Spicy Miso Soup with Bok Choy Wontons might be just the soup you are searching for. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 157 calories, 5g of protein, and 5g of fat per serving. A mixture of kosher salt, miso paste, peppercorns, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Japanese cuisine. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
1
For the broth:1
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Broth
2
Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering.
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Cooking Oil
Equipment you will use
Sauce Pan
3
Add the onion, season with salt, and cook, stirring occasionally, until just starting to soften, about 2 minutes.
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Onion
Salt
4
Add the ginger, stir to combine, and cook until fragrant, about 2 minutes.
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Ginger
5
Add the remaining ingredients and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer until the vegetables have softened and the flavors have melded, about 45 to 60 minutes.For the wontons:1Meanwhile, heat the oil in a medium frying pan with a tightfitting lid over medium heat until shimmering.
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Vegetable
Cooking Oil
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Frying Pan
6
Add the shallots and garlic and cook, stirring occasionally, until the garlic is lightly golden brown and fragrant (take care not to burn the garlic), about 5 minutes.2
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Shallot
Garlic
7
Add the bok choy, soy sauce, and cayenne and stir to combine. Cover and let the bok choy cook for 2 minutes. Uncover and cook, stirring occasionally, until most of the moisture has evaporated and the bok choy is softened but still bright green, about 1 minute.
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Soy Sauce
Bok Choy
Ground Cayenne Pepper
8
Remove from heat, drizzle with the sesame oil, and stir to combine.3
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Sesame Oil
9
Place 1 or 2 wonton wrappers on a clean, dry work surface.
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Wonton Wrappers
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Place a teaspoon of the bok choy mixture in the center of each wrapper. Wet your finger with water and use it to moisten the perimeter of each wrapper. Fold the wrapper in half to create a rectangle and press the edges to make sure they are well sealed. Pull the folded corners of the rectangle together over the center of the filling so that those corners overlap slightly and press the ends together until sealed, moistening the wrapper as needed so that it adheres. Watch a video on folding this shape (sometimes called a nurses cap) and other wonton shapes here. Repeat with the remaining wrappers.For the soup:1When the broth is ready, strain it through a fine-mesh strainer into a large heatproof bowl; discard the solids. Wipe out the saucepan, return the broth to the pan, and bring it to a gentle simmer over medium heat.
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Bok Choy
Broth
Water
Soup
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Sieve
Sauce Pan
Bowl
Frying Pan
11
Add the miso and measured Sriracha and whisk until completely incorporated. Taste and season with salt and pepper as needed.2Drop the wontons into the simmering stock one by one, stirring gently to prevent sticking. Reduce the heat to low, cover, and simmer until the wontons are tender and warmed through, about 3 minutes. (Do not let the broth come to a vigorous boil, or the wontons may fall apart.) Taste and add more Sriracha as needed. Divide the soup and wontons among serving bowls and garnish with the scallions.