Mushroom Wonton Soup
Easy dinner - this healthy pick is family-friendly, great for a winter day, and also perfect for vegetarians. Sharing from RealSiimple:
  1. Chop half o the ginger. Cut the remaining piece in half; set aside. Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring occasionally until browned, about 8 minutes. Add garlic, scallions, mirin, 1 tbsp. sou sauce and chopped ginger; cook until liquid evaporates, about 1 minute. Let cool.
  2. Combine broth, 2 cups water, reserved ginger, and remaining 1 tbsp soy sauce in a large saucepan and bring to a simmer.
  3. Place 1 tsp cooled mushroom mixture in the center of a wonton wrapper. Brush edges with a bit of egg. Fold 1 corner of wonton over filling to meet the opposite corner. Press to seal edges. Brush remaining 2 sealed corners of wonton with egg and fold under filling to meet; press to seal. Repeat with remaining wrappers and mushroom mixture, keeping formed wontons covered with a damp cloth.
  4. Bring broth mixture to a boil over high. Remove and discard ginger. Add bok choy and cook until bright green and almost tender, about 3 minutes. Add wontons and simmer until cooked through about 2 minutes. Top with scallions.


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