Vegetable soup with wontons

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 143, total fat 9 G., saturated fats 1 G., proteins 9 G., carbohydrates 10 G., fiber 2 G., cholesterol 0 mg, sodium 1008 mg, sugar 2 G.

"Wonton soup is a staple of Chinese cuisine. In my recipe, I retained all the traditional flavors, but used store-bought chicken broth and store-bought wonton dough to make a quick soup for a midweek dinner," shares Jeff Mauro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
2 cloves garlic, finely grated
1 tbsp fresh ginger, grated
3 green onions, thinly sliced, green parts separated from white parts
110 g chopped shiitake mushrooms
5 cups chicken bone broth or low-sodium broth
4 bunches small bok choy, cut lengthwise into quarters
2 tablespoons soy sauce
1 package (340 g) frozen wonton dough (about 20 pieces)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bok choy cabbage, shiitake mushrooms, wonton dough, soy sauce, ginger root, garlic, green onions

Cooking the dish according to the recipe:

Heat vegetable oil in a medium saucepan or Dutch oven over medium heat. Add garlic, ginger, and white parts of green onions and cook, stirring frequently, until fragrant, 1–2 minutes. Add shiitake mushrooms and cook until the mushrooms begin to soften, another minute.
Add the broth and bring to a boil. Add the bok choy and cook, stirring occasionally, until the bok choy is tender, 4–5 minutes. Add the soy sauce and stir. Add the wonton batter and cook until tender, 2–3 minutes. Taste and adjust the seasoning if needed.