A super easy, light and comforting wonton soup that you can make right at home – and it tastes 1000x better than ordering out!
5 stars (10 ratings)
Ingredients
1tablespoonsesame oil
2clovesgarlic, minced
1tablespoonfreshly grated ginger
4cupschicken broth
4ouncesshiitake mushrooms
2baby bok choy
3green onions, thinly sliced
1tablespoonyellow miso paste, or more, to taste
For the wontons
8ouncesmedium shrimp, peeled, deveined and diced
2clovesgarlic, minced
2green onions, thinly sliced
1tablespoonoyster sauce
1tablespoonreduced sodium soy sauce
1tablespoonfreshly grated ginger
1teaspoonsesame oil
½teaspoonSriracha, optional
¼teaspoonground black pepper
36 2-inchwon ton wrappers
Instructions
In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms and 2 cups water.
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
Stir in wontons until cooked through, about 2 minutes.
Serve immediately.
Notes
*The filling in the wontons does not have to be cooked prior to wrapping.