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
If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
Recipe
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.
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups shiitake or brown button mushrooms sliced
- ½ cup shredded carrots
- 2 cloves garlic finely minced or pressed
- 1 ½ teaspoon 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
- ¼ cup sliced green onions
- 1 tablespoon 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
Tried this recipe?Let me know how it was!
Comments
No Comments