20-Minute Wonton Soup That Tastes Better Than Takeout

Juicy mini wontons swim in a flavorful broth infused with ginger, sesame, garlic, and scallion in this easy wonton soup recipe that even the most novice of home cooks can master.

A Quick and Easy Soup for Any Day of the Week

Asian cuisine is one of the main staples made at our house, and when our Smudge was home from college this summer, wonton soup was one of her specialties. Gratefully, she shared her recipe and her bowls of goodness with us!

Wonton soup is a staple in our usual Chinese takeout order. I can’t believe it’s taken me this long to learn how to make wonton soup at home, because as it turns out it’s incredibly quick and easy to prepare using (fairly) basic pantry ingredients.

I’m sure homemade wontons would knock my socks off, but I opted to keep things simple by using frozen mini wontons you can find at just about any grocery store. Since we’re not wrapping a few dozen wontons ourselves, this is a weeknight-friendly wonton soup recipe that anyone can make in about 20 minutes.

Enjoy!

What You’ll Need for the Broth and Wontons

The full recipe, with amounts, can be found in the recipe card below.

• Mini wontons — I buy these in the frozen foods aisle of my local grocery store. If you can’t find wontons, small potstickers should also work. Choose your favorite filling (shrimp, pork, veggie, etc.).
• Broth — I prefer using chicken broth, but you may use a good quality vegetable broth if you need to keep this recipe vegetarian.
• Aromatics — Fresh garlic, ginger, and scallions flavor the wonton soup broth.
• Mushrooms — I prefer using white button mushrooms for their mild flavor.
• Shaoxing wine — This Chinese rice wine is light amber in color, with a slightly sweet and nutty flavor profile that’s wholly unique. If you can’t find shaoxing wine at your local grocery store, replace it with an equal amount of dry sherry.
• Soy sauce — Adds some lip-smacking umami to the broth.
• Sugar — Just 2 teaspoons balances out all of the savory, salty flavors.
• Baby bok choy — Is more tender and mild than regular bok choy. If you can only find regular bok choy, simply chop it up more finely. Or use a handful of fresh spinach leaves instead.
• Toasted sesame oil — Makes the broth taste even richer. You can replace it with regular sesame oil, noting that the flavor won’t be anywhere near as deep.

The 3 Simple Steps to Making Wonton Soup with Frozen Wontons

1. Make the broth. Boiling chicken broth is flavored with sliced garlic, ginger, and scallion, plus a few splashes of Shaoxing wine, soy sauce, and sugar. I also add the mushrooms at this point so they have enough time to cook.

2. Blanch the bok choy, then add in the wontons. Baby bok choy is already quite tender, so it needs to cook for just a couple of minutes before the frozen wontons are added to the pot.
3. Simmer for 5 minutes, then stir in the sesame oil. We love serving our wonton soup with finely shredded scallion on top.

Heidi’s Tip: You’ll know the mini wontons are done cooking when they float to the top of the soup. If you’ve never cooked wontons before, you can always cook just 1 or 2 as a test to check their doneness.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Wonton Soup Recipe

Frozen mini wontons make the prep for this wonton soup even easier. If you’d like to make this recipe in advance, prepare just the broth and then add your desired amount of wontons when reheating.

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Course Soup

Cuisine Asian

Keyword wonton soup

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 4

Calories 397kcal

Ingredients 

½x1x2x3x

• 6 cups chicken broth
• 3 garlic cloves, thinly sliced
• 1 inch ginger, thinly sliced
• 4 scallions, thinly sliced and half reserved for garnish
• 8 white button mushrooms, thinly sliced
• 2 tablespoons Shaoxing wine, or dry sherry
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 4 baby bok choy, halved lengthwise
• 24 frozen mini wontons, 12 oz. bag
• 1 tablespoon toasted sesame oil

Instructions

• Make the soup broth. In a large saucepan, bring to a boil 6 cups chicken broth, 3 thinly sliced garlic cloves, thinly sliced fresh ginger from a 1-inch knob, 2 thinly sliced scallions, 8 thinly sliced button mushrooms, 2 tablespoons cooking wine, 2 tablespoons soy sauce, and 2 teaspoons sugar. Lower heat to medium and cook at a rolling simmer for 5 minutes.

• Blanche the bok choy, then add wontons. Add 4 halved baby bok choy and cook for 2-3 minutes. Add 24 mini frozen wontons, bring to a boil, then reduce to medium and cook until heated through, 4-5 minutes.

• Add the final flavoring. Stir in 1 tablespoon toasted sesame oil, serve, and garnish with the rest of the green onion.

Nutrition

Calories: 397kcal | Carbohydrates: 58g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 2446mg | Potassium: 261mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5155IU | Vitamin C: 68mg | Calcium: 198mg | Iron: 4mg

What to Serve with Wonton Soup

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