Ingredients
Method
- Heat a large pan or dutch oven with sesame oil.
- Chop green onions to separate white onion part from top green. Add sliced onion part to pan with oil and cook for one minute. Add in garlic and ginger and cook for another minute.
- Stir in shredded carrots and soy sauce.
- Pour in chicken broth. Bring to a boil.
- Once boiling, add in frozen wontons and spinach. Cook for another 5-6 minutes or until wontons are cooked through.
- Serve and top with green part of green onion, chili crisp, and sesame seeds.
Nutrition
Notes
- Don't skip the sesame oil — and don't substitute it. It's what gives this broth its rich, authentic flavor and makes everything taste like it came straight from a restaurant. It's a non-negotiable in this one!
- Keep the white and green parts of the green onion separate. The white bottoms go into the pot first to cook with the aromatics, while the green tops are saved for topping each bowl. It's a small step that makes a big difference in flavor and presentation!
- Don't overcook the wontons! Add them to the boiling broth and cook for just 5-6 minutes. If they stay in too long, the wonton wrapper will get too soft and likely break open. Quick and careful is the move here.