Wonton Soup with Shiitake Mushrooms and Bok Choy Recipe
This comforting Wonton Soup recipe combines delicate wontons with a flavorful broth infused with garlic, ginger, shiitake mushrooms, and bok choy. The broth is seasoned with soy sauce, vinegar, and sesame oil, creating a perfect balance of savory and tangy flavors. Garnished with fresh scallions and optional chili oil, this soup makes for a warm and satisfying meal that’s quick to prepare and full of nutritious ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Soup Base
- 2 Tbsp cooking oil
- 2 small shallots, sliced or chopped
- 2 large garlic cloves, finely chopped
- 1 inch ginger, peeled and finely chopped
- 1 cup sliced shiitake mushrooms
- 4 baby bok choy, halved
- 6 cups chicken or vegetable broth
- 2 Tbsp soy sauce
- 1 Tbsp rice or white vinegar
- 1 tsp sesame oil
Wontons and Garnish
- 20-25 fresh or frozen wontons, dumplings, or potstickers
- Scallions, sliced (green parts only for garnish)
- Chili oil or chili crisp, for serving (optional)
Instructions
- Prepare the Aromatics: Heat the cooking oil in a large pot over medium heat. Add the sliced shallots, finely chopped garlic, and ginger. Sauté for about 2-3 minutes until fragrant and shallots are translucent.
- Add Mushrooms and Bok Choy: Stir in the sliced shiitake mushrooms and halved baby bok choy. Cook for another 3-4 minutes, allowing the vegetables to soften slightly while absorbing the aromatics.
- Pour in Broth and Season: Add the chicken or vegetable broth to the pot. Stir in the soy sauce, rice or white vinegar, and sesame oil. Bring the soup to a gentle boil.
- Cook the Wontons: Once the broth is boiling, carefully add the fresh or frozen wontons, dumplings, or potstickers. Let them cook for 4-6 minutes until they float to the surface and are cooked through.
- Final Touches and Serve: Taste the broth and adjust seasoning if necessary. Ladle the soup into bowls, garnish with sliced scallions, and drizzle with chili oil or chili crisp if you like some heat. Serve hot and enjoy!
Notes
- Use chicken or vegetable broth based on dietary preferences or for a vegetarian version.
- Frozen wontons do not require thawing before cooking; just add directly to the boiling broth.
- Adjust the amount of soy sauce and vinegar to taste depending on saltiness and tang preferred.
- Chili oil or chili crisp is optional but adds a nice spicy depth to the soup.
- Leftover soup stores well in the refrigerator for up to 2 days; reheat gently to avoid overcooking the wontons.
