There’s something so comforting about a bowl of hot wonton soup, especially when the weather cools down. This recipe is designed to be easy enough for a busy weeknight while still delivering that rich, savory flavor you’d expect from a bowl of homemade soup. With minimal prep, a few fresh ingredients, and the magic of pre-made wontons, you’ll have a satisfying and nourishing soup on the table in no time. It’s like your favorite takeout, but fresher, healthier, and surprisingly quick to make!

A cozy memory in every spoonful 🥟

Growing up, wonton soup was always a special treat in our family. I remember going to our neighborhood restaurant with my family on chilly weekends, and a warm bowl of wonton soup was always the first thing on the table. The tender wontons, fragrant broth, and those fresh greens floating in the bowl always made me feel warm and comforted. Years later, when I realized I could make a simplified version at home with pre-made wontons, it felt like a revelation. Now, whenever I make this soup, I’m reminded of those cozy meals with my family, and I love sharing that experience with my own loved ones. This recipe brings that same warmth to your table, minus the hassle.

A bit of wonton soup history

Wonton soup has a rich history in Chinese cuisine, dating back centuries. Traditionally, wontons were handmade with thin wheat wrappers filled with a mixture of minced meat, seafood, or vegetables. The soup itself was a simple yet flavorful broth, often made with ingredients like ginger, garlic, and green onions. Wonton soup has regional variations across China and has evolved to include different fillings and broth bases over time. Today, it’s enjoyed worldwide, with each household or restaurant bringing its own twist to the classic recipe. This version keeps it straightforward, focusing on a clear, savory broth and allowing the wontons and vegetables to shine.

Let’s talk ingredients: making each one count

For this recipe, each ingredient plays a vital role in building layers of flavor in the soup:

Chicken broth: A good-quality chicken broth is the backbone of this soup. I go with a low-sodium version to control the saltiness, letting the other flavors shine. If you’re vegetarian, a vegetable broth works nicely too, though it changes the flavor profile a bit.
Wontons: You can find pre-made wontons in most grocery stores in the frozen section. I love a veggie or shrimp filling for this recipe, but choose whatever you like best. If you have a little extra time, homemade wontons are always a treat!
Shiitake mushrooms: These add a deep, earthy flavor to the soup. Fresh shiitakes are best here, but if you can’t find them, regular button mushrooms work too (though the flavor will be milder).
Baby bok choy: The bok choy gives a pop of freshness and a slightly bitter bite that balances the savory broth. If you’re out of bok choy, spinach or Napa cabbage are great substitutes.
Sesame oil: Just a splash of sesame oil at the end adds a subtle nuttiness. It’s strong, so you don’t need much!
Soy sauce: Low-sodium soy sauce adds depth and umami to the broth. Taste as you go; you can always add more if needed.
Garlic and green onions: Fresh garlic and green onions bring aromatic, slightly spicy notes to the broth. They’re essential for that cozy, homemade taste.

Kitchen gear: what you need (and what you can skip)

The beauty of this recipe is that it doesn’t require any fancy kitchen equipment. Here’s what you’ll need:

A large pot: This is the only essential piece for cooking the soup. I recommend a heavy-bottomed pot, which distributes heat evenly, helping the broth simmer gently without scorching.
A sharp knife: For chopping the bok choy, mushrooms, garlic, and green onions. If you’re short on time, you could even use pre-chopped or pre-minced garlic.
Ladle: Not a must-have, but ladling the soup into bowls is much easier with one! A regular spoon will work too, just take it slow.

And that’s it! This is a one-pot recipe with minimal cleanup, which makes it even more appealing on a busy evening.

Step-by-step: my foolproof method for delicious wonton soup

Start with the broth: In your large pot, combine 32 ounces of low-sodium chicken broth and 2 cups of water. Add in the minced garlic. Turn the heat to high and bring the broth to a boil. I’ve learned that letting the garlic cook directly in the broth infuses it with a lovely aroma, creating a flavorful base.
Add the wontons: Once the broth is boiling, carefully drop in the frozen wontons. They’ll start to cook quickly, so keep an eye on them. You’ll know they’re ready when they float to the top—this takes about 5-7 minutes. It’s such a satisfying little moment when they start bobbing up!
Add the veggies: Now, toss in the chopped baby bok choy and sliced shiitake mushrooms. Lower the heat to medium-high and let the soup simmer for another 10-15 minutes. This gives the vegetables time to soften and release their flavors into the broth. The mushrooms add depth, while the bok choy stays tender-crisp.
Season the soup: Stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. This combination brings out that classic wonton soup taste. I always suggest tasting the broth at this stage; you can add a bit more soy sauce if you prefer a saltier kick.
Finish with green onions: Once you’ve removed the soup from the heat, sprinkle sliced green onions over the top for a fresh, slightly spicy finish. Serve the soup hot and enjoy!

Variations and twists to try

Vegetarian version: Use vegetable broth and vegetable-filled wontons. Shiitake mushrooms already give a meaty flavor, so you won’t miss out on richness.
Spicy wonton soup: Add a drizzle of chili oil or a spoonful of chili garlic sauce for some heat. It’ll give the soup a nice kick!
Ginger boost: Grate in some fresh ginger along with the garlic for an extra aromatic broth. Ginger’s warmth works beautifully with the savory flavors.
Seasonal veggies: Swap out bok choy for whatever greens are in season. Spinach, kale, or even Swiss chard are delicious alternatives.
Lemongrass twist: For a Southeast Asian-inspired twist, add a stalk of bruised lemongrass to the broth as it simmers. Remove it before serving for a light, citrusy note.

Each of these variations brings a unique touch to the classic recipe, and it’s fun to experiment depending on your mood or what’s in the fridge.

Serving and presentation tips for a cozy bowl

For a lovely presentation, ladle the soup into deep bowls, making sure each bowl has a generous portion of wontons, mushrooms, and bok choy. Garnish with extra green onions and maybe a sprinkle of sesame seeds for a bit of texture. If you’re feeling fancy, a few drops of sesame oil on top add a beautiful shine. This soup is satisfying on its own, but you could serve it with a side of steamed jasmine rice or a simple cucumber salad to round out the meal.

Drink pairings

Wonton soup pairs wonderfully with light, refreshing beverages that won’t overpower its delicate flavors. Here are a few ideas:

Jasmine tea: The floral notes of jasmine tea complement the savory broth, and it’s a classic pairing with Chinese dishes.
Sparkling water with lemon: A touch of citrus in your water can brighten the flavors of the soup without overshadowing them.
Ginger tea: Slightly spicy ginger tea enhances the warmth of the soup, especially if you add extra ginger to the broth.
Iced green tea: For a cool, refreshing option, iced green tea works beautifully and adds a touch of earthiness.

Storing and reheating tips

If you have leftovers, store the soup in an airtight container in the fridge for up to three days. The broth will continue to absorb the flavors of the vegetables, making it even tastier the next day! However, the wontons may soften as they sit in the broth, so if you know you’ll have leftovers, you could cook the wontons separately and add them to individual bowls when reheating. To reheat, warm the soup gently over medium heat until hot, and be careful not to let it boil, as this can make the wontons fall apart.

Adjusting for different serving sizes

This recipe serves about four, but it’s easy to adjust up or down. If you’re making soup for two, just halve the ingredients, and if you’re cooking for a crowd, double the batch! One tip when scaling up: be mindful of the soy sauce and sesame oil, as their flavors can become intense if overused. Taste as you go, especially when adding seasonings.

Troubleshooting tips for a perfect soup

Wontons falling apart: If you boil the soup too vigorously, the wonton wrappers can break. Keep the heat at a gentle simmer once they’re in the pot.
Too salty: If you accidentally add too much soy sauce, balance it by adding a bit more water or broth.
Cloudy broth: This can happen if you stir the soup too much or let it boil hard. A gentle simmer keeps the broth clearer.

Ready to give it a try?

This quick and easy wonton soup is perfect for a cozy night in or even a casual dinner party with friends. It’s warm, flavorful, and so satisfying. Plus, it’s versatile enough to adapt to your tastes or whatever ingredients you have on hand. I hope you enjoy making (and eating!) this comforting soup as much as I do. Happy cooking!

Frequently Asked Questions

1. Can I use homemade wontons?
Absolutely! If you have the time, homemade wontons make the soup even more special. Just be sure they’re sealed well so they don’t fall apart in the broth.

2. Can I make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth, and use vegetable-filled wontons. The flavor will still be rich and delicious.

3. How do I make the soup spicier?
Try adding chili oil, sriracha, or a sprinkle of red pepper flakes for an extra kick.

4. Can I freeze the leftovers?
I don’t recommend freezing, as the wontons can become mushy. But the soup will keep well in the fridge for up to three days.

5. What other veggies can I add?
Feel free to add spinach, kale, or even thinly sliced carrots for extra color and nutrients!

Quick & Easy Wonton Soup Recipe