Wonton Soup with Shiitake Mushrooms and Baby Bok Choy Recipe
This comforting and flavorful Wonton Soup features delicate mini wontons simmered in a savory chicken broth infused with aromatic sesame oil, fresh scallions, garlic, ginger, shiitake mushrooms, and baby bok choy. It’s a quick and easy recipe perfect for a warm, nourishing meal that serves six.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Soup Base
- 3 tsp sesame oil (divided)
- 3 scallions (diced small, white and green parts separated)
- 2 cloves garlic (minced)
- 1 tsp grated ginger (or ginger paste)
- 1 cup sliced shiitake mushrooms (stems removed; other fresh mushrooms can be used; no canned)
- 48 oz low-sodium chicken broth
- 1½ tbsp soy sauce
- 1½ tbsp Shaoxing wine (or mirin or dry sherry)
Vegetables & Wontons
- 4 baby bok choy (leaves separated, ends trimmed, and thoroughly washed)
- 30 frozen mini wontons
- Drizzle of chili oil (for serving, optional)
Instructions
- Warm the Aromatics: In a large pot, warm 2 teaspoons of sesame oil over medium heat until shimmering. Add the white parts of the scallions, minced garlic, grated ginger, and sliced shiitake mushrooms. Stir constantly and sauté for about 4 minutes until the mushrooms soften and the mixture is fragrant.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring to a boil. Once boiling, add the baby bok choy leaves and frozen mini wontons. Reduce the heat to a gentle simmer with occasional bubbles and cook for about 5 minutes, until the bok choy is wilted and the wontons float to the top, indicating they are heated through. You can cut one open to check for doneness.
- Finish the Soup: Remove the pot from heat. Stir in the green parts of the scallions, the remaining 1 teaspoon of sesame oil, soy sauce, and Shaoxing wine to enhance the flavor.
- Serve: Ladle the soup into bowls, ensuring each serving has about 5 wontons. Drizzle a bit of chili oil on top if desired for a spicy kick.
Notes
- Use fresh mushrooms to maintain a hearty texture; canned mushrooms will make the soup watery.
- Baby bok choy should be thoroughly washed to remove any grit from between the leaves.
- Shaoxing wine can be substituted with mirin or dry sherry if unavailable.
- Adjust chili oil based on heat preference or omit for a mild soup.
- To check wonton doneness, cut one open; it should be heated through with no raw filling.
