Original recipe here: https://www.skinnytaste.com/wonton-soup/
I made this as a way to clean out my freezer. My substitutions are in italics and this recipe is very forgiving when it comes to substitutions.
Ingredients
▢6 cups chicken broth low sodium
▢1- inch piece fresh ginger, sliced thin I didn't love biting into a ginger slice, but I do like the convenience of slicing over microplaning...maybe I will try that next time.
▢1 clove minced garlic measure with your heart, I used 3 cloves
▢20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s I think my package of wontons had about 16...that was plenty
▢1 1/2 cups sliced shiitake mushrooms I had a bag of frozen assorted mushrooms from Trader Joe's that I had been trying to figure out how to use...it might have been more.
▢4 baby bok choy, halved lengthwise and halved I used a half bag of frozen spinach
▢1 tablespoon soy sauce
▢1 teaspoon sesame oil
▢scallions, sliced green parts only for garnish
I added edamame as well.
Instructions
Bring chicken broth to a boil in a large pot.
Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
Stir in soy sauce and sesame oil.
Divide soup in four bowls. Garnish with fresh scallions.
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