20-Minute Wonton Soup

5 from 18 votes

Vegetarian

Total Time20

Servings:

1 tablespoons avocado oil
2 tablespoon toasted sesame oil
4 green onions sliced on the diagonal, green and white parts kept separate
3½ ounces shiitake mushrooms, thinly sliced
2 garlic cloves, minced
1- inch knob of ginger, peeled and finely grated
1 teaspoon kosher salt, plus more to taste as needed
2 heads baby bok choy, roughly chopped (about 2 cups)
6 cups low-sodium vegetable broth, (sub chicken broth for non-vegetarian)
2 tablespoons coconut aminos
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 tablespoons freshly squeezed lime juice
One 12-ounce bag frozen wontons (veggie, chicken, pork, or beef; whatever you prefer)
¼ cup minced fresh cilantro leaves
chili oil, optional for serving

In a large pot or Dutch oven over medium heat, heat the avocado oil and toasted sesame oil. Add the white parts of the green onion, mushrooms, garlic, ginger, and salt to the pot. Sauté until the veggies are tender, about 3 minutes.
Add the baby bok choy and sauté, stirring, until tender, about 2 more minutes.
Next, add the broth, coconut aminos, rice vinegar, fish sauce, and lime juice to the pot. Stir to combine. Bring to a simmer.
Once simmering, add the wontons and cilantro and stir to combine. Cook until the wontons are tender; about 2 minutes. The wontons will float to the top when done.
Serve in bowls with a drizzle of chili oil (if desired) and top with the reserved green parts of the green onion.