredients

• 32 oz low-sodium chicken broth
• 2 cups water
• 2 cloves garlic, pressed
• 20 frozen wontons
• 8 oz shiitake mushrooms, sliced
• 4 baby bok choy, chopped
• 1 tbsp sesame oil
• 2 tbsp low-sodium soy sauce
• 3 stalks green onion, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Broth: In a large pot, combine the chicken broth, water, and pressed garlic. Bring to a boil.
2. Add Wontons: Once boiling, add the frozen wontons to the pot.
3. Incorporate Vegetables: Add the chopped bok choy and sliced shiitake mushrooms to the broth.
4. Simmer: Reduce heat to medium-high and let the soup simmer for about 15 minutes, or until the wontons float to the top.
5. Season: Stir in the soy sauce and sesame oil. Remove from heat.
6. Garnish and Serve: Ladle the soup into bowls, garnish with chopped green onions, and serve immediately.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Protein Options: Substitute frozen wontons with homemade dumplings or use different fillings such as shrimp or chicken.
• Vegetable Additions: Enhance the soup with additional vegetables like spinach, kale, or bell peppers.
• Spice Level: Add a kick by incorporating red pepper flakes or a dash of hot sauce.

Storage/Reheating

Store leftover wonton soup in an airtight container in the refrigerator for up to five days. To reheat, place the soup in a saucepan over medium heat, stirring occasionally until warmed through. Avoid freezing, as the dumplings may become mushy upon thawing.

FAQs

What are wontons typically filled with?

Wontons are often filled with ground pork, shrimp, vegetables, scallions, and seasonings. The fillings can vary based on regional preferences and personal taste.

Can I use homemade wontons instead of frozen?

Yes, homemade wontons can be used in place of frozen ones. Ensure they are sealed properly to prevent the filling from leaking during cooking.

Is wonton soup healthy?

Wonton soup is relatively light, especially when made with low-sodium broth and plenty of vegetables. The dumplings provide protein, making it a balanced meal.

How can I prevent the wontons from becoming mushy?

To prevent wontons from becoming mushy, avoid overcooking them. Once they float to the top of the broth, they are ready to be served.

Can I make this soup vegetarian?

Yes, to make a vegetarian version, use vegetable broth and substitute the meat-filled wontons with vegetable-filled ones.

What type of mushrooms can I use?

Shiitake mushrooms are recommended for their rich flavor, but you can also use cremini, button, or baby bella mushrooms as alternatives.

How do I clean bok choy properly?

Bok choy can have dirt trapped between its leaves. To clean it, slice the bok choy and rinse the pieces thoroughly under cold water to remove any debris.

Can I add noodles to this soup?

Yes, adding rice noodles can make the soup more filling. Cook the noodles separately and add them to the soup just before serving to prevent them from becoming soggy.

What can I serve with wonton soup?

Wonton soup pairs well with sides like egg rolls, fried rice, or a simple Asian cucumber salad.

How can I enhance the flavor of the broth?

Enhance the broth’s flavor by adding ingredients like ginger, star anise, or a splash of rice vinegar during cooking.

Conclusion

This quick and easy wonton soup recipe brings the comforting flavors of a Chinese restaurant to your home kitchen. With its savory broth, tender dumplings, and fresh vegetables, it’s sure to become a favorite in your meal rotation. Enjoy the simplicity and deliciousness of this homemade soup any night of the week.

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