Wonton Soup
A quick and easy Weeknight Wonton Soup that combines delicate wontons with a savory broth, perfect for a comforting dinner.
Ingredients
Wonton Filling
- 1 package wonton wrappers
- 1 pound ground chicken or turkey You can substitute with ground pork or shrimp.
- 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
Soup Base
- 4 cups chicken broth
- 2 cups water
- 2 cups bok choy, chopped Can be substituted with other leafy greens.
- 1 cup sliced mushrooms
- 2 pieces green onions, sliced For garnish.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparing the Wontons
- In a large mixing bowl, combine the ground chicken or turkey with soy sauce, sesame oil, grated ginger, and minced garlic. Mix until well blended.
- Take a wonton wrapper and place about a teaspoon of the filling in the center. Moisten the edges of the wrapper with a little water to help seal it.
- Fold the wrapper in half to form a triangle, and press the edges together to seal securely. Bring the two corners of the triangle together and pinch to seal, creating the wonton shape.
- Repeat this process with the remaining wonton wrappers and filling.
Cooking the Soup
- In a large pot, bring the chicken broth and water to a boil over medium-high heat.
- Once boiling, gently add the wontons and cook for about 5-7 minutes, or until they float to the surface.
- Stir in the bok choy and sliced mushrooms, and let everything cook for an additional 2-3 minutes until the vegetables are tender.
- Season with salt and pepper to taste, then ladle the soup into bowls and garnish with the sliced green onions before serving.
Notes
For additional flavor, add chili oil or fresh cilantro. You can also prepare wontons ahead of time and store them in the refrigerator or freeze for later use. Adjust ingredients based on your preferences.