Ingredients
- 6 cups low-sodium chicken broth
- 2 cloves garlic minced
- 1-inch piece fresh ginger sliced thin and smashed
- 1 cup shiitake mushrooms chopped
- 3/4 cup carrots shredded
- 3 baby bok choy halved lengthwise
- 2 pounds frozen chicken wontons
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons sesame oil
- Sliced scallions for garnish
- Red chili oil for serving, optional
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the ginger and garlic. Cover and simmer for 5 minutes to let the flavors blend.
- Add the shiitake mushrooms, carrots, and baby bok choy to the pot. Continue to simmer for 5 minutes until the bok choy is tender.
- Add the frozen wontons and cook for 2-4 minutes until they float. Stir in the soy sauce and sesame oil.
- Divide the soup into bowls and garnish with sliced scallions and some red chili oil if using. Serve hot.
