Vegetable Wonton Soup

To my fellow Spiral Path friends this is a great way to use up the bok choy we got last week and this week. This recipe is so easy and I got my inspiration from SkinnyTaste and made a few tweaks.

I used the mini vegetable frozen wontons from Aldi.


6 cups low sodium chicken or vegetable stock

1 inch piece of fresh ginger or frozen ginger-see below

**I freeze my ginger then grate it. I only grate it for about 20 seconds and use maybe 1/2 an inch. Be sure to scrap the back of the hand grater I don’t love a lot of ginger. Feel free to use more if you love the flavor**

1 garlic clove- minced or grated

1 bunch of bok choy- chop off a little from the top and chop of the bulb at the bottom so they look like this

1 container of sliced shiitake mushrooms

15 mini frozen wontons

1 tablespoon soy sauce

4 dashes of sesame oil

Diced scallions for serving

Bring stock to a boil add grated ginger and garlic and cook for 3 minutes. Add bok choy and cook another 5 then add mushrooms and cook 2 more. Add wontons and do not cook for more than 2 minutes.

Remove from heat add soy sauce and sesame oil. When serving add diced scallions.

Yields two containers.

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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