A gloomy April day needs just this kind of soup – so much flavour and just packed with fresh vegetables.  I think the miso is what really bring the flavour bomb.

Loads of vegetables, a few wontons and the best broth you could wish for.

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups chicken broth
• 3 tablespoons low sodium soy sauce
• 1 tablespoon chili oil
• 4 ounces shiitake mushrooms
• 2 baby bok choy
• 3 green onions, thinly sliced
• 1 tablespoon yellow miso paste, or more, to taste

FOR THE WONTONS

• 8 ounces medium shrimp, peeled, deveined and diced
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tablespoon oyster sauce
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon Sriracha, optional
• 1/4 teaspoon ground black pepper
• 36 2-inch won ton wrappers

DIRECTIONS:

• Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Whisk in chicken broth, soy sauce, mushrooms and 2 cups water.
• Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
• Stir in wontons until cooked through, about 2 minutes.
• Serve immediately.
• This soup is as flexible as the ingredients in your fridge – I like to prep them and stir fry them separately, which keeps them fresh and bright.

A huge pile of fresh vegetables disappears in a hurry in this delicious broth.

Serve this incredible soup with these crispy scallion pancakes for a total win.

The soup recipe is courtesy of http://www.damndelicious.net and I’d recommend looking at her recipes …. everything I’ve tried has been fantastic.