5 from 24 votes
Wonton Soup
This Wonton Soup features tender chicken wontons simmered in an aromatic broth filled with shiitake mushrooms, shredded carrots, green onions, and bok choy. The soup layers savory umami from soy sauce and chicken broth with the subtle sweetness of honey and the warmth from garlic and ginger. The tender vegetables add texture and freshness while wontons provide a satisfying bite. It’s a comforting bowl suited to chilly days or simple family meals and can be garnished with fresh cilantro or herbs for brightness.
Prep Time
10 mins
Cook Time
15 mins
Servings:
4
Calories:
285 kcal
Course:
Soup, Lunch, Dinner
Cuisine:
Asian, Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 285
% 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.