- Keyword - Mushrooms, Soup
Ingredients
- 1 2-inch - piece of ginger peeled
- 2 tbsp - vegetable oil
- 6 oz - shiitake mushrooms - stemmed and finely chopped
- 2 cloves - garlic - finely chopped
- 3/4 cup - thinly slided scallions, plus more for serving
- 1/4 cup - mirin (Japanese sweet wine, available in most grocery stores)
- 2 tbsp - low-sodium soy sauce, divided
- 6 cups - low-sodium vegetable broth
- 24 - square wonton wrappers
- 1 large - egg - lightly beaten
- 6 oz - baby bok choy, cored and sliced about 2 cups
Instructions
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.
