Best Wonton Soup

Ingredients

1 tap sesame oil

1 tablespoon oyster sauce

1 tablespoon reduced sodium soy sauce

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

1/2 teaspoon Sriracha, optional

1/4 teaspoon ground black pepper

Bean sprouts

8 ounces medium shrimp, peeled, deveined

Cauliflower

Broccoli

BROTH (FOR 2 SERVINGS)

▢ 3 cups / 750 ml chicken broth (Note 5)

▢ 2 garlic cloves , smashed (6)

▢ ⅓” / 1 cm piece of ginger , sliced (optional, but highly recommended)

▢ 1½ tbsp light soy sauce (Note 2)

▢ 2 tsp sugar (any)

▢ 1½ tbsp chinese cooking wine (Note 3)

▢ ¼ – ½ tsp sesame oi

Directions

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.

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