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sherry plante: "So delicious! We use frozen wontons from an Asian…" Read More
27Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 42 wonton wrappers
- 3.5 oz. shiitake mushrooms (pkg.)
- 4 green onions
- 1/2 inch ginger (peeled)
- 2 garlic cloves (peeled)
- 16 oz. ground pork (lean is fine)
- 1 large egg yolk
- 1 Tbsp. reduced sodium soy sauce
- 2 tsp. sesame oil
- 1 tsp. rice wine vinegar
- 1 tsp. rice wine (may sub dry sherry)
- 1/2 tsp. Asian chili sauce (optional)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. sesame oil
- 2 medium carrots (sliced)
- 3 tsp. ginger (freshly grated)
- 3 garlic cloves (minced)
- 1/4 tsp. red pepper flakes (optional)
- 9 cups low sodium chicken broth
- 2 Tbsp. low sodium soy sauce
- 2 Tbsp. rice wine
- 1 Tbsp. brown sugar
- 1 lb. medium shrimp (peeled, deveined, tails removed, optional)
- 4 oz. baby bella mushrooms (sliced, optional)
- 3 scallions (chopped)
- 4 heads baby bok choy (chopped into bite-size pieces, approx. 3 cups, optional)
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Reviews(3)
sherry plante 4 years ago
So delicious! We use frozen wontons from an Asian market to save time. My husband will even do the grocery shopping so I will make this soup. Highly recommend 😊