Name: Wonton Soup With Mushroom-Zucchini "Meatballs"
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4–6 servings
Ingredients: 1 (4") piece ginger, finely grated; 6 garlic cloves, very finely chopped; 2 tablespoons white miso paste; 1 medium zucchini (about 8 ounces), coarsely chopped, divided; 8 ounces cremini mushrooms, coarsely chopped, divided; 2 tablespoons coconut oil, divided, plus more for pan; 2 teaspoons kosher salt, divided; 1 large egg; 1 1/4 cups breadcrumbs; 2 tablespoons low-sodium soy sauce, divided; 2 tablespoons toasted sesame oil, divided; 2 tablespoons chopped cilantro plus 1 tablespoon cilantro leaves; 8 cups homemade or store-bought low-sodium vegetable broth; 2 small heads baby bok choy, cut crosswise in 2" pieces; 8 ounces snow peas; 4 ounces white beech or thinly sliced cremini mushrooms; 12 fresh wonton wrappers, brushed with a pastry brush to remove excess flour, cut in half on the bias; 2 scallions, white and pale-green parts only, thinly sliced

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks

Thanks to a zingy ginger, garlic, and miso paste mixture, these vitamin- and fiber-loaded mushroom and zucchini "meatballs" are so packed with flavor you'll hardly realize they're missing the traditional meaty ingredient. Dropping the unstuffed wonton wrappers into the soup whole, instead of sealing the vegetables inside, keeps the recipe simple and weeknight-friendly.

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