0 from 30 votes
Wonton Soup
A super easy, light and comforting wonton soup that you can make right at home – and it tastes 1000x better than ordering out!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Course:
Main Course , Soup
Cuisine:
Asian
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 4 cups chicken broth
- 4 ounces Shiitake mushrooms
- 2 baby bok choy
- 3 green onions thinly sliced
- 1 tablespoon yellow miso paste or more, to taste
For the wontons
- 8 ounces medium shrimp peeled, deveined and diced
- 2 cloves garlic minced
- 2 green onions thinly sliced
- 1 tablespoon oyster sauce
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon Sriracha optional
- ¼ teaspoon ground black pepper
- 36 2- inch won 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.
Cup of Yum
Notes
- *The filling in the wontons does not have to be cooked prior to wrapping.
- *The filling in the wontons does not have to be cooked prior to wrapping.