Wonton Soup is the perfect, quick weeknight dinner. Even though it comes together in just 30 minutes, it tastes out of this world and will have you coming back for seconds and thirds.
What is Wonton Soup?
Wonton Soup is probably already one of your go-to dishes when you order Chinese take out. If it’s not, get ready to fall in love. This soup is typically made with a light chicken-based broth and chock full of juicy dumplings and tender bok choy. For this recipe, I add some mushrooms because I love the depth of flavor they add to the mix.
What’s even more cool about my wonton soup? There’s a killer shortcut. Unless you really want to make your own wontons from scratch, I recommend using your favorite frozen variety. I love Trader Joe’s Chicken Cilantro Mini Wontons.
What Is Wonton Soup Made Of?
Every Wonton Soup is a little different, but each will likely have the following central, ingredients:
- Greens – Green onion and bok choy are crucial musts that elevate any wonton soup worth eating. You could also add in spinach, cilantro, broccoli or any other greens you like.
- Garlic – Fresh garlic adds a welcome taste and fragrance to your wonton soup.
- Mushrooms – While not every wonton soup calls for mushrooms, I believe they add a wonderful depth and earthiness. Shiitakes are my go-to, but feel free to use any fungi you like.
- Broth – Chicken is preferred, but feel free to use veggie or even beef broth.
- Wontons – Like I said above, you can use store bought wontons if you’re in a pinch for time. If you’re feeling ambitions make our gyoza recipe or pelmeni from scratch and substitute them for wontons.
- Seasoning – Highly recommend adding a bit of low-sodium soy sauce and pure sesame oil to the broth. It adds so much flavor!
How to Make Wonton Soup
In just five simps steps, you’ll have a ready-to-eat, restaurant quality soup.
- Combine water with chicken broth and pressed garlic. Bring to a boil.
- Add in wontons.
- Add in bok choy.
- Add mushrooms. Turn the heat up and let the soup simmer for about 15 minutes or until the wontons float to the top.
- Add soy sauce and sesame oil to the soup. Remove from heat and serve!
I love having soup leftovers. The flavor just gets better and better as the broth marinates in itself. Follow the simple instructions below to make sure you properly store your Wonton Soup:
- Refrigerating – Store your soup in an airtight container in the fridge for up to five days. To reheat, place your soup in saucepan over medium-heat and stir every now and again until warmed through.
- Freezing – I would not recommend freezing Wonton Soup for later use. Although it’s perfectly okay to use frozen store bought wontons in place of homemade, freezing this soup in its entirety is a recipe for mush once reheated.
Hot tip: Still wanting to find a way to meal prep your Wonton Soup? Make a big batch of just the broth and freeze a couple of remeasured jars for later. When you’re craving Wonton Soup, you’ll already be halfway there.
Other Soup Recipes
Love slurpy, hot goodness? Here are some of our favorite soups to kick off the cold weather season:
- Dumpling Soup – Herby, savory and perfect. Make it on a winter day when you need a little pick-me-up.
- Minestrone Soup – This copycat recipe of the Olive Garden favorite will have you weak in the knees.
- Cabbage Soup – Cabbage soup means comfort for Eastern Europeans. Give it a try and you’ll see why!
- Beef and Barley Soup – This soup eats like a meal. Substitute bone-in pork if it suits you.
Share Some Love ❤️
- Combine water with chicken broth and fresh pressed garlic. Bring it to a boil.
- Add in frozen wontons.
- Toss in bok choy.
- Add in sliced shiitake mushrooms. Turn the heat to medium-high and let the soup simmer for about 15 minutes or until the wontons float to the top.
- Add soy sauce and sesame oil. Remove from heat.
- Garnish with green onions and serve right away. Enjoy!