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Homemade Wonton Soup

Warm and Comforting Homemade Wonton Soup in 30 Minutes

This Homemade Wonton Soup is a quick and comforting dish featuring tender wontons in a rich, savory broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tablespoon sesame oil Adds rich, nutty flavor; essential for authentic taste—don't skip it!
  • 2 tablespoons reduced sodium soy sauce Provides umami and saltiness; switch to tamari for gluten-free.
  • 6 cups chicken broth Forms the base of the soup; use vegetable broth for a vegetarian option.
  • 1 teaspoon fresh ginger Delivers warmth; use freshly grated or pre-packaged for convenience.
  • 1 clove garlic Adds aromatic depth; can be substituted with pre-minced garlic for quick prep.
For the Wontons & Vegetables
  • 12-15 pieces mini frozen wontons The star protein; fresh wontons can be used with adjusted cooking time.
  • 1 handful fresh spinach Adds vibrant color and nutrition; try bok choy for a different twist.
  • 1 cup shredded carrots Contributes sweetness and visual appeal; other veggies like bell peppers can be used.
For the Toppings
  • 2 stalks green onions Provides freshness; use both white and green parts for more flavor.
  • optional chili crisp Optional for a touch of heat; skip if you prefer a milder flavor.
  • 1 tablespoon sesame seeds A finishing garnish for crunch; replace with chopped nuts for variety.

Equipment

  • large pan or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pan or Dutch oven, heat 1 tablespoon of sesame oil over medium heat for 1-2 minutes.
  2. Add the white part of the chopped green onions and sauté for 1 minute until fragrant. Then, add 1 clove of minced garlic and 1 teaspoon of freshly grated ginger. Stir for another minute.
  3. Stir in 1 cup of shredded carrots and 2 tablespoons of reduced sodium soy sauce. Mix well, ensuring the carrots are coated.
  4. Pour in 6 cups of chicken broth and bring the mixture to a rolling boil.
  5. Once boiling, gently add 12-15 mini frozen wontons and a handful of fresh spinach. Cook for 5-6 minutes.
  6. Ladle the hot soup into bowls and garnish with the green parts of the green onions, a sprinkle of chili crisp, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 60mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze soup without wontons for up to 3 months. Reheat gently on the stovetop.

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