Description
This Easy Wonton Soup is cozy, comforting, and full of light, savory flavor. Tender wontons swim in a fragrant broth infused with garlic, ginger, and soy sauce—making it the perfect homemade alternative to takeout. Whether you’re using store-bought wontons or filling your own, this recipe comes together fast and makes the ultimate feel-good bowl for chilly nights or lazy evenings.
Ingredients
- For the Soup Base:
- 6 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce (or gluten-free tamari)
- 1 tsp sesame oil
- 2–3 green onions, sliced (plus more for garnish)
- 1 cup baby bok choy or spinach (optional)
- 1 cup mushrooms, sliced (optional)
- For the Wontons (homemade or use 20–24 store-bought):
- 1/2 lb ground chicken
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 green onion, finely chopped
- 1 clove garlic, minced (optional)
- 1 tsp grated ginger (optional)
- 1 egg, beaten (for sealing wontons)
- 24 wonton wrappers
Instructions
If Making Wontons from Scratch:
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In a bowl, mix chicken, soy sauce, sesame oil, green onion, garlic, and ginger.
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Place 1 tsp filling in center of each wonton wrapper. Brush edges with beaten egg, fold into triangles, and pinch corners to seal.
To Make the Soup:
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In a large pot, bring broth to a simmer. Add garlic, ginger, soy sauce, and sesame oil.
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Add wontons to the simmering broth. Cook for 4–6 minutes (or until they float and are cooked through).
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Stir in greens and mushrooms (if using) and let wilt for 1–2 minutes.
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Ladle soup into bowls. Top with green onions and a drizzle of sesame oil.
Notes
- Shortcut: Use frozen wontons to save time. No need to thaw—cook directly from frozen.
- Spicy Twist: Add chili oil or red curry paste for heat.
- Make it heartier: Add rice noodles, carrots, or snap peas.
- Vegetarian: Use veggie broth and meatless wontons or tofu.
- Meal prep: Make and freeze uncooked wontons for easy future meals.
