Ingredients You'll Need
- 1 tbsp. sesame oil
- 2 garlic cloves, minced
- 1 tbsp. ginger, freshly grated
- 4 cups chicken broth
- 1/4 lb. ounces shiitake mushrooms
- 2 baby bok choy
- 3 green onions, thinly sliced
- 1 tbsp. yellow miso paste
- 1/2 lb. prawns, peeled. deveined & diced
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 1 tbsp. oyster sauce
- 1 tsp. soy sayce
- 1 tsp. ginger, freshly grated
- 1 tsp. sesame oil
- 1/2 tsp. sriracha
- 1/4 tsp. black pepper
- 36 2-inch won ton wrappers
Directions
- In a large mixing bowl, combine prawns, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, sriracha and pepper
- Place wrappers on a your work surface and spoon 1 tbsp. 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, pinching the edges to seal; set aside
- Heat 1 tbsp. sesame oil in a large stockpot over medium heat
- Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes
- Whisk in chicken broth, mushrooms, and 2 cups of water
- Bring to a boil; reduce to a simmer until mushrooms have softened
- Stir in bok choy and green onions
- Stir in miso pasta until well combined
- Stir in wontons until cooked through, about 2 minutes
- Serve hot
