Few soups are more delicious than this one: plump wontons floating in a savoury ginger-infused broth with bright, tender, crisp vegetables.
6 cups chicken stock
2 tsp soy sauce
1 tsp minced ginger
¼ tsp sesame oil
4 shiitake Mushrooms, sliced
8 baby bok choy cut in half
1 medium carrot, julienned
2 green onions, finely sliced
1 cup snow peas
1
Place chicken stock, soy sauce, ginger and sesame oil in a saucepan and bring to a simmer.
2
Meanwhile, bring another medium saucepan of water to a boil. Once boiling, add the wontons and cook according to package directions.
3
Once the chicken stock reaches a simmer, add the mushrooms and bok choy.
4
When the dumplings are cooked, drain and place in the simmering chicken stock.
5
Add the carrot, green onions and snow peas then simmer one minute more.
6
Ladle into bowls and enjoy!
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Ingredients
6 cups chicken stock
2 tsp soy sauce
1 tsp minced ginger
¼ tsp sesame oil
4 shiitake Mushrooms, sliced
8 baby bok choy cut in half
1 medium carrot, julienned
2 green onions, finely sliced
1 cup snow peas
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