Wonton Soup

4.95 from 18

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! Serve as a light meal on its own or as an appetizer to your favorite Chinese takeaway recipe.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time10

Total Time20

Course: Soup

Cuisine: Asian

Keyword: easy wonton soup recipe, homemade wonton soup, wonton soup broth

Servings: servings

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

I often replace the bok choy with baby spinach and just stir it in at the end until wilted

Nutrition