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There’s something deeply comforting about a bowl of wonton soup, isn’t there? It’s that warm, savory hug in a bowl that feels both special and simple. My local takeout spot, though, always left me wanting more—just a few lonely wontons floating in a sea of broth. So I took matters into my own kitchen.
What I created is a vibrant, veggie-packed version that comes together in about fifteen minutes flat. It’s a weeknight hero, a lunchtime delight, and proof that “easy” doesn’t have to mean “basic.” Let’s make a pot.
The Magic of the Shortcut
This soup leans on a brilliant, time-saving trick: frozen wontons. Honestly, it’s a game-changer. Skipping the step of making dough and filling from scratch turns a potentially lengthy project into a fast and feasible meal.
It means you can have a restaurant-worthy soup simmering on your stove while you’re still deciding what to watch on TV tonight. The key is choosing a brand you enjoy, as the wontons are the heart of the dish.
Ingredients Needed for the Recipe
Here’s your straightforward shopping list. Each ingredient builds a layer of flavor, from the aromatic base to the final, fragrant garnish.
- Chicken Broth (6 cups, low sodium): The foundation of your soup. Using low-sodium lets you control the saltiness perfectly.
- Fresh Ginger (1-inch piece): Sliced thin. This adds a bright, spicy, and warming note that is absolutely essential to an authentic taste.
- Garlic (1 clove, minced): For that foundational savory punch we all love.
- Mini Frozen Wontons (20 pieces): The star! I’m partial to the chicken cilantro ones from Trader Joe’s, but any favorite brand works.
- Shiitake Mushrooms (1 1/2 cups, sliced): They bring a wonderful, earthy depth and a satisfying meaty texture.
- Baby Bok Choy (4 heads): Halved. It adds a lovely pop of green, a mild flavor, and a delightful crunch.
- Soy Sauce (1 tablespoon): For seasoning and that classic, umami-rich color and taste.
- Sesame Oil (1 teaspoon): Stirred in at the end. Its nutty aroma is the finishing touch that makes the whole kitchen smell incredible.
- Scallions: Sliced, green parts only for garnish. They add a fresh, oniony crunch and a beautiful burst of color.
How to make Easy Wonton Soup?
The process is wonderfully simple, almost like a little dance where each ingredient joins the pot at just the right time. Just follow these few steps.
Step 1 – Build the Flavored Broth
Pour your chicken broth into a large pot and bring it to a rolling boil. While you wait, take your thin slices of ginger and give them a gentle smash with the flat side of your knife.
This little crush releases all the fragrant ginger oils. Add the smashed ginger and the minced garlic to the boiling broth, cover the pot, and let it cook for a solid five minutes.
Step 2 – Cook the Greens
After those five minutes, your broth will be wonderfully infused. Now, add your prepared baby bok choy to the pot. Partially cover the pot again and let the bok choy cook for about five minutes.
This starts to wilt the sturdy leaves and tenderize the stems, while they also begin to soak up that gorgeous ginger-garlic broth.
Step 3 – Add Wontons & Mushrooms
Here comes the fun part. Drop your frozen wontons and sliced shiitake mushrooms right into the simmering pot. There’s no need to thaw the wontons first.
Let everything simmer together for just 2 to 3 minutes. You’ll know it’s ready when the wontons are heated through and floating happily, and the bok choy is perfectly tender.
Step 4 – Finish and Serve
Turn off the heat. This is when you stir in the tablespoon of soy sauce and that precious teaspoon of sesame oil. Taste it—the transformation is remarkable.
Ladle the soup into four bowls, making sure each gets plenty of wontons, veggies, and broth. Top with a generous sprinkle of sliced scallions for that final, fresh touch.
Finding the Right Wontons for You
Not all frozen wontons are created equal, and your preference will shape the soup. The chicken cilantro ones I mention have a really vibrant, herby flavor that I adore.
Many grocery stores and warehouse clubs carry their own versions, like pork or vegetable dumplings. Read the package descriptions to find one that suits your taste—it’s the quickest way to personalize your soup.
Tips
A few little insights from my kitchen to yours can make your soup even better. These aren’t rules, just friendly suggestions.
- Smash, Don’t Skip: Really press on that ginger with your knife. You’ll see the fibers break and smell the aroma instantly; it makes a world of difference compared to just dropping slices in.
- Don’t Overcrowd: If you’re doubling the recipe, use a larger pot or work in batches. You want the wontons to have room to swim and heat evenly without sticking together.
- Last-Minute Oil: Always add the sesame oil after you turn off the heat. Its flavor is delicate and can dissipate if cooked too long, so stirring it in at the end preserves its magic.
Ways to Make It Your Own
This recipe is a fantastic canvas. Feel free to play around based on what you have or what you’re craving. The soup is very forgiving.
Swap baby bok choy for spinach or chopped napa cabbage. Leave out the mushrooms if they’re not your thing, or add bean sprouts for extra crunch. For more protein, toss in some cooked shrimp or shredded rotisserie chicken with the wontons.
And if you like heat, a drizzle of chili oil or a spoonful of sambal oelek at the table is the perfect fiery finish.
Bringing It All Together
That’s really all there is to it. In the time it takes to scroll through your phone, you can create a nourishing, flavorful meal that feels like a treat.
It’s a standalone delight, or you can pair it with a simple stir-fry or some cauliflower fried rice for a full, homemade Asian-inspired feast. Grab a spoon, and dig into your own fifteen-minute masterpiece.
Easy Wonton Soup Recipe
Description
This quick and easy wonton soup is super simple, loaded with veggies, and takes under 15 minutes to make thanks to the frozen wontons. It's a light, comforting, and healthy meal perfect for busy weeknights or a cozy lunch.
ingredients
Instructions
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Bring chicken broth to a boil in a large pot.
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Smash the sliced ginger with the side of a knife to release flavor. Add ginger and minced garlic to the pot, cover, and simmer for 5 minutes.
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Add baby bok choy and cook partially for 5 minutes.
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Add frozen wontons and sliced shiitake mushrooms. Simmer for 2–3 minutes until wontons are heated through and bok choy is tender.
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Stir in soy sauce and sesame oil.
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Divide soup among four bowls. Garnish with sliced scallions and serve immediately.
Nutrition Facts
Servings 4
Serving Size 1 bowl
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Cholesterol 15mg5%
- Sodium 640mg27%
- Potassium 230mg7%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 9g18%
- Calcium 4 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Variations: Swap bok choy for spinach or add bean sprouts.
- Protein boost: Add cooked shrimp or extra chicken.
- Spicy version: Top with red chili oil or sambal oelek.
- No mushrooms? Feel free to skip them—still delicious!
Frequently Asked Questions
Can I use other types of wontons?
Yes! You can use any frozen wontons—pork, vegetable, or shrimp—all work well in this soup.
Can this soup be made ahead of time?
Yes, but add the wontons just before serving to prevent them from becoming mushy. Store broth and veggies separately if prepping in advance.