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.
- 2 tbspn vegetable oil
- 2 cloves garlic, grated
- 1 tbspn 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 tbspn soy sauce
- 1/2 tbspn toasted sesame seed oil
- 1 pkg frozen wonton dumplings or 'pot stickers'
- kosher salt or to taste
- Gather all ingredients before starting recipe.
- Quarter the baby bok choy and then cut in half.
- Slice mushrooms into 1/2" slices and set aside.
- Slice a bunch of scallions into 1/2" slices.
- Heat 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 ginger and garlic and stir to combine, sauté to 2 to 3 minutes, do not allow garlic to brown.
- Add the beef broth, water, soy sauce and the 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 the wontons or 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.