Food Recipes Mushroom Wonton Soup 5.0 (1) 1 Review Cold nights call for warming, hearty, and super delicious dinners—but they can get a little ho-hum. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts 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 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. Combine broth, 2 cups water, reserved ginger, and remaining 1 tablespoon soy sauce in a large saucepan and bring to a simmer. 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. 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. Rate it Print Nutrition Facts (per serving) 301 Calories 9g Fat 46g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.