Ingredients
The following ingredients have 6 Servings
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 4 cups chicken broth
- 4 ounces shiitake mushrooms
- 2 baby bok choy
- 3 green onions (thinly sliced)
- 1 tablespoon yellow miso paste (or more, to taste)
- 8 ounces medium shrimp (peeled, deveined and diced)
- 2 cloves garlic (minced)
- 2 green onions (thinly sliced)
- 1 tablespoon oyster sauce
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha (optional)
- 1/4 teaspoon ground black pepper
- 36 2- inch won ton wrappers
Instruction
- In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
- To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
- Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in chicken broth, mushrooms and 2 cups water.
- Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
- Stir in wontons until cooked through, about 2 minutes.
- Serve immediately.
