Wonton Soup
Healthy Recipes for Every Lifestyle
Wonton Soup
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Wonton Soup
- 1 teaspoon sesame oil
- 1 teaspoon olive oil, if necessary
- 1 cup shiitake mushrooms, diced small or quartered (discard the stems)
- ½ cup shredded carrots
- 3 or 4 green onions, sliced into thin rounds, divided
- 3 garlic cloves, finely minced
- 2 teaspoons fresh ginger, grated (or 1 teaspoon ground ginger); or to taste
- 6 cups chicken broth, I use reduced sodium
- 1 tablespoon low-sodium soy sauce, or to taste
- 1 teaspoon honey, or to taste
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 4 pieces bok choy, green and white parts, cleaned, trimmed, halved lengthwise, and sliced into 2-inch pieces (use about 4 pieces from a large bok choy plant OR about 3 baby bok choy that you slice into 2-inch pieces; use your judgment for quantity based on your preference for it; it does wilt significantly)
- 12 ounces mini frozen chicken wontons, partially thawed so set them out when you start making the soup (I use chicken and vegetable wontons; potstickers may be substituted; see FAQs for more info)
- fresh cilantro or other fresh herbs, optional for garnishing
- To a large Dutch oven or high-sided pot, add the sesame oil, olive oil if desired, the mushrooms, carrots, about 2/3 of the green onions (white and green parts; reserve the other 1/3 for garnishing), garlic, ginger, and saute over medium-high heat for about 4 minutes, or until mushrooms and carrots have softened. Stir frequently.
- Add the broth, soy sauce, honey, salt, pepper, and bring to a boil.
- Once boiling, add the boy choy as desired, and allow it to simmer in the broth for about 3-5 minutes, or until wilted.
- Add the wontons and simmer for about 3 minutes, or until they’re done. Tips – When they float, it usually means they’re done. I don’t thaw them completely, but usually if I take them out when I start the soup, by the time I add them now, they’re partially thawed.
- Taste the soup, and as desired, make any necessary seasoning adjustment. Add salt, pepper, red pepper flakes or chili garlic sauce if you want it spicier.
- Garnish with the remaining green onions, optional cilantro or herbs, and serve immediately.
Storage: Recipe will keep airtight in the fridge for up to 4-5 days, or in the freezer for up to 3 months. Reheat in the microwave for about 1 minute, or as desired.
Serving: 1serving, Calories: 285kcal, Carbohydrates: 44g, Protein: 10g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 2163mg, Potassium: 357mg, Fiber: 5g, Sugar: 9g, Vitamin A: 3309IU, Vitamin C: 17mg, Calcium: 74mg, Iron: 2mg
This post Wonton Soup first appeared on Healthy Recipes for Every Lifestyle and is written by healthyeatspro@gmail.com
