Serves: 4

Cooking time: 20 Minutes

What you need:

• Vegetable oil
• 1 bunch scallions, sliced thin and separated whites from greens
• 4-5 cloves garlic, chopped
• 4 oz. mushrooms, cut into bite sized pieces
• Salt
• 2 Tbsp soy sauce
• 1 pouch of Haven’s Kitchen Gingery Miso sauce
• 3 cups of chicken broth
• 8-10 store bought frozen wontons

How to make it:

1. Heat a glug of olive oil in a medium soup pot over medium-high heat. Add the scallion whites and all the garlic and sauté until the scallions turn aromatic and the garlic turns lightly golden brown around the edges
2. Add your mushrooms and a pinch of salt and cook until the mushrooms have released all their water and have lightly caramelized
3. Add the soy sauce and half a pouch of the Gingery Miso sauce, and give it a quick stir, then pour in your chicken broth
4. Bring to a boil and drop in your frozen wontons. Reduce to a gentle simmer allowing the wontons to lightly poach for about 5-6 minutes, until they’re warmed through