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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!


  • 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

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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

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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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