Japanese Broth with Butternut Squash Wontons and Bok Choy Recipe

Name: Japanese Broth with Butternut Squash Wontons and Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. butternut squash, peeled and cut into chunks; 1 Tbs. toasted sesame oil; 1/2 tsp. red pepper flakes; 1/2 tsp. ground ginger; 6 cloves garlic, unpeeled; 1/4 cup whole-wheat panko breadcrumbs; 20 small, round wonton wrappers; 3 cups mushroom broth; 4 baby bok choy, thinly sliced on bias; 2 Tbs. low-sodium tamari; 2 Tbs. mirin; 6 green onions, thinly sliced

Servings: persons

1 lb. butternut squash, peeled and cut into chunks
1 Tbs. toasted sesame oil
1/2 tsp. red pepper flakes
1/2 tsp. ground ginger
6 cloves garlic, unpeeled
1/4 cup whole-wheat panko breadcrumbs
20 small, round wonton wrappers
3 cups mushroom broth
4 baby bok choy, thinly sliced on bias
2 Tbs. low-sodium tamari
2 Tbs. mirin
6 green onions, thinly sliced

1
Preheat oven to 400F.
2
Toss squash with oil, red pepper flakes, and ground ginger in bowl.
3
Spread squash and garlic in single layer on baking sheet.
4
Roast 45 minutes, or until soft.
5
Cool 10 minutes, then peel garlic.
6
Place squash and garlic in food processor, and puree until smooth.
7
Transfer to bowl, and stir in breadcrumbs.
8
Season with salt and pepper, if desired.
9
Lay 1 wonton wrapper on work surface.
10
Moisten edges of wonton wrapper with water.
11
Spoon 2 tsp.
12
squash mixture in center of wrapper, and press edges together to create half-moon.
13
Repeat with remaining wrappers and filling.
14
Arrange wontons in both baskets of double-decker bamboo steamer.
15
Bring 1 inch water to a simmer in large skillet; set steamer in skillet, and steam dumplings 5 minutes, or until tender.
16
Meanwhile, bring broth and 3 cups water to a boil in large pot, stir in bok choy, and simmer 2 minutes, or until greens are crisp-tender.
17
Stir in tamari
18
and mirin, cover, and keep warm.
19
Place 5 dumplings in each soup bowl, and ladle broth and bok choy over top.
20
Garnish each serving with green onions.

1163

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. butternut squash, peeled and cut into chunks, 1 Tbs. toasted sesame oil, 1/2 tsp. red pepper flakes, 1/2 tsp. ground ginger, and more.

Yes, Japanese Broth with Butternut Squash Wontons and Bok Choy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Broth with Butternut Squash Wontons and Bok Choy

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