Wonton Mushroom Soup

This potsticker soup is perhaps the quickest meal you can make and loved my most. It’s fast, easy and reasonably nutritious if you pick good quality dumplings.

The world of Asian style dumplings is vast, they come in all shapes, sizes, fillings and names. Potstickers is the common term used in the U.S and the West, its called Momo’s in Nepal, India and the sub contienent, Gyzoya, Wontons and many more that I can’t think of right now. There’s a huge selection of dumplings available in Asian markets mostly in the form of frozen. I have a few favorites, I don’t have any particular brand I can recommend but I look for ingredients. I prefer vegetarian and vegan varieties with vegetables, and tofu filling (they’re not a whole lot to select, but they’re a few good ones). My kids love the shrimp, chicken filling, so when they’re around I get them. Look for Korean dumplings, they have fun fillings like Kimchi, Japchae that have delicious flavor. Trader Joes in the U.S has Thai which we love too.

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NOTES

1. Wonton soup is very simple, injecting as many complimenting flavors will boost the final taste of the soup. Strong Asian flavors like ginger, garlic, green onions, sesame oil, soy sauce, bouillion are fabulous in this soup. I first like to sauté garlic and ginger in a little sesame oil to create a strong flavor base. 
2. There are lot of bouillons on the market, look for ones with clean ingredients.
3. Make your soup base. I make umami rich mushroom broth every once in a while when I have time and have accumulated enough veggie scraps. Store bought soup stocks are fantastic too, they have come along way. I like Trader Joes organic ones.
4. Dumplings! Ive explained in the last paragraph. Pick small or mini dumplings for the soup, I like smaller ones for soups, its just easier to eat. Simply add the frozen dumplings and let the soup simmer for a few minutes. 

Wonton Mushroom Soup, makes 3-4 bowls

Ingredients

• 1 pound bag Frozen mini wontons, (use any flavor you like, mine was tofu, chestnut and spinach)
• 2-3 cups fresh spinach, packed
• 2 cups fresh mushrooms, (I highly recommend oyster mushrooms or a mix of oyster, shiitake)
• 4-5 green onions, thinly sliced
• 1 tablespoon sesame oil or any neutral oil
• 2 inches about a thumb sized fresh ginger, finely chopped ( you can use less for milder flavor)
• 3 large garlic cloves, minced
• 6 cups low sodium Veggie or Chicken stock, ½ teaspoon good quality Asian veggie or mushroom bullion or soy sauce, optional
• sea salt as needed, (remember stock, soy sauce, or bullion are pretty salty)
• sesame seeds to garnish

1. Heat sesame oil in a soup pot, add the garlic and ginger and sauté until fragrant, about 3 minutes. Add the mushrooms and sauté till slightly golden and crispy.
2. Add stock, soy sauce or bullion to the pot and bring to a boil. Add the dumplings to the pot and bring it to a simmer. Cook for 4 minutes. 
3. Remove from heat and stir in spinach. Serve topped with sesame seeds and fresh green onions.