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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2


  • 1 leek, white parts, thinly sliced (or sub 1 shallot or ½ cup onion)

  • 4 slices ginger (the size of a quarter, leave peels on- or 1 tablespoon ginger paste)

  • 1 tablespoon olive oil.

  • 4 cups chicken broth (or veggie broth)

  • 10–14 wontons (chicken, shrimp, or vegetarian)

  • Salt and lemon juice to taste.

  • A couple of handfuls of chopped greens- baby spinach, arugula, bok choy, chopped kale.

  • Garnish options: scallions, cilantro, sesame seeds, chili flakes or sriracha


  1. In a medium pot, saute the shallot and ginger in oil, over medium heat, until fragrant, about 2 minutes. Add the broth, cover, and bring to a boil. Add the wontons and simmer according to directions on the package (3-5 minutes- depending on size) They normally float when cooked through.

  2. Taste the broth and add salt and a squeeze of lemon if you like. I like mine quite lemony, but season to your own taste.

  3. Drop in the greens, cooking until wilted. Spinach will take 45 seconds, kale will take longer.

  4. Divide among two bowls and sprinkle with any of the garnishes.

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