Easy Homemade Wonton Soup

This hearty wonton soup has become my weeknight dinner savior when I need something comforting yet quick. The combination of delicate wontons swimming in a flavorful broth alongside fresh vegetables creates a complete meal that feels both nourishing and satisfying.

I first created this recipe during a particularly cold winter evening when I wanted something warming but didn't have hours to spend in the kitchen. My family immediately requested it be added to our regular rotation, and now it appears on our table at least twice a month during the colder seasons.

Ingredients

• Sesame oil: Provides a nutty depth that elevates the entire dish; choose toasted variety for maximum flavor
• Green onions: Offer both aromatic base and fresh garnish; look for bright, firm stalks
• Garlic and ginger: Create the perfect aromatic foundation; fresh is significantly better than powdered here
• Shredded carrots: Add natural sweetness and vibrant color; pre-shredded saves precious time
• Reduced sodium soy sauce: Delivers umami without overwhelming saltiness
• Chicken broth: Forms the soul of the soup; homemade is wonderful, but quality store-bought works beautifully
• Frozen mini wontons: Eliminate the need for from-scratch dumpling making
• Fresh spinach: Wilts perfectly into the hot broth, adding color and nutrition
• Chili crisp and sesame seeds: For garnish that adds texture and visual appeal

How To Make Easy Wonton Soup

Create The Aromatic Base:

Heat sesame oil in a large dutch oven or pot over medium heat until shimmering. Add the white portions of your green onions and cook until just softened, about 1 minute. This builds the foundation of flavor for your soup.

Add Aromatics:

Introduce minced garlic and freshly grated ginger to the pot, stirring constantly for one minute until fragrant but not browned. The aroma will be intoxicating; this is when you know your soup is on the right track.

Incorporate Vegetables:

Add shredded carrots and soy sauce, stirring to combine. Allow the carrots to slightly soften for about 2 minutes, which releases their natural sweetness into the broth.

Build The Broth:

Pour in all of your chicken broth and bring the mixture to a gentle boil. This should take approximately 5 minutes depending on your stove. The broth will become infused with all the aromatic elements already in the pot.

Add Wontons And Greens:

Once boiling, carefully add the frozen mini wontons directly to the pot (no need to thaw), followed immediately by the fresh spinach. Allow everything to cook together for 5 to 6 minutes until the wontons are heated through and floating to the surface.

Garnish And Serve:

Ladle the hot soup into bowls, making sure each serving gets plenty of wontons. Top with the reserved green portions of your green onions, a drizzle of chili crisp, and a sprinkle of sesame seeds for texture and visual appeal.

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Sesame oil is the ingredient I absolutely refuse to compromise on in this recipe. My grandmother always kept a bottle of good quality toasted sesame oil in her pantry and would add just a few drops to transform ordinary soups into something special. That distinctive nutty aroma immediately transports me back to her kitchen where I first learned to appreciate the power of simple ingredients.

Storage And Reheating

This wonton soup stores beautifully in the refrigerator for up to 3 days in an airtight container. When reheating, be gentle with the process, using medium heat on the stovetop rather than high to prevent the wontons from becoming tough. If you notice the soup has thickened after refrigeration, simply add a splash of chicken broth or water to thin it back to your desired consistency. I actually think the flavor improves slightly on the second day as all the ingredients have had more time to meld together.

Customization Options

The beauty of this soup lies in how adaptable it is to your preferences and what you have on hand. For a vegetarian version, substitute vegetable broth for chicken and look for plant-based wontons, which are increasingly available in grocery stores. Add protein by including shredded rotisserie chicken or thinly sliced beef. Experiment with different vegetables like bok choy, snow peas, or mushrooms depending on the season. My family particularly enjoys adding thinly sliced mushrooms, which absorb all the beautiful flavors of the broth.

Serving Suggestions

Serve this wonton soup as a complete meal or as the first course of an Asian-inspired dinner. For a more substantial offering, pair with a simple side of steamed rice or a fresh cucumber salad dressed with rice vinegar and a touch of sugar. During parties, I often set up a topping bar alongside the soup allowing guests to customize with additional chili oil, fresh herbs, bean sprouts, or crispy fried shallots. This interactive element always receives rave reviews and encourages people to make the soup exactly as spicy or mild as they prefer.

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Time Saving Tips

Making this soup even more efficient is absolutely possible with a few smart shortcuts. Purchase pre-minced garlic and ginger, available in tubes in the produce section, to eliminate chopping time. Utilize frozen pre-chopped green onions, which work perfectly in the cooked portion of the recipe; just save fresh ones for garnish. Consider preparing double batches of the broth portion and freezing half for an even quicker meal next time; simply thaw, add fresh wontons and spinach, and dinner is served in under 15 minutes.

Frequently Asked Questions

→ Can I use fresh wontons instead of frozen?

Yes, fresh wontons can be used. Adjust cooking time down slightly to avoid overcooking.

→ What can I substitute for chicken broth?

You can use vegetable or mushroom broth for a different flavor or to make it vegetarian.

→ How do I prevent the wontons from breaking apart?

Stir gently while cooking the wontons to prevent them from breaking apart.

→ Can I add other vegetables?

Yes, vegetables like bok choy, mushrooms, or snow peas work well in this soup.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.