Wonton Soup (20-Minute Version)

This quick and easy wonton soup comes together in just 20 minutes with frozen wontons and a savory broth. Perfect for weeknights when you want something comforting without the hassle.

Easy Wonton Soup Recipe – Ready in 20 Minutes

Wonton soup is one of my favorite takeout staples, but making it at home is even better and faster than delivery. With frozen wontons and a simple broth, you can have a hot, satisfying bowl on the table in just 20 minutes. It’s a great way to enjoy something flavorful without spending too much time in the kitchen.

I appreciate how this recipe combines tender wontons, crisp bok choy, and a broth that’s packed with savory, warming flavors. It’s easy to throw together but feels like a treat every time.

Why I Love This Recipe

• Ready in 20 minutes using frozen wontons and pantry staples.
• You can tweak the broth or add extra veggies to make it your own.
• It tastes like takeout but with fresher ingredients.

Ingredients

Here’s what you’ll need to pull this easy wonton soup together, plus a quick note on why each ingredient works so well:

• Sesame Oil: I like the nutty, toasty flavor it adds to the broth and veggies.
• Bok Choy: Brings crunch and freshness to balance the rich broth.
• Garlic and Ginger: The key aromatics for that classic savory, warming base.
• Shitake Mushrooms: Adds depth and a bit of meaty texture to the soup.
• Broth: The heart of the soup—use chicken or veggie for a rich and savory base.
• Frozen Wontons: My ultimate shortcut for tender, flavorful wonton pillows plus convenience.
• Rice Vinegar: Adds a tangy kick that brightens the broth.
• Soy Sauce: Brings the savory, salty balance you expect in a wonton soup.
• Scallions: A fresh, sharp garnish that adds brightness to every bite.
• Sesame Seeds: For a little extra texture and nuttiness on top.
• Chili Oil: Adds just the right amount of heat and extra flavor.

How To Make Wonton Soup At Home

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Heat the Sesame Oil
  Warm up 1 tablespoon of sesame oil in a Dutch oven over medium-high heat.
• Step Two: Sear the Bok Choy
  Place the bok choy, cut side down, in the oil. Let it sear until it’s a little charred but still firm. Scoop it out and set it aside.
• Step Three: Cook the Aromatics and Mushrooms
  Add the remaining tablespoon of sesame oil to the Dutch oven. Toss in the garlic, ginger, and mushrooms, and cook for a couple of minutes until everything smells amazing.
• Step Four: Add the Broth and Wontons
  Pour in the broth and bring it to a boil. Drop the wontons into the boiling broth and let them cook for 3–5 minutes.
• Step Five: Season and Serve
  Stir in the vinegar and soy sauce, then ladle the soup into bowls. Top each bowl with bok choy, sliced scallions, sesame seeds, and a drizzle of chili oil. Done and ready to enjoy.

Recipe Tips

Here are a few quick tips to help you make the most of this wonton soup recipe:

• Frozen or Fresh Wontons: I used frozen veggie wontons, but fresh ones work just as well – or try making your own wontons. Meat-filled wontons are a great option if you want something heartier.
• Broth Options: I went with vegetarian broth, but feel free to swap in miso soup mix, chicken broth, beef broth, or any type of bone broth for a richer base.
• Leafy Green Substitutes: If you don’t have bok choy, try using kale or spinach. They both make great substitutes and bring their own unique flavors to the soup.
• Chili Oil: Don’t skip the chili oil, it adds such a nice warmth. The crunchy garlic chili oil is another great option if you want a little texture. It’s super easy to find in most stores.

Storage and Freezing

Here’s how to store and reheat your wonton soup to keep it fresh and tasty:

• Storing Leftovers: Let the soup cool to room temperature, then transfer it to airtight containers. Store in the fridge for up to 3–4 days.
• Reheating: Warm the broth on the stove over medium heat until it simmers. If you stored the wontons separately, add them to the hot broth to heat through without overcooking.
• Freezing: For longer storage, freeze the broth and uncooked wontons separately in freezer-safe containers, leaving space for expansion. They’ll keep well for up to 3 months.
• Thawing and Reheating Frozen Soup: Thaw the broth overnight in the fridge. Bring it to a boil on the stove, then add the frozen wontons and cook until they’re heated through.

Frequently Asked Questions

• Can I use homemade wontons?
  Definitely. Homemade wontons add a personal touch, but frozen ones keep things quick and easy for busy nights.
• What broth works best?
  You can use any broth you like—chicken, vegetable, beef, or even miso. Each one gives a slightly different flavor profile.
• How can I make it spicier?
  Add more chili oil, a dash of hot sauce, or even a sprinkle of red pepper flakes to turn up the heat.
• Can I add noodles to this soup?
  Absolutely. Thin egg noodles or rice noodles make a great addition and turn it into a heartier meal.
• What’s the best way to garnish wonton soup?
  Scallions, sesame seeds, and chili oil are classic options, but you can also add cilantro, crispy garlic, or a splash of lime juice for extra flavor.

More Favorite Takeout Recipes to Make At Home

Here are more classic takeout-style recipes that might just make you forget about ordering in.

• kung pao chicken
• air fryer bang bang shrimp
• sweet and sour pork
• Dan Dan Pork
• chicken and snow peas
• easy stir-fry shrimp recipe
• spicy wontons
• gingery pork ramen
• Mongolian beef noodles
• Honey Sesame Chicken
• Chili Garlic Noodles

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Print Recipe

5 from 2 votes

Wonton Soup (Ready in 20 Minutes)

This quick and easy wonton soup comes together in just 20 minutes with frozen wontons and a savory broth. Perfect for weeknights when you want something comforting without the hassle.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: Wonton Soup (ready in 20 minutes)

Servings: 2 people

Calories: 175kcal

Author: Cathy Pollak

Equipment

• Measuring Spoons
• Dutch Oven
• Ladle
• Wonton Soup Bowls
• Wonton Soup Spoons

Ingredients

• 2 tbsps. sesame oil, divided
• 2 mini bok choy, sliced in half lengthwise
• 2 cloves garlic, minced
• 1 tbsp. ginger paste, or 1 thumb size piece of fresh ginger, grated
• 1 cup shitake mushrooms, thinly sliced
• 4 cups low-sodium vegetable broth or chicken broth
• 20 frozen wontons, vegetable, pork or chicken
• 1 tbsp. rice vinegar
• 2 tbsp. low sodium soy sauce
• 1 scallion, finely chopped
• black sesame seeds, to garnish
• chili oil, to garnish

Instructions

• Heat 1 tablespoon of sesame oil in a Dutch oven over medium-high heat.
  2 tbsps. sesame oil, divided
• Place the bok choy, cut side down, into the hot oil and sear until slightly charred but still firm. Remove and set aside.
  2 mini bok choy, sliced in half lengthwise
• Heat the remaining tablespoon of sesame oil in the Dutch oven. Add the garlic, ginger, and mushrooms, and cook for a few minutes until fragrant.
  2 cloves garlic, minced, 1 tbsp. ginger paste, or 1 thumb size piece of fresh ginger, grated, 1 cup shitake mushrooms, thinly sliced
• Pour in the broth and bring it to a boil.
  4 cups low-sodium vegetable broth
• Add the wontons and cook for 3–5 minutes.
  20 frozen wontons, vegetable, pork or chicken
• Stir in the vinegar and soy sauce.
  1 tbsp. rice vinegar, 2 tbsp. low sodium soy sauce
• Ladle the soup into bowls and top each with bok choy.
• Garnish each bowl with sliced scallions, sesame seeds, and a drizzle of chili oil.
  1 scallion, finely chopped, black sesame seeds, to garnish, chili oil, to garnish

Notes

For optimal outcomes when preparing this wonton soup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

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Nutrition

Nutrition Facts

Wonton Soup (Ready in 20 Minutes)

Amount Per Serving (466 g)

Calories 175 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 7g44%

Polyunsaturated Fat 8.1g

Monounsaturated Fat 12.8g

Cholesterol 49mg16%

Sodium 900mg39%

Potassium 1112mg32%

Carbohydrates 55.8g19%

Fiber 6.4g27%

Sugar 12.7g14%

Protein 28.1g56%

Vitamin A 138IU3%

Vitamin C 49.7mg60%

Calcium 159.7mg16%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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