Log In

All your food inspiration saved in one place

Log in to your account to save this recipe, or create an account and start building out your cookbook

Warm brothy wonton soup topped with fresh green chives

Gingery Miso Wonton Soup

The perfect quick dinner for when you're craving take-out. Ready in 20 mins, this semi-homemade wonton soup will hit the spot!

Chef's Tip: Store-bought frozen wontons are the trick to making this a dream meal into a reality. Find them at your local supermarket and feel like a chef!

Ingredients

  • Vegetable oil

  • 1 bunch scallions, sliced thin and separated whites from greens

  • 4-5 cloves garlic, chopped

  • 4oz. mushrooms, cut into bite sized pieces

  • Salt

  • 2 Tbsp soy sauce

  • Haven’s Kitchen Gingery Miso sauce

  • 3 cups of chicken broth

  • 8-10 store bought frozen wontons

View Glossary Terms

Steps

Step 1

Heat a glug of vegetable oil in a medium soup pot over medium-high heat. Add the scallion whites and all the garlic and sauté until the scallions turn aromatic and the garlic turns lightly golden brown around the edges

Step 2

Add your mushrooms and a pinch of salt and cook until the mushrooms have released all their water and have lightly caramelized

Step 3

Add the soy sauce and half a pouch of the Gingery Miso sauce, and give it a quick stir, then pour in your chicken broth

Step 4

Bring to a boil and drop in your frozen wontons. Reduce to a gentle simmer allowing the wontons to lightly poach for about 5-6 minutes, until they’re warmed through. Add salt to taste and garnish

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

We're your personal kitchen hotline.

We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust

Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping…
View Recipe
Previous
Next
View All Recipes

Shopping List

Enter your phone number and we'll text you the shopping list.

Get a convenient list of ingredients to pick up everything you need for this recipe.

By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

Shopping list has been sent!

You're all set to get shopping and cooking.

Glossary

1 Term found in this Recipe

Glug

Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

Pinch

A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

Your Cart ()

Checkout |  

Free shipping on orders over $50

You haven’t added anything to your cart yet.

Browse Products