Wonton Soup

Servings: servings (9 cups total)

Calories: 256cal

Over medium-high heat, add chicken broth to the stockpot.
6 cups chicken broth
Add minced garlic and ginger. Stir.
1 Tablespoon minced garlic, 2 teaspoons sliced ginger root
Cover pot and bring to a boil. Cook for 5 minutes.
Remove cover. Add green onions and baby bok choy. Stir together and cover the pot. Bring to a boil.
1/2 cup sliced green onions, 3 baby bok choy
Remove the cover and add the frozen wontons. Cover pot and bring to a boil.
2 cups frozen wontons
Remove cover and add mushrooms, soy sauce, and the sesame oil. Heat through and serve.
1 cup sliced shiitake mushrooms, 1/4 cup soy sauce, 1 Tablespoon sesame oil

5 from 2 votes

You can use any frozen wontons or potstickers. We like the smaller ones for soup and found mini wontons (chicken and vegetable) at our local grocery store.
In our experience, fresh ginger root is best for this recipe. You could substitute, but you will need a LOT less, as ground ginger is much more potent.
Baby bok choy and regular bok choy are essentially the same aside from their size. We like the baby bok choy in this soup because it doesn’t really require cutting and you can drop them in whole. You can use regular bok choy if desired; you will just need to cut the leaves off the stalk so that both ends will fit into the pot.
We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. We listed broth in this recipe, but we actually used chicken base and water. You can certainly use broth or stock. A note about chicken base: it can be saltier than stock depending on how much you use (plus water).

Course: Lunch, Soup

Cuisine: American

Prep Time20

Cook Time20

Total Time40