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“This soup is quick, easy, and very adaptable. Enjoy!”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 12 cups vegetable broth or 12 cups chicken broth
  • 1 (8 ounce) box tofu, cut into bite sized cubes (soft or medium works best)
  • 12 lb bok choy (kale would work) or 12 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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