This easy Wonton Soup recipe tastes just as good as your local Chinese restaurant!
I probably order wonton soup every time I visit one of my favorite local haunts, The Emperor of China. If you’re ever in Milwaukee, do yourself a favor and stop by. Not only is the food great, but the decor is stuck in the 1960s, and I mean that in the best sense. The murals, the heavy decor, the vinyl chairs, the low lighting, and a bar that probably hasn’t changed since Nixon was in office—it’s *chef’s kiss.*
Also, their crispy duck egg roll might actually be the best thing you’ve ever put in your mouth. But the real star for me is their wonton soup. I’ve spent a fair amount of time trying to make my own version at home, but no dice. I’ve never been able to fully replicate it.
That hasn’t stopped me from trying, though. I’ve made the wontons from scratch before. They weren’t bad exactly, but let’s just say they looked like I made them during a power outage. Folding those darn things takes forever. And anyone who knows me can attest that I’m not the most patient chef in the world. As such, I’ve come up with a lazy but tasty shortcut—frozen wontons. Not original, I know, but it gets the job done. Besides, with all those fresh veggies, the soup still has a made-from-scratch flavor.
Flavor-wise, the soup keeps things simple with a chicken broth that features a classic combination of ginger and garlic. Shiitake mushrooms and bok choy add some earthiness, which pairs well with wontons. Now, I typically use chicken wontons, but veggie and pork also work—you do you! The point is, you’ll have this soup ready in well under an hour. That’s less time than it takes for me to order DoorDash and way less expensive.
Baby bok choy vs. regular bok choy
First, we should note the simple yet significant difference between these two veggies. As the name suggests, they’re the same plant. “Adult” bok choy is a type of Chinese cabbage. You’ve probably seen it at your grocery store. It’s got white stalks and dark green leaves. Baby bok choy is smaller and more tender, and in my opinion, has a great aesthetic. They just look fantastic in a bowl of wonton soup.
More importantly, baby bok choy holds up well in a hot broth. The sturdy stems remain tender but crisp, and the leaves wilt just enough. Similar to other cabbages, the flavor is mild, perfect for a gingery garlic broth like this one. You could use regular bok choy, but it withers pretty quickly in soups, and come on—even in the vegetable world, babies are way cuter.
How do I store leftovers?
If you somehow manage to have leftovers, refrigerate the soup in an airtight container for up to 3 days. You could reheat the soup in the microwave, but I prefer the stovetop. I find that stovetops heat more evenly. Medium-low heat for about 10 minutes should do it, depending on how much you have left. Also, wontons tend to soak up a decent amount of broth after a while. If that happens, simply add more broth to the pot while reheating.
Serving suggestions
Wonton soup makes a solid side dish, but it can also work as a light main, especially for lunch. But if you’re planning a Chinese feast, I’ve got some suggestions. Beijing Beef is always a crowd-pleaser for friends and family. It’s tangy, slightly sweet, and goes great with Vegetable Fried Rice. Alternatively, this Cauliflower Fried Rice recipe is an excellent way to sneak in some more veggies. And for a slight kick, you can’t go wrong with Kung Pao Chicken. But since my kids aren’t into spicy foods, I’ll usually make a batch of Teriyaki Chicken—it’s not Chinese, but hey, we’re Americans! Who doesn’t love some Asian fusion?
Ingredients
- 6 cups low-sodium chicken broth
- 2 cloves garlic minced
- 1-inch piece fresh ginger sliced thin and smashed
- 1 cup shiitake mushrooms chopped
- 3/4 cup carrots shredded
- 3 baby bok choy halved lengthwise
- 2 pounds frozen chicken wontons
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons sesame oil
- Sliced scallions for garnish
- Red chili oil for serving, optional
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the ginger and garlic. Cover and simmer for 5 minutes to let the flavors blend.
- Add the shiitake mushrooms, carrots, and baby bok choy to the pot. Continue to simmer for 5 minutes until the bok choy is tender.
- Add the frozen wontons and cook for 2-4 minutes until they float. Stir in the soy sauce and sesame oil.
- Divide the soup into bowls and garnish with sliced scallions and some red chili oil if using. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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