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Flavorful 20-Minute Wonton Soup

Featured in Heartwarming Main Course Recipes.

An easy-to-make mushroom wonton soup with bok choy, perfect for busy nights. Takes only 20 minutes from start to finish!
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Rose
Updated on Mon, 10 Mar 2025 17:24:27 GMT
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Making homemade wonton soup became a game-changer in my kitchen. After mastering this classic Chinese dish, I discovered that using quality frozen wontons transforms it from a complex restaurant specialty into a quick weeknight meal that's ready in just 20 minutes.

Key Ingredients

  • Premium toasted sesame oil
  • Fresh ginger root and garlic cloves
  • Fresh shiitake mushrooms
  • Baby bok choy
  • Quality frozen mini wontons
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Wonton Soup Recipe | lovelylifewithrose.com

Preparation Method

  1. Heat sesame oil in a large stockpot until shimmering
  2. Sauté minced ginger and garlic until fragrant
  3. Add sliced mushrooms and cook until softened
  4. Pour in broth, scraping up browned bits
  5. Add chopped bok choy
  6. Gently add wontons one at a time
  7. Simmer until wontons float
  8. Finish with sesame oil drizzle
  9. Season with soy sauce and rice wine

Serving Suggestions

Serve this soup as a light main course or as a starter before Asian-inspired entrées. Extra broth can be frozen for future use.

Variations

Substitute spinach for bok choy, add bean sprouts for crunch, increase ginger for extra warmth, or use vegetable broth and meat-free wontons for a vegetarian version. Adjust spice levels with additional chili oil if desired.

Professional Tips

Add wontons individually to prevent sticking. Reserve green onions for garnish just before serving to maintain freshness and color.

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Storage Instructions

Store broth and wontons separately for up to 3 days. Reheat broth gently on stovetop and add wontons just until warmed through. Broth can be frozen separately for up to 3 months.

Final Notes

Check wonton temperature before serving.

Maintain gentle simmer throughout cooking.

Adjust seasoning carefully near the end.

Select fresh mushrooms for best results.

This classic soup offers comfort and satisfaction with every bowl.

Frequently Asked Questions

→ Can I swap out the mushrooms?
Sure! Fresh mushrooms like button, oyster, or cremini work best. Canned mushrooms aren't recommended.
→ What can I use instead of Shaoxing wine?
You can use mirin or dry sherry as a good replacement.
→ Can I use standard wontons?
Absolutely, but keep in mind they’ll need a little more cooking time.
→ Why is it better to use low-sodium broth?
It keeps the soup from becoming too salty since you'll also add soy sauce and other seasonings.
→ Do I really need chili oil?
Not at all! It’s optional if you want to add a spicy kick to your soup.

Mushroom Wonton Soup

Comforting broth filled with frozen wontons, shiitake mushrooms, and baby bok choy, ready in no time.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
By: Rose

Category: Main Dishes

Difficulty: Easy

Cuisine: Asian

Yield: 6 Servings (6 servings)

Dietary: Dairy-Free

Ingredients

→ Base Ingredients

01 3 chopped scallions, separate into green tops and white bottoms
02 2 minced garlic cloves
03 1 teaspoon of grated ginger or ginger paste
04 1 cup shiitake mushrooms, sliced thinly with stems taken off
05 3 teaspoons sesame oil, split into halves

→ Soup Components

06 4 baby bok choy, trimmed with leaves separated
07 48 oz (6 cups) of chicken broth, low-sodium suggested
08 30 frozen wontons, mini-sized

→ Seasonings

09 1 1/2 tablespoons of Shaoxing wine (swap for mirin or dry sherry if needed)
10 An optional drizzle of chili oil for topping
11 1 1/2 tablespoons soy sauce

Instructions

Step 01

Over medium heat, use 2 teaspoons of sesame oil to cook the white parts of the scallions, ginger, garlic, and mushrooms. Stir often and let the mushrooms soften for around 4 minutes.

Step 02

Pour in your chicken broth and wait until it starts boiling. Toss in the wontons and bok choy, then lower the heat to a light simmer. Cook for about 5 minutes or until the bok choy wilts and wontons rise to the top.

Step 03

Turn off the stove. Mix in the green scallion tops, soy sauce, the last teaspoon of sesame oil, and Shaoxing wine.

Step 04

Scoop into bowls, making sure each serving has around 5 wontons. Add a dash of chili oil on top if you like it spicy.

Notes

  1. Stick to low-sodium broth so your soup isn’t too salty.
  2. Frozen mini wontons cook fast, but bigger ones will take extra time.
  3. Skip canned mushrooms—fresh ones always taste better.

Tools You'll Need

  • A big pot for the soup
  • Measuring spoons for accurate portions
  • A ladle to serve the soup

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This dish contains soy.
  • The wontons have wheat, so they’re not gluten-free.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 141
  • Total Fat: 4 g
  • Total Carbohydrate: 17 g
  • Protein: 9 g