Wonton soup broth recipe

Ingredients

• 1 tablespoon sesame oil
• 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 tablespoon yellow miso paste, or more, to taste
For the wontons
• 8 ounces medium shrimp, peeled, deveined and diced
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tablespoon oyster sauce
• 1 teaspoon reduced sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon Sriracha, optional
• 1/4 teaspoon ground black pepper
• 36 2-inch won ton wrappers

Instructions

• In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
• 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.

Notes

*The filling in the wontons does not have to be cooked prior to wrapping.

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