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