Easy Wonton Soup

This Easy Wonton Soup is a simple blend of fresh veggies, garlic, ginger, soy sauce, broth, and frozen wontons that comes together in just 15 minutes.

Why You’ll Love it:

• Quick & Easy– did I mention this soup comes together in just 15 minutes? And with just a few simple ingredients, making this a great option for those short on time and beginners in the kitchen.
• Flavorful– garlic, ginger, and soy sauce bring so much comforting flavor to the broth.

Ingredients Notes:

Find the full list of ingredients and amounts in the recipe card below.

• Frozen Mini Wontons– can be found in most grocery stores in a variety of flavors including chicken, pork, or veggie. Keep a bag in the freezer and whip up this soup anytime you’re short on time or energy.
• Bok Choy– a type of Chinese cabbage, with leafy green tops and bulbous clustered stalks. If you are unable to find bok choy, substitute with sliced Napa cabbage or green cabbage.
• Ginger Root– gives this soup a hint of spice and warmth.

Substitutions & Variations:

• Vegetable Substitutions & Additions: bean sprouts, corn kernels, sliced bamboo shoots, slaw mix, or broccoli florets.
• Sauce Substitutions & Additions: Hoison sauce, fish sauce, sriracha (for a bit of spice), sesame oil, or oyster sauce.
• Additional Ad-In’s: sesame seeds, soft boiled egg, beef broth (for a more robust flavor)
• To Make Vegetarian & Vegan– substitute the chicken broth for veggie broth and use vegetable-stuffed wontons.

How to Make Easy Wonton Soup:

• In a large soup pot, heat olive oil over medium heat. Add sliced mushrooms and shredded carrots and saute for 4-6 minutes until beginning to soften and brown. Add garlic and grated ginger and continue cooking 60-90 seconds.
• Pour in chicken broth and bring to a simmer. Add boy choy and simmer for 5 minutes until tender. Add wontons and simmer another 3 minutes, until cooked through.
• Remove pot from heat and stir in green onions and soy sauce. Add salt and pepper if needed and serve.

Tips & Recipe Notes:

• Clean mushrooms and boy choy before cooking to remove any dirt and debris. Bok Choy can be rinse in luke-warm water and mushroom wiped with a damp paper towel.
• For less salt, use low-sodium soy sauce and chicken broth.
• If you don’t have fresh ginger, a pinch of dried ginger can be used instead.
• For tips on how to make your own wontons, check out this article from Two Sleevers.
• This soup can be stored in the refrigerator in an airtight container for up 2 days.

More Easy Soup Recipes You Will Love:

• Pierogi, Kielbasa, & Cabbage Soup
• Easy Chicken & Rice Soup with Pesto and Corn
• Easy Spicy Sausage & White Bean Soup
• Creamy Sausage, Kale, & Ravioli Soup
• Creamy Mushroom & Pearl Couscous Soup

Easy Wonton Soup

This Easy Wonton Soup is a simple blend of fresh veggies, garlic, ginger, soy sauce, broth, and frozen wontons that comes together in just 15 minutes.

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Total Time 15 minutes mins

Course Soup

Cuisine Chinese

Servings 4

Calories 238 kcal

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1 1/2 cups shiitake or brown button mushrooms sliced
• 1/2 cup shredded carrots
• 2 cloves garlic finely minced or pressed
• 1 1/2 tsp grated fresh ginger
• 6-8 cups chicken broth
• 4-6 boy choy leaves or baby bok choy sliced length wise
• 28-32 frozen mini wontons
• 1/4 cup sliced green onions
• 1 tbsp soy sauce

Instructions

 

• In a large soup pot, heat olive oil over medium heat. Add sliced mushrooms and shredded carrots and saute for 4-6 minutes until beginning to soften and brown. Add garlic and grated ginger and continue cooking 60-90 seconds.
• Pour in chicken broth and bring to a simmer. Add boy choy and simmer for 5 minutes until tender. Add wontons and simmer another 3 minutes, until cooked through.
• Remove pot from heat and stir in green onions and soy sauce. Add salt and pepper if needed and serve.

Notes

• Clean mushrooms and boy choy before cooking to remove any dirt and debris. Bok Choy can be rinse in luke-warm water and mushroom wiped with a damp paper towel.
• For less salt, use low-sodium soy sauce and chicken broth.
• If you don’t have fresh ginger, a pinch of dried ginger can be used instead.
• This soup can be stored in the refrigerator in an airtight container for up 2 days.
• Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.

Nutrition

Calories: 238kcalCarbohydrates: 26.1gProtein: 23.3gFat: 6.8gSaturated Fat: 1.2gCholesterol: 8.8mgFiber: 9.9gSugar: 8.2g

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