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For use with any CanCooker

Wonton Soup


  • 2 tbsp oil
  • 8 oz Shiitake mushrooms
  • 3 tbsp soy sauce divided
  • 2 cloves garlic minced
  • 6 cups chicken or vegetable stock
  • 8 oz Bok choy chopped
  • 1- inch fresh ginger peeled and grated
  • 3 cups carrots shredded
  • 20 mini frozen wontons
  • 1 tbsp rice vinegar
  • 2 tsp lime juice
  • 2 tsp toasted sesame oil
  • 1/8 tsp sugar
  • 3 green onions chopped
  • Optional chili crisp, chili oil, or sriracha


  • In any CanCooker on a medium-to-medium low heat source add the oil and mushrooms.
  • Sauté the mushrooms until golden brown, about 5 minutes.
  • Add 1 tablespoon soy sauce and garlic and continue to cook for 2 more minutes.
  • Pour stock over mushrooms and add Bok choy, shredded carrots and ginger.
  • Simmer until the vegetables are tender, about five minutes.
  • Add frozen wontons and cook until they float.
  • Stir in the remaining 2 tablespoon soy sauce, rice vinegar, lime juice, toasted sesame oil and sugar.
  • Ladle soup into bowls and top with green onions.
  • Add optional toppings if desired.


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