Easy Wonton Soup Recipe

This Easy Wonton Soup is my go-to when I’m craving something warm, cozy, and satisfying. With tender wontons swimming in a savory, aromatic broth, it’s a quick and simple meal that doesn’t skimp on flavor. I love how it feels like takeout comfort food but comes together right at home with minimal effort.

Why I Love This Recipe

I like how fast and flexible this recipe is—it comes together in about 25 minutes using simple ingredients I often have on hand. I usually use frozen wontons for ease, and I toss in vegetables like bok choy and mushrooms to make it more nutritious. The broth is deeply flavorful thanks to ginger, garlic, and sesame oil, and it’s the perfect base to build on with whatever I’m in the mood for. It’s also super comforting, especially when I want something light but hearty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 cups low-sodium chicken broth
• 1-inch piece of fresh ginger, thinly sliced
• 1 garlic clove, minced
• 20 mini frozen wontons (I like chicken)
• 1½ cups shiitake mushrooms, sliced
• 4 baby bok choy, quartered
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Green onions (scallions), thinly sliced for garnish

Directions

1. I start by bringing the chicken broth to a boil in a large pot.
2. Then I add the sliced ginger and minced garlic, letting them simmer for about 5 minutes to infuse the broth.
3. I toss in the bok choy and let it cook for another 5 minutes until tender.
4. Next, I add the frozen wontons and sliced mushrooms, simmering them for about 3 minutes or until the wontons float and are heated through.
5. I stir in the soy sauce and sesame oil just before serving for an extra layer of flavor.
6. I divide the soup into bowls and top with fresh green onions for a bright, fresh finish.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Vegetarian: I swap in veggie broth and vegetarian wontons.
• Spicy: I add a drizzle of chili oil or a pinch of red pepper flakes.
• Protein Boost: I sometimes stir in cooked shrimp or shredded chicken.
• Different Greens: Spinach or napa cabbage work great in place of bok choy.

Storage/Reheating

• Storage: I store leftover soup in an airtight container in the fridge for up to 3 days.
• Reheating: I gently reheat the soup on the stovetop over medium heat, making sure not to boil it to avoid overcooking the wontons.

FAQs

Can I make this soup ahead of time?

I can make the broth and prep the veggies in advance. I just add the wontons right before serving to keep them from getting too soft.

What kind of wontons should I use?

I usually go for mini frozen chicken, but veggie-filled ones work well too.

Can I add noodles to this soup?

Yes, I sometimes throw in rice noodles or ramen noodles for a heartier version.

How do I make the broth more flavorful?

I like adding a splash of fish sauce or a dash of white pepper to boost the flavor of the broth.

Can I freeze leftovers?

I don’t recommend freezing the soup with cooked wontons, as they can fall apart. I freeze the broth separately and add fresh or frozen wontons when I reheat.

Conclusion

This Easy Wonton Soup is a staple in my kitchen because it’s so quick, comforting, and customizable. It’s perfect when I want something warm and filling without a lot of fuss. Whether I keep it simple or jazz it up with extras, it always hits the spot.

Easy Wonton Soup Recipe

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• Author: Evelyn
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-Inspired

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Description

This Easy Wonton Soup is a quick and comforting homemade meal that delivers takeout-style flavor in just 25 minutes. With frozen wontons, aromatic broth, and fresh vegetables, it’s a delicious, flexible recipe perfect for busy weeknights or cozy weekends.

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Ingredients

• 6 cups low-sodium chicken broth
• 1-inch piece of fresh ginger, thinly sliced
• 1 garlic clove, minced
• 20 mini frozen wontons (chicken)
• 1½ cups shiitake mushrooms, sliced
• 4 baby bok choy, quartered
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Green onions (scallions), thinly sliced for garnish

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Instructions

1. Bring chicken broth to a boil in a large pot.
2. Add ginger and garlic; simmer for 5 minutes to infuse the broth.
3. Add bok choy and cook for 5 minutes until tender.
4. Add frozen wontons and mushrooms; simmer for about 3 minutes or until wontons float.
5. Stir in soy sauce and sesame oil.
6. Divide soup into bowls and garnish with green onions.

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Notes

• Substitute veggie broth and vegetarian wontons for a vegetarian version.
• Add chili oil or red pepper flakes for spice.
• Enhance protein by adding cooked shrimp or shredded chicken.
• Use spinach or napa cabbage instead of bok choy.
• Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop.
• Avoid freezing the soup with wontons; freeze the broth separately.