Japanese Broth with Butternut Squash Wontons and Bo

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Japanese Broth with Butternut Squash Wontons and Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions