Easy Wonton Soup
This easy wonton soup is made with simple prepared ingredients, including prepared broth, and frozen wontons with fresh veggies. Delicious!
Ingredients
- 2 tsp sesame oil
- 1 large clove garlic, minced fine
- 1 1" knob of ginger, minced fine
- 4 cups chicken broth, reduced sodium
- 2 cups beef broth, reduced sodium
- 4 oz canned water chestnuts, drained and coarsely chopped
- 5 green onions, chopped
- 2 cups shitake mushrooms, coarsely chopped
- 2 baby bok choy, chopped
- 25-30 frozen mini wontons (I used Bibigo chicken and vegetable)
- 1 tbsp reduced sodium soy sauce
- 1/8 tsp crushed red pepper flakes, optional
- 5 oz fresh spinach leaves or baby spinach
- 1/8 tsp crushed red pepper flakes
- 1/4 cup cilantro, chopped for top of soup
- 1/2 tsp sesame seeds to sprinkle on top of individual bowls of soup (optional)
- 1/2 tsp Chinese five-spice seasoning to sprinkle on top of individual bowls of soup (optional). I used McCormick gourmet spicy Szechuan 5 spice seasoning.
Instructions
- Heat 2 teaspoons of sesame oil in large dutch oven pan over medium high. Add ginger and garlic and saute for 1-2 minutes until softened and just beginning to brown. Stir constantly so they don't burn.
- Add chicken and beef broth to the pan and stir. Bring the broth mixture to a boil over high heat.
- Reduce the heat to medium and add the water chestnuts, green onions, shitake mushrooms, bok choy, frozen wontons, soy sauce and red pepper flakes to the broth and cook until the wontons are done for about 2-3 minutes.
- Place the spinach into the pot and simmer another 1-2 minutes or until spinach is wilted.
- Spoon soup into individual bowls and add chopped cilantro. You may also add a few leaves of baby bok choy for garnish. If using push the bok choy into the hot broth so it softens a little.
- Sprinkle the Chinese five spice seasoning and sesame seeds over the top if desired to taste and serve.
Nutrition
Calories: 264kcal
Tried this recipe?Let us know how it was!