I am so tired of this crazy weather! Here in Columbus, I keep thinking we have FINALLY made it over the peak of cold weather and then – just kidding, it’s back! A flurry of snow in April?? Come on! I don’t know about you but sometimes I just need a little bowl of something wonderful to warm my soul! This EASY Wonton Soup is just that! So flavorful, delicious – and did I mention, it’s EASY!
The recipe can be made completely vegetarian or vegan – all you need is to use a broth and wonton that suits you!
I chose to use chicken broth with pre-made Chicken Cilantro Mini Wontons from Trader Joe’s – because they are delicious! Like seriously, so yummy! Even Jake likes them. Even better? They are rather inexpensive and low-cal / low-fat! Not too shabby!
Costco sells a very similar tasting Chicken and Cilantro Mini Wontons made by a brand called Bibigo. So, if you’d like to invest in a 3-lb bag of wontons, Costco has got you covered!
Of course, if you are fancy and know how to make your own wontons – DO IT! The recipe may take a little longer to complete but I am sure it would be fantastic.
Like many of my recipes – you have a few options with this one.
- Broth type – I would recommend chicken or veggie! You could absolutely try pork or beef but I have not tried it myself! Don’t have pre-made broth? Dissolve 2 cubes of bouillon in 6 cups of water instead! Boom – now you have 6 cups of broth.
- Wonton Type – pre-made or homemade / chicken, veggie, or pork / pan-fried or cooked directly in soup – pro of pan-frying is that your wontons will come out crispy! Con – one more dish to clean.
- Add-ins – your add in options are ENDLESS! Additional protein, additional veggies – whatever you please, really! I chose to add in some baby broccoli because I already had it on hand, but bok choy would also be a great choice! If you choose to add a stiffer vegetable like broccoli, give it a steam first so that it is ready to drop in the soup. Vegetables like bok-choy will taste great and remain crunchy if you add them in at the last minute.
- Toppings – Green onions are typically served in wonton soup so these I would recommend most. If you like spice, the red pepper flakes are fun and add a nice kick. As for the sesame seeds, well – if I am being honest, they just look good for the sake of presentation!
This EASY Wonton Soup really is wonderful! It is warm and light, yet richly satisfying. Flavorful garlic and ginger balanced by salty soy sauce and a touch of sesame oil – each wonton is like a little pocket of joy in your mouth. This is the perfect soup to warm you up on a cold day in winter, or spring!
This EASY Wonton Soup is warm and light, yet richly satisfying. Flavorful garlic and ginger balanced by salty soy sauce and a touch of sesame oil - each wonton is like a little pocket of joy in your mouth. This is the perfect soup to warm you up on a cold day in winter, or spring!
- 6 cups chicken or vegetable broth or 6 cups water and 2 bouillon cubes
- 2 cloves garlic minced
- 1 1/2 tbsp fresh ginger grated
- 2-3 tbsp soy sauce
- 1 tbsp sugar, honey, or agave nectar
- 1 tsp sesame oil
- 24 pre-made veggie or chicken wontons
- baby broccoli (chopped) or bok choy (quartered) optional
- green onions sliced
- sesame seeds optional
- red pepper flakes optional
In a medium-sized pot, combine broth, garlic, ginger, soy sauce, sugar and sesame oil. Heat over medium-high heat until boiling, stirring occasionally.
Once the broth has come to a boil, lower heat and add wontons. Heat for an additional few minutes (or until wontons are cooked through - for fresh wontons, 1-2 minutes. For frozen, 4-5 minutes). For crispy wontons, pan fry separately and add to soup just before eating.
To assemble: Add baby broccoli, bok choy, and/or wontons (if cooked separately) to serving bowls. Ladle broth over veggies. Top with green onions, sesame seeds, and pepper flakes, if desired.
Storage: Refrigerate in an airtight container for 4-5 days. Wontons will stay best if stored separately from soup.