It’s usually a struggle for me to decide whether to order wonton or hot & sour soup from a Chinese restaurant. Or better said, it used to be a struggle. Since I’ve found my own simple and quick recipe for wonton soup made at home, I order hot & sour soup at restaurants now. This is one of those recipes that can easily be made after getting home from work and while helping kids with homework. And there’s not much cleanup, which makes it even better. Many of you know, that I have an allergy to shellfish, so this is not “warwonton” soup. You can modify and use shellfish is you desire. Happy eating!

Ingredients

• Wontons, fully cooked, mini
• 3-4 Baby bok choy
• 10-12 Fresh mushrooms
• 1 medium onion
• 9-12 cups Chicken stock
• 1 tsp Chinese 7 spices
• 2 tsp Garlic
• Pepper

Instructions

• Dice the medium onion.
• Wash, pat dry with paper towel, and cut mushrooms into quarters. For larger mushrooms, you may want to cut into 1/6.

• In large stock pot, add 1 T of olive oil and heat over medium high heat.
• After about 2 minutes, add 2 tsp of minced garlic and cook until lightly browned.
• Add the onions, mix well and cook for another 3-4 minutes.
• Add mushrooms, cook for 2-3 minutes.

    

• Add baby bok choy.
• Add 4-8 cups of chicken stock.

  

• Add chinese 7 spices and ground pepper.
• Mix well.
• Add additional chicken stock until desired amount of soup is in pot. Around 9-12 cups total.

    

• Bring to a boil.
• Add wontons to boiling soup mix.
• Cook until soft and fluffy, about 5-7 minutes.

    

• Taste and add additional pepper or Chinese 7 spices as desired.

  

Ideas

• Mushrooms – I prefer crimini, but any button mushroom would be fine. Do not use canned mushrooms unless you absolutely have to.
• Wontons – We found these chicken cilantro mini mushrooms at Costco and hope they never stop selling them.
• Make this your meal and not an appetizer. That’s what we do.