This recipe for Wonton Soup can be whipped up in under 15 minutes if you plan ahead and make the wontons in advance. I like to make a big batch and freeze them in plastic bags for when I am in need of a quick soup fix. This recipe is very versatile- you can use whatever stock you prefer, you can use vegetarian or meat-based wontons, and you can add whatever veggies you like! You can even up the protein by adding small cubes of tofu to the soup as well.
Servings: 2
Difficulty: Easy
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Ingredients:
- 6 cups chicken or vegetable broth
- 1 tablespoon ginger, finely chopped
- 16 wontons (vegetable or pork)
- 2-3 cups bok choy (or any dark leafy green)
- 1 tablespoon soy sauce
- Salt, to taste
- Sesame oil, for garnish
- Chili flakes or your favourite chili oil, for garnish
- 1 scallion, chopped, for garnish
Directions:
Place the stock and ginger in a small stock pot over medium-high heat. Once the stock has come to a rolling boil, add the wontons. Give the soup a quick stir so that the wontons do not stick together.
After 2 minutes, add the bok choy and soy sauce. Reduce the heat to medium, cover and let simmer for 4-5 minutes, or until the bok choy has wilted. Taste the soup and add extra salt to taste (all depends on your stock!).
Divide the soup into two bowls and add the sesame oil, chili flakes/chili oil and scallions for garnish. Serve immediately. Enjoy 🙂
Ohhhhh ya! I love my chili oil <3