Wonton Soup


  • 4 cups miso ginger broth (I use the trader joe’s one)
  • 4 cups low sodium chicken broth
  • 1 inch fresh ginger, grated
  • 1 garlic clove, minced
  • 12 oz bag of frozen wontons (I used trader joe’s chicken cilantro mini wontons)
  • 5 oz shiitake mushrooms, thinly sliced
  • 4 baby bok choy, cut into quarters lengthwise
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • Green onions for garnish


  1. Bring broth to a boil in large pot. Add ginger and garlic to the pot, then cover and cook for 5 minutes.
  2. Next add in the mushrooms and cook for 5 minutes.
  3. Then add in the frozen wontons and bok choy, and simmer for 2-3 minutes until the wontons are heated through and bok choy is wilted.
  4. Stir in soy sauce and sesame oil.
  5. Divide soup into four bowls and garnish with green onions. Enjoy!
Source: Skinny Taste – revised and tested by Michelle Cordova

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