Making Wonton Soup is just so simple. You should have most of the recipe ingredients in your pantry and you can always pick up the fresh ingredients the next time you shop. I served it for dinner one day after we had a biggish lunch. Wonton Soup was just right that night, easy, tasty, satisfying and just the right amount.
Ingredients
- 2 tbsp vegetable oil
- 2 cloves garlic, grated
- 1 tbsp ginger freshly grated (or use the preserved grated ginger in a jar)
- 1 bunch scallions or green onions
- 8-10 whole shitake mushrooms sliced
- 1 32 oz carton beef broth
- 1 cup water or more beef broth
- 2 heads baby bok choy
- 2-3 tbsp soy sauce
- 1/2 tbsp toasted sesame seed oil
- 1 pkg frozen wonton dumplings or 'pot stickers'
- kosher salt or to taste
Instructions
- Gather all ingredients before starting recipe.
- Quarter 2 heads baby bok choy and then cut in half.
- Slice 8-10 whole shitake mushrooms into 1/2" slices and set aside.
- Slice 1 bunch scallions or green onions1/2" slices.
- Heat 2 tbsp vegetable oil in a medium stock pot over medium high heat .
- Add scallions and mushrooms and sauté until the vegetables are crisp tender, about 3 minutes.
- Add 1 tbsp ginger and 2 cloves garlic, grated and stir to combine, sauté to 2 to 3 minutes, do not allow garlic to brown.
- Add 1 32 oz carton beef broth, 1 cup water, 2-3 tbsp soy sauce, 1/2 tbsp toasted sesame seed oil and bring to a boil, then reduce to a simmer and cook for about 15 minutes. Season with kosher salt to taste.
- Increase heat to medium high and add 1 pkg frozen wonton dumplings other stuffed pasta and cook for 2-3 minutes. Finally, add the baby bok choy and cook for another minute or two.
- Ladle into deep bowls and serve.
