Quick Wonton Soup

As the weeks before our big July move start to speed by more and more quickly, Sean and I have been trying to take advantage of everything Boston has to offer with renewed energy. Funny how that works, right?

Here’s the bucket list we’ve been working on, full of our favorite places in Boston and a few places we’ve always meant to visit, too:

  • Top of the Hub drinks
  • The Maparium
  • Martha’s Vineyard
  • Presidential Peaks hike
  • Bunker Hill
  • Fort Independence
  • Bully Boy distillery tour
  • Visit the Cape
  • New Hampshire Camping
  • Mount Major Hike
  • Tigermama
  • Sarma or Oleana
  • Sweet Cheeks
  • Salem Clam Shack + sunset + arcade
  • Jim’s cabin
  • Quick NYC trip
  • Red Sox game
  • Glenville Stops
  • Walden Pond
  • Arnold Arboretum
  • Kayak on the Charles
  • Drink
  • North End dinner (Strega + Giacomo’s)
  • Marblehead day trip

We’re getting close to completing all of them — but until we do, my weekend days are likely to be spent running around, not vegging out. For that reason, quick weekend dinners are my jam right now. This recipe is one of my favorites.


Quick Wonton Soup

The “I have too much to do to cook” soup
Serves 2. Takes 15-20 minutes to prep.
  • 1/2 yellow onion, cut into strips
  • 6 mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/2 inch ginger, grated
  • 4 cups broth (I use chicken broth)
  • 20 small frozen wontons (I love Trader Joe’s frozen mini cilantro chicken wontons)
  • salt and pepper to taste
  • Optional: red peppers, spinach, japalenos, fresh or dried basil, cilantro, green onions, red onions, hot sauce, lime, hoisin sauce, coconut milk, miso paste

Saute the onions with olive oil in a deep pan for 4 minutes, or until they start to soften. Add the mushrooms, garlic and ginger and continue to cook for another 6 minutes. Season with salt and pepper. If you’d like, you can try adding other veggies during this step. Red bell peppers, jalapenos and spinach are great.

Add 4 cups of broth to the pan and cover it with a lid. Bring to a rolling boil, then add the wontons to the broth and let them cook for about 5 minutes. You can tell that they’re done when they begin to float to the top of the soup. If you’d like, you can also add a bit of coconut milk or miso paste during this stage, to flavor your broth more strongly.

Once the wontons look done, split the soup into two bowls and garnish with herbs like cilantro and basil; veggies like green or red onions, thinly sliced; or sauces — hot sauce and hoisin are my personal favorites. Enjoy!

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