Description
A quick and comforting homemade wonton soup featuring tender wontons in a fragrant ginger-garlic broth with soy sauce, sesame oil, and fresh greens.
Ingredients
- 6 cups chicken broth or vegetable broth
- 18–20 chicken or vegetable wontons (fresh or frozen)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger, finely grated
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 1 cup baby spinach or bok choy, chopped
- 1/4 teaspoon white pepper or black pepper
- 1/2 teaspoon salt, or to taste
- 1 teaspoon rice vinegar (optional)
- 1/2 cup sliced mushrooms (optional)
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- In a medium pot, bring chicken or vegetable broth to a gentle boil over medium-high heat.
- Add ginger, garlic, soy sauce, sesame oil, salt, and pepper. Simmer for 2–3 minutes.
- Add wontons and cook for 4–5 minutes if fresh, or 6–8 minutes if frozen, until fully cooked.
- Add spinach or bok choy during the last 1–2 minutes of cooking and stir gently.
- Taste and adjust seasoning with soy sauce, salt, pepper, or rice vinegar if needed.
- Ladle into bowls and top with green onions and cilantro. Serve hot.
Notes
- Frozen wontons can be added directly to the broth without thawing.
- Simmer gently to prevent wontons from breaking.
- Add noodles or extra vegetables for a heartier soup.
- Store broth and wontons separately for best texture when reheating.
- Sesame oil adds depth but can be omitted if unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 35 mg
