Easy Wonton Soup – This flavor packed soup is so simple to make at home with your favorite frozen wontons! This savory soup has a mouthwatering broth and comes together in 20 minutes!
What is Wonton Soup Made of?
This soup is so perfect and flavorful, and the perfect way to start out soup season! It is made of your favorite frozen wontons/dumplings and is so perfect for saving time on a busy evening when you want a home cooked meal. Wonton soup is really a takeout favorite that’s easy to make at home. I love having a big hot bowl of this and then serving something light and quick like Chicken Stir Fry with it. It’s not super authentic by any means, but it tastes great and fits into a busy schedule. Plus, frozen wontons are something we always keep on hand, they’re a great dinner or snack! This soup requires minimal prep time! All you really have to chop up is green onions, and the rest of your veggies can come pre sliced or packaged! Also, you can really add or remove any veggies you don’t want from this recipe! Let’s get into it!
- I use olive oil to start because it’s super neutral and I always have it on hand. To the warmed oil you will add in the white parts of the green onion, the mushrooms, ginger, garlic and red pepper.
- After your mushrooms are soft you can pour in your broth, soy sauce, and slaw mix.
- Turn up the heat and let it simmer!
- Once your broth is simmering just go ahead and carefully add in your frozen wontons. Then just simmer a little longer, about 3-5 minutes until the wontons have cooked through. So fast and easy!
Wonton Soup Recipe Notes:
- I used mini wontons by Bibigo for this recipe, we love them! I like the chicken and veggie, but they have a pork and veggie that are amazing too! Either one is fine. You can really use any frozen wontons you like here. Since mine were mini I used the full 24 ounce bag. If you have larger wontons you would want to use a few less. I’d recommend about 20-25 for larger wontons and 30-40 for mini.
- I’d recommend keeping a jar of ginger on hand for recipes like this! You can usually find a jar of grated/chopped ginger in the produce section at your store. Fresh ginger is great, but the jar saves time! The jar also tastes better in my opinion than dried ginger, but in a pinch dried works fine too! You will still get the flavor you’re looking for.
- I used veggie broth for this recipe and preferred it over chicken or beef, but that’s really a matter of taste! Use chicken, veggie, beef, or even fish stock if you want. Do what you know you love!
- Low sodium is also the way to go! Like with my Sesame Garlic Ramen Noodles I always recommend low sodium soy sauce, it’s all that I buy and you can make sure your dish won’t be super salty. If you only have regular soy sauce, cut the amount in half.
- For serving this soup, save the “green part” of the green onion for topping! Also, it is absolutely amazing with a drizzle of sesame oil and a squeeze of Sriracha if you like spicy!
Enjoy!
~Nichole
Easy Wonton Soup
Ingredients
- 1 Tablespoon Olive Oil
- 4 Green Onions Green and White Parts Sliced
- 8 Ounces Sliced Portabella Mushrooms
- 3 Cloves Garlic Minced
- 1 teaspoon Minced Ginger or 1/4 teaspoon Ginger Powder
- 1/4 teaspoon Red Pepper Flakes
- 6 Cups Low Sodium Vegetable or Chicken Broth
- 2 Tablespoons Low Sodium Soy Sauce
- 12 Ounces Broccoli Slaw
- 30-40 Frozen Mini Wontons
- For serving: Sesame Oil Sriracha, Green Onion
Instructions
- Heat the oil in a large pot over medium-low heat.
- Add the white parts of the green onions, mushrooms, garlic, ginger and red pepper flakes. Cook, stirring constantly for 4-5 minutes until the mushrooms are soft.
- Add the broth, soy sauce, and slaw to the pot and bring to a simmer over medium-high heat.
- Once simmering, add the wontons and cook for 3-5 minutes until the wontons are cooked through.
- Serve immediately with the rest of the sliced green onion, sriracha, sesame oil and extra soy sauce as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great! We omitted the mushrooms and used chicken bullion (didn’t have low sodium, but still tasted wonderful)!! This recipe is very simple to follow and we will definitely make again.
Super tasty,, Great recipe with frozen wontons. Home made wontons would add 1 star on top of the 5 this recipe earned. Will make again and again!
Wonderful to see people use the mini wontons by Bibigo for soup! I’ve been making soup with them for years. A good base of chicken broth with soy sauce & a dash of sesame oil is key, IMO. Everything else is optional, but for me I always add Sriracha to the broth for a kick, but if feeding to kids I will leave it out. Veggies vary based on what I have on hand. Ginger if I am in the mood (I am not a big fan of it, but if you are then definitely add it in). This is such a super easy, cheap and delicious meal.
You must mean to simmer for 3-5 minutes not 35? I can’t wait to make this. What a good idea.
Yes! Thank you so much for catching that typo, it was a big one! 🙂 I hope you enjoy this!
This is a fantastic recipe! The ultimate quick and easy comfort food for these colder Autumnal evenings (yes, I realise it’s August as I type this, but we live very far north, hahah!).
This is right on time as soup season is starting! I can’t wait to make some; thanks for sharing!
What a wonderfull soup! I have always waited until I get to a Chinese restaurant to ask for it, but never realized it was so easy to make!
We were just saying how wontons would be perfect in soup and here is your recipe!! Perfect timing for the beginning of fall, we love this soup!!
This soup is awesome and I love that I can have it on the table so quickly.
This is my favorite takeout soup and love how easy this recipe makes it to enjoy at home. Using mini wontons premade is a great idea!