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Chef Ava

Easy Wonton Soup

This easy wonton soup features tender wontons floating in a deeply savory, ginger-and-garlic-scented chicken broth with crisp-tender bok choy and a finishing drizzle of sesame oil. Ready in just 25 minutes with minimal prep and one pot, it's a comforting weeknight dinner that tastes like your favorite Chinese restaurant.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Chinese
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 20–25 wontons, store-bought or homemade
  • 6 cups chicken broth
  • 1 cup bok choy, chopped
  • 1/2 cup mushrooms, sliced (optional)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup green onions, chopped
  • salt and black pepper, to taste

Equipment

  • large pot
  • ladle
  • chef's knife
  • cutting board
  • grater For freshly grating the ginger.

Method
 

  1. Pour the chicken broth into a large pot and bring to a gentle boil over medium-high heat.
  2. Reduce the heat to medium. Stir in the soy sauce, sesame oil, grated ginger, and minced garlic.
  3. Carefully add the wontons to the simmering broth. Cook for 5–7 minutes or according to package directions until the wontons are cooked through and floating on the surface.
  4. Add the chopped bok choy and sliced mushrooms if using. Simmer for another 2–3 minutes until the vegetables are tender-crisp.
  5. Taste the broth and season with salt and black pepper as needed.
  6. Ladle the hot soup into wide bowls and garnish with chopped green onions.
  7. Serve immediately while the broth is hot and the wontons are tender.

Notes

Use good-quality, preferably low-sodium chicken broth because it forms the backbone of the soup. Add the sesame oil to the finished broth rather than using it as a cooking oil to preserve its delicate nutty aroma. Do not overcook the wontons, add bok choy during the final 2–3 minutes, and taste the broth before adding additional salt because soy sauce already contributes sodium. For the best leftover texture, store the wontons and broth separately if possible.