Mushroom Wonton Soup

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Cold nights call for warming, hearty, and super delicious dinners—but they can get a little ho-hum.

Mushroom Wonton Soup Recipe
Photo: Caitlin Bensel
Hands On Time:
30 mins
Total Time:
40 mins
Yield:
4 serves

Enter this homemade, vegetarian wonton soup, a quick and flavorful way to mix up weeknight meals. Once you get the hang of it, DIY wontons are deceptively simple. Just top a wrapper with mushroom filling, brush with egg, fold, and repeat. Plus, assembling them while the liquid simmers allows the broth to deepen in flavor. It's highly likely that you'll love this soup enough to earn a place in the weekly rotation. If so, you can get ahead by making and freezing the wontons just after stuffing.

Ingredients

  • 1 2-inch piece fresh ginger, peeled

  • 2 tablespoons vegetable oil

  • 6 ounces shiitake mushrooms, stemmed and finely chopped

  • 2 cloves garlic, finely chopped

  • ¾ cup thinly sliced scallions, plus more for serving

  • ¼ cup mirin

  • 2 tablespoons low-sodium soy sauce, divided

  • 6 cups low-sodium vegetable broth

  • 24 square wonton wrappers

  • 1 large egg, lightly beaten

  • 6 ounces baby bok choy, cored and sliced (about 2 cups)

Directions

  1. Finely chop half of ginger. Cut remaining piece in half; set aside. Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Add garlic, scallions, mirin, 1 tablespoon soy sauce, and chopped ginger; cook until liquid evaporates, about 1 minute. Let cool.

  2. Combine broth, 2 cups water, reserved ginger, and remaining 1 tablespoon soy sauce in a large saucepan and bring to a simmer.

  3. Place 1 teaspoon cooled mushroom mixture in center of a wonton wrapper. Brush edges with a bit of egg. Fold 1 corner of wonton over filling to meet opposite corner. Press to seal edges. Brush remaining 2 sealed corners of wonton with egg and fold under filling to meet; press to seal. Repeat with remaining wrappers and mushroom mixture, keeping formed wontons covered with a damp cloth.

  4. Bring broth mixture to a boil over high. Remove and discard ginger. Add bok choy and cook until bright green and almost tender, about 3 minutes. Add wontons and simmer until cooked through, about 2 minutes. Top with scallions.

Nutrition Facts (per serving)

301 Calories
9g Fat
46g Carbs
9g Protein
Nutrition Facts
Calories 301
% Daily Value *
Total Fat 9g 12%
Cholesterol 51mg 17%
Sodium 947mg 41%
Total Carbohydrate 46g 17%
Total Sugars 9g
Protein 9g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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