🧄 Wonton Filling:
- 1 cup finely chopped mushrooms (shiitake or cremini work great)
- 1/2 cup shredded carrots
- 1/2 cup finely chopped green cabbage or napa cabbage
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1/2 tsp black pepper
🧄 Optional:
- Tofu (firm or extra-firm), crumbled – 1/4 cup (for protein boost)
- Chili flakes or sriracha – if you like heat
🍜 Broth:
- 4 cups vegetable broth
- 2–3 slices fresh ginger
- 2 cloves garlic, smashed
- 2 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 cup baby bok choy or spinach
- 1/2 cup mushrooms, sliced (optional)
- Green onions (for garnish)
👩🍳 Instructions:
1. Make the Filling:
In a pan, heat a little oil and sauté mushrooms, carrots, and cabbage until softened (4–5 min). Add garlic, ginger, green onions, soy sauce, sesame oil, and tofu (if using). Cook for 1–2 more minutes. Let it cool.
2. Assemble the Wontons:
- Place a small spoonful of filling in the center of a wonton wrapper.
- Wet the edges with water and fold into a triangle or your favorite shape, pressing the edges to seal.
- Repeat until all filling is used.
3. Make the Broth:
- In a pot, bring vegetable broth, ginger slices, garlic, soy sauce, and sesame oil to a boil.
- Simmer for 10 minutes. Remove ginger and garlic if you like a cleaner broth.
4. Cook the Wontons:
- Gently add the wontons to the simmering broth. Let them cook for 4–6 minutes, or until they float and are tender.
- Add bok choy or spinach in the last 2 minutes.
5. Serve:
- Ladle soup into bowls, garnish with green onions, and enjoy hot!
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250–300 kcal |
| Protein | 8–10 g |
| Carbohydrates | 35–40 g |
| Fiber | 4–6 g |
| Fat | 6–8 g |
| Saturated Fat | <1 g |
| Sodium | 800–1000 mg |
| Sugar | 3–5 g |
| Vitamin A | ~60–80% DV |
| Vitamin C | ~30–40% DV |
| Iron | ~10–15% DV |
| Calcium | ~6–10% DV |
