Description
This Easy Wonton Soup is a comforting and flavorful Asian-inspired dish that’s quick to prepare. Featuring tender chicken and cilantro wontons simmered in a fragrant chicken broth infused with fresh ginger and garlic, complemented by shiitake mushrooms and crisp baby bok choy. Perfect for a light yet satisfying meal ready in just 30 minutes.
Ingredients
Scale
Broth and Flavorings
- 6 cups low sodium chicken broth
- 1-inch piece fresh ginger, sliced thin
- 1 clove garlic, minced
Soup Ingredients
- 20 mini frozen wontons (Chicken Cilantro recommended)
- 1 1/2 cups sliced shiitake mushrooms
- 4 baby bok choy, halved lengthwise then halved
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnish
- Sliced green parts of scallions
Instructions
- Prepare the broth: Bring 6 cups of low sodium chicken broth to a boil in a large pot over medium-high heat.
- Add aromatics: Smash the thinly sliced ginger with the side of a knife to release its flavor and add it along with minced garlic to the boiling broth. Cover the pot and let it cook for 5 minutes to infuse the flavors.
- Cook vegetables and wontons: Add the halved baby bok choy to the pot and cook partially for 5 minutes. Then add the frozen mini wontons and sliced shiitake mushrooms. Simmer for an additional 2 to 3 minutes until the wontons are heated through and the bok choy is tender and wilted.
- Season the soup: Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil to enhance the flavor of the broth.
- Serve and garnish: Divide the soup evenly into four bowls and garnish with sliced green parts of fresh scallions. Serve immediately while hot.
Notes
- For best results, use mini frozen wontons as they cook quickly and evenly.
- Adjust soy sauce quantity according to dietary salt preferences.
- Fresh ginger adds depth, but ground ginger can be substituted in a pinch (use about 1/4 teaspoon).
- Bok choy can be substituted with baby spinach or Napa cabbage for variation.
- For a spicier twist, add a dash of chili oil or fresh sliced chili as garnish.
