Wonton Soup

According to Amy from Belly Full, this Homemade Wonton Soup is quick and easy! Use your favorite mini frozen wontons, and be ready to eat in just 20 minutes. This dish can be served as a light meal on its own or as an appetizer to a variety of Chinese dishes.

Ingredients

• 3 teaspoons sesame oil , divided
• 3 scallions , diced small, white and green parts separated
• 2 cloves garlic , minced
• 1 teaspoon grated ginger (or ginger paste)
• 1 cup sliced shiitake mushrooms (stems removed)
• 48 ounces (6 cups) low-sodium chicken broth
• 4 baby bok choy , leaves separated, ends trimmed, and thoroughly washed
• 30 frozen mini wontons
• 1 & 1/2 tablespoons soy sauce
• drizzle of chili oil, for serving, optional

Instructions

1. In a large pot, warm 2 teaspoons of the sesame oil over medium heat. Once shimmering, add in the white parts of the scallions, garlic, ginger, and mushrooms; stir constantly until the mushrooms have softened, about 4 minutes.
2. Pour in the chicken broth; bring to a boil. Then add in the baby bok choy and frozen wontons; reduce heat to a gentle bubble and cook for about 5 minutes until the bok choy is wilted and the wontons float to the top and are heated through (you can cut one open to check.)
3. Remove from the heat and stir in the green parts of the green onions, the remaining teaspoon sesame oil, and soy sauce.
4. Ladle soup into bowls with 5 wontons per serving. Drizzle with a bit of chili oil, if desired.