Description
15 Minute Wonton Soup with flavorful lemon ginger broth and a handful of vibrant greens. A fast, easy weeknight dinner!
Ingredients
Units
Scale
- 1 leek, white parts, thinly sliced (or sub 1 shallot or 1/2 cup onion)
- 4 slices ginger (the size of a quarter, leave peels on- or 1 tablespoon ginger paste)
- 1 tablespoon olive oil
- 4 cups chicken broth ( or veggie broth)
- 10–14 wontons ( chicken, shrimp or vegetarian)
- salt and lemon juice to taste
- a couple handful of chopped greens- baby spinach, arugula, bok choy, chopped kale
- garnish options: scallions, cilantro, sesame seeds, chili flakes or sriracha
Instructions
- 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.
Notes
Variations: To take this in another direction, flavor-wise, sometimes I’ll skip the lemon and add a drizzle of toasted sesame oil, which gives this an earthy depth that I crave sometimes. You can toss in cubes of tofu (or left-over chicken) if you like and a squirt or sriracha.
Other times I’ll throw in lemongrass and lime leaves, and use lime instead of lemon for more of a Thai or Vietnamese twist. Play around and you will find your perfect version.
It is all about the broth!
Nutrition
- Serving Size: with Chicken wontons
- Calories: 443
- Sugar: 7.6 g
- Sodium: 818.7 mg
- Fat: 17.9 g
- Saturated Fat: 3.9 g
- Carbohydrates: 44 g
- Fiber: 2.3 g
- Protein: 26.8 g
- Cholesterol: 74.6 mg
