Wonton Soup

This easy wonton soup recipe is filling yet light with a comforting chicken broth base that’s loaded with hearty wontons, bok choy, mushrooms, and plenty of umami flavor.

Why this recipe works

Though making wontons from scratch is a feat to be proud of, I find it much easier to use the store-bought kind to save some time when making our version of wonton soup. That also means it’s an easy weeknight recipe you can get on the table in around 40 minutes, without stressing over keeping your homemade wontons from falling apart while cooking.

We’ve used garlic, ginger root, soy sauce, and sesame oil, all of which pack in the flavor alongside the tender wontons, shiitake mushrooms, and bok choy. It’s definitely comforting on a chilly day, and light enough to enjoy as lunch. I find it hard to choose what to make, juggling between this and egg drop soup. I love them both so much.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

WONTONS – You can use any frozen wontons or potstickers. We like the smaller ones for soup and found mini wontons (chicken and vegetable) at our local grocery store.

GINGER – In our experience, fresh ginger root is best for this recipe. You could substitute, but you will need a LOT less, as ground ginger is much more potent.

BOK CHOY – Baby bok choy and regular bok choy are essentially the same aside from their size. We like the baby bok choy in this soup because it doesn’t really require cutting and you can drop them in whole. You can use regular bok choy if desired; you will just need to cut the leaves off the stalk so that both ends will fit into the pot.

BROTH – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. We listed broth in this recipe, but we actually used chicken base and water. You can certainly use broth or stock. A note about chicken base: it can be saltier than stock depending on how much you use (plus water).

How to Make Wonton Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Over medium-high heat, add chicken broth to the stockpot.
2. Add minced garlic and ginger. Stir.
3. Cover pot and bring to a boil. Cook for 5 minutes.
4. Remove cover. Add green onions and baby bok choy. Stir together and cover the pot. Bring to a boil.
5. Remove the cover and add the frozen wontons. Cover pot and bring to a boil.
6. Remove cover and add mushrooms, soy sauce, and the sesame oil. Heat through and serve.

Frequently Asked Questions & Expert Tips

Allow your soup to cool then transfer it to an air-tight container, or food prep containers, and store in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop over medium-low heat.

You can, however, this soup is best either right away or simply refrigerated after making, due to the wontons, which tend to get mushy once frozen and thawed. If you really want to freeze it, I would recommend preparing the broth and vegetables as directed, holding off on adding the wontons. Freeze flat in large ziptop bags, then thaw and reheat, adding the wontons to the soup towards the end of the reheating process.

Serving Suggestions

I personally like to prep this soup to enjoy for lunch throughout the week, but it can just as easily be enjoyed alongside some stir-fried vegetables, beef lo mein, or sweet and sour chicken for dinner.

If you want to get really fancy and impress your guests, serve this hearty soup in these white pasta dishes and use these Asian soup spoons as pictured in this post!

More Soup Recipes

• Cabbage Soup
• Egg Drop Soup
• Sausage Orzo Soup
• Cheddar Cheese Potato Soup

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