Easy Wonton Mushroom Bowl (Print Version)
# Ingredients:
→ Base Essentials
01 -
3 scallions, chopped tiny, separate green and white ends
02 -
3 teaspoons sesame oil, split between uses
03 -
2 small garlic cloves, finely chopped
04 -
1 cup shiitake mushrooms, sliced, discard stems
05 -
1 teaspoon ginger, grated or paste form
→ Soup Ingredients
06 -
6 cups (48 ounces) chicken broth, reduced-sodium
07 -
4 baby bok choy, cleaned and separated
08 -
30 mini wontons, frozen
→ Toppings and Flavors
09 -
1 1/2 tablespoons soy sauce
10 -
1 1/2 tablespoons Shaoxing wine (or mirin/dry sherry)
11 -
Optional: chili oil drizzled at the end
# Instructions:
01 -
Start by warming 2 teaspoons of sesame oil using medium heat. Toss in the white scallion pieces, garlic, mushrooms, and ginger. Stir them around for roughly 4 minutes, until the mushrooms look softer.
02 -
Add the chicken broth and bring it to a bubbling boil. Stir in the bok choy along with the frozen wontons. Lower the heat to keep it gently simmering. Let it cook for about 5 minutes, allowing the bok choy to soften and the wontons to rise up.
03 -
Take it off the stove. Blend in the remaining sesame oil, soy sauce, Shaoxing wine, and the green scallion tops.
04 -
Pour into serving bowls, aiming for around 5 wontons in each. If you'd like, drizzle some chili oil before eating.
# Notes:
01 -
Stick to low-sodium broth to avoid excessive salt.
02 -
Fresh mushrooms are a must; avoid canned options.
03 -
Regular-sized wontons will need extra cooking time.