Ingredients:

  • 8 cups (1.9 liters) vegetable broth (low sodium preferred)
  • 1-inch (2.5 cm) piece of ginger, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced (about 1 cup)
  • 2 carrots, peeled and thinly sliced (about 1 cup)
  • 2 celery stalks, thinly sliced (about 1 cup)
  • 1 cup sliced mushrooms (shiitake, cremini, or button)
  • 1 cup baby bok choy, roughly chopped
  • 1/2 cup sliced water chestnuts (canned, drained)
  • 1/2 cup snow peas, trimmed
  • 4 scallions, thinly sliced (for garnish)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 12-16 wonton wrappers
  • 4 oz (113g) ground pork or chicken
  • 1/4 cup finely chopped water chestnuts
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon white pepper

Instructions:

  1. In a large pot, combine the vegetable broth, ginger, garlic, soy sauce, rice vinegar, sesame oil, and white pepper. Bring to a simmer over medium heat.
  2. In a separate pan, heat the vegetable oil over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  3. Add the mushrooms to the sautéed vegetables and cook for another 3-5 minutes, until slightly softened.
  4. Add the sautéed vegetable mixture to the simmering broth. Simmer for 10 minutes to allow the flavors to meld.
  5. While the broth simmers, prepare the wontons. Combine all filling ingredients in a small bowl and mix well. Place a small spoonful of filling (about 1 teaspoon) in the center of each wonton wrapper. Moisten the edges of the wrapper with water and fold in half diagonally to form a triangle. Press the edges to seal. Bring the two bottom corners of the triangle together and press to seal, forming a little hat.
  6. Add the baby bok choy, water chestnuts, and snow peas to the simmering soup. Cook for 2-3 minutes, until the bok choy is wilted and the snow peas are bright green.
  7. Gently add the wontons to the simmering soup. Cook for 3-4 minutes, until the wontons float to the surface and are cooked through. (If using pre-made, follow package directions.)
  8. Taste the soup and adjust the seasoning with salt, if needed. Ladle the soup into bowls and garnish with scallions and cilantro.