Sriracha Wonton Soup

• 1 Tablespoon Sesame Oil
• 2 cloves Garlic, Minced
• 6 cups Chicken Broth
• 2 Baby Bok Choy, Chopped
• 1 cup Julienned Carrots
• 2 Scallions, Sliced (keep Some Extra For Garnish)
• 1/2 cups Kikkoman Soy Sauce
• 2 Tablespoons Sriracha Sauce
• 21 whole Frozen Vegetable And Pork-filled Wontons
• 1 cup Uncooked Mung Bean Sprouts (or As Desired, For Garnish)

1. Heat the sesame oil in a large stock pot. Add garlic and simmer on low heat until fragrant, about 1 minute. Add 1/2 cup of chicken broth. Add chopped bok choy, carrots and scallions to the pot. Simmer the vegetables on medium heat until they are soft, about 5 minutes. Add the rest of the broth to the pot. Add the Kikkoman soy sauce and Sriracha sauce.
2. Give the soup a good stir, and turn the heat to high bringing the soup to a rolling boil. Bring the temperature back down to medium-low and carefully drop the wontons into the broth a few at a time. Let the soup simmer for about 20-25 minutes, stirring occasionally. The wontons will surface to the top once the soup is ready.
3. Garnish with extra scallions and mung bean sprouts.

sesame oil, garlic, chicken broth, bok, carrots, scallions, soy sauce, sriracha sauce, wontons, sprouts

Taken from tastykitchen.com/recipes/soups/sriracha-wonton-soup/ (may not work)