Right out of the rain and right into this skinnytaste WonTon Soup. On the table in 15 minutes! 👩🏻🍳
INGREDIENTS
6 cups chicken broth low sodium
1- inch piece fresh ginger, sliced thin
1 clove minced garlic
20 mini frozen wontons
1 1/2 cups sliced shiitake mushrooms
4 baby bok choy, halved lengthwise and halved
1 tablespoon soy sauce
1 teaspoon sesame oil
scallions, sliced green parts only for garnish
INSTRUCTIONS
Bring chicken broth to a boil in a large pot.
Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
Stir in soy sauce and sesame oil.
Divide soup in four bowls. Garnish with fresh scallions.
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