Ingredients
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- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons miso paste (white or yellow)
- 1 teaspoon sambal oelek (optional for heat)
- 1 1/2 cups shiitake mushrooms, sliced thin
- 4 baby bok choy stalks, halved lengthwise
- 3 green onions, sliced
- 16-ounce package frozen potstickers (wontons)
- Black sesame seeds for garnish
Instructions
- In a large stockpot or Dutch oven, heat the sesame oil over medium heat. Add the garlic and ginger and sauté until fragrant (about 2 minutes)
- Stir in the chicken broth, water, and miso paste. Bring to a boil and then lower to a simmer for 10 minutes.
- If you want extra heat, add in 1 teaspoon of sambal oelek (red chili paste).
- Add in the shiitake mushrooms and frozen potstickers/wontons and let simmer another 5 minutes until mushrooms and wontons have softened.
- Add in the baby bok choy and let wilt. Garnish with green onions and black sesame seeds.
Notes
- You can make the wontons from scratch, but if you want something quick, the frozen potstickers (wontons) will save you a ton of time!
- If you like your wonton a little spicy, add some sambal oelek. Sambal can be found at most grocery stores in the Asian section, and at Asian markets.
- There are many variations of this soup. You can add in shrimp or chicken. Don't like mushrooms? Leave them out. Don't have baby bok choy? Add fresh spinach leaves instead!
- You can freeze any leftover wonton soup broth for up to 3 months.
- Prep Time: 5
- Cook Time: 10
- Category: Soup
- Method: Stove top
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 316
- Sugar: 6.8 g
- Sodium: 841.8 mg
- Fat: 13.5 g
- Carbohydrates: 31 g
- Protein: 19.7 g
- Cholesterol: 29.6 mg
