Ingredients
The following ingredients have 4 Servings
- 28 oz about 3 1/2 cups chicken broth
- 2 cups water
- about 16-20 mini wontons
- 2 Tbsp miso paste (I used yellow)
- 1 baby bok choy (thinly sliced)
- 6 scallions (thinly sliced, white and some of the green parts, too)
- 1 carrot (sliced paper thin (use the 1/8 inch setting on a mandoline slicer))
Instruction
- Heat the broth and water to a simmer in a saucepan. Add the wontons and simmer gently until they are heated through, this will just take a few minutes.
- Add the miso to the soup and stir until dissolved. Add the veggies and bring the soup back to a simmer.
- Serve hot.
