With frozen wontons and mostly pre-chopped vegetables, this easy Wonton Soup comes together fast. (Like under 30 minutes fast.)
Everyone needs a few shortcut ingredients tucked away in the freezer for dinner emergencies. Ingredients that come to the rescue when we want a homemade dinner that’s reasonably healthy and simple enough to get on the table in the time it takes for an episode of Octonauts (or whatever measure of time makes sense in your house).
For us, freezer dinner emergency ingredients are pita bread (for this and this), french fries, fish sticks, and wontons. Bibigo Wontons more often than not. I buy a big bag at Costco or a smaller bag at Target. They go from frozen to cooked in under 5 minutes and turn a simple soup into a hearty meal.
Wonton soup broth should be light and savory. Start with chicken or vegetable stock and add soy sauce, rice vinegar, toasted sesame oil, garlic, and fresh ginger. A small pinch of sugar adds a barely-there hint of sweetness that balances the savory flavors.
Like every soup, wonton soup will be best if you taste and season it at the end. Add some more soy sauce if you’d like it more salty or some more rice vinegar to make it more tart. A squeeze of fresh lime is not traditional, but will brighten the flavors. If you’d like the soup to be spicy, try stirring in hot sauce or chili crisp / chili oil.
Vegetables to Add to Wonton Soup
- Bok Choy
- Baby Spinach
- Bean Sprouts
- Snow Peas
Add as few or as many vegetables as you’d like!
More Simple Soups
- Italian Sausage and Pasta Soup with Ricotta
- Thai Rice and Meatball Soup
- Taco Soup with Ground Beef
- Simple Chicken Noodle Soup with Miso
- Slow Cooker Black Bean Soup
Easy Wonton Soup
- Dutch Oven or Large Saucepan
- 2 Tablespoons Oil (use any cooking oil like avocado or grapeseed)
- 8 ounces Shiitake Mushrooms
- 3 Tablespoons Low-Sodium Soy Sauce, divided (see note)
- 2 cloves Garlic, minced or pressed
- 6 cups Low-Sodium Chicken or Vegetable Stock
- 8 ounces Bok Choy, chopped (sub chopped kale or baby spinach)
- 1 inch Fresh Ginger, peeled and grated
- 3 cups Shredded Carrots (use pre-shredded to save time)
- 20 Mini Frozen Wontons (see note)
- 1 Tablespoon Rice Vinegar
- 2 teaspoons Lime Juice (optional)
- 2 teaspoons Toasted Sesame Oil
- ⅛ teaspoon Sugar
- Chopped Green Onions, for serving
- Chili Crisp, Chili Oil, or Sriracha (optional)
- Place a large stockpot, Dutch oven, or wok over medium heat. When oil begins to shimmer, add mushrooms. Saute until mushrooms are deep golden brown, 5 to 7 minutes. Add 1 Tablespoon soy sauce and garlic and cook for 2 minutes more.
- Pour stock over mushrooms. Add bok choy, shredded carrots, and ginger.
- Bring stock to a simmer. Simmer until vegetables are tender, 4 to 5 minutes.
- Add frozen wontons and cook until they float, 2 to 3 minutes.
- Stir in remaining 2 Tablespoons soy sauce, rice vinegar, lime juice, toasted sesame oil, and sugar.
- Taste the soup. If you’d like it more salty, stir in some soy sauce. If you’d like it more tart, stir in some more rice vinegar or lime juice.
- Ladle soup into bowls. Top with green onions and chili crisp, chili oil, or Sriracha
Leave a Reply