Mini-Won Ton Soup with Asian Vegetables
This homemade version of the classic restaurant soup is always a hit with my family. You can substitute your favorite tender vegetables like julienned carrots or spinach, but we love it with these more traditional Asian veggies.
Ingredients
- 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
Instructions
- 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.
Slow Cooker Directions
- Omit the oil. Combine all ingredients except the wontons in the slow cooker and cook on low for 7 - 10 hours or on high for 3 - 4 hours. Add frozen wontons 30 - 45 minutes before serving and cook on high for the remainder of the time. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Peel and chop the ginger, peel the garlic, slice the scallions, stem and slice the bok choy and mushrooms.
Scramble Flavor Booster: Add 1 Tbsp. soy sauce to the soup and drizzle in a little hot chili oil at the table.
Tip: Keeping an eye on the bathroom scale? Work bok choy into your diet. Bok choy, a member of the cruciferous family, has only 22 calories per cup but has a ton of health-promoting nutrients including vitamin C and fiber. Additionally, bok choy is widely available, inexpensive, and easy to incorporate into recipes.
Nutritional Information Per Serving (% based upon daily values): Calories 173, Total Fat: 3g, 4.5%; Saturated Fat: 0g, 0%; Cholesterol: 0mg, 0%; Sodium: 1025mg, 43%; Total Carbohydrate: 29g, 9%; Dietary Fiber: 3g, 12%; Sugar: 4g; Protein: 9g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!