Wonton Soup is such a warm inviting comfort food. These wontons are easy to throw together. Filled with a tofu and vegetable mixture and cooked in delicious flavorful broth!
In a medium mixing bowl, add the crumbled tofu and mash a bit with a fork. Add the carrots, chopped mushrooms, chopped bok choy, green onion, garlic, ginger, soy sauce, sesame oil and salt and mix until combined.
On a clean work surface lay out a few wonton wrappers and spoon about 1 tablespoon of the mixture into the center of each. Wet your fingers a bit with some water and run it along the edges. Bring the edges together and crimp to seal them. Continue the process until all of the wontons are formed.
In a wok or medium sauce pan, add the sesame oil and heat over medium high heat. Add the additional bok choy (not chopped) and sear on both sides until it begins to wilt and brown. Remove from the pan and place in bowls for serving.
Add the garlic and mushrooms. Stir over heat for about 2 minutes until it starts to brown. Add in the broth and soy sauce and bring to a boil. As soon as it boils add in the wontons and cook until the are completely cooked and begin to float. This should only take about 3 minutes. *see note for important details* Turn off heat.
Use a slotted ladle to remove the wontons and mushrooms from the pot and add to bowls for serving. Use a regular ladle to pour about 1 cup of broth over bowls and serve. Top with green onions and chili oil if desired!
For the chili oil simply stir ingredients together in a small bowl.
*Make sure your broth or water is fully boiling when you add the wontons and quickly remove all of them gently as soon as they are cooked. They can easily get too soft and begin to fall apart so don't let them sit in the broth or you'll get deconstructed wonton soup.*
*If you do not plan to eat the wonton soup immediately I recommend boiling them in water for about 3 minutes then rinsing in cold water to avoid them getting mushy and falling apart.*