25 Minute Wonton Soup with Sesame Chili Oil.
Ingredients
- 3 tablespoons sesame oil or extra virgin olive oil
- 4 baby bok choy, halved, or 1 bunch kale
- 2 medium shallots, chopped
- 1 cup sliced shiitake mushrooms
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, peeled and grated
- 6 cups low sodium chicken or vegetable broth
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 20-30 fresh or frozen wontons/dumplings, or potstickers
- green onions and toasted sesame seeds, for serving
- 1/4 cup toasted sesame oil
- 1-2 teaspoon crushed red pepper flakes
- 1 teaspoon low-sodium soy sauce or tamari
- 1 teaspoon balsamic vinegar
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Instructions
- 1. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the bok choy and cook 3-4 minutes until charred on the edges. Transfer to a plate.
- 2. To the same Dutch oven, add 1 tablespoon oil, the mushrooms, shallots, garlic, and ginger. Cook 3-5 minutes, until fragrant. Stir in the broth and bring to a boil over high heat. Add the wontons and cook until they float, 2-3 minutes. Stir in the bok choy, soy sauce, and rice vinegar. Remove from the heat.
- 3. To make the chili oil: combine everything in a small bowl.
- 4. Divide the bok choy between bowls, then ladle the soup over. Top each bowl with green onions. Serve the chili oil on the side.
Source
Original recipe: View Original