Mushroom Wonton Egg Drop Soup

Prep Time 10

Cook Time 25

Servings

2 tbsp olive oil
8 oz mushrooms, thinly sliced (about 3 cups)
1 bunch scallions, thinly sliced, white/light green parts separated from dark green
1 tsp kosher salt, divided
3 cloves garlic, chopped
¼-½ tsp red pepper flakes (optional)
6 cups water
5-6 cups chopped napa cabbage and/or bok choy
2 tbsp soy sauce or tamari
1 heaping tbsp grated ginger
1 tsp toasted sesame oil
1 16 oz bag frozen wontons or potstickers*
4 large eggs, whisked
*I used potstickers from Trader Joe’s. You can also find them at most Asian grocery stores.
Note: ~ only add enough wontons as you want to eat right away. They will get really mushy if you’re planning on having leftovers. When you go to reheat your leftover soup, just do it on the stovetop and add the wontons. Alternatively, you can cook them all in the soup and then remove them and store them separately from the soup.

Thinly slice 8 oz mushrooms (about 3 cups)
Thinly slice 1 bunch scallions (white/light green parts separated from dark green)
Chop 3 cloves garlic
Chop 5-6 cups napa cabbage and/or bok choy
2 tbsp soy sauce or tamari
Grate 1 heaping tbsp ginger
Make the broth/soup (don’t add the wontons). Once you want to eat the soup, bring it back to a boil, add the wontons for 2-3 minutes, followed by the whisked eggs.

In a large pot over medium heat, warm the oil. Add the mushrooms and spread out into an even layer. Let cook for 3-5 minutes, undisturbed, or until browned in spots. Stir in the white and light green parts of the scallions and ½ teaspoon salt. Cook for 1 more minute, stirring occasionally.
Add the garlic and red pepper flakes (if using) and cook for 1 more minute, stirring often.
Add water, cabbage/bok choy, soy sauce, ginger, sesame oil, and remaining 1/2 teaspoon salt. Bring to a boil, then simmer rapidly for 8 minutes.
Add the wontons, bring the water back up to a boil, and boil for 2-3 minutes (or according to the package instructions), making sure the wontons are submerged.
With the water boiling, slowly pour in the whisked eggs in a circular motion (see video). Turn off the heat and let it sit until the eggs become mostly cooked, about 30 seconds (the heat of the broth will continue to cook the eggs).
Serve topped with the dark green parts of the scallions. I usually fish out the dumplings and divide them between the bowls, then scoop the broth/veggies and pour that over top.

Substitutions:

To make vegetarian, use vegetarian wontons/potstickers/dumplings.
To make vegan, see above + skip the egg.
Any quick cooking veg can be used in place of mushrooms.
Sub any leafy green for the bok choy and/or cabbage.
If you can’t find dumplings, try using the meatballs from this recipe and add them (raw) in during the last 5 minutes of simmering or until cooked through.

Reheat the soup on the stove or in the microwave, then add the dumplings. The heat from the hot broth should warm the dumplings through. If not, then gently reheat it some more with the dumplings in the soup.
You can stir in some extra greens or cabbage if reheating on the stove.
Top with green scallions.
Top with chili oil.