Made with mini frozen wontons and classic ingredients like bok choy and mushrooms, this Homemade Wonton Soup couldn’t get any easier. It’s ready in just 20 minutes with minimal prep and it’s so tasty!
Easy Wonton Soup Recipe
This wonton soup is so simple and satisfying. It’s made with frozen wontons, baby bok choy, shiitake mushrooms, garlic, ginger, and just a few other ingredients. There’s that same classic taste you’d get at your favorite Chinese restaurant and super easy to make at home in just 20 minutes.
Like miso soup and egg drop soup, wonton soup is often served as an appetizer but you can also turn it into the main course. Since we’re using frozen wontons, you can choose your desired filling – there are usually pork, chicken, and veggie options available.
If you’re a fan of wonton soup at restaurants, you’ll love this homemade version.
This easy soup recipe is made with frozen wontons to keep things super quick and easy.
(Scroll below to the printable recipe card for details and measurements.)
- Sesame oil – The oil is used for sauteing the mushrooms as well as to add flavor to the wonton soup broth.
- Scallions – Scallions are a classic ingredient. The white parts are sauteed with the mushrooms while the green parts are added just before serving.
- Garlic & ginger – For aromatics and flavor.
- Shiitake mushrooms – Remove the stems before slicing. You can use other types of mushrooms if needed but always fresh mushrooms, not canned.
- Chicken broth – Since we’re adding soy sauce and other potentially salty ingredients, use a low-sodium broth to avoid an overly-salty soup. You can always add more salt before serving if needed.
- Baby bok choy – Separate the leaves, trim the ends, and wash thoroughly.
- Frozen mini wontons – Regular-sized frozen wontons will work too but you’ll want to add them a few minutes before the bok choy as they’ll need to cook longer. I like the bite-sized mini wontons, though.
- Soy sauce – Low-sodium is recommended.
- Shaoxing wine – If you don’t have any, you can also use mirin or dry sherry.
- Chili oil – Optional for serving.
How to Make Wonton Soup
This easy wonton soup recipe comes together in just 20 minutes with a few easy steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Sauté the mushrooms. Heat 2 teaspoons of the sesame oil over medium heat, then stir in the white parts of the scallions, garlic, ginger, and mushrooms. Stir constantly until the mushrooms have softened.
- Cook the wontons. Add the chicken broth to the pot. Once boiling, add in the baby bok choy and frozen wontons. Reduce the heat to a gentle bubble. Cook until the bok choy is wilted and the wontons float to the top and are heated through.
- Garnish. Remove the wonton soup from heat. Stir in the green parts of the onions, the remaining sesame oil, soy sauce, and Shaoxing wine.
- Enjoy. Ladle the wonton soup broth into bowls with several wontons in each one. Top with a drizzle of chili oil if desired.
Tips & Variations
Here are a few tips for making this homemade wonton soup, plus a few variations.
- Make sure the wontons cook fully. Mini wontons tend to heat through in just a few minutes but it’s always a good idea to cut into one to double-check before serving. They’ll also float to the top when cooked through.
- 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.
- Add some more protein. If desired, you can add some shrimp or cooked chicken to your wonton soup to make it a heartier dish.
Video: Homemade Wonton Soup
What To Serve with Homemade Wonton Soup
When serving, feel free to top your soup with some additional scallions and some chili oil if you like some heat.
Wonton soup makes a great first course to any Asian-inspired dinner. If you’re having a “takeout at home” kind of night, try serving this with some moo shu pork or beef and broccoli. Crab rangoon and egg rolls always make a tasty side dish too.
- Storing leftovers. 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.
- Can I Freeze Wonton Soup Broth? Yes, leftover broth 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.
More Easy Soup Recipes:
- Hungarian Mushroom Soup
- French Onion Soup
- Zuppa Toscana
- Avgolemono Soup
- Thai Green Curry Soup
- Hot and Sour Ramen Soup
- 3 teaspoons sesame oil , divided
- 3 scallions , diced small, white and green parts separated
- 2 cloves garlic , minced
- 1 teaspoon grated ginger (or ginger paste)
- 1 cup sliced shiitake mushrooms (stems removed)
- 48 ounces (6 cups) low-sodium chicken broth
- 4 baby bok choy , leaves separated, ends trimmed, and thoroughly washed
- 30 frozen mini wontons
- 1 & 1/2 tablespoons soy sauce
- 1 & 1/2 tablespoons Shaoxing wine (or mirin or dry sherry)
- drizzle of chili oil , for serving, optional
- 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.