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
- 25-30 frozen mini wontons (I used Bibigo chicken and vegetable)
- 5 oz fresh spinach leaves or baby spinach
- 1 tbsp reduced sodium soy sauce
- 1/8 tsp crushed red pepper flakes
- 2 baby bok choy
- 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 and frozen wontons to the broth and cook until the wontons are done for about 2-3 minutes.
- Place the spinach, soy sauce and dried red pepper flakes into the pot and simmer another 1-2 minutes or until spinach is wilted.
- Spoon soup into individual bowls and add a few baby bok choy leaves (whole) and chopped cilantro. 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: 223kcal
Tried this recipe?Let us know how it was!