Easy Peasy Wonton Soup

The cold weather has kicked in and I really was craving some wonton soup. I like my soups to have a of stuff, not just broth. I am a big fan of utilizing Whole Foods ingredients and halfway with prepared foods. Hence the frozen wontons because I don’t have time to make the pork put in a wonton and then cook the wontons. Also, cost effective is essential with the way these teenagers eat up in here. I feel like canned soup has gotten more expensive, higher in sodium, low in quality and quantity. And buying at a restaurant for the whole family would not be cost effective. I will double this next time for the size of their stomachs. Also - you can make this VEGETARIAN if you purchase veggie dumplings/wontons and use bacon bits that are actually soy. This took me 30 minutes from gathering items, to chopping, to my belly.
 
 Ingredients:

  • 2Tbsp. Sesame oil
  • 2 cloves of garlic, minced
  • 2-3 tsp. Of grated ginger (don’t skimp on this it makes the recipe)
  • 6 cups chicken broth or veggie broth
  • 2 baby bok choys, washed then sliced
  • Package of frozen wontons - I used 16oz.pk.
  • 2 Tbsp. Soy sauce
  • 1 package of bacon
  • 3 green scallions, chopped

Recipe:

  • If cooking sliced bacon - cook it first. Heat a pan to medium low. Cook bacon flipping on each side till crispy. Set on paper towel to cool. Then crumble bacon. You can do this as you do the rest if you’re tricky! 
  • Heat saute pan to medium heat.
  • Put sesame oil in pan. 
  • Saute garlic and ginger for about 30sec or just until fragrant. Stir so it doesn’t burn.
  • Pour in broth. Bring to a boil. 
  • Add bok choy and frozen wontons. Cook according to package directions or until the dumplings float - about 5 minutes. 
  • Turn down to a simmer and add in the soy sauce. Simmer for one more minute. 
  • Pull off the heat.
  • Pour into bowls and top with bacon and green onions. 

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