Quick & Easy Wonton Soup Recipe

There’s something about a bowl of wonton soup that just feels like a warm hug, especially on a chilly evening. The gentle aroma of garlic, the savory richness of broth, the delicate texture of wontons—all of it comes together for a simple yet satisfying experience. And the best part? This version is incredibly quick and easy, perfect for those nights when you want a cozy, homemade meal without hours of prep. With just a few fresh ingredients and minimal fuss, you can have a steaming bowl of this comforting soup ready to enjoy in no time.

I remember the first time I made wonton soup at home. I’d been craving it all week, but didn’t want to go out or wait for delivery. So, I decided to try making it myself, and wow—what a game-changer. Not only was it surprisingly easy, but it also filled the whole kitchen with that wonderful savory smell. Now, it’s become a go-to on busy weeknights or whenever I need a quick meal that feels a little special.

this RECIPE

A bit about wonton soup’s origins 🥢

Wonton soup is a classic Chinese dish that has been enjoyed for centuries. In Chinese culture, wontons are traditionally eaten during special occasions, and the dumplings themselves can be filled with a variety of ingredients—though often, it’s seasoned meat or vegetables. In many Asian cuisines, soups like this are served as both an appetizer and a main dish, depending on the portion size and the ingredients. Wonton soup is loved for its versatility and simplicity, and over the years, home cooks have developed countless versions, each adding their own personal twist. This recipe is my own take, simplified for everyday cooking but still packed with flavor.

Key ingredients for a flavorful broth

To make a delicious wonton soup, it really comes down to a few core ingredients that bring depth and richness without much effort.

• Chicken broth: I like using a low-sodium chicken broth so I can control the saltiness. You’ll want a good-quality broth here because it’s the base of your soup, lending that savory warmth. If you’re out of chicken broth, vegetable broth can work in a pinch, though it may slightly alter the flavor.
• Garlic: Fresh garlic adds a nice kick and rounds out the flavors in the broth. Minced garlic works best, and if you’re a garlic lover, don’t be afraid to add an extra clove.
• Wontons: The star of the soup! Store-bought wontons make this recipe a breeze, and you can choose your favorite filling—vegetable, chicken, or even seafood. Just make sure they’re frozen, as they’ll hold together better in the soup.
• Shiitake mushrooms: These mushrooms add an earthy, umami flavor that complements the broth. You can substitute with cremini or button mushrooms if that’s what you have on hand.
• Bok choy: Baby bok choy adds a touch of green and a slight crunch, balancing the soft texture of the wontons. Spinach or napa cabbage would also work well here if bok choy isn’t available.
• Sesame oil: A small amount goes a long way, giving the soup a toasty, nutty undertone. It’s best to add this at the end so the flavor doesn’t get lost.
• Soy sauce: This brings out all the savory notes in the broth. I prefer low-sodium soy sauce for better control over the seasoning.

Kitchen gear you’ll need

For this recipe, you don’t need much—just the basics:

• Large pot: A soup pot or Dutch oven works perfectly here to give you enough room for the broth, wontons, and veggies.
• Sharp knife: For chopping up your garlic, mushrooms, and bok choy. A chef’s knife will make quick work of it.
• Ladle: For serving up the soup without splashing everywhere.
• Garlic press (optional): If you’re not a fan of mincing garlic by hand, a garlic press is super handy and saves a bit of time.

And that’s it! With just a few simple tools, you’re all set.

Step-by-step: Making wonton soup from scratch

Let’s dive into the cooking process. This recipe is straightforward, but I’ll walk you through it with a few tips to make it even easier.

1. Start with the broth: In a large pot, combine 32 ounces of low-sodium chicken broth with 2 cups of water. Add your minced garlic to the pot. Turn the heat to high and bring it to a boil. The garlic will release its aroma as it heats up, giving the broth a nice depth of flavor.
2. Add the wontons: Once the broth is boiling, drop in your frozen wontons. Stir gently to keep them from sticking to the bottom. Don’t worry if they sink at first—they’ll float to the top as they cook, which is how you’ll know they’re ready.
3. Add the veggies: Now, toss in your roughly chopped bok choy and sliced shiitake mushrooms. Reduce the heat to medium-high and let everything simmer for about 15 minutes. The mushrooms will add a rich umami flavor, while the bok choy gives a nice color and texture contrast.
4. Season with soy sauce and sesame oil: After the wontons are floating and the veggies are tender, stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. This final touch brings all the flavors together. Once added, remove the soup from heat to avoid overcooking the wontons.
5. Garnish and serve: Ladle the soup into bowls and sprinkle sliced green onions on top for a fresh, slightly spicy crunch. Serve immediately and enjoy!

Variations and adaptations to try

Want to put your own twist on this recipe? Here are some ideas to make it your own.

• Vegetarian version: Use vegetable broth instead of chicken broth, and pick vegetable-filled wontons. This keeps all the comforting flavors while making it completely plant-based.
• Spicy kick: If you like a bit of heat, try adding a teaspoon of chili oil or a sprinkle of red pepper flakes. It’ll add a nice warmth without overpowering the other flavors.
• Ginger infusion: Fresh ginger pairs beautifully with garlic in the broth. Grate a small piece of ginger and add it with the garlic for an added zing.
• More greens: If you’re a veggie lover, throw in extra greens like spinach, napa cabbage, or even kale. They’ll wilt nicely in the hot broth and make the soup heartier.
• Gluten-free option: Look for gluten-free wontons, which are becoming more common in specialty grocery stores. Make sure to use tamari instead of soy sauce as well.

Each of these variations adds a new layer of flavor or texture to the soup. Experiment and see which one becomes your favorite!

How to serve wonton soup beautifully

When it comes to serving, presentation makes a difference. For a little flair, try ladling the soup into deep bowls and making sure each bowl has a good mix of wontons, mushrooms, and bok choy. Garnish with a few more green onions on top, or even a sprinkle of sesame seeds if you have them on hand. This makes the dish look as good as it tastes!

If you’re serving this as part of a larger meal, consider pairing it with a side of steamed rice or a light cucumber salad for balance. The crisp, refreshing salad complements the warm, savory soup perfectly.

Drinks to pair with wonton soup

I recommend something light and refreshing to balance the richness of the broth.

• Green tea: A warm cup of green tea complements the flavors without overpowering them. Plus, the earthy tones of the tea go well with the mushrooms and sesame.
• Sparkling water with lemon: If you prefer a cold option, sparkling water with a slice of lemon or lime is a great choice. It’s light, refreshing, and helps cleanse the palate.
• Ginger tea: Another warm option, ginger tea adds a gentle spice that pairs nicely with the garlic and sesame oil in the soup.

Storing and reheating leftovers

If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop over medium heat. If you boil it too vigorously, the wontons can start to break apart. If you notice the broth has thickened, just add a splash of water to bring it back to the right consistency.

Freezing isn’t ideal for this soup, as the wontons can become mushy when thawed. But if you do want to freeze it, try freezing the broth and vegetables separately from the wontons, then add fresh wontons when you’re ready to serve.

Adjusting for different serving sizes

This recipe serves about 4, but it’s easy to adjust. For a smaller batch, simply halve the ingredients. If you’re cooking for a crowd, double the recipe, but be mindful of the pot size to ensure everything fits comfortably. When scaling up, taste the broth before adding extra soy sauce—sometimes a larger batch needs less seasoning than expected.

FAQs about quick & easy wonton soup

Q: Can I use fresh wontons instead of frozen?
A: Absolutely! Just keep in mind that fresh wontons may cook a bit faster, so watch them closely to avoid overcooking.

Q: What’s a good substitute for shiitake mushrooms?
A: Cremini or button mushrooms work well if you don’t have shiitakes. They’re a bit milder but still add nice texture and flavor.

Q: How can I make this soup spicier?
A: Add a drizzle of chili oil or a pinch of red pepper flakes for some heat. You can also serve it with a side of chili sauce for those who want extra spice.

Q: Can I make this soup in advance?
A: Yes! The broth, veggies, and seasonings can be prepared ahead. Just add the wontons when reheating so they don’t get too soft.

Q: What other greens can I use besides bok choy?
A: Spinach, napa cabbage, or even Swiss chard work well in place of bok choy. Just chop them into bite-sized pieces and add as directed.

With this recipe, you’ve got a comforting, satisfying bowl of wonton soup that’s sure to hit the spot. Enjoy experimenting with different flavors and ingredients, and make it your own!

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