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Cooking 101
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!
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
3 cups of chicken broth
8-10 store bought frozen wontons
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
Add your mushrooms and a pinch of salt and cook until the mushrooms have released all their water and have lightly caramelized
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
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
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…
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1 Term found in this Recipe
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.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
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