15-Minute Homemade Wonton Soup
Cozy ginger-garlic broth, tender wontons, and fresh scallions. Simple, satisfying, and slurp-worthy.
Ingredients
- 6 cups low-sodium chicken broth
- 1 Tbsp soy sauce • 1 Tbsp rice vinegar
- 1 tsp toasted sesame oil (plus more to finish)
- 2–3 tsp grated fresh ginger • 2 garlic cloves, minced
- ½ tsp white or black pepper
- 12–16 fresh or frozen wontons
- 2 cups chopped baby bok choy or spinach (optional)
- 3 green onions, thinly sliced (divided)
- Chili oil or red pepper flakes (optional) • Salt to taste
Time & Yield
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
- Serves: 4
Swaps
- Use potstickers/gyoza if you don’t have wontons.
- Vegetarian: sub vegetable broth and veggie dumplings.
- Boost protein with cooked shredded chicken or tofu cubes.
Directions
- Broth: Bring broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and pepper to a gentle boil.
- Wontons: Add wontons; simmer until they float and are cooked through, 4–6 minutes.
- Greens: Stir in bok choy/spinach and half the scallions; cook 1 minute.
- Serve: Ladle into bowls; top with remaining scallions, a drizzle of sesame oil, and chili oil if desired.
