Wonton Soup

This had way too much ginger, reduce by at least half!

Wonton Soup

    • 1 tablespoon sesame oil
    • 2 cloves garlic, minced
    • 1 tablespoon freshly grated ginger
    • 4 cups chicken broth
    • 4 ounces shiitake mushrooms
    • 2 baby bok choy
    • 3 green onions, thinly sliced
    • 1 tablespoon yellow miso paste, or more, to taste
For the wontons
  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 teaspoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon ground black pepper
  • 36 2-inch won ton wrappers

Instructions

  • In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
  • To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
  • Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in chicken broth, mushrooms and 2 cups water.
  • Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
  • Stir in wontons until cooked through, about 2 minutes.
  • Serve immediately.

~ by accordingtoleanne on November 5, 2015.

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