1 tablespoon B&V Sesame Oil
2 cloves garlic,
minced 1 tablespoon freshly grated ginger
4 cups chicken broth
4 ounces shiitake mushrooms
2 baby bok choy
3 green onions, thinly sliced
1 tablespoon yellow miso paste, or more, to taste


For the Wontons 8 ounces medium shrimp, peeled, deveined and diced 2 cloves garlic, minced 2 green onions, thinly sliced 1 tablespoon oyster sauce 1 tablespoon Bourbon Barrel Micro-brewed Soy Sauce 1 tablespoon freshly grated ginger 1 teaspoon B&V Sesame Oil 1/2 teaspoon Sriracha, optional 1/4 teaspoon Bourbon Barrel Smoked ground black pepper 36 2-inch won ton wrappers In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*

To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside. Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms and 2 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes. Stir in wontons until cooked through, about 2 minutes.

Serve immediately.