A super easy, light and comforting wonton soup that you can make right at home – and it tastes 1000x better than ordering out!
Whenever we’re ordering take-out, wonton soup is always a must. Always, always, always. See, I have a major thing for wontons. And soup.
WONTON SOUP
- 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 teaspoon reduced sodium soy sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha (, optional)
- 1/4 teaspoon ground black pepper
- 36 2- inch won ton wrappers
- Click on Link for Instructions
Once your wontons are done, you’re all set! But if you know you’ll have leftovers, it’s best to keep the wontons uncooked and separate until right before serving. Or if you’re anything like me, you’ll throw it all in at once and eat every last one of these by yourself!
