15 Minute Wonton Soup Food

15-MINUTE CHICKEN NOODLE WONTON SOUP RECIPE BY TASTY

Steps:

• In a large pot, bring the chicken stock to a boil over high heat.
• Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes.
• Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
• Enjoy!

15 MINUTE WONTON SOUP

Steps:

• In a medium pot, saute the leeks and ginger in oil, over medium heat, until fragrant, about 2 minutes.
• Add the broth, cover, and bring to a boil.
• Add the wontons and simmer according to directions on the package ( 3-5 minutes- depending on size) They normally float when cooked through.
• Taste the broth and add salt and a squeeze of lemon if you like. I like mine quite lemony, but season to your own taste.
• Drop in the greens, cooking until wilted. Spinach will take 45 seconds, kale will take longer.
• Divide among two bowls and sprinkle with any of the garnishes.

EASY WONTON SOUP

Steps:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

15 MINUTE WONTON SOUP

Steps:

• 1. Bring broth to rolling boil on High.
• 2. Add tofu and veggies, cook 3-5 minutes.
• 3. Reduce heat to medium.
• 4. Add wonton. Cook until they float to the top. About 2-3 minutes for fresh, 5-7 minutes for frozen, They are done when wonton skin is translucent and shrunken.
• 5. Serve with a drizzle of chili and sesame oils, if desired.

15-MINUTE WONTON SOUP

Steps:

• Remove the stems from the mushrooms and discard the stems. Thinly slice the mushrooms.
• Set a large nonstick saucepan over medium heat and add the avocado oil.
• Add the mushrooms and ginger, and cook until the mushrooms are tenders, 3 to 4 minutes. Add the garlic and pepper, and cook for 1 minute.
• Stir in the chicken broth, soy sauce, hoisin sauce and chili garlic sauce (if using). Bring to a boil, then lower the heat to medium.
• Stir in the wontons and cook until the wontons are heated through, about 2 minutes.
• Remove from the heat. Stir in the chard. Serve.