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Ingredients
Scale
- 2 Tablespoons oil (e.g., avocado or grapeseed)
- 8 ounces Shiitake mushrooms (preferably pre-sliced)
- 3 Tablespoons low-sodium soy sauce, divided
- 2 cloves garlic, minced or pressed
- 6 cups low-sodium chicken or vegetable stock
- 8 ounces bok choy, chopped (can substitute with chopped kale or baby spinach)
- 1 inch fresh ginger, peeled and grated
- 3 cups shredded carrots (using pre-shredded for efficiency)
- 20 mini frozen wontons (consider checking the package for specific instructions)
- 1 Tablespoon rice vinegar
- 2 teaspoons lime juice (optional)
- 2 teaspoons toasted sesame oil
- Chopped green onions for garnish (optional)
- Chili crisp, chili oil, or sriracha for added heat (optional)
Instructions
- Heat oil in a large stockpot over medium heat until shimmering.
- Add shiitake mushrooms and sauté until golden brown (4-6 minutes).
- Stir in 1 tablespoon soy sauce and minced garlic; cook for 2 minutes.
- Pour in chicken or vegetable stock and mix well.
- Add bok choy, shredded carrots, and grated ginger; simmer until tender (4-5 minutes).
- Add frozen mini wontons; cook until they float (2-3 minutes).
- Mix in remaining soy sauce, rice vinegar, lime juice, and sesame oil to taste.
- Serve in bowls and garnish as desired.
Notes
Using pre-chopped vegetables can significantly reduce prep time.
Taste before serving and adjust seasonings for personal preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 220
- Sugar: 3
- Sodium: 600
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 0