Ingredients:

  • 2 tbsp vegetable oil (or peanut oil) (30ml)
  • 2 cloves garlic, minced (about 1 tsp)
  • 1 inch ginger, peeled and minced (about 1 tbsp)
  • 1 tsp sesame oil (5ml)
  • 6 cups vegetable broth (or chicken broth if preferred) (1.4L)
  • 2 tbsp low-sodium soy sauce (30ml)
  • 1 tbsp rice vinegar (15ml)
  • 1 tsp sugar (optional, but balances the flavours) (5g)
  • Pinch of white pepper
  • 1 tsp cornstarch (cornflour) mixed with 2 tbsp cold water (for thickening, optional)
  • 1 cup sliced bok choy (about 80g)
  • 1 cup sliced shiitake mushrooms (or button mushrooms) (about 60g)
  • 1/2 cup sliced carrots (about 50g)
  • 1/2 cup sliced scallions (green onions), whites and greens separated (about 30g)
  • 1/2 cup snow peas, trimmed (about 40g)
  • 12 frozen wontons, cooked according to package direction

Instructions:

  1. Heat oil in a large pot. Add garlic and ginger, sauté until fragrant (about 30 seconds).
  2. Pour in the vegetable broth, soy sauce, rice vinegar, sugar (if using), and white pepper. Bring to a simmer.
  3. Add carrots, then mushrooms. Simmer for 5 minutes to soften slightly.
  4. Add bok choy, snow peas, and the whites of the scallions. Simmer for another 3-5 minutes, until vegetables are tender-crisp.
  5. If desired, stir the cornstarch slurry (cornflour mixed with cold water) into the soup while simmering. Cook for 1 minute until thickened.
  6. Cook the wontons separately according to the package instructions and add to soup.
  7. Ladle the soup into bowls. Garnish with the green parts of the scallions, sesame seeds, and a drizzle of chilli oil (if desired).