Description
A quick, comforting homemade wonton soup brimming with rich flavors and nutrients, ready in just 30 minutes.
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons reduced sodium soy sauce
- 6 cups chicken broth
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 12-15 pieces mini frozen wontons
- 1 handful fresh spinach
- 1 cup shredded carrots
- 2 stalks green onions, chopped
- Optional chili crisp
- 1 tablespoon sesame seeds
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the minced garlic and grated ginger, sautéing for about a minute until fragrant.
- Pour in the chicken broth and bring it to a simmer.
- Stir in the reduced sodium soy sauce and let the mixture simmer for another 5 minutes.
- Add the mini frozen wontons to the broth, cooking for about 5-7 minutes, or until heated through.
- Toss in the fresh spinach and shredded carrots, cooking for an additional 2-3 minutes until the spinach has wilted.
- Remove from heat and ladle the soup into bowls.
- Garnish each bowl with chopped green onions, sesame seeds, and a drizzle of chili crisp, if desired.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth. Leftovers can be stored in the fridge for up to three days.
