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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This soup is quick, easy, and very adaptable. Enjoy! Ingredients:
12 cups vegetable broth or 12 cups chicken broth |
1 (8 ounce) box tofu, cut into bite sized cubes (soft or medium works best) |
1/2 lb bok choy (kale would work) or 1/2 lb spinach (kale would work) |
1 bunch green onion, chopped white and green pieces |
40 mini wontons (frozen or fresh) |
chili oil (optional) |
sesame oil (optional) |
Directions:
1. 1. Bring broth to rolling boil on High.
2. 2. Add tofu and veggies, cook 3-5 minutes.
3. 3. Reduce heat to medium.
4. 4. Add wonton. Cook until they float to the top. About 2-3 minutes for fresh, 5-7 minutes for frozen, They are done when wonton skin is translucent and shrunken.
5. 5. Serve with a drizzle of chili and sesame oils, if desired.
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