Quick & Easy Wonton Soup Recipe

There’s just something about a bowl of hot wonton soup that wraps you up like a cozy blanket. It’s warm, savory, and filled with the perfect balance of textures from tender wontons, earthy shiitake mushrooms, and crunchy baby bok choy. This recipe is super easy to make, with just a handful of ingredients that come together in under 30 minutes. Whether you’re looking for a quick dinner on a chilly night or a soothing meal to ease a sore throat, this wonton soup is guaranteed to hit the spot.

I still remember the first time I made wonton soup from scratch. I’d always ordered it at restaurants, but the thought of making it at home felt intimidating—until I realized just how easy it could be! With frozen wontons from the store (they come pre-filled with all sorts of yummy options), fresh veggies, and a flavorful broth, I had an authentic-tasting wonton soup simmering away on my stove in no time. Now, it’s become one of my go-to quick comfort foods, especially on those nights when I don’t want to spend hours in the kitchen but still want something homemade and satisfying.

this RECIPE

A little history behind wonton soup

Wonton soup has deep roots in Chinese cuisine, where “wontons” (also called “huntun” in Mandarin) are small, filled dumplings usually served in a clear, flavorful broth. Originally from the Canton region of southern China, wonton soup has evolved and spread worldwide, adapting to regional tastes. Wontons are often filled with a mixture of vegetables and meats and folded into delicate shapes that almost look like small purses. The tradition of eating wontons dates back centuries, but today, this humble dumpling soup is a beloved comfort food enjoyed globally. With its adaptable ingredients and heartwarming simplicity, it’s no wonder this dish has remained popular for generations.

Let’s talk ingredients: What makes this soup so good?

• Low-sodium chicken broth: This forms the base of the soup, providing a savory, umami-rich flavor. Opting for low-sodium broth lets you control the saltiness of the soup, especially once you add soy sauce.
• Wontons: You can choose any kind of frozen wontons—chicken, shrimp, or even vegetable-filled ones work well. Using store-bought wontons keeps things easy, but if you’re feeling adventurous, you could even try making your own!
• Shiitake mushrooms: These mushrooms add a subtle earthiness to the broth. Fresh shiitakes have a firm, meaty texture that holds up well in soup, but if you only have button mushrooms or creminis, those will work in a pinch.
• Baby bok choy: This leafy green gives a lovely crunch and a slight peppery taste. If you can’t find baby bok choy, regular bok choy or even spinach makes a good substitute.
• Garlic: Minced fresh garlic infuses the broth with a warm, aromatic flavor. If you’re out of fresh garlic, about 1/2 teaspoon of garlic powder can work in a pinch.
• Sesame oil: Just a drizzle of sesame oil at the end adds a rich, nutty aroma that ties the whole dish together.
• Low-sodium soy sauce: Adds depth and a hint of saltiness. Low-sodium is a good choice here, as it allows you to adjust the flavor without overwhelming the broth.
• Green onions: These are used as a garnish, adding a fresh pop of color and a mild oniony flavor right before serving.

Kitchen gear you’ll need (and what you can skip)

To make this soup, you really only need a medium-sized pot, a ladle, and a sharp knife for chopping.

• Medium-sized pot: This is essential for cooking the soup, and it should be large enough to hold all the broth and veggies comfortably.
• Ladle: A ladle makes it easy to serve the soup into bowls without spilling (especially helpful for fishing out those delicate wontons).
• Sharp knife: You’ll use this to slice the mushrooms, chop the bok choy, and mince the garlic. If you have a garlic press, that’s an easy shortcut for mincing garlic!

If you’re low on kitchen tools, don’t worry—this soup is forgiving. Even if you don’t have a ladle, a large spoon will do the trick, and the recipe is simple enough that you won’t need fancy equipment.

Step-by-step: My foolproof method for easy wonton soup

1. Start with the broth: In a medium pot, combine 32 ounces of low-sodium chicken broth, 2 cups of water, and your minced garlic. Bring this mixture to a rolling boil. You’ll start to smell the garlic’s fragrance as it releases into the broth, which is a sign of good things to come!
2. Add the wontons: Once your broth is boiling, gently add in about 20 frozen wontons. Be careful not to overcrowd the pot; if your pot is on the smaller side, add fewer wontons or cook in batches. Stir them gently so they don’t stick to the bottom.
3. Toss in the veggies: Add your chopped baby bok choy and sliced shiitake mushrooms to the pot. I love the way the bok choy leaves start to turn bright green as they cook—it adds such a fresh, vibrant look to the soup. Turn the heat down to medium-high and let everything simmer for about 15 minutes. You’ll know the wontons are done when they start floating to the top.
4. Season with soy sauce and sesame oil: Once the wontons are floating and the mushrooms are tender, add in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. This adds the final layer of flavor to your broth. Give everything a gentle stir, then turn off the heat.
5. Garnish and serve: Ladle your wonton soup into bowls, and sprinkle sliced green onions on top for a fresh, oniony kick. Serve right away while it’s piping hot!

Variations to try: Make this soup your own

• Vegetarian version: Swap out the chicken broth for vegetable broth and use veggie-filled wontons for a completely vegetarian-friendly soup. Adding some extra veggies, like carrots or snow peas, can give it more texture and color.
• Spicy kick: If you love a bit of heat, add a teaspoon of chili oil or a sprinkle of red pepper flakes when you add the soy sauce and sesame oil. It’ll give your soup a nice, warming spice.
• Gluten-free: For a gluten-free version, use tamari instead of soy sauce (most tamari sauces are gluten-free, but check the label to be sure). Also, be sure to choose gluten-free wontons, which are becoming more widely available.
• Seasonal additions: In the spring, you could add fresh asparagus or peas to the soup for a lighter, seasonal twist. During the colder months, heartier veggies like kale or sliced zucchini work well.
• Asian-inspired twists: Try adding a splash of rice vinegar for some tanginess, or a small spoonful of miso paste for an even deeper umami flavor. Just be careful not to overdo it, as miso can be quite salty.

Serving suggestions: Make it a meal!

When serving wonton soup, I like to keep the presentation simple. Ladle the soup into wide, shallow bowls so that the wontons and veggies are visible. A sprinkle of green onions on top adds a fresh pop of color, and if you’re a fan of cilantro, a few leaves can add a bit of extra brightness.

For sides, steamed jasmine rice or a small plate of stir-fried veggies would complement the soup nicely. You could even serve it with a side of edamame or a simple cucumber salad to keep things light and refreshing.

Drink pairings

Wonton soup pairs wonderfully with a variety of drinks. Here are some ideas:

• Jasmine or green tea: Both jasmine and green tea bring out the delicate flavors of the soup without overpowering it. Plus, they add a relaxing, aromatic element to the meal.
• Iced oolong tea: If you prefer something cold, an iced oolong tea has a smooth, slightly floral flavor that’s refreshing and complements the soup well.
• Lemon ginger sparkling water: A hint of citrus and ginger brings a nice, zesty contrast to the warm flavors in the soup. Plus, the bubbles add a fun touch!
• Coconut water: For a tropical twist, coconut water’s natural sweetness and hint of saltiness can actually balance nicely with the savory broth of the wonton soup.

Storing and reheating tips

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. When you’re ready to reheat, do so gently on the stove over medium heat until warmed through—avoid bringing it to a full boil, as this can cause the wontons to break apart.

Unfortunately, wonton soup doesn’t freeze well, as the texture of the wontons can get a bit mushy after thawing. So, it’s best to enjoy it fresh or within a couple of days.

Adjusting for different serving sizes

This recipe makes enough for about 4 servings. If you’re cooking for a crowd, you can easily double or triple the recipe—just make sure you have a big enough pot! For smaller servings, simply halve the ingredients. Keep in mind that the broth-to-wonton ratio can vary based on personal preference, so feel free to adjust the number of wontons per bowl to your liking.

FAQs

1. Can I make this soup with homemade wontons?
Yes! If you have the time, homemade wontons would make this soup extra special. Just be sure to cook them thoroughly.

2. What other mushrooms can I use if I can’t find shiitake?
Button mushrooms or cremini mushrooms work well too. They won’t have the same earthy flavor as shiitake, but they’ll still be delicious.

3. Can I use fresh wontons instead of frozen?
Absolutely. Fresh wontons will cook a bit faster, so keep an eye on them to avoid overcooking.

4. What can I use instead of bok choy?
Spinach, napa cabbage, or even Swiss chard are good substitutes if bok choy isn’t available.

5. Can I make this soup ahead of time?
Yes, but add the wontons just before serving to keep them from getting too soft. You can prepare the broth and veggies ahead, then bring it all together when you’re ready to eat.

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