This dish is one of my new favorites. I love dumplings (potstickers) of any kind. I couldn’t find the mini dumplings or the baby-style Bok choy today, but that’s okay. Best yet, this soup is so quick and easy to make that it can be on the table in 30 minutes. This is my version of Wonton Soup.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepot, cutting board, chef’s knife, Microplane or rasp, (4 pairs of chopsticks, optional)

Ingredients:
2 tablespoons vegetable oil
1 pinch of red pepper flakes, more if you like it spicier
2 large garlic cloves, freshly grated
1 tablespoon of ginger, freshly grated
6 scallions, thinly sliced, greens and whites separated
4 ounces of shiitake mushrooms, stems removed and sliced
6 cups of chicken stock, unsalted
1 cup of chicken bone broth
2 heads bok choy, bottoms cut off, thinly slice the stems and reserve, quartered lengthwise, substitute 4 heads of baby bok choy
2 tablespoons soy sauce, low-sodium
1 (24-ounce) package frozen chicken wontons (substitute pork or veggie-filled wontons), substitute 1 (20-ounce) package mini wontons
Kosher salt to taste

Garnishes:
Salted peanuts
Chow Mein noodles, optional
Cilantro leaves
Scallions, green parts, thinly sliced on the bias

Instructions:
In a saucepot over medium heat, heat the vegetable oil. Add the red pepper flakes. Add in the scallions, garlic, and ginger, stirring frequently, until fragrant, 1 to 2 minutes. Next, add the sliced bok choy stems, stir, and cook for 2 to 3 minutes until they soften. Add the shiitake mushrooms and cook until they soften, another minute.

Add the broth (both stock and bone broth) and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 4 to 5 minutes (2 to 3 minutes if you are using the mini wontons). Taste before you season with salt.

Ladle into bowls, then top with your choice of garnishes. Feel free to use chopsticks. Serve immediately.

There you have it, my Wonton Soup.

Notes:
1) Rinse your bok choy well to remove any dirt between the leaves and stems. If you’re using baby bok choy, you can slice it lengthwise without removing the bottoms.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/