Mushroom Wonton Soup Recipe
Frozen wontons and mushrooms come together in a ginger and garlic infused broth that's ready in under 20 minutes.
Course: Soup
Cuisine: Asian
Servings: 6
Calories: 227 kcal
Ingredients
- 6 cups chicken broth, low sodium
- 2 tbsp ginger, paste
- 1 tbsp soy sauce, low sodium
- 2 tsp garlic powder
- 1 tsp sesame oil, toasted
- 5 cups frozen mini wontons, *see notes
- 2 cups mushrooms, sliced, fresh or frozen
- 2 cups broccoli, chopped
- 1 tbsp green onions, sliced, for garnish
- 1 tsp chili crisp oil, optional
Instructions
- Combine the chicken broth, ginger paste, soy sauce, garlic powder and sesame oil in a large pot over medium-high heat. Whisk together to break up the ginger paste and incorporate into the broth.
- Add in the frozen wontons, mushrooms and broccoli. Bring the mixture to a slight simmer, until the wontons are cooked through and the broccoli and mushrooms are tender. This should take about 15 minutes.
- Garnish the soup with sliced green onions and add a little bit of chili crisp oil over the top if desired. Enjoy!
Notes
*Feel free to swap the prepared frozen wontons with any other flavor of mini wontons you would like.
Nutrition
Calories: 227kcal | Carbohydrates: 30g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 26mg | Sodium: 1422mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 2mg
Keywords: broccoli, mushrooms, wonton
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