We all know that the Midwest has 13 seasons:
Somewhere between False Fall and Second Summer, we embrace soup season.
Sure, it’s going to be hot as balls again after plummeting to 50 degrees for 3 days, but I already pulled my fake Uggs boots out, there’s no going back, soup is life.
My 15 Minute Wonton Soup is a super fast way of making something that takes a lot more time and skill than I have at any given moment.
Instead of hand-making delicious wontons or dumplings, I just grab a bag of frozen ones, dress up some broth, and make short work of things.
Chicken broth, mushrooms, spinach, green onion, garlic, ginger, soy sauce, sesame oil, and of course, a bag of frozen wontons or dumplings.
These Bibigo mini wontons are a favorite of mine, and I can almost always find them in Walmart or our local grocery.
The process here is really simple.
Add some sesame oil, sauté your garlic and ginger for a minute, and then add your broth.
Once that puppy starts boiling, toss in your stuff!
Today I used mushrooms, spinach and mini wontons.
Cover and boil until the wontons float to the top and are cooked through.
I dress it up with some fresh cut green onion, and it’s perfect soup heaven up in here!
- 1 bag Frozen Dumplings/Wontons
- 2 boxes Chicken Broth
- 1/3 cup Soy Sauce
- 1 tsp sesame oil
- 2 tsp Ginger, minced
- 1 tbsp Garlic, minced
- 1 package sliced Mushrooms
- 2 cups Baby Spinach
- 2 Green Onions, chopped
- Heat sesame oil in pot, add minced garlic and ginger, sauté for 1 minute.
- Add chicken broth, soy sauce and mushrooms, bring to a boil.
- Once boiling, add dumplings and spinach, cover and let boil until the dumplings float to the top, and are cooked through.
- Serve immediately, and garnish with sliced green onion.