Mini-Won Ton Soup with Asian Vegetables
Prep + Cook = 30 minutes
When we go out to Chinese restaurants, our favorite part of the meal is probably the won ton soup. The delicious frozen mini-wontons (all natural ingredients!) from Annie Chun’s made me think of turning won ton soup into a family meal. You can substitute your favorite tender vegetables like julienned carrots or spinach, but we loved it with these more traditional Asian veggies.
2 tsp. vegetable oil
1 Tbsp. ginger, peeled and finely chopped
1 1/2 tsp. minced garlic (about 3 cloves)
4 scallions, dark and light green parts, finely sliced
64 oz. reduced-sodium chicken or vegetable broth
1/8 tsp. black pepper
1 cup bok choy, sliced, or use spinach
3.5 oz. shiitake mushrooms, stems removed, sliced
16 oz. frozen mini-wontons or mini Asian dumplings, any variety (we love Annie Chun’s)
In a large heavy pot, heat the oil over medium heat. Add the ginger and garlic and stir-fry it for 30 seconds until it is fragrant. Add the scallions and continue cooking, stirring frequently, for about 1 more minute until they are fragrant. Add the broth, pepper, mushrooms and bok choy, and cover it until it comes to a boil. Remove the cover, reduce the heat and simmer it gently for 5 minutes. Add the dumplings, cover and bring it back to a boil, and simmer gently for 5 more minutes until they are heated through. Serve it immediately.
Scramble Flavor Booster: Add 1 Tbsp. soy sauce to the soup and drizzle in a little hot chili oil at the table.