Description
Better than the takeout version…but quicker and healthier too!
Ingredients
Scale
- 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 vegetable or chicken 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
Instructions
- Step 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.
- Step 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.
- Step 3: To make the chili oil: combine everything in a small bowl.
- Step 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.
Notes
Charring the vegetables first adds a depth of flavor. If not serving immediately, boil wontons separately to keep them from becoming too soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 327 kcal
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: wonton soup, sesame chili oil, quick dinner, healthy takeout, Chinese-inspired