20-Minute Wonton Soup is a quick, comforting bowl of broth, vegetables, and store-bought wontons that comes together in about 20 minutes. Aromatic ingredients like fresh ginger, garlic, and toasted sesame oil build a bright, savory base, while shiitake mushrooms and baby bok choy add texture and nutrients. This recipe is easy to adapt—use vegetarian broth and vegetable wontons for a meat-free version, or choose chicken, pork, or beef wontons if you prefer.
This soup is ideal for busy weeknights or when you want something light but satisfying. Using frozen wontons cuts prep time dramatically: once the flavorful broth is simmering, add the wontons and cook until tender. The wontons will float when they are done. Serve with sliced green onions and a drizzle of chili oil if you like heat.
Ingredients for 20-Minute Wonton Soup
- 1 tablespoon avocado oil
- 2 tablespoons toasted sesame oil
- 4 green onions, sliced on the diagonal (keep green and white parts separate)
- 3½ ounces shiitake mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1-inch knob of fresh ginger, peeled and finely grated
- 1 teaspoon kosher salt, plus more to taste
- 2 heads baby bok choy, roughly chopped (about 2 cups)
- 6 cups low-sodium vegetable broth (substitute chicken broth if not vegetarian)
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 2 tablespoons freshly squeezed lime juice
- One 12-ounce bag frozen wontons (veggie, chicken, pork, or beef)
- ¼ cup minced fresh cilantro leaves
- Chili oil, optional for serving
Step-by-step Instructions
- In a large pot or Dutch oven over medium heat, warm the avocado oil and toasted sesame oil. Add the white parts of the green onions, the sliced shiitake mushrooms, minced garlic, grated ginger, and kosher salt. Sauté, stirring occasionally, until the vegetables are fragrant and beginning to soften, about 3 minutes.
- Add the chopped baby bok choy and continue to sauté, stirring, until the bok choy is just tender, about 2 more minutes.
- Pour in the vegetable broth, then stir in the coconut aminos, rice vinegar, fish sauce, and lime juice. Bring the mixture to a gentle simmer to marry the flavors.
- Once the broth is simmering, add the frozen wontons and the minced cilantro. Stir gently to distribute. Cook until the wontons are heated through and tender, about 2–3 minutes. The wontons will float to the top when done.
- Taste and adjust seasoning with additional salt or lime juice if needed. Serve the soup in bowls, garnish with the reserved green parts of the green onion, and drizzle with chili oil if desired.
Recipe FAQs
Why use avocado oil and toasted sesame oil?
Avocado oil tolerates medium-high heat for sautéing, while toasted sesame oil adds a rich, nutty aroma that enhances the broth’s depth. A small amount of toasted sesame oil goes a long way.
What type of broth should I use?
Low-sodium vegetable broth is recommended so you can control the salt level—coconut aminos and fish sauce add salty, savory notes. Use chicken broth if you prefer a non-vegetarian base.
Which wontons are best?
Frozen wontons make this recipe fast and easy. Choose vegetable wontons for a vegetarian soup or chicken, pork, or beef if you want meat-filled dumplings.
How do I know when the wontons are cooked?
Wontons are done when they float to the surface and the wrappers are tender. Cooking time is usually 2–3 minutes from simmering.
Tips, Variations, and Serving Ideas
- For a vegetarian version, use vegetable broth and vegetable wontons, and omit the fish sauce or replace it with a splash of tamari for umami.
- Add extra vegetables like shredded carrots, spinach, or sliced bell peppers to increase fiber and color.
- If you like a richer broth, finish with a teaspoon of toasted sesame oil just before serving.
- For a spicy kick, top each bowl with chili oil, Sriracha, or thinly sliced fresh chilies.
- Leftovers keep well in the refrigerator for 2–3 days, but store wontons and broth together to preserve flavor; reheat gently to avoid overcooking the wontons.
Nutrition (per serving, approximate)
- Calories: 149 kcal
- Carbohydrates: 11 g
- Protein: 3 g
- Fat: 11 g
- Sodium: 911 mg
- Fiber: 3 g
- Vitamin A: 2705 IU
- Vitamin C: 31 mg
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Total time: 20 minutes. Servings: 4. Author: Alex Snodgrass.
Photography credit: Eat Love Eats.