Wonton Soup with Toasted Sesame Ginger

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This recipe is hearty, healthy and flavor packed...and best of all, is ready in less than 20 minutes. 


2 tablespoons Toasted Sesame Ginger
1 tablespoon canola oil
2 shallots, thinly sliced
1 tablespoon fresh ginger, grated
2 quarts stock, chicken or vegetable
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
2 teaspoons sugar
2 cups shitake mushrooms, stems removed, sliced
40-60 mini frozen Chinese wontons, dumplings or pot stickers
2 bunches baby bok choy
1 jalapeno, thinly sliced
1 bunch scallions, chopped
1/2 cup cilantro, chopped
Asian chile paste, optional

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
35 minutes
Total Time: 
45 minutes
Serving size: 


1. In a large pot over medium heat add the canola oil, shallots and ginger. Sauté 5 minutes or until translucent. Stir in the stock, soy sauce, sesame oil, sugar, Toasted Sesame Ginger seasoning, and mushrooms. Bring to a boil over high heat. Reduce heat to a simmer and cook uncovered for 20 minutes.
2. Meanwhile clean the clean and prep the bok choy. Cut bok choy in half and separate the leaves. Then swish them in a few changes of water to remove the grit between the tightly packed stems. Cut each stem in half lengthwise.
3. Add the dumplings and simmer for 10 minutes. Then stir in bok choy, cook for just wilted, about 5 minutes.
4. Ladle into bowls and garnish with jalapenos, scallions, cilantro and Asian chile paste.


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Recipe Tip:
Frozen wontons, dumplings or pot-stickers - any work in this soup.