Wonton Soup Dinner
This easy and flavorful wonton soup recipe comes together in just 30 minutes, making it perfect for a quick weeknight dinner. It features fragrant garlic, ginger, and scallions, savory shiitake mushrooms, tender baby bok choy, and convenient frozen wontons in a rich chicken broth, finished with a touch of soy sauce.
Equipment
- 1 Medium Pot or Dutch Oven
- 1 Microplane or Fine Grater For garlic and ginger
- 1 Chef's knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 2 tablespoons vegetable oil
- 2 cloves garlic finely grated with a rasp
- 1 tablespoon fresh ginger grated with a rasp
- 3 scallions thinly sliced, greens and whites separated
- 4 ounces shiitake mushrooms sliced
- 5 cups chicken bone broth or low-sodium chicken broth
- 4 heads baby bok choy quartered lengthwise
- 2 tablespoons soy sauce
- One 12-ounce package frozen wontons about 20
- Kosher salt
Instructions
- In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
- Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
- Ladle into bowls, then top with the scallion greens. Serve immediately.
Notes
Using fresh ginger and garlic, finely grated, provides a more pungent and aromatic base than pre-minced options. Ensure your chicken broth is high quality; bone broth adds depth, but a good low-sodium chicken broth works well. Avoid overcooking the baby bok choy; it should be tender-crisp. Similarly, frozen wontons cook quickly, so watch them closely to prevent them from becoming mushy. Taste and adjust seasoning with kosher salt and additional soy sauce at the very end to balance flavors. For a richer soup, consider browning a small amount of ground pork or chicken with the aromatics before adding the broth.