Ingredients:

  • 1 tsp neutral oil
  • 6 cups low-sodium chicken stock
  • 2 inches fresh ginger, smashed into coins
  • 4 cloves garlic, smashed
  • 3 stalks scallions, whites and greens separated
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground white pepper
  • 1 tsp granulated sugar
  • 20 high-quality frozen pork and shrimp wontons
  • 1 cup shiitake mushrooms, thinly sliced
  • 2 cups baby bok choy, quartered lengthwise
  • 1/2 cup sliced water chestnuts

Instructions:

  1. Place a large heavy-bottomed pot over medium heat with 1 teaspoon of neutral oil. Add the smashed ginger, garlic, and scallion whites. Sauté for 2 minutes until aromatic and edges are slightly golden.
  2. Pour in the chicken stock. Add the sliced shiitake mushrooms, soy sauce, sugar, and white pepper. Bring to a rolling boil, then immediately reduce the heat to a low simmer for 10 minutes to infuse the broth.
  3. Gently slide the frozen wontons, baby bok choy, and water chestnuts into the simmering broth.
  4. Simmer gently for 4 minutes (or according to wonton package instructions) until the wontons are cooked through and the bok choy is tender-crisp.
  5. Remove the large pieces of ginger and garlic if desired. Stir in the toasted sesame oil.
  6. Ladle into bowls and garnish with the reserved sliced scallion greens. Add crispy chili oil if desired.