Ingredients
Broth and Base
- 32 oz low-sodium chicken broth
- 2 cups water
- 2 cloves garlic, minced
Soup Ingredients
- 20 frozen wontons
- 8 oz shiitake mushrooms, sliced
- 4 baby bok choy, washed and halved
Seasonings and Garnish
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 3 stalks green onion, thinly sliced for garnish
Instructions
- Boil Water: In a large pot, combine the chicken broth and water. Add the minced garlic and bring the mixture to a rolling boil over high heat.
- Add Wontons: Carefully add the frozen wontons to the boiling broth, ensuring they don’t stick together. Stir gently.
- Toss Bok Choy: Add the halved baby bok choy into the pot so they can soften slightly in the hot broth.
- Add Mushrooms: Stir in the sliced shiitake mushrooms. Lower the heat to medium-high and let the soup simmer for about 15 minutes, or until the wontons rise to the surface, indicating they are cooked.
- Add Sauce: Pour in the soy sauce and sesame oil to infuse the soup with savory and nutty flavors. Stir to combine and remove the pot from heat.
- Garnish and Serve: Ladle the soup into bowls and garnish each with sliced green onions. Serve immediately while hot and enjoy the comforting flavors.
Notes
- For a vegetarian version, substitute vegetable broth and use vegetarian wontons.
- Adjust the soy sauce quantity to taste to control saltiness.
- Fresh garlic gives a brighter flavor, but garlic powder can be used in a pinch.
- Wontons can be homemade or store-bought frozen for convenience.
- Add chili flakes or oil for some heat if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
