Ingredients
6 cups Unsalted Chicken Stock
1 Carrot, chopped
5 Scallions (white & light green parts), chopped
1 2-inch piece of Fresh Ginger, sliced
3 Garlic Cloves, smashed
3 tbsp. Soy Sauce, plus more to taste
1 tbsp. Unseasoned Rice Vinegar, plus more to taste
Sesame Oil (for the mushroom sauté)
4 oz. Sliced Shitake Mushrooms
1/2 – 1 tsp. Grated Fresh Ginger (for the mushroom sauté)
Drizzle of Soy Sauce (for the mushroom sauté)
3 oz. Baby Spinach
Toppings: 8-Minute Egg, Chili Crisp/Crunch, Cilantro, Scallion Greens (sliced)
Instructions
In a large Dutch Oven add the stock, carrot, scallions, ginger, garlic and soy sauce.
Bring the broth ingredients up to a boil, then reduce the heat to simmer, covered for about 15 minutes.
Meanwhile, heat a little sesame oil in a small nonstick skillet over medium heat and sauté the sliced shiitake mushrooms until they begin to take on some browning. Add about ½ teaspoon of fresh grated ginger to the mushrooms and add a light drizzle of soy sauce. Stir well and cut the heat, set aside.
After the broth has simmered, covered for 15-20 minutes, strain the broth through a fine mesh sieve and discard the solids, return the strained broth to the pot.
Increase the heat to bring the broth back up to a boil. Taste the broth and add more soy sauce as needed, to taste. Stir in a tablespoon of rice vinegar, then add the sautéd mushrooms and about 3 ounces of fresh baby spinach to the pot.
When the broth is boiling again, reduce the heat to a high simmer and add the frozen wontons to the broth. Cover and cook the wontons for about 3-5 minutes. Test a wonton for doneness, and if they’re done. Cut the heat and it’s time to serve!
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