Soup- 2 teaspoons sesame oil 2 cloves garlic, minced 1 teaspoon freshly grated or finely minced ginger 7 cups chicken broth 4 ounces (about 1 ½ cups) sliced brown mushrooms 1 carrot, thinly sliced on a diagonal 3 baby bok choy, leaves separated 1 pound large shrimp, peeled and deveined ⅓ cup thinly sliced green onions
Soup- Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed. Boil wontons for 3 to 5 minutes, until center, is no longer pink. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup. Heat 2 teaspoons sesame oil in a large pot over medium heat. Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute. Stir in chicken broth, mushrooms and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened. Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp has turned pink. To Serve- Divide wontons among 6 bowls; 4-5 per bowl. Add vegetables and shrimp, and about 1 cup of broth. Serve immediately, enjoy!