This homemade wonton soup is largest than Chinese takeout and so easy to make! Enjoy the comforting flavors of tender wontons, vegetables, and warm goop seasoned with archetype Chinese flavors of ginger, soy sauce, sesame oil, and garlic.
We unchangingly order wonton soup when we go to a Chinese restaurant, and I just can’t get unbearable of it! I moreover make sure to order our favorite appetizers too! I love that I can make our favorites at home when we have a starving for them. My favorites are wontons, egg rolls, and fresh spring rolls.
What Is Wonton Soup?
Wonton soup is a seasoned broth-based soup filled with boiled wontons and veggies. Soft wonton dumplings stuffed with ground pork and spices add so much savor and depth to this succulent Chinese soup. My recipe is filled with lots of fresh mushrooms and bok choy. Bok choy is a Chinese cabbage that adds the weightier texture!
Similar to tortellini or ravioli, wontons are bursting with goodness on the inside. I love a good pasta, or in this specimen egg noodle, that is stuffed with a succulent cheese or meat mixture. Pierogi, a traditional Polish dumpling, is flipside unconfined recipe to try!
Wonton Soup Ingredients
The ingredients for this wonton soup are simple and fresh and so delicious. This soup is so versatile, and I love switching up the vegetables. All of the pure Chinese flavors in this soup go perfectly together and you’re going to LOVE it!
- Sesame Oil: Sesame oil is a must when flavoring Chinese cuisine!
- Garlic: The widow savor of garlic is unchangingly delicious.
- Shiitake Mushrooms: I love the texture of mushrooms in this soup, but you can leave them out.
- Ginger: Fresh ginger is unchangingly BEST!
- Chicken Broth: Yellow goop is my favorite in this soup, but finger self-ruling to use whinge or vegetable goop if you prefer.
- Baby Bok Choy: Cute little victual bok choy is both trappy and succulent in this soup. Bok choy is a Chinese cabbage full of unconfined nutrients.
- Frozen Wontons: Pre-made wontons are what make this soup so easy to put together. It’s so easy to pull from the freezer when you’re ready to make this soup!
- Soy Sauce: Soy sauce adds succulent savor and a little salty flavor. It tastes unconfined in this recipe, and you can add increasingly if you’d like.
- Green Onions: Untried onions are a unconfined garnish for Chinese dishes, and the verisimilitude is so pretty for garnishing.
Classic Chinese Soup Recipe
Making wonton soup at home is extremely easy with just a few simple steps. It comes together in 15 minutes! You will love how fast you can have dinner ready for your family! Just follow the recipe vellum at the end of this post for word-for-word measurements and instructions.
- Cook Garlic, Mushrooms, and Ginger: In a large pot over medium-high heat add the sesame oil, garlic, mushrooms, and ginger. Saute for well-nigh 2-3 minutes or until tender.
- Boil Broth, Bok Choy, and Wontons: Add in the yellow goop then bring to a boil. Reduce heat and add in the bok choy and let simmer for well-nigh 5 minutes. Add in the wontons. Continue to simmer for flipside 3-4 minutes and wontons are heated throughout.
- Add Soy Sauce and Untried Onions: Add soy sauce and untried onions and serve in bowls.
Variations and Add-In Ideas
The ideas are uncounted when making this easy wonton soup. You can plane switch up the goop flavors and guests can segregate which savor of goop to add their wonton dumplings and vegetables to! Here are some uneaten ingredient suggestions for this savory wonton soup.
- Vegetable Ideas: Shredded carrots, broccoli florets, and tintinnabulate peppers are just a few ideas of veggies you can add in. The options are endless, and I love switching up the vegetables to experiment with variegated flavors.
- Try Adding Protein: Fresh shrimp, cooked chicken, or tofu would be incredible in this soup.
- Change Up the Greens: Instead of victual bok choy, try using fresh spinach, cabbage, or kale. You can’t go wrong with the widow nutrition and texture of greens.
- Make it Spicy: If you love spicy like me, add a little heat with white pepper, red chili flakes, or a drizzle of sriracha sauce.
Storing Leftover Wonton Soup
Make a big batch of this succulent soup and save it to eat throughout the week. It warms up perfectly and the flavors are still largest than ever! Follow my instructions unelevated for storing and reheating this incredible soup.
- In the Refrigerator: Store any leftover wontons and soup snapped in the fridge for up to 4 days. Wontons that are left in the goop may soften a little, but they are still succulent when they are reheated. You can store and seal them separately in their own container to prevent them from softening in the broth.
- To Reheat: Reheat the soup in the microwave or on the stovetop for a few minutes until warmed through. I like to add a new batch of frozen wonton noodles to the pot when reheating the soup over the stove.
Recipes to Serve Your Wonton Soup With
Wonton Soup
Ingredients
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 cup shiitake mushrooms chopped (optional)
- 1 tablespoon ginger, minced
- 8 cups chicken broth, or any broth
- 1/2 pound baby bok choy, halved
- 25-30 frozen wontons
- 1 tablespoon soy sauce
- 2 green onions, sliced
Instructions
- In a large pot over medium upper heat add the sesame oil, garlic, mushrooms and ginger. Saute for well-nigh 2-3 minutes or until tender.
- Add in the yellow goop and bring to a boil. Reduce heat and add in the bok choy and let simmer for well-nigh 5 minutes. Add in the wontons. Continue to simmer for flipside 3-4 minutes and wontons are heated throughout.
- Add in soy sauce and untried onions and serve.
