Wonton Soup

Wonton Soup is my go-to when I want comforting Chinese takeout flavors at home. The broth is light but deeply flavored with ginger, garlic, and sesame oil, while tender wontons and shiitake mushrooms make it soothing without feeling too heavy. I serve it for weeknight dinners, cold winter days, and when someone's under the weather because it's warm, family-friendly, and always hits the spot. Store leftovers in the fridge for 3 to 4 days or freeze for 2 to 3 months.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Soup

Cuisine: Chinese

Keyword: Wonton Soup

Servings:

Calories: 212kcal

Equipment

Dutch oven

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

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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

Here are my best tips for making perfect wonton soup every time:

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

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