Wonton Soup Recipe

Discover the warmth and comfort of homemade wonton soup with this quick and easy recipe. Perfect for a cozy night in or a nutritious start to your meal, this soup combines the rich flavors of chicken broth, fresh ginger, and garlic with the convenience of frozen wontons.

Packed with juicy chicken cilantro wontons, tender shiitake mushrooms, and baby bok choy, this delightful dish is ready in under 15 minutes. Garnished with fresh scallions, it’s a simple yet satisfying bowl that promises to impress with minimal effort.

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How to Prepare Wonton Soup

  1. Boil Broth: Bring chicken broth to a rolling boil in a large pot.
  2. Infuse Flavors: With the flat side of a knife, press down on the ginger slices to release their aroma. Add them to the boiling broth along with minced garlic. Cover the pot and let it simmer for 5 minutes to infuse the flavors.
  3. Add Greens: Place the halved baby bok choy into the pot. Let them cook for about 5 minutes to soften slightly.
  4. Wonton Time: Introduce the frozen wontons and sliced shiitake mushrooms to the pot. Continue to simmer for another 2 to 3 minutes, until the wontons are thoroughly heated and the bok choy has wilted to perfection.
  5. Season and Serve: Stir in the soy sauce and sesame oil for that extra layer of flavor. Divide the soup equally into four serving bowls and sprinkle with sliced green scallions for a fresh garnish.
wonton soupPin

Wonton Soup

Warm up with our effortless Wonton Soup – a 15-minute wonder filled with veggies and chicken cilantro wontons, making it the perfect quick-fix comfort meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Bowls


  • 6 cups chicken broth low sodium
  • 1- inch piece fresh ginger sliced thin
  • 1 clove minced garlic
  • 20 mini frozen wontons
  • 1 1/2 cups sliced shiitake mushrooms
  • 4 baby bok choy halved lengthwise and halved
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • scallions sliced green parts only for garnish


  • Start the Broth: In a large pot, bring 6 cups of low sodium chicken broth to a rolling boil.
  • Flavor Base: Using the side of your knife, gently smash 1-inch piece of fresh ginger to unlock its flavors, then add it to the boiling broth along with 1 clove of minced garlic. Secure the pot with its lid and allow the mixture to simmer for 5 minutes, infusing the broth with aromatic goodness.
  • Greens Introduction: Cut 4 baby bok choy lengthwise and then halve them again before adding them to the broth. Allow them to partially cook for 5 minutes, ensuring they begin to soften and infuse their flavor into the soup.
  • Wonton and Mushroom Addition: To the simmering broth, add 20 mini frozen wontons (chicken cilantro flavored are recommended) along with 1 1/2 cups of sliced shiitake mushrooms. Continue simmering for an additional 2 to 3 minutes, just until the wontons are fully heated through and the bok choy reaches a tender, wilted state.
  • Final Touches: Enhance the soup by stirring in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil, mixing well to combine all the flavors. Serve the soup evenly into four bowls and garnish each with freshly sliced scallions, utilizing only the green parts for a burst of color and freshness.

How to Store Wonton Soup

To store leftover wonton soup, let it cool to room temperature before transferring it into an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, gently warm the soup over medium heat until it’s heated through. For best results, add the garnish of fresh scallions after reheating to maintain their crispness and color. It’s not recommended to freeze the soup once the wontons are added, as they may become soggy upon thawing.

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