Easy Wonton Soup Recipe

Ingredients

• 1 tablespoon neutral oil
• 1 tablespoon fresh ginger (minced or thinly sliced)
• 3 cloves garlic (minced)
• 6 cups low-sodium chicken broth
• 2-3 tablespoons soy sauce (or to taste)
• 1 tablespoon rice vinegar (optional, for brightness)
• 1 teaspoon toasted sesame oil
• 15-20 mini frozen wontons (or 8-10 regular frozen wontons/dumplings, any flavor you like)
• 2 cups chopped baby bok choy or baby spinach
• 1 cup sliced mushrooms (shiitake, cremini, or button, optional)
• 2 green onions (thinly sliced, for garnish)
• Chili crisp, chili oil, or sriracha
• Extra soy sauce
• Lime wedges

Steps

1. 1

   Heat the oil in a large pot over medium heat. Add the ginger and garlic and cook 30-60 seconds, just until fragrant. Do not brown.

2. 2

   Pour in the chicken broth, soy sauce, and rice vinegar (if using). Bring to a simmer and let it bubble gently for about 5 minutes to infuse the broth with flavor.

3. 3

   Stir in the mushrooms, if using, and simmer 2-3 minutes.

4. 4

   Add the bok choy (thicker stems first, then leafy parts) or spinach. Cook another 2-3 minutes, until the vegetables are crisp-tender.

5. 5

   Add the frozen wontons straight from the freezer. Simmer gently until they’re cooked through - usually 3-5 minutes for mini wontons or 6-8 minutes for larger wontons/dumplings, or as directed on the package. Stir occasionally so they don’t stick.

6. 6

   Turn off the heat and stir in the toasted sesame oil. Taste and adjust with more soy sauce or an extra splash of vinegar, if desired.

7. 7

   Ladle the soup into bowls, making sure everyone gets plenty of wontons and veggies.

8. 8

   Top with green onions and add chili crisp, chili oil, or sriracha for a spicy kick.