INGREDIENTS
28 oz
(about 3 1/2 cups) chicken broth
2 cups
water
about 16-20 mini wontons
2 tbsp
miso paste (I used yellow)
1
baby bok choy, thinly sliced
6
scallions, thinly sliced, white and some of the green parts, too
1
carrot, sliced paper thin (use the 1/8 inch setting on a mandoline slicer)