Description
A flavorful ginger wonton soup that is quick to prepare and perfect for a comforting meal.
Ingredients
Scale
- 4 cups beef, chicken or veggie broth
- 4–5 thin slices ginger (OK to leave peel on)
- 1–2 rough chopped garlic cloves (optional)
- 4–5 scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
- ½ teaspoon Chinese Five Spice
- ¼ teaspoon cracked pepper
- 12–14 mini wontons (or to your preference)
- 2 cups greens – optional (chopped kale, bok choy, arugula, mizuna)
- Splash soy sauce
- Splash fish sauce
- generous pinch sugar
- Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil
Instructions
- Place stock, ginger, garlic, scallions (white parts only), 5 Spice, and pepper into a medium pot and bring to a boil.
- Add frozen wontons and return to a boil. Simmer for 5 minutes or according to directions on the package (perhaps longer for bigger ones). Add greens (optional). When wontons float, they should be done.
- Add the green scallions, soy sauce, fish sauce, and sugar.
- Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce, fish sauce, or salt, as necessary.
- Ladle into two large bowls and top with fresh bean sprouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.
Notes
- For a vegetarian option, use vegetable broth and omit fish sauce.
- You can substitute wontons with other dumplings if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg