Spicy Miso Soup with Bok Choy Wontons

Ingredients

• 2 scallions, thinly sliced (light and dark green parts only), for garnish
• Freshly ground black pepper
• Kosher salt
• ½ teaspoon Sriracha hot sauce, plus more as needed
• ¼ cup red miso paste
• For the soup::
• 18 wonton wrappers
• + 19 more ingredients
• • 1 ½ teaspoons toasted sesame oil
  • Pinch cayenne pepper
  • 2 teaspoons soy sauce
  • 1 pound baby bok choy, cleaned, tough ends trimmed, and sliced into thin ribbons (about 3 cups)
  • 2 medium garlic cloves, minced
  • 3 large shallots, peeled and thinly sliced (about 1 cup)
  • 1 teaspoon vegetable oil
  • For the wontons::
  • 2 lemongrass stalks, thinly sliced crosswise (pale parts only)
  • 3 cups low-sodium chicken or vegetable broth
  • 5 cups water
  • 2 star anise pods
  • 4 whole cloves
  • 8 whole black peppercorns
  • 3 tablespoons peeled, minced fresh ginger
  • Kosher salt
  • 1 medium yellow onion, medium dice
  • 1 tablespoon vegetable oil
  • For the broth::

For the broth: Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add the ginger, stir to combine, and cook until fragrant, about 2 minute...

View full recipe at Chow