Wonton Soup
Updated
Updated
This Wonton Soup is my go-to in the colder months when the craving for Chinese takeout hits. I make it with mini frozen wontons and classic ingredients like bok choy and mushrooms, so it’s super easy to prepare and ready in just 20 minutes.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
5 STAR REVIEW
This Wonton Soup is one of my favorite quick and comforting meals. I keep it simple using frozen wontons, baby bok choy, mushrooms, garlic, ginger, and just a few other ingredients. There’s that same classic Chinese restaurant taste, but super easy to make at home in just 20 minutes. If you’re a fan of wonton soup at restaurants, you’ll love this homemade version.
Like miso soup and egg drop soup, wonton soup is often served as an appetizer, but I often turn it into the main course by adding protein like shrimp or chicken.
Helpful Tips & Variations
- Make sure the wontons are fully cooked. Mini wontons usually heat through in a few minutes and will float to the top when done. Still, it’s a good idea to cut one open to check. Regular-sized frozen wontons work too, but add them a few minutes earlier than the bok choy, since they take longer to cook.
- Make it vegetarian. Turn this into vegetarian wonton soup by swapping out the chicken broth for vegetable broth and grab veggie wontons instead of ones stuffed with meat.
- Add more veggies. Spinach can be added in addition to the bok choy or in place of it, if desired. Bean sprouts are also a good addition.
- Use a low-sodium chicken broth to avoid an overly salty soup. You can always add more salt before serving if needed. I also recommend low-sodium soy sauce.
Wonton Soup
Ingredients
- 3 tsp sesame oil, divided
- 3 scallions, diced small, white and green parts separated
- 2 cloves garlic, minced
- 1 tsp grated ginger, (or ginger paste)
- 1 cup sliced shiitake mushrooms, (stems removed), other types of fresh mushrooms also work; do not use canned
- 48 oz. low-sodium chicken broth
- 4 baby bok choy, leaves separated, ends trimmed, and thoroughly washed (see note)
- 30 frozen mini wontons
- 1½ tbsp soy sauce
- 1½ tbsp shaoxing wine, (or mirin or dry sherry)
- drizzle of chili oil, for serving, optional
Instructions
- In a large pot, warm 2 teaspoons of the sesame oil over medium heat. Once shimmering, add in the white parts of the scallions, garlic, ginger, and mushrooms; stir constantly until the mushrooms have softened, about 4 minutes.
- Pour in the chicken broth; bring to a boil. Then add in the baby bok choy and frozen wontons; reduce heat to a gentle bubble and cook for about 5 minutes until the bok choy is wilted and the wontons float to the top and are heated through (you can cut one open to check.)
- Remove from the heat and stir in the green parts of the green onions, the remaining teaspoon sesame oil, soy sauce, and Shaoxing wine.
- Ladle soup into bowls with 5 wontons per serving. Drizzle with a bit of chili oil, if desired.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Wonton Soup Step by Step
Cook the veggies and aromatics: In a large pot, warm 2 tsp sesame oil over medium heat. Once the oil is shimmering, add in the white parts of 3 scallions, 2 cloves garlic, 1 tsp ginger, and 1 cup mushrooms. Stir constantly until the mushrooms have softened. This usually takes me about 4 minutes.
Add the broth: Pour in 6 cups chicken broth and bring to a boil. Add in 4 baby bok choy and 30 frozen mini wontons; reduce the heat to a gentle simmer and cook for about 5 minutes until the bok choy is wilted and the wontons float to the top and are warmed through. Cut one wonton open to make sure it is warm.
Garnish: Remove the pot from the heat and stir in the green parts of the green onions, the remaining teaspoon of sesame oil, 1½ tbsp of soy sauce, and 1½ tbsp Shaoxing wine.
Serve: Ladle soup into bowls with 5 wontons per serving. Drizzle with a bit of chili oil, if desired.
How to Store
Leftover homemade wonton soup can be stored in an airtight container in the fridge for up to 3 days. Note that the wontons will get softer the longer they sit. Reheat on the stovetop or in the microwave.
Leftover soup can be frozen. Once cooled, transfer to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop until hot.
What To Serve with Homemade Wonton Soup
Enjoy as a light meal on its own or as an appetizer to your favorite Chinese takeaway recipe, like some chow mein or easy cashew chicken.
Wonton soup makes a great first course to any Asian-inspired dinner. When we are having a “takeout at home” kind of night, I serve this with moo shu pork or beef and broccoli. Crab rangoon and egg rolls always make tasty side dishes, too.
I made this soup as always it’s a hit….I use nappa cabbage and other Asian veggies like snow pods
Ty for sharing this recipe
This was delicious. It had a nice depth to it. The Shaoxing wine was a nice addition. Wouldn’t change a thing about this recipe
This was a great recipe! I will definitely make it again!
I had already made a large batch of pork wontons using another recipe but made your broth with bok choy and Maitake mushrooms as they were out of shiitake. I added a few drops of Grace hot sauce rather than pepper flakes because I love it. The broth was divine!
This is such a simple, wonderful soup for the cold season! My only add was protein – very thinly sliced char siu (Chinese BBQ pork) right before serving. The kids also like to add a sprinkling of cilantro on top. :)
Quick, easy and delicious! Not to take anything away from this, but next time I’ll tweek it a little. More mushrooms and some crushed red pepper. Again: delicious!
Loved that it was quick, easy and delicious!!
Love this recipe. The BEST! Family favorite!
So easy and really tasty. Just what we needed during cold/flu season!
I couldn’t find the mini wontons so just used regular sized and cooked an extra minute or so. This was so quick and easy and DELISH. The broth is wonderful.
Great! So simple and easy to make.
This is a great recipe! Will make again.
I had some Bok Choy in my refrigerator and wontons in my freezer to use, and as I lay in bed this AM, wondering what I would cook today, my mind threw out Wonton Soup!
I perused recipes and turned up this one. It’s easy and delicious! I added more ginger and more sesame oil, because I adore those flavors. I will make this again.
It’s a winner!
Absolutely delicious! Very easy to prepare.
Everyone loved this soup. Delicious. I’m spoiled now.
Did it all in the instant pot ( sautéed) mode! So fresh and delicious
This was so simple and incredibly delicious. And QUICK. We all loved it.
Wonderful, simple, very tasty recipe! Thanks so much for sharing!