This Easy Wonton Soup recipe starts with a flavorful broth made from chicken broth, seasoned with sesame oil, ginger, and garlic. Add handmade or store-bought wontons filled with your choice of ground meat, shrimp, or vegetables, and simmer until tender, garnished with green onions and chili crunch for the perfect cozy meal at home.
Literally I LOVE this soup
I’ve made this recipe 4x in the last 2 months for dinner and I knew I needed to put it on the blog. I don’t typically order wonton soup when I’m going out for Chinese food because there are always so many other fun apps to get (edamame, spring rolls and egg rolls, ginger salad, sushi, etc.), but I still really do love it!
When I set out to create my own simple wonton soup recipe at home, I realized it’s SO easy and SO tasty that I am having it on REPEAT.
The savory broth in this recipe is outstanding, which is made up of chicken broth and brought to life with sesame oil, soy sauce, ginger and garlic. Then added to the tasty broth is mushrooms, edamame, kale and frozen dumplings – so much flavor in each slurp.
I used chicken and veggie dumplings and along with the edamame and chicken bone broth this really is a protein packed meal. Soup sometimes doesn’t fully satisfy me as a main dish, but this Homemade Wonton Soup sure does.
And if you’re looking for more cozy soups to try, also check out this Cauliflower Gnocchi Soup, this Broccoli White Cheddar Soup, or this Vegetarian Stuffed Pepper Soup that I’m sure you’ll love!
Recipe Ingredients
- Shiitake Mushrooms – Fresh mushrooms soak up all the tasty flavors of the broth and go so well in this soup.
- Ginger or Garlic – Minced garlic and minced ginger pack a punch of flavor and an immunity boost! I’ used ginger’ve tested this recipe with both ginger and garlic and both are delicious.
- Honey – Optional to balance the salty soy and pungent scallions.
- Broth – Chicken broth will be the base of our soup and we wil add soy sauce and sesame oil for a more Asian flavor.
- Baby Bok Choy & Kale (i love Earthbound Farms baby kale, already washed & de-stemmed) – Load up on the greens! Swiss chard or baby spinach are good options, too if you’d prefer different leafy green vegetables.
- Mini Wontons – We’re making this a super easy meal with frozen, cooked wontons. Choose a variety with the wonton filling of your choice. My favorite store-bought brand are these chicken and vegetable ones from Kroger. You can find frozen wontons at most major grocery stores. And if you have leftovers, check out this Dumpling Salad recipe!
- Toppings – Garnish with sesame seeds, green onion, & chili crisp.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- An easy way to add extra protein is to replace some or all of the chicken broth with bone broth.
- Consider adding shrimp to this soup for a fun seafood spin!
- Want a vegetarian version? Use vegetable broth instead of chicken and use veggie filled wontons.
- Make it spicy! Add a tablespoon of sriracha or another favorite hot sauce to the broth for a little kick.
How to Make This Recipe
1. Heat a large pot to medium heat. Add sesame oil and shitake mushrooms; stir so they’re all covered. Sprinkle in a pinch of salt. Cook for 5 minutes. Stir in garlic/ginger cubes, honey and soy sauce. Simmer together. Pour in beef broth and frozen edamame and bring to a boil.
2. Stir in baby leaf kale, mini frozen dumplings, and bok choy pieces. Taste the broth and add chili crisp to your liking – I start with less and then always top my individual bowl with more!
3. Reduce heat to low and cover for 5 minutes to let the kale and bok choy wilt. Serve hot in individual bowls garnished with more green onions, sesame seeds, chili crisp or wonton strips!
PRO TIPS
- The wontons get soggy and/or break apart when they sit in the broth for too long. If you’re making this for meal prep or planning on leftovers, I suggest boiling the wontons in a separate pot of water and combining just before eating for best results.
Recipe FAQs
I store the soup base in large mason jars and the wontons in an airtight container for up to 5 days. I recommend storing the wontons separately if you’re making this in advance as they’ll get soggy if they sit for too long in the broth. Reheat in the microwave for 60-90 seconds until warm throughout.
If you dump the frozen wontons into the broth all at once, it’s very possible they’ll stick together. Use a slotted spoon to lower a few wontons in at a time and stir so they don’t clump. You’ll want to make this soup in a large pot to avoid overcrowding it.
I added chili crisp, sesame seeds and green onion to the top. Also consider adding wonton strips, furikake (they sell it at Trader Joe’s!), fresh herbs like fresh cilantro or basil, or an extra drizzle of sesame oil.
Serving suggestions
Serve your soup with these Chicken Lettuce Wraps or these Mango Spring Rolls for a tasty Asian Inspired meal.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Easy Wonton Soup
Equipment
- large pot
- Cutting Board
- Knife
- measuring cups / spoons
- Ladle
Ingredients
- 4 oz shitake mushrooms
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 cubes frozen ginger, can also use garlic
- pinch salt
- 1/2 cup diced green onions
- 1/2 tbsp honey, optional
- 6 cups chicken broth, 48 oz *see note
- 1 package frozen edamame, 12 oz
- 2 cups kale, destemmed
- 3 bushels babky bok choy
- 12 oz frozen mini wontons, I used chicken and veggie
- 2 tsp chili crisp
For topping
- sesame seeds
- diced green onion
- chili crisp
Instructions
- Heat a large pot to medium heat. Add sesame oil and shitake mushrooms; stir so they’re all covered. Sprinkle in a pinch of salt. Cook for 5 minutes.
- Stir in garlic/ginger cubes, honey and soy sauce. Simmer together.
- Pour in broth and frozen edamame and bring to a boil. Stir in baby leaf kale, mini frozen dumplings, and bok choy pieces. Taste the broth and add chili crisp to your liking – i start small and then always top my individual bowl with more!
- Reduce heat to low and cover for 5 minutes to let the kale and bok choy wilt
- Serve hot in individual bowls garnished with more green onions, sesame seeds, chili crisp or wonton strips!
Nutrition
Video
Notes
more of our favorite Soup Recipes…
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find EASY WONTON SOUP calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
made this 4 times in January and loved it every time. Sometimes I’ll add frozen shrimp for more protein.
CHEFS KISS. this soup was reeeeeeeal good
Absolutely delicious and comes together quite quickly! Super easy recipe for how much flavor it packs. Definitely making again
I wish there was better info on serving size. I’m not sure how to split a soup into 4 when I’m scooping out into a bowl. Do you know how many grams I should be weighing out?
Hey Stephanie! The easiest way to do this is to: weigh the pot you’re using before heating it. Once the soup is done weigh the total amount of soup (in a large bowl or cooled pot). Subtract the pot weight from the total so far. Divide that by 4. That is the easiest way to measure soup servings. Hope this helps & you enjoyed the recipe.
Super helpful! Thank you!