Easy Wonton Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
Soup:
- 1 tbsp toasted sesame oil
- 3 cloves garlic minced
- 2 tsp crushed or grated ginger paste
- 1 carrot peeled and grated (around ½ cup)
- 1 1 small bok choy chopped (white parts & leafy parts separated), divided
- 2 tbsp green onion sliced (white and light green part separated from dark green part), divided
- Sea salt and freshly cracked black pepper to taste
- 32 oz chicken broth
- 1½ tbsp soy sauce plus more to taste
- ½ tbsp rice vinegar
- 12 oz frozen mini wontons
- 3 oz baby spinach
- Juice of half a small lime
For Serving:
- Spicy chili crisp
- Green onion sliced
- Soy sauce
- Srirracha
Instructions
- Heat a large Dutch oven over medium heat.
- Once hot, add the sesame oil, garlic, and ginger. Cook, stirring constantly, for 1 minute until fragrant.
- Add the carrot, white part of the bok choy, white and light green parts of the green onion, sea salt, and freshly cracked black pepper. Cook, stirring often, for 1-2 minutes.
- Pour in the chicken broth, soy sauce, and rice vinegar. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.
- Uncover the soup and then increase the heat and bring to a boil.
- Add wontons to the broth and bring the soup back up to a boil.
- Cook the wontons in the soup until they are tender, according to package directions.
- Turn off the heat and stir in the bok choy leafy greens, baby spinach, remaining dark green part of the green onion, and lime juice. Taste and re-season if needed.
- Drizzle with spicy chili crisp, if desired, and serve. Enjoy.