| 18 | 40 | 251 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 6 |
| 1 tbsp | Sesame oil |
| 2 clove(s) | Garlic (minced) |
| 1 tbsp minced | Ginger root |
| 4 cup | Chicken broth (stock) |
| 114 gm | Shiitake mushrooms, raw |
| 2 head | Baby bok choy |
| 3 stalk(s) | Green onion (thinly sliced) |
| 1 tbsp | Miso paste (to taste) |
| 227 gm | Shrimp, raw (peeled, deveined, diced, for wontons) |
| 2 clove(s) | Garlic (minced, for wontons) |
| 2 stalk(s) | Green onion (thinly sliced, for wontons) |
| 1 tbsp | Oyster sauce (for wontons) |
| 1 tsp | Soy sauce, low sodium (for wontons) |
| 1 tbsp minced | Ginger root (for wontons) |
| 1 tsp | Sesame oil (for wontons) |
| 1/2 tsp | Sriracha (for wontons, optional) |
| 1/4 tsp | Black pepper (for wontons) |
| 36 sheet(s) 2-inch | Wonton wrapper (for wontons) |
1. In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.
2. To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
3. Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
4. Whisk in chicken broth, mushrooms and 2 cups water.
5. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
6. Stir in wontons until cooked through, about 2 minutes.
Serve immediately.
| Grain | 1.5 |
| Meat | 0.4 |
| Vegetables | 1.8 |
