Description
This Easy Wonton Soup recipe is my go-to for those nights when I want something warm and comforting but also want something quick. My recipe uses aromatics to add some delicious flavor to store bought broth, fresh veggies help make the soup a complete meal, and all you need is one package of your favorite frozen wontons. Follow this recipe and you’ll have an incredibly flavorful dinner on the table in under 30 minutes!
Ingredients
- 2 tablespoons sesame oil
- 6 cloves garlic, minced
- 1 1/2 tablespoons crushed or grated ginger
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onion (white and light green part)
- 1-2 carrots, peeled and grated (around 1 cup)
- 64 ounces low sodium chicken broth
- 3 tablespoons soy sauce, plus more to taste
- 1 tablespoon rice vinegar
- juice of half a lime
- 24 ounces frozen mini wontons
- 5 oz baby spinach
- 1/4 cup sliced green onion (green part)
- For Serving: chili crisp and green onion
Instructions
- Heat a large pot over medium heat.
- Once hot, add the sesame oil and then garlic and ginger. Sauté the garlic and ginger for 2-3 minutes until fragrant.
- Next, add the salt, pepper, white and light part of the green onion, and carrot to the pot. Sauté an additional 1-2 minutes.
- Pour in the chicken broth, soy sauce, rice vinegar, and lime juice. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.
- Uncover the soup and then increase the heat to a boil. Add the wontons to the broth and bring the soup back up to a boil. Cook the wontons according to package directions until they are tender.
- Turn off the heat and stir in the baby spinach and remaining green onion. Give the soup a taste and add any additional seasoning.
- Serve the soup with chili crisp and green onion.
Notes
Add Extra Protein: I love to throw in some shrimp right at the end of the wontons cooking before stirring in the baby spinach. Shrimp takes just a minute or so to cook in the hot broth and packs even more protein into the soup. You could also throw in some leftover roasted chicken at the end, along with the baby spinach, for more protein.
Adjust the Seasoning: this soup is pretty forgiving so feel free to really adjust the seasoning to your personal preference. You can also dial back the amount of salt or soy sauce in the beginning if you prefer.
Use Frozen Ginger & Garlic: this is my top tip to save even more time in the kitchen without sacrificing flavor. You can usually find frozen crushed ginger and garlic cubes in the veggie section of your grocery store which really helps to cut down on prep time!
Stay Ready: Seriously, I always keep a bag of frozen wontons in my freezer so that I can make this soup whenever I get a craving or whenever I just don’t have a lot of time for dinner. Everyone loves it, it’s always a hit, and it’s so easy to make!
How to Store and Reheat
Store: Transfer leftover soup to an airtight container, and store it in the fridge for up to 3 days. For a longer-lasting option, omit the wontons, and store the broth in the refrigerator for up to 1 week. Then, just cook the wontons as usual when you’re ready to serve.
Freeze: If you plan on freezing your soup, omit the wontons, and freeze the broth for up to 3 months. Thaw in the refrigerator overnight. Then, bring the liquid to a boil on the stove, and cook the wontons according to the package instructions.
To Reheat: Warm individual portions in the microwave. Or, heat a large batch of soup in a pot over medium heat on the stove.
