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Sriracha Wonton Soup

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Level: Easy

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Description

Nothing is more comforting than a big bowl of hot soup. Especially when you’re a little under the weather. Yes, there is enough Sriracha present in this dish to justify putting it in the title. The broth is spicy and it really lends a hand in clearing up a cold—but you can enjoy it while you’re healthy, too!

Ingredients

  • 1 Tablespoon Sesame Oil
  • 2 cloves Garlic, Minced
  • 6 cups Chicken Broth
  • 2  Baby Bok Choy, Chopped
  • 1 cup Julienned Carrots
  • 2  Scallions, Sliced (keep Some Extra For Garnish)
  • ½ cups Kikkoman Soy Sauce
  • 2 Tablespoons Sriracha Sauce
  • 21 whole Frozen Vegetable And Pork-filled Wontons
  • 1 cup Uncooked Mung Bean Sprouts (or As Desired, For Garnish)

Preparation

Heat the sesame oil in a large stock pot. Add garlic and simmer on low heat until fragrant, about 1 minute. Add 1/2 cup of chicken broth. Add chopped bok choy, carrots and scallions to the pot. Simmer the vegetables on medium heat until they are soft, about 5 minutes. Add the rest of the broth to the pot. Add the Kikkoman soy sauce and Sriracha sauce.

Give the soup a good stir, and turn the heat to high bringing the soup to a rolling boil. Bring the temperature back down to medium-low and carefully drop the wontons into the broth a few at a time. Let the soup simmer for about 20-25 minutes, stirring occasionally. The wontons will surface to the top once the soup is ready.

Garnish with extra scallions and mung bean sprouts.

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