Wonton Soup
Rated 5.0 stars by 1 users
Category
Soups & Stews
- In any CanCooker on a medium-to-medium low heat source add the oil and mushrooms.
- Sauté the mushrooms until golden brown, about 5 minutes.
- Add 1 tablespoon soy sauce and garlic and continue to cook for 2 more minutes.
- Pour stock over mushrooms and add Bok choy, shredded carrots and ginger.
- Simmer until the vegetables are tender, about five minutes.
- Add frozen wontons and cook until they float.
- Stir in the remaining 2 tablespoon soy sauce, rice vinegar, lime juice, toasted sesame oil and sugar.
- Ladle soup into bowls and top with green onions.
- Add optional toppings if desired.
Ingredients
- 2 tbsp oil
- 8 oz Shiitake mushrooms
-
3 tbsp soy sauce divided
-
2 cloves garlic minced
- 6 cups chicken or vegetable stock
-
8 oz Bok choy chopped
-
1- inch fresh ginger peeled and grated
-
3 cups shredded carrots
- 20 mini frozen wontons
- 1 tbsp rice vinegar
- 2 tsp lime juice
- 2 tsp toasted sesame oil
- 1/8 tsp sugar
-
3 chopped green onions
-
Optional - chili crisp, chili oil, or sriracha
Things You Need
Sale
Directions
- In any CanCooker on a medium-to-medium low heat source add the oil and mushrooms.
- Sauté the mushrooms until golden brown, about 5 minutes.
- Add 1 tablespoon soy sauce and garlic and continue to cook for 2 more minutes.
- Pour stock over mushrooms and add Bok choy, shredded carrots and ginger.
- Simmer until the vegetables are tender, about five minutes.
- Add frozen wontons and cook until they float.
- Stir in the remaining 2 tablespoon soy sauce, rice vinegar, lime juice, toasted sesame oil and sugar.
- Ladle soup into bowls and top with green onions.
- Add optional toppings if desired.