Wonton Soup Recipe

Wonton Soup with mushrooms and bok choy in bowl with spoon

Frozen mini wontons make the prep for this wonton soup even easier. If you'd like to make this recipe in advance, prepare just the broth and then add your desired amount of wontons when reheating.

Course Soup

Cuisine Asian

Keyword wonton soup

Prep Time 5

Cook Time 13

Total Time 18

Servings

Calories 397kcal

Ingredients

6 cups chicken broth
3 garlic cloves, thinly sliced
1 inch ginger, thinly sliced
4 scallions, thinly sliced and half reserved for garnish
8 white button mushrooms, thinly sliced
2 tablespoons Shaoxing wine, or dry sherry
2 tablespoons soy sauce
2 teaspoons sugar
4 baby bok choy, halved lengthwise
24 frozen mini wontons, 12 oz. bag
1 tablespoon toasted sesame oil

Instructions

Make the soup broth. In a large saucepan, bring to a boil 6 cups chicken broth, 3 thinly sliced garlic cloves, thinly sliced fresh ginger from a 1-inch knob, 2 thinly sliced scallions, 8 thinly sliced button mushrooms, 2 tablespoons cooking wine, 2 tablespoons soy sauce, and 2 teaspoons sugar. Lower heat to medium and cook at a rolling simmer for 5 minutes.
Blanche the bok choy, then add wontons. Add 4 halved baby bok choy and cook for 2-3 minutes. Add 24 mini frozen wontons, bring to a boil, then reduce to medium and cook until heated through, 4-5 minutes.
Add the final flavoring. Stir in 1 tablespoon toasted sesame oil, serve, and garnish with the rest of the green onion.

Nutrition