Fast Mushroom Wonton (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup shiitake mushrooms, sliced thin with the stems discarded
02 -
3 scallions, chopped small, separating the white and green parts
03 -
2 garlic cloves, finely chopped
04 -
1 teaspoon grated fresh ginger or ginger paste
05 -
3 teaspoons sesame oil, used in two parts
→ Soup Components
06 -
4 heads of baby bok choy, with the leaves separated and trimmed
07 -
30 frozen bite-sized wontons
08 -
48 ounces (6 cups) of chicken broth, low in sodium
→ Seasonings
09 -
1 1/2 tablespoons of Shaoxing wine (or use mirin or dry sherry)
10 -
1 1/2 tablespoons of soy sauce
11 -
A dash of chili oil for serving (optional)
# Instructions:
01 -
Heat 2 teaspoons of sesame oil on medium. Toss in the white parts of scallions, garlic, ginger, and mushrooms. Cook about 4 minutes, mixing occasionally, until mushrooms soften.
02 -
Pour in the chicken broth, bring to a rolling boil, and lower the temperature to a simmer. Add the bok choy and frozen wontons, then cook for around 5 minutes until the bok choy softens and the wontons float to the top.
03 -
Take the soup off the heat. Mix in the green scallion tops, leftover sesame oil, soy sauce, and Shaoxing wine.
04 -
Spoon the soup into bowls, putting about 5 wontons in each. If you'd like, drizzle chili oil on top before serving.
# Notes:
01 -
Go with broth that’s low in salt so you can adjust seasoning yourself.
02 -
When using larger wontons, let them cook longer to be fully done.
03 -
For the best flavor, use fresh mushrooms, not canned ones.