Shrimp Wonton Soup

• Shrimp

  7.1 oz
• Wonton Wrappers

  24 sheets
• Chicken Broth

  4 cups
• Fresh Ginger

  1 tablespoon
• Garlic

  2 cloves
• Green Onions

  2 stalks
• Soy Sauce

  2 tablespoons
• Sesame Oil

  1 teaspoon
• Egg White

  1
• Cornstarch

  1 teaspoon
• Baby Bok Choy

  3.5 oz
• Salt

  0.5 teaspoon
• White Pepper

  0.3 teaspoon

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Alle trin

1. 1

   Finely chop the shrimp and place in a medium bowl. Add half of the minced garlic, half of the grated ginger, 1 tablespoon of soy sauce, 0.5 teaspoon of sesame oil, the egg white, cornstarch, salt, and white pepper. Mix well to combine.

2. 2

   Lay out wonton wrappers on a clean surface. Place about 1 teaspoon of the shrimp mixture in the center of each wrapper. Moisten the edges with water and fold into your desired wonton shape (e.g., triangle, half-moon, or purse). Ensure they are sealed tightly.

3. 3

   In a large pot, bring the chicken broth to a simmer. Add the remaining minced garlic and grated ginger. Let it simmer for 5 minutes to infuse the flavors.

4. 4

   Gently drop the prepared wontons into the simmering broth. Cook for 3-5 minutes, or until the wontons float to the surface and the shrimp filling is cooked through.

5. 5

   Add the baby bok choy (or spinach) to the soup and cook for another 1-2 minutes until wilted.

6. 6

   Stir in the remaining 1 tablespoon of soy sauce and 0.5 teaspoon of sesame oil. Taste and adjust seasoning if needed.

7. 7

   Divide the soup into two bowls, garnish with sliced green onions, and serve immediately.