You’ll love this easy wonton soup recipe made with frozen wontons in a garlicky ginger broth with tender veggies, ready in minutes. It’s a fast, soothing weeknight soup that tastes just like takeout.
Wonton Soup in 15 Minutes
Craving wonton soup but want to skip the takeout line and the work of making dumplings from scratch? This Easy Wonton Soup Recipe is exactly what you need. All it takes is a handful of pantry ingredients and a bag of frozen wontons, and BOOM, dinner is done.
I’ve had so many requests for quick and easy meals, so I had to share this one I've been making for quite awhile now for convenience. You’ll love it because it comes together in minutes, and it’s easy to customize with extra vibrant, spicy flavors like chili crisp.
Let me show you how to make wonton soup, the easy way.
Ingredients Needed
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Frozen Wontons. For easy wonton soup! No need to make them from scratch today. Use your favorite flavor and size, mini or regular.
- Neutral Oil. Just a bit for sautéing the garlic and ginger and starting the broth.
- Fresh Garlic and Ginger. The flavor base of the broth for classic takeout-style aroma.
- Low-Sodium Chicken Broth. This is the body of the soup. You can also use water plus bouillon or base.
- Soy Sauce & Rice Vinegar. Soy sauce for salt and umami, rice vinegar for a touch of brightness.
- Sesame Oil. A little toasted sesame oil at the end gives the broth a nutty, rich mouthfeel.
- Veggies. I like baby bok choy (or baby spinach) and mushrooms (shiitake, cremini, or button), but you can toss in other quick-cooking veggies you love.
- Green Onions. Sliced over the top for fresh onion flavor and a pop of color.
- Garnish & Toppings. It’s all about the toppings. I love my homemade chili crisp recipe or serrano-garlic chili crunch for this, but spicy chili oil, Japanese rayu, or homemade sriracha are fantastic for finishing with a spicy kick.
How to Make Wonton Soup
- Heat the oil in a large pot. Add garlic and ginger, cook 30-60 seconds until fragrant.
- Add chicken broth, soy sauce, and rice vinegar. Simmer about 5 minutes.
- Add mushrooms (if using), then bok choy or spinach. Cook 3-4 minutes, until just tender.
- Add frozen wontons. Simmer gently until cooked through, about 3-5 minutes for mini wontons or 6-8 minutes for larger ones. Stir so they don’t stick.
- Turn off the heat. Stir in sesame oil, taste and adjust seasoning.
- Ladle into bowls and top with green onions and chili crisp, chili oil, or sriracha.
Boom! Done! Your wonton soup is ready to serve. It doesn't get much easier than this.
Recipe Tips & Notes
- Protein Boost. Stir in leftover shredded chicken or a handful of shrimp during the last couple of minutes of simmering for a heartier meal.
- More Veggies. Toss in thinly sliced carrots, napa cabbage, snap peas, or whatever quick-cooking veggies you like along with the mushrooms. This soup is very veggie-friendly.
- Different Dumplings. Any frozen dumplings (gyoza, potstickers, etc.) work here. Just simmer gently until they’re heated through and the wrappers are tender. I tested this recipe with a variety and all were delicious.
- Salt Level. During testing, I found that the broth, soy sauce, and wontons all add salt. Start with less soy sauce, then taste and adjust at the end so it doesn’t get too salty.
- Love spicy noodle bowls? Don’t miss my Spicy Ramen Noodles and Chili Oil Noodles next.
Storage & Leftovers
Cool and refrigerate leftover wonton soup in airtight containers for 3-4 days. For best texture, store the broth/veggies without wontons and cook frozen wontons fresh when reheating.
If wontons are already in: Eat within 1-2 days, as they soften in the broth.
To reheat: Warm gently on the stove or in the microwave until hot.
Freezing: Freeze broth and veggies (no wontons) for up to 3 months, then add frozen wontons when you reheat.
Easy Wonton Soup FAQs
Can I use ANY frozen wontons or dumplings?
Yes, I have tested this recipe with many types. Use your favorite frozen wontons, mini or regular, pork, chicken wontons, shrimp, or veggie. You can also use frozen dumplings or potstickers.
Can I make this vegetarian?
Yes, you can. Use veggie broth instead of chicken broth and choose vegetable-filled wontons or dumplings. Add extra mushrooms, bok choy, or spinach to bulk it up.
Can I use frozen vegetables?
Absolutely. Frozen spinach, mixed Asian veggies, or stir-fry blends work great. Add them straight to the simmering broth and cook just until heated through so they do not turn mushy.
How do I make the soup spicier?
Stir chili crisp, chili oil, or sriracha right into the broth, or drizzle it over each bowl to taste. You can also add sliced fresh chili peppers or a pinch of red pepper flakes while the broth simmers to infuse it with some of the heat.
That's it, my friends. I hope you enjoy the wonton soup! Such little effort for such delicious payoff! I love it.
More Spicy Soup Recipes
If you enjoy this easy wonton soup, try my Hot and Sour Soup recipe, Egg Drop Soup recipe, or Tom Yum Soup recipe next. This Miso Soup Recipe also really hits the spot with big miso flavor.
Check out more of my Quick and Easy Dinner Recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Wonton Soup Recipe
Ingredients
- 1 tablespoon neutral oil
- 1 tablespoon fresh ginger minced or thinly sliced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 2-3 tablespoons soy sauce or to taste
- 1 tablespoon rice vinegar optional, for brightness
- 1 teaspoon toasted sesame oil
- 15-20 mini frozen wontons or 8-10 regular frozen wontons/dumplings, any flavor you like
- 2 cups chopped baby bok choy or baby spinach
- 1 cup sliced mushrooms shiitake, cremini, or button, optional
- 2 green onions thinly sliced, for garnish
FOR SERVING (Optional)
- Chili crisp, chili oil, or sriracha
- Extra soy sauce
- Lime wedges
Instructions
- Heat the oil in a large pot over medium heat. Add the ginger and garlic and cook 30-60 seconds, just until fragrant. Do not brown.
- Pour in the chicken broth, soy sauce, and rice vinegar (if using). Bring to a simmer and let it bubble gently for about 5 minutes to infuse the broth with flavor.
- Stir in the mushrooms, if using, and simmer 2-3 minutes.
- Add the bok choy (thicker stems first, then leafy parts) or spinach. Cook another 2-3 minutes, until the vegetables are crisp-tender.
- Add the frozen wontons straight from the freezer. Simmer gently until they’re cooked through - usually 3-5 minutes for mini wontons or 6-8 minutes for larger wontons/dumplings, or as directed on the package. Stir occasionally so they don’t stick.
- Turn off the heat and stir in the toasted sesame oil. Taste and adjust with more soy sauce or an extra splash of vinegar, if desired.
- Ladle the soup into bowls, making sure everyone gets plenty of wontons and veggies.
- Top with green onions and add chili crisp, chili oil, or sriracha for a spicy kick.
Nutrition Information
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Susan says
Can this be made vegetarian?
Mike Hultquist says
Susan, absolutely! I include this information in the FAQ section: "Use veggie broth instead of chicken broth and choose vegetable-filled wontons or dumplings. Add extra mushrooms, bok choy, or spinach to bulk it up." I hope you enjoy it! It is SO GOOD! And SUPER easy.