Wonton Soup
A warm, comforting wonton soup with chicken, bok choy, and garlic broth. Perfect for winter nights!
Ingredients
For the Wontons:
- ½ pound ground chicken
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon light brown sugar
- 2 green onions finely chopped
- 24 wonton wrappers 3½ inches square
For the Soup:
- 6 cups low-sodium chicken broth
- 3 garlic cloves minced
- 2½ tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 2 –3 green onions finely chopped
- 3 baby bok choy halved lengthwise
Instructions
Make the Wonton Filling
- In a medium bowl, mix the ground chicken, vinegar, soy sauce, sesame oil, garlic, ginger, brown sugar, and green onions until thoroughly combined.
Assemble the Wontons
- Place the wonton wrappers on a clean surface. Spoon 1 teaspoon of filling into the center of each wrapper. Wet the edges with water, fold into a triangle, and press to seal. Bring the corners together and press to form the classic wonton shape.
Make the Broth
- In a large pot over medium heat, add the chicken broth, minced garlic, dark soy sauce, sesame oil, and green onions. Bring to a gentle boil, then reduce to a simmer. Add the baby bok choy and cook for 2–3 minutes.
Cook the Wontons
- In another large pot, bring 4 quarts of water to a boil. Carefully add the wontons. When they float, cook for 2 more minutes until the wrappers look slightly translucent. Strain.
Combine and Serve
- Transfer the cooked wontons into the simmering broth. Serve hot, garnished with extra green onions or chili oil if desired.