Balancing my last hours at home between brewing beer with my Dad and baking/cooking with my mom, I decided to make an easy and light soup for this post-holiday Sunday. Because I haven't yet posted an Asian infused soup, I decided upon this recipe. Enjoy!
Wonton Soup
8 cups Chicken Stock
1 cup cremini mushrooms
4 green onions, chopped
1 Tbsp. low sodium soy sauce
1/2 tsp. toasted sesame oil
10 to 12 wontons
Heat stock to a simmer. Add mushrooms and green onion. Simmer on medium heat for 10 minutes. Add wontons. Cook for an additional 2 minutes. Season with soy sauce and sesame oil.
**Meat can be added by using frozen Trader Joe's chicken pot stickers instead of wontons**
What kind of wontons did you use and where can you find them?
ReplyDeleteI used the frozen potstickers that you can find at most grocery stores. Mine had meat in them but I'm sure there are vege ones as well!
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