Description
This Chinese cuisine inspired wonton soup is so easy and quick, you'll never need order the take out version again! Dress it up with your favorite ramen noodles and leafy greens for extra yums.
Ingredients
Units
Scale
- 12 wontons (I used Wei-Chuan Pork and Shrimp Wontons) - no need to thaw if frozen
- 3 ounces thin wonton noodles
- 6 cups chicken broth
- 1 cup leeks (about 1 leek), cleaned, halved and thinly sliced
- 1 cup carrots, shredded
- 1 inch fresh ginger, minced or 1 teaspoon ginger paste
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 2 baby bok choy, sliced in half vertically
- Coarse salt to taste
- Optional garnishes: sliced green onion, chili oil
Instructions
- In a large pot, heat olive oil and sesame oil over medium high heat. Add leeks and carrots and cook for 5 minutes, stirring frequently, until somewhat softened.
- Add ginger and cook 1 minute, stirring frequently, until fragrant.
- Pour rice wine and chicken broth into the pot, scraping up any browned bits on the bottom. Bring to a boil and then reduce to a simmer for 5 minutes, stirring occasionally. Add salt to taste.
- Add wontons, noodles, and bok choy to the pot. Cook for 3 to 4 minutes, until noodles and wontons float to the surface. Remove from heat.
- Divide evenly between 2 to 3 bowls. Garnish as desired with sliced green onion and chili oil. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
