Whenever I eat wonton soup I feel like I’m being really healthy… like the broth is the key to life or something.  This is the first time I’ve made this broth soup at home and I’m already in love with it. I bought a bag of frozen wontons from Costco and on the back was the recipe idea but it only called for chicken broth, bok choy, green onions, and wontons, so I spiced it up a bit.

It’s so easy to make the most work you’ll end up doing is buying the ingredients from the grocery store!

 

You can buy frozen wontons from any grocery store, but look for the mini version!  I tried to find baby bok choy, but my grocery store only had large so I went with it.

 

 

Start by boiling 4 cups, a.k.a. 32 ounces, a.k.a. one large box, of chicken broth.  Next add a half a teaspoon of minced garlic, half a teaspoon of ground ginger, 1/4 teaspoon of sugar, a few heavy splashes of soy sauce, and a pinch of salt.

 

 

Then add 2 tablespoons of thinly sliced green onion.

 

Increase the heat to medium high to get it boiling.

 

While you bring the broth to a boil, clean the bok choy really well making sure to remove any sand or dirt.  Next, rough chop it into 1 inch pieces.  Prepare 2 cups.  It’s very similar to spinach, so it’ll wilt and cook down. As a matter fact you can substitute spinach in this recipe if you don’t have Bok Choy.

 

Norman got the scraps. Love you Normie!

 

When’s the broth is boiling add the frozen wontons. I used two dozen and boiled for 2-3 minutes.

 

Towards the end of the wonton cooking time, add the chopped bok choy and two additional tablespoons of thinly sliced green onion, boiling for a minute or two longer.  You want to add these at the end so that the vegetables maintain their color and don’t get too soft.

 

Now put your masterpiece into a bowl!

 

“Happiness is hot soup on a cold day.” – ❤

 

This makes a great appetizer for 4-6 adults, or a great “light” meal for two adults!

 

Yum!!

I like it with sriracha for dipping. 😀

 

Wonton Soup

• 24 – 36 mini Frozen Wontons
• 32 ounces (4 cups) Chicken Stock
• 2 cups chopped Bok Choy (or Spinach)
• 3-4 tablespoons sliced Green Onion (divided)
• 1/2 teaspoon Minced Garlic
• 1/2 teaspoon ground Ginger
• 1/4 teaspoon Sugar
• A few heavy splashes Soy Sauce
• Pinch of Salt

In a large soup pot over medium high heat combine chicken stock, 2 tablespoons thinly sliced green onions, minced garlic, ground ginger, sugar, soy sauce and salt.  Bring to a boil.

In the meantime, rinse and pat dry the bok choy.  Rough chop it into1 inch pieces, preparing two cups.  You can substitute spinach for bok choy.  Once the broth is boiling, add anywhere from 24-36 mini wontons.  Boil for 2 minutes.  Then add the bok choy and onions and boil for two more minutes.  That’s it!

Serve with sauces for dipping such as hoisin or sriracha.  You can also serve it with fresh Thai basil and bean sprouts for garnish.

Servings:  Appetizer; 4-6 people | Meal; 2 adults

Enjoy!  XOXO