Wonton Soup

Ingredients:

-1 package of frozen wontons (or make your own by mixing ground meat of choice, I like pork, mixed with 1 egg and 1 bunch of chopped scallions. Season meat with Chinese five spice blend and then hand make each wonton by putting a tb of meat filling into a wonton wrapper and folding together. When I make my own wontons, I like to steam them for about 12-15 minutes or until the meat is cooked through and the wontons wrapper is tender)

-1 32 oz carton of broth (My favorites are chicken broth or the miso soy broth from trader joes)

-2 cups baby bok choy, cleaned and chopped

-1 package of shitake or baby bella mushrooms, cleaned, stems removed, and sliced thin

-1 bunch of green onions, minced

-2 cloves garlic, mionced

-2-4 tb soy sauce (depending on desired level of soy flavor)

-1 tsp fresh or dried ginger

-1 tb sesame oil

-1 tb olive oil

Directions:

1. In a large stock pot or dutch oven, heat sesame oil and olive oil. Saute garlic and the white part of the green onions until fragrant and translucent. Stir in mushrooms and cook until browned and softened.

2. Season with salt, pepper, and ginger. Stir in baby bok choy, soy sauce, and broth. (Reserve green parts of the green onions for garnish.)

3. Bring broth to a boil, cover and reduce to a simmer for 20- 30 mins for flavors to develop. If you are using fresh wontons, spoon broth over freshly steamed wontons right before serving. If you are using frozen wontons, add in as soon as the broth comes to a boil and cook on low simmer for 20-30 minutes.

4. Serve with the green part of the green onions as garnish and sriracha to taste!