Ingredients
Soup Base
- 2 tbsp sesame oil or olive oil
- 1 large shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 1/2 tbsp fresh ginger, peeled and grated
- 1 tsp brown sugar
- 5 oz shiitake mushrooms, sliced
- 1 1/2 tbsp soy sauce, plus more to taste
- 2 cups low-sodium chicken stock (preferably bone broth)
- 1 cup water
Wontons
- 8 oz frozen wontons or potstickers (chicken or veggie)
Garnish
- 1/4 cup scallions, chopped
- Chili crisp for serving (optional)
Instructions
- Heat the oil: In a medium pot, warm the sesame oil over medium heat until fragrant.
- Sauté aromatics: Add the thinly sliced shallot and garlic to the pot and sauté for about 2 minutes until softened and fragrant.
- Add ginger and sugar: Stir in the grated fresh ginger and brown sugar, cooking for another minute to deepen the flavors.
- Cook mushrooms: Add the sliced shiitake mushrooms and sauté until they are tender, about 3 to 4 minutes.
- Add liquids and soy sauce: Pour in the chicken stock and water, then add 1 1/2 tablespoons of soy sauce. Bring the mixture to a gentle simmer.
- Cook wontons: Add the frozen wontons or potstickers directly to the simmering broth. Let them cook for about 5 to 7 minutes or until the wontons are fully cooked and float to the surface.
- Adjust seasoning: Taste the broth and add more soy sauce if needed to balance the flavors.
- Serve and garnish: Ladle the soup into bowls and sprinkle with chopped scallions. Add chili crisp on top if you like some heat.
Notes
- Use low-sodium chicken stock to better control the saltiness of the soup.
- Frozen vegetarian or chicken wontons both work well in this recipe.
- Chili crisp is optional but adds a nice spicy crunch.
- For a vegan version, substitute chicken stock with vegetable broth and use veggie wontons.
- Make sure not to overcrowd the pot when cooking the wontons to prevent sticking and uneven cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
