This quick and easy Wonton Soup is made in under 20 minutes by using frozen premade wontons and frozen veggies. The broth is infused with ginger and garlic, making it taste restaurant quality without the hassle.
Here’s the thing, sometimes I need dinner on the table in a hurry and that’s exactly how I came up with this simple wonton soup recipe.
Easy Wonton Soup Recipe
Undoubtedly I always have a bag of frozen wontons or potstickers in my freezer. It’s just one of those quick fixes that my family enjoys. You can quickly turn those wontons into a delicious soup by adding them to flavored broth.
Ingredients Needed for Wonton Soup
Here’s the basic list of ingredients you’ll need in order to make this Wonton Soup. As always, you can find the full list of ingredients located in the printable recipe card below.
- Chicken Broth – use a low sodium broth. Or you can use water seasoned with chicken bouillon.
- Ginger Paste – I always have a tube of ginger paste in my fridge because it lasts much longer than the knobs of ginger. Whisking this ginger into the broth will bring out so much flavor – so don’t skip it!
- Garlic Powder – when it comes to soups that start with a broth, I prefer to use garlic powder. If you want to use fresh garlic, I recommend sautéing it in a little bit of oil to bring out the flavor, then add in the chicken broth.
- Soy Sauce – just a little bit is added to enhance the flavor of the soup. Use low sodium soy sauce and feel free to add more to taste.
- Sesame Oil – use a toasted sesame oil for maximum flavor. Just a little goes a long way with sesame oil.
- Wontons – frozen chicken and cilantro wontons can be purchased in the freezer section of most grocery stores. Switch up the flavor of wonton used if desired.
- Frozen & Fresh Veggies – here’s the fun part – adding the veggies in your fridge or freezer that need to get used up. I love the flavor these sliced mushrooms add to the soup, and broccoli was a colorful and delicious addition.
How To Make Wonton Soup – FAST!
This soup comes together in under 20 minutes, making it a no-brainer for those busy weeknights.
Flavor the Broth
Start by whisking together your chicken broth, ginger paste, garlic powder, soy sauce and sesame oil in a large pot over medium-high heat.
Add Frozen Wontons
Toss in the frozen wontons, fresh broccoli and frozen mushrooms (fresh mushrooms also work great).
Bring the mixture to a slight simmer, until the broccoli is tender and the wontons are heated through. This should only take about 15 minutes.
Tips and Variations
Soups are great for making adjustments as you go. Taste the broth as you cook and make sure it’s where you like it.
How To Adjust a Soup that’s Too Salty
If your soup is tasting too salty, try adding a little more water to dilute the broth. You can also add a little sugar to balance out the salt.
PRO TIP: Always use low sodium broth as well as low sodium soy sauce in recipes that call for them!
Veggies – Frozen or Fresh?
I’m using a mixture of both frozen and fresh veggies for this wonton soup recipe. Frozen veggies will usually cook through in about the same time as fresh. Coarser and more dense veggies like bok choy, broccoli and cauliflower will take a little more time to heat through, so keep that in mind.
Here are some more veggie options (or you can leave them out completely if desired).
- Bok Choy
- Shredded Cabbage
- Frozen peas and carrots
- Snow peas
- Fresh or frozen green beans
- Shredded carrots
Extra Protein Additions
One of my favorite things to add to this wonton soup for some extra protein is a soft boiled egg. My kids go wild for this!
Chopped tofu is also a great addition for a extra protein- adding a whopping 20 grams of protein per cup!
Wonton Soup Toppings
Kick up the spice level by adding a drizzle of Sriracha or a little chili crisp oil on top of the soup.
I also love to add chopped green onions for a burst of fresh flavor in each bite.
More Quick and Easy Soup Recipes
Ready to get your soup on? Here are a few more of my favorite quick soups that I know you’ll love.
- Egg Drop Soup – ready in about 15 minutes with homemade egg ribbons throughout!
- Quick Taco Soup – uses pantry basics and packs incredible flavor.
- Tortellini Meatball Soup – frozen tortellini and meatballs bring this soup together in a flash!
- Italian Wedding Soup – my family requests this one often!
I can’t wait for you to give this quick Wonton Soup Recipe a try. Be sure to let me know in the comments what you think!
Mushroom Wonton Soup Recipe
Ingredients
- 6 cups chicken broth, low sodium
- 2 tbsp ginger, paste
- 1 tbsp soy sauce, low sodium
- 2 tsp garlic powder
- 1 tsp sesame oil, toasted
- 5 cups frozen mini wontons, *see notes
- 2 cups mushrooms, sliced, fresh or frozen
- 2 cups broccoli, chopped
- 1 tbsp green onions, sliced, for garnish
- 1 tsp chili crisp oil, optional
Instructions
- Combine the chicken broth, ginger paste, soy sauce, garlic powder and sesame oil in a large pot over medium-high heat. Whisk together to break up the ginger paste and incorporate into the broth.
- Add in the frozen wontons, mushrooms and broccoli. Bring the mixture to a slight simmer, until the wontons are cooked through and the broccoli and mushrooms are tender. This should take about 15 minutes.
- Garnish the soup with sliced green onions and add a little bit of chili crisp oil over the top if desired. Enjoy!
Delicious! I only had regular chicken broth (not low-sodium) in my pantry so I added an extra three cups of water to the pot and tasted as I went. Once the salt leveled out, I let it heat through for about 12 minutes and it was done.
I also didn’t have sesame oil, so I substituted avocado oil instead. I used fresh broccoli and fresh mushrooms and followed your the recipe to a T.
We all enjoyed it and I’ll definitely make it again.
Gosh… I don’t comment often but this page/recipe really needs a boost from the single comment giving it one star. This is indeed a good basic recipe for wonton soup, though making your own wontons using frozen wrappers is pretty easy (though time consuming) and better than prepared frozen wontons.
I don’t want to blame anyone for their taste preferences but really, anyone that cooks or is learning should know or get to know the number one rule… Salt to taste! People are different and that goes as far as salt preferences, whether it be attributed to taste buds or dietary reasons. Frozen wonton quality will vary as well, so there isn’t anything wrong with this recipe that couldn’t be blamed on the cook themself. It’s up to us to know how to salt and decide which wontons we want. Love ginger? Add more. 🙂 Are your taste buds dulled? Still up to you to flavor to taste.
We like a bit of saltiness in our house. I do not use reduced sodium broth (just a regular old powder added to water.. more budget friendly and can hold back a bit or add a dash more), but I do use reduced sodium soy. Again, as with anything, taste for salt at the end/before serving.
All said, this is a great basic recipe. I add extra green onion, a little fish sauce, as well as a dash of dark soy (it’s sweeter) for some flavor complexity.
Thank you so much for your comment Melissa! I truly appreciate you taking the time to comment and rate the recipe.
The soup was absolutely tasteless. It was expensive to make and very disappointing. I followed the recipe to a T
Oh my goodness Fran, I’m so sorry you didn’t like the soup. It sounds like you could add more salt or maybe extra ginger? It’s a light taste for sure, allowing the wontons and veggies to shine on their own… but it shouldn’t be tasteless.