Easy Wonton Soup

Learn how to make this quick and easy wonton soup. Its ingredients are humble yet powerful, including fresh aromatics, bright vegetables, and rich sesame oil. I know you’re going to love it.

Wonton soup recipe

Soup season is upon us, and I’m in heaven! 

There’s nothing quite like a delicious homemade soup recipe, and I’m taking advantage of the colder months to try out as many as possible. 

I’ve got a ton of warm, filling recipes on the blog, from classic homemade chicken noodle soup to nutrient-dense white bean kale sausage soup. And today, I’m adding to my soup hall of fame with my easy wonton soup recipe!

The base of this Asian soup is made from fresh aromatics like green onion, garlic, and ginger; this makes it super flavorful without a whole lot of ingredients. 

I’ve also included spinach and carrots for a boost of nutrients, sesame oil for a touch of richness, and wontons to make it extra satisfying. 

Follow along while I share this quick soup recipe, made with minimal ingredients and a ton of flavor!

Ingredients needed

Here’s a little bit on everything that makes this recipe so delicious:

• Sesame oil: I use 2 tbsp of sesame oil to cook my aromatics for this soup. Sesame oil provides so much flavor, perfectly lending itself to Asian cooking – please don’t substitute it.
• Green onions: Green onions are so versatile; they’re one of my staple ingredients. I use 1 bunch in this soup – both the green and white pieces. 
• Garlic: 2 cloves of minced garlic add fragrant aromatics to my easy wonton soup. 
• Fresh ginger: This soup also calls for 1 tbsp of fresh, grated ginger. While you can use dried ginger in a pinch (¼ tsp dry per 1 tbsp fresh), the fresh flavor is SO much better.
• Carrots: 1.5 cups of shredded carrots give this recipe a lovely color while adding some extra vegetables to your day. 
• Low-sodium soy sauce: I use ¼ of low-sodium soy sauce for extra umami flavor. 
• Chicken broth: The base of this wonton soup is 8 cups of chicken stock, though you can swap this for beef stock or vegetable stock if you prefer. 
• Wontons: Mini frozen wontons are an easy way to make this soup filling and satisfying; my recipe calls for 24oz. 
• Fresh spinach: This recipe also calls for 3 cups of fresh spinach. It’ll shrink up small (perfect for veggie haters) while adding nutrition to this soup.
• Chili crisp: I top my easy wonton soup with chili crisp. If you’ve never tried it, you must! It’s a crunchy, spicy chili oil that’s amazing on stir fry, ramen, soup, and more.
• Sesame seeds: Our final ingredient is sesame seeds. This topping adds a crunchy and nutty flavor. 

Kitchen tools required

You’ll need a few common kitchen tools to complete this recipe. Gather:

• Large pan or Dutch oven
• Knife 
• Cutting board
• Grater 
• Wooden spoon

Also, gather a few measuring cups, including 1 cup, ½ cup, ¼ cup, and 1 tbsp. A large, liquid measuring cup would simplify this recipe!

How to make wonton soup

First up for this wonton soup recipe – heat a large pan or Dutch oven with a bit of sesame oil. 

Then, slice your green onions, taking care to separate the white bottoms from the green tops. Add the white pieces to your heated pan and cook for about a minute. Once fragrant, add grated ginger and minced garlic, cooking for another minute. 

To your aromatics, stir in soy sauce, shredded carrots, and chicken broth. Bring the whole thing to a boil.

Once your pot is bubbling, it’s time to add in frozen wontons and fresh spinach. Let that cook for 5-6 minutes or until the wontons have cooked through (this may change depending on the wonton brand). 

And just like that, your wonton soup is ready to serve! Remember to top with a generous amount of green onion, chili crisp, and sesame seeds (yum). 

Recipe tips

Below are some common wonton soup questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Can I make this recipe vegetarian? 

This recipe works well for meat-eaters, vegetarians, and even vegans!

For a veggie-friendly wonton soup, swap out the chicken broth for a vegetable broth. I like a mushroom-based broth because it gives the soup a beautiful depth and extra umami flavor.

You’ll also want to choose vegetable wontons. These are readily available in most major grocery stores. 

How can I prevent my wontons from falling apart while cooking?

To keep your wontons from breaking open in the broth, carefully add them to your soup pot using a slotted spoon. 

Avoid overcrowding your pot, trying to keep the wontons from touching. 

Finally, don’t overcook your wontons! The wonton wrapper will become too soft and will likely break open. 

What can I serve with wonton soup?

This soup goes with a plethora of Asian-inspired recipes. Serve it as an appetizer to my Sesame Ginger Tempeh Stir Fry, Sticky Salmon Rice Bowls, or Grilled Asian-Inspired Salmon with Coconut Rice.

If soup and salad are more your speed, enjoy it alongside my Thai Noodle Salad with Walnut Butter or Cashew Crunch Salad With Sesame Dressing. 

Finally, if you’re looking for something just a little extra to serve on the side, I highly recommend a side dish of my Asian-Inspired Turkey Meatballs with Peanut Sauce. 

Storing leftovers

To store leftover wonton soup, let it cool completely, add it to an airtight container, and refrigerate. The wontons will get pretty soggy over time, so the quicker you eat this soup, the better!

If you’d like to meal-prep this recipe, I recommend preparing and storing the soup separately from the wontons. They will keep longer in the refrigerator, for about 3 days.

Can I freeze wonton soup?

If you’re planning on freezing this recipe, prepare only the soup broth to start. When you’re ready to eat, you can reheat both the broth and wontons together on the stove. 

If you liked this recipe, you’ll want to try these!

Craving a big bowl of soup? I don’t blame you! Just another one of my yummy soup recipes:

• Easy French Onion Soup
• Easy Chicken Tortilla Soup
• Italian Wedding Soup Recipe
• Easy Lasagna Soup
• Lemon Chicken Orzo Soup

All recipes by Erin Morrissey and Photos by Sierra Inn

★★★★★ 5 from 2 reviews

Easy Wonton Soup

Learn how to make this quick and easy wonton soup. Its ingredients are humble yet powerful, including fresh aromatics, bright vegetables, and rich sesame oil. I know you’re going to love it.

Prep: 10Cook: 20Total: 30 minutes

Yield 8 servings 1x

1x2x3x

Print Pin it Rate

Ingredients

• 2 tbsp sesame oil
• 1 bunch green onions
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1.5 cups shredded carrots
• 1/4 cup reduced sodium soy sauce
• 8 cups chicken broth
• 24oz mini frozen wontons
• 3 cups fresh spinach
• chili crisp, sesame seeds for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large pan or dutch oven with sesame oil.
2. Chop green onions to separate white onion part from top green. Add sliced onion part to pan with oil and cook for one minute. Add in garlic and ginger and cook for another minute.
3. Stir in shredded carrots and soy sauce.
4. Pour in chicken broth. Bring to a boil.
5. Once boiling, add in frozen wontons and spinach. Cook for another 5-6 minutes or until wontons are cooked through.
6. Serve and top with green part of green onion, chili crisp, and sesame seeds.

Author: ErinCategory: soup, dinner, lunchMethod: StovetopCuisine: Asian