Easy Wonton Soup
This comforting and flavorful Easy Wonton Soup comes together quickly in a pressure cooker using frozen wontons, shiitake mushrooms, bok choy, and aromatic broth infused with ginger and garlic.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 6 cups chicken broth low sodium
- 1-inch piece fresh ginger sliced thin
- 1 clove garlic minced
- 20 mini frozen wontons such as Chicken Cilantro from Trader Joe’s
- 1 ½ cups shiitake mushrooms sliced
- 4 baby bok choy halved lengthwise and then halved again
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Scallions sliced (green parts only), for garnish
Instructions
Instructions
- Start by setting your pressure cooker on the sauté function. Pour in the chicken broth and heat it until just about simmering. You want that broth to be lively but not boiling hard.
- Fold in the thin slices of ginger and the minced garlic. Let those steep gently in the warm broth for about 5 minutes to release flavor.
- Next, toss in the shiitake mushrooms. Give the broth a little stir so they start softening up. Let them simmer for another 5 minutes.
- Add the baby bok choy pieces and frozen wontons right into the pot. No need to thaw ahead.
- Seal your pot lid, ensuring the sealing ring is in place. Set the cooker to high pressure and cook for 6 to 8 minutes.
- When time is up, do a quick release by carefully turning the valve to vent.
- Once the pressure drops, open the lid. Stir in the soy sauce and sesame oil. Remove ginger slices.
- Ladle soup into bowls, garnish with scallions, and serve warm.
Notes
This soup is best enjoyed fresh, but you can refrigerate leftovers for up to 4 days or freeze separately without bok choy.