Description
A warm, nourishing wonton soup that’s perfect for chilly evenings, combining flavorful broth and fresh vegetables for comfort and connection.
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 1 teaspoon fresh ginger
- 1 clove garlic
- 12-15 pieces mini frozen wontons
- 1 handful fresh spinach
- 1 cup shredded carrots
- 2 stalks green onions
- 1 tablespoon sesame seeds
- Optional chili crisp
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger, sautéing for about a minute until fragrant.
- Pour in the chicken broth and bring it to a simmer.
- Stir in the reduced sodium soy sauce and let the mixture simmer for another 5 minutes.
- Add the mini frozen wontons to the broth, allowing them to cook for about 5-7 minutes, or until they’re heated through.
- Toss in the fresh spinach and shredded carrots, cooking for an additional 2-3 minutes until the spinach has wilted.
- Remove the pot from heat and ladle the soup into bowls.
- Garnish each bowl with chopped green onions, sesame seeds, and a drizzle of chili crisp if desired.
Notes
Use fresh vegetables for the best flavor and nutritional value. Customize wontons according to your preference.