Easy Wonton Soup Recipe

5 from 2 ratings

A quick, soothing wonton soup with a garlicky ginger broth, tender wontons, and a few simple veggies. Perfect weeknight “fakeout takeout.”

Prep Time5

Cook Time10

Course: Main Course, Soup

Cuisine: American, Chinese

Keyword: chili crisp, wonton

Servings:

Calories: 324kcal

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

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.