Wonton Soup
User Reviews
5
Wonton Soup
Description
Wonton Soup begins by sautéing shiitake mushrooms, shredded carrot, most of the sliced green onions, garlic, and ginger in sesame oil with optional olive oil until softened. Chicken broth is added along with soy sauce, honey, salt, and pepper, then brought to a boil. Bok choy pieces are added to simmer until just wilted. Partially thawed chicken wontons are then added and simmered until cooked through, typically signaled by the wontons floating. The soup’s flavor is balanced between savory soy sauce, the aroma of sesame and ginger, and a touch of sweetness from honey.
The broth is served hot with a mixture of tender mushrooms, crunchy-shredded carrots, delicate bok choy, and soft chicken-filled wontons. Garnishing with the reserved green onion slices and optional cilantro freshens each serving. This soup stores well refrigerated for 4-5 days or can be frozen up to 3 months. Leftovers reheat quickly in the microwave for convenience. Adjust seasoning toward the end of cooking for personal preference and spice with chili flavors if desired.
Partially thawed wontons added toward the end allow even cooking without breaking apart. The balance between aromatics and the broth’s umami gives the soup depth without heaviness. It makes a satisfying starter or a light meal with bread or rice on the side.
Ingredients
- 1 teaspoon sesame oil
- 1 teaspoon olive oil if necessary
- 1 cup shiitake mushrooms diced small or quartered (discard the stems)
- ½ cup carrot shredded
- 3 or 4 green onions sliced into thin rounds, divided
- 3 garlic finely minced, cloves
- 2 teaspoons ginger grated (or 1 teaspoon ground ginger); or to taste, fresh
- 6 cups chicken broth I use reduced sodium
- 1 tablespoon soy sauce or to taste, low-sodium
- 1 teaspoon honey or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 4 bok choy green and white parts, cleaned, trimmed, halved lengthwise, and sliced into 2-inch pieces (use about 4 pieces from a large bok choy plant OR about 3 baby bok choy that you slice into 2-inch pieces; use your judgment for quantity based on your preference for it; it does wilt significantly, pieces
- 12 ounces chicken wontons partially thawed so set them out when you start making the soup (I use chicken and vegetable wontons; potstickers may be substituted; see FAQs for more info, mini, frozen
- cilantro optional for garnishing, or other fresh herbs
Instructions
- To a large Dutch oven or high-sided pot, add the sesame oil, olive oil if desired, the mushrooms, carrots, about 2/3 of the green onions (white and green parts; reserve the other 1/3 for garnishing), garlic, ginger, and saute over medium-high heat for about 4 minutes, or until mushrooms and carrots have softened. Stir frequently.
- Add the broth, soy sauce, honey, salt, pepper, and bring to a boil.
- Once boiling, add the boy choy as desired, and allow it to simmer in the broth for about 3-5 minutes, or until wilted.
- Add the wontons and simmer for about 3 minutes, or until they're done. Tips - When they float, it usually means they're done. I don't thaw them completely, but usually if I take them out when I start the soup, by the time I add them now, they're partially thawed.
- Taste the soup, and as desired, make any necessary seasoning adjustment. Add salt, pepper, red pepper flakes or chili garlic sauce if you want it spicier.
- Garnish with the remaining green onions, optional cilantro or herbs, and serve immediately.
Notes
- Wonton soup can be stored airtight in the refrigerator for up to 4-5 days or frozen for up to 3 months.
- Reheat leftovers gently in the microwave for about one minute or until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 285kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 2163mg | 90% |
| Potassium | 357mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3309IU | 66% |
| Vitamin C | 17mg | 19% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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