Ingredients
Scale
- 1 tablespoon vegetable oil (or any neutral oil)
- 2 cups fresh shiitake mushrooms, sliced (dried shiitake rehydrated is a great substitute)
- 1 tablespoon fresh ginger, finely grated
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth or vegetable broth
- 2 cups water
- 2 bunches baby bok choy, trimmed and halved lengthwise
- 1 package wonton wrappers (about 40 wrappers)
- 1/2 pound ground pork or ground chicken (tofu or finely chopped mushrooms for a vegetarian option)
- 2 green onions, thinly sliced (white and green parts separated)
- 2 teaspoons soy sauce, plus more to taste
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the wonton filling: In a medium bowl, combine ground pork (or your choice of protein), finely chopped shiitake mushroom stems, white parts of green onions, soy sauce, sesame oil, and a pinch of salt and pepper. Mix gently until just combined. This mixture is inspired by the way Mama Lou combined simple ingredients to create something extraordinary.
- Fill and fold the wontons: Place about a teaspoon of filling in the center of each wonton wrapper. Wet the edges with water and fold to seal, creating a triangle or traditional wonton shape. Don’t worry if they’re not perfect—Ouma and I always laughed over our wonky ones, but they tasted just as good!
- Sauté the aromatics: Heat vegetable oil in a large pot over medium heat. Add grated ginger and minced garlic, cooking until fragrant, about 1-2 minutes. The smell instantly brings me back to those childhood afternoons.
- Add mushrooms: Toss in the sliced shiitake mushrooms and sauté until softened, about 4-5 minutes. The mushrooms release their earthy aroma, deepening the soup’s flavor.
- Pour in broth and water: Add chicken or vegetable broth along with water to the pot. Bring to a gentle boil.
- Add wontons: Carefully drop wontons into the simmering broth. They’ll float when cooked, about 3-4 minutes.
- Add bok choy: Once wontons are nearly done, add the bok choy halves to the soup. Cook for another 2-3 minutes until the greens are tender but still vibrant.
- Adjust seasoning: Taste the broth and add soy sauce, salt, or pepper as needed. If you prefer a thicker broth, stir in the cornstarch slurry now and cook for an additional minute until slightly thickened.
- Finish with green onion tops: Sprinkle the green parts of the sliced green onions over the soup just before serving for a fresh, bright note.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
