Easy Wonton Soup
This quick and easy wonton soup recipe is filled with nutritious vegetables and is on the table within 30 minutes, thanks to using frozen wontons.Â
It’s been cold and rainy for the past few days, which always has me craving soup. I wanted something simple using what I had on hand, so I didn’t have to run to the grocery store. After I looked through the fridge and freezer, I prepared this quick and easy wonton soup recipe, drizzled it with spicy chili crisp, and served it with an Asian kale salad.
Easy Wonton Soup
Soup:
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 2 tsp crushed or grated ginger paste
- 1 carrot, peeled and grated (around ½ cup)
- 1 small bok choy, chopped (white parts & leafy parts separated), divided
- 2 tbsp green onion, sliced (white and light green part separated from dark green part), divided
- Sea salt and freshly cracked black pepper, to taste
- 32 oz chicken broth
- 1½ tbsp soy sauce, plus more to taste
- ½ tbsp rice vinegar
- 12 oz frozen mini wontons
- 3 oz baby spinach
- Juice of half a small lime
For Serving:
- Spicy chili crisp
- Green onion, sliced
- Soy sauce
- Srirracha
How to Make an Easy Wonton Soup
Heat a large Dutch oven over medium heat.
Once hot, add the sesame oil, garlic, and ginger. Cook, stirring constantly, for 1 minute until fragrant.
Add the carrot, white part of the bok choy, white and light green parts of the green onion, sea salt, and freshly cracked black pepper. Cook, stirring often, for 1-2 minutes.
Pour in the chicken broth, soy sauce, and rice vinegar. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.
Uncover the soup and then increase the heat and bring to a boil.
Add wontons to the broth and bring the soup back up to a boil.
Cook the wontons in the soup until they are tender, according to package directions.
Turn off the heat and stir in the bok choy leafy greens, baby spinach, remaining dark green part of the green onion, and lime juice. Taste and re-season if needed.
Drizzle with spicy chili crisp, if desired, and serve. Enjoy.
Equipment
Ingredients
Soup:
- 1 tbsp toasted sesame oil
- 3 cloves garlic minced
- 2 tsp crushed or grated ginger paste
- 1 carrot peeled and grated (around ½ cup)
- 1 1 small bok choy chopped (white parts & leafy parts separated), divided
- 2 tbsp green onion sliced (white and light green part separated from dark green part), divided
- Sea salt and freshly cracked black pepper to taste
- 32 oz chicken broth
- 1½ tbsp soy sauce plus more to taste
- ½ tbsp rice vinegar
- 12 oz frozen mini wontons
- 3 oz baby spinach
- Juice of half a small lime
For Serving:
- Spicy chili crisp
- Green onion sliced
- Soy sauce
- Srirracha
Instructions
- Heat a large Dutch oven over medium heat.
- Once hot, add the sesame oil, garlic, and ginger. Cook, stirring constantly, for 1 minute until fragrant.
- Add the carrot, white part of the bok choy, white and light green parts of the green onion, sea salt, and freshly cracked black pepper. Cook, stirring often, for 1-2 minutes.
- Pour in the chicken broth, soy sauce, and rice vinegar. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.
- Uncover the soup and then increase the heat and bring to a boil.
- Add wontons to the broth and bring the soup back up to a boil.
- Cook the wontons in the soup until they are tender, according to package directions.
- Turn off the heat and stir in the bok choy leafy greens, baby spinach, remaining dark green part of the green onion, and lime juice. Taste and re-season if needed.
- Drizzle with spicy chili crisp, if desired, and serve. Enjoy.
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That looks really super!