Wonton Soup
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Wonton Soup hits different when you make it at home with fresh ginger, garlic, and shiitake mushrooms creating a broth so fragrant and flavorful. Each wonton stays tender and juicy in that warm, comforting soup with sesame oil giving that signature takeout taste. It’s the kind of easy dinner you crave on chilly nights.
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I make this for weeknight dinners, cold winter days, and when someone’s under the weather because it’s soothing but not too heavy. It’s family-friendly and tastes like Chinese takeout at home without the cost or wait. Leftovers stay fresh in the fridge for 3-4 days or freeze for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Wonton Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this Wonton Soup recipe comes together easily if you follow my simple instructions below.
Heat the Aromatics
Heat the sesame oil in a large pot or Dutch oven over medium heat. I reach for my heavy-bottomed Dutch oven every time because it heats the sesame oil evenly and keeps the broth at a steady simmer, and it’s absolutely worth the investment if you make cozy recipes like this often.
Add the thinly sliced ginger and minced garlic, and sauté for 1 to 2 minutes until they’re fragrant. I love using my chef’s knife here because it slices and minces everything paper-thin in seconds, which helps the aromatics bloom even faster in the pot. You’ll know they’re ready when the aroma fills your kitchen and the garlic begins to turn golden at the edges.
Add the Vegetables
Stir in the sliced shiitake mushrooms and chopped broccolini (or regular broccoli florets), and cook for another 2 minutes, stirring occasionally so everything cooks evenly. The mushrooms will start to soften and release their earthy flavor, while the broccolini stays bright green and slightly crisp.
Bring the Broth to a Boil
Pour in the chicken broth, or chicken stock if you prefer a richer flavor, and bring the soup to a boil over high heat. I prefer using this stainless steel ladle because its deep bowl makes it easy to pour in the broth without spilling and lets me stir everything smoothly as it comes to a boil. Once big bubbles start breaking the surface, the soup is ready for the wontons.
Cook the Wontons
Add the frozen wontons to the boiling broth, then season with 1 tbsp of soy sauce. If you prefer a lighter, less salty flavor, use low-sodium soy sauce instead. Then cook for a few minutes, just until the wontons are tender and heated through.
They’ll float to the surface when they’re done, and you can test one by cutting it open to make sure the wonton filling is hot all the way through. I recommend using this digital instant-read thermometer here because it gives me a quick reading and lets me confirm the filling has reached 165°F without guessing.
Serve
Divide the soup into four bowls using this stainless steel slotted spoon to scoop out the wontons and vegetables first, then ladle the broth over top. Garnish with sliced green onions (just the green parts) for a fresh, mild onion flavor, and if you like an extra pop of brightness, add a bit of fresh scallions.
I like serving this soup in classic round-shaped ceramic bowls so you can see all the wontons and veggies floating in the broth. Serve warm and enjoy!
I love bringing this hearty soup to potluck gatherings because it’s warm, comforting, and always a hit. I pack them in airtight containers with locking lids and pop them inside my insulated food carrier before I leave, as it keeps the soup hot for hours and prevents spills during travel.
Equipment
Ingredients
- 1 teaspoon sesame oil
- 1- inch piece fresh ginger thinly sliced
- 1 clove garlic minced
- 1 ½ cups shiitake mushrooms sliced
- 1 cup broccolini chopped
- 6 cups low-sodium chicken broth
- 16 frozen wontons
- 1 tablespoon soy sauce
- 1 green onion sliced (green parts only), for garnish
Instructions
- Heat the sesame oil in a pot over medium heat.1 teaspoon sesame oil
- Add the ginger and garlic, and sauté for 1–2 minutes until fragrant.1- inch piece fresh ginger, 1 clove garlic
- Stir in the mushrooms and broccolini, and cook for another 2 minutes.1 ½ cups shiitake mushrooms, 1 cup broccolini
- Pour in the chicken broth and bring the soup to a boil.6 cups low-sodium chicken broth
- Add the frozen wontons and soy sauce. Cook for a few minutes, just until the wontons are tender and heated through.16 frozen wontons, 1 tablespoon soy sauce
- Divide into four bowls and garnish with sliced green onions. Serve hot.1 green onion
Video
Notes
- Slice the ginger thin: Thin slices release more flavor into the broth without being overpowering, and they’re easier to eat or fish out if you prefer not to bite into ginger pieces.
- Add the broccolini at the right time: Cooking it for just 2 minutes with the mushrooms keeps it bright green and slightly crisp, which adds a pleasing contrast to the tender wontons.
- Use low-sodium broth: It gives you more control over the saltiness since the soy sauce and wontons (which are often pre-seasoned) add salt too. You can always add more soy sauce at the end if needed.
- Customize your wontons: You can use pork, chicken, shrimp, or vegetable wontons, depending on what you find at the store or what you’re in the mood for. They all work beautifully in the broth.
- Don’t overcook the wontons: They only need a few minutes in the boiling broth, and they’ll float to the surface when they’re done. Overcooking makes the wrappers mushy and can cause them to fall apart.
- Flash freeze for meal prep: If you’re making a big batch to freeze, ladle the soup into individual portions and freeze flat in freezer bags. They’ll stack neatly and thaw faster when you’re ready to eat.
Nutrition
How to Store Leftovers
Store leftover soup in an airtight container in the fridge for up to 3–4 days. I recommend storing the wontons and broth together since the wontons stay tender and don’t get mushy if you plan to eat them within that timeframe.
When you’re ready to reheat, warm the soup gently on the stove over medium-low heat until it’s steaming hot. You can also microwave individual portions in 1-minute intervals, stirring between each one to distribute the heat evenly.
For longer storage, freeze the soup in freezer-safe containers or souper cubes for up to 2–3 months. The wontons and vegetables will soften slightly after freezing, but the soup still tastes great. Thaw overnight in the fridge, then reheat on the stovetop until warmed through.
What to Serve With Wonton Soup
I love serving this soup with steamed white rice or Chinese chicken fried rice on the side if I want to make it more filling, and a simple cucumber salad adds a refreshing crunch that balances the warm broth. Rice paper rolls or potstickers make ideal appetizers if you’re turning it into a fuller meal, and sesame noodles work beautifully as a side dish too.
For a lighter pairing, edamame or a quick stir-fried baby bok choy with garlic rounds out this easy meal without making it too heavy. I also like serving it with crispy wonton strips on top for extra texture and a drizzle of spicy chili oil if anyone wants a little heat.
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About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
