Wonton Soup

• servings: Yield: 2-3 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

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

8 oz frozen wontons or potstickers (chicken, pork and veggie all work)

1/4 cup scallions, chopped

Chili crisp for serving (optional)

Directions

Heat the oil in a large pot over medium heat. When shimmering, add the shallot and sauté for 4-6 minutes or until softened.

Stir in the garlic, ginger, brown sugar and mushrooms. Cook for another 2-3 minutes, until fragrant.

Deglaze the pan with soy sauce before pouring in the broth and water. Bring to a boil and add the frozen wontons. Boil for 2-3 minutes or until heated through.

Remove from the heat and stir in the scallions. Serve in bowls with chili crisp if desired.