25 Minute Wonton Soup with Sesame Chili Oil.
25 Minute Wonton Soup with Sesame Chili Oil…better than the takeout version…quicker, and healthier too! Classic Chinese inspired wonton soup is made easily at home with store-bought wontons simmered in a warming soy sauce based broth. Add fresh flavor with ginger and garlic. Add color with charred baby bok choy. I like to finish each bowl off with an addicting toasted sesame chili oil spooned over top. Perfect for cold nights when you’re craving a wonton soup, but don’t want to leave home.

I hate to talk about the weather…but I’m going to talk about the weather…for just a second. Because it’s one of the reasons this recipe came to be. It’s been COLD here, I’m talking well below zero at night. Clear sunny skies during the day, bring cold, bone-chilling, temperatures at night.
The only thing I’ve been wanting to make is soup. I’ve had wonton soup on my “to make” recipe list now for months. Asher spurred on the idea with her newfound obsession over wonton soup, but I just hadn’t gotten around to making it until now.
To be honest, I’m not sure I’ve ever had wonton soup from takeout before. Well, maybe when I was a kid from this spot that we used to go to in Rocky River. But I don’t really remember wonton soup ever being a part of my diet. So to be fair, I can’t really say this is better than takeout. But I can say it’s really darn delicious and the easiest to put together.

A few months ago, Asher asked me if I could make wonton soup. When she asked, I was shocked she even knew what wonton soup was, and even more shocked that she had enjoyed a bowl. As far as kids go, Asher is what I would call an OK eater. She can be very, very picky, but if she’s in the right mood, I can get her to try new things…especially if there is a chocolate chip cookie in her future.
I will say that she’s not afraid of a vegetable, she actually really enjoys them, so that’s great! Maybe she’s more than an OK eater then, huh? When it comes to anything spicy, she usually will not try it. But the girl loves soup and she loves anything salty, so I guess it makes sense that she’d love wonton soup.
I made this one with her in mind, which is a first for an HBH recipe. I left the chili oil for serving so that everyone can use it to their taste.
The verdict? DELICIOUS.
I served this the other night for my mom’s birthday (along with cake…of course) and both Asher and mom enjoyed not one, but two bowls. Even my dad enjoyed a bowl, and he’s not one to love soup.
‘Twas a hit with the whole fam.

Here are the details, this one is quick.
All in all, most wonton soups are very simple and basic. The broth and wontons are the star, but I made the vegetables a little extra special too.
For the wontons, I recommend using store-bought to keep things quick and easy. Both Whole Foods and Trader Joe’s have a really nice selection, especially if you live in a larger city. I try to always keep frozen wontons in the freezer for quick and easy dinners. Every time I run out, they get added to my grocery list. We cook them up a lot. They’re great for busy nights when you just don’t feel like cooking.
Of course, if you’re feeling like making wonton soup completely from scratch, make a batch of either these ginger chicken dumplings, or a batch of these mushroom dumplings. They’re my favorite and easier than you’d think to make! You just need an extra half hour.
Once you have your wonton situation figured out, start in on the soup.
The one thing I like to do, that isn’t traditional, is to char my vegetables before adding in any broth. Most wonton soup recipes just toss everything right into the broth, but I think it adds so much more flavor to give things a little char first, especially the bok coy. It takes on a whole new flavor that’s so delicious. The char adds so much, so don’t skip this step.
Then everything else goes into the pot. I use lots of fresh ginger, garlic, and shallots, toss in some mushrooms, and then added the broth. To keep things easy I boiled the wontons right in the soup, then seasoned it with soy sauce and rice vinegar.
If you don’t plan on eating the soup all at once, I would boil the wontons separately to ensure they don’t get too soggy while sitting in the soup’s broth.

Now the toppings…
This soup is traditionally topped pretty simply with green onions. Sometimes chili oil and shrimp paste are used in the street style versions.
For my wonton soup, I did lots of green onions, homemade chili oil, and toasted sesame seeds.
I love a little chili oil on top of Asian inspired recipes. I’m always mixing them up and creating new combinations, but I think this chili oil will become a new go-to. The one secret ingredient? A splash of balsamic vinegar adds just the right amount of tanginess that balances the spice so well.

So my suggestion? Take some time this week or this weekend to make some homemade wonton soup. It’s so much easier (just 30 minutes) than you’d think, and healthier too. You could even add additional veggies like broccoli to bulk things up a bit!
The perfect January night at home with the family.
Looking for more Better Than Takeout Style recipes? Here are a few favorites:
Better Than Takeout Dan Dan Noodles
Better Than Takeout Szechuan Noodles with Sesame Chili Oil
Lastly, if you make this 25 Minute Wonton Soup with Sesame Chili Oil, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
25 Minute Wonton Soup with Sesame Chili Oil
Better than the takeout version...but quicker and healthier too!
Ingredients
- 3 tablespoons sesame oil or extra virgin olive oil
- 4 baby bok choy, halved, or 1 bunch kale
- 2 medium shallots, chopped
- 1 cup sliced shiitake mushrooms
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, peeled and grated
- 6 cups low sodium chicken or vegetable broth
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 20-30 fresh or frozen wontons/dumplings, or potstickers (they all work!)
- green onions and toasted sesame seeds, for serving
Chili Oil
- 1/4 cup toasted sesame oil
- 1-2 teaspoon crushed red pepper flakes
- 1 teaspoon low-sodium soy sauce or tamari
- 1 teaspoon balsamic vinegar
Instructions
-
1. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the bok choy and cook 3-4 minutes until charred on the edges. Transfer to a plate.
2. To the same Dutch oven, add 1 tablespoon oil, the mushrooms, shallots, garlic, and ginger. Cook 3-5 minutes, until fragrant. Stir in the broth and bring to a boil over high heat. Add the wontons and cook until they float, 2-3 minutes. Stir in the bok choy, soy sauce, and rice vinegar. Remove from the heat.
3. To make the chili oil: combine everything in a small bowl.
4. Divide the bok choy between bowls, then ladle the soup over. Top each bowl with green onions. Serve the chili oil on the side.

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In the process of renovating my kitchen right now, but this will be the first thing I make when it’s done — I am salivating right now!
Also, please make sure that chopsticks never stick out from the bowl — they should be laid across both rims of the bowl. It’s a Japanese thing — brings bad luck! (I lived in Japan for nearly 12 years, was married to a Japanese.)
Thanks so much Alexis!! xTieghan
Do you think I can use frozen potstickers for the wontons in this recipe?
Hey Karen,
Yes, that would work just fine. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
I’ve only had wonton soup a couple of times but really enjoyed it. I can’t wait to try this version. I’m sure a homemade wonton soup is even better than the ones I have tried. Looks pretty simple to make.
Hey Sarah,
I hope you love this recipe, let me know how it turns out! xTieghan
Hi Tieghan,
I don’t like mushrooms so what would be a good sub?
Hey Michelle,
Another veggie that you enjoy like spinach would work well here. I hope you enjoy the recipe. Let me know if I can help in any other way! xTieghan
Do you think this would freeze well after the won tons are added? Or would it be better to freeze the broth and added the won tons when you are you ready to eat again?
Hey Alex,
If you want to freeze I would freeze the soup and the uncooked wontons separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks delicious! If using frozen potstickers or wontons, do they need to be thawed first?
Hey Leah,
You can add them directly to the broth:) I hope you love the recipe. Let me know if you have any other questions! xTieghan
Tieghan,
Another wonderful recipe. Will make again. Bibigo organic frozen potstickers were an excellent pairing.
Thank you
Pete
Hey Pete,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Looks delicious! Although, you forgot to note what you do with the veggies once their finished cooking. Do you stuff the wontons? Can’t wait to try this.
Thanks Sara! All of the veggies are added into the broth, as stated in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have a recipe for wontons?
Hey Karine,
Sure do!
https://www.halfbakedharvest.com/sesame-chicken-dumplings/
https://www.halfbakedharvest.com/chinese-mushroom-dumplings/
I hope you love the recipes, let me know if you have any other questions! xTieghan
Hello Thieghan, i cannot find any if frozen wontons in the UK, but I did find some wonton wrappers. What could I put inside? Thanks
Hey Pauline,
Here are the recipes that I used:
https://www.halfbakedharvest.com/sesame-chicken-dumplings/
https://www.halfbakedharvest.com/chinese-mushroom-dumplings/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
What is your filling?
Hey Ashlee,
Here are the recipes that I used:
https://www.halfbakedharvest.com/sesame-chicken-dumplings/
https://www.halfbakedharvest.com/chinese-mushroom-dumplings/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello, I enjoy your IG stories and your recipes so much! You are such an inspiration! I would love to make the homemade chicken wontons. Can you send me your recipe that you used.
Thank you,
Theresa
Hey Theresa,
Here are the recipes that I used for the wontons:
https://www.halfbakedharvest.com/sesame-chicken-dumplings/
https://www.halfbakedharvest.com/chinese-mushroom-dumplings/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
How is this healthier than getting take out? You aren’t even making the dumplings so it is basically getting take out dumplings and putting them in broth. Just because you are doing that instead of a restaurant worker doesn’t make it healthier.
Hey Gussie,
Thanks so much for your feedback! I’m not sure if you read the blog post or not, but I actually made my own dumplings, and used fresh, whole ingredients for this recipe. I really hope you have a fantastic weekend!! xTieghan
That looks really yummy. Just making sure that the wontons aren’t stuffed with anything? They are just the skins? I love your recipes the flavors are incredible!
Hey Valerie,
Yes, the wontons are stuffed, these are the recipes that I used:
https://www.halfbakedharvest.com/sesame-chicken-dumplings/
https://www.halfbakedharvest.com/chinese-mushroom-dumplings/
I hope you love the recipes! xTieghan
I would say this is a healthier version than a restaurant because you know all the ingredients that is going into your soup. A lot of restaurants add a lot of flavoring like MSG or salt etc (which is to an extent not the healthiest). You could also choose to use organic vegetables, grass fed meat for your wontons and you can make your own broth rather than choosing a box version with preservatives. You don’t get that choice at a lot of restaurant. Thank you for this recipe! It looks like a perfect winter meal!
Thanks so much Sarah!! xTieghan
Delicious! First time making wonton soup and it was SO good. Used frozen wontons and turned out amazing. The fiance loved it too!
Hey Kelly,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
What do you use when you make your own wonton? It looked like ground chicken? Also, do you add anything else to the meat mixture?
Hey Gina,
Here is the recipe that I used:
https://www.halfbakedharvest.com/sesame-chicken-dumplings/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have to thaw the frozen wontons/dumplings before you use them? Thanks!
Hey Jules,
Nope, you can just add them right into the soup, they will cook in the broth:) I hope you love the recipe. Happy Friday! xTieghan
Tieghan can do no wrong! As soon as she posted this recipe, I knew what I was making for dinner. I used her veggie potsticker recipe and they were so easy to make ahead of time so they were ready to go when making the soup. For the potstickers, I just purchased extra mushrooms and baby bok choy so it didn’t feel like I was purchasing a million ingredients. It’s a very nice and light soup for January!
Hey Sarah,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
I riffed off your recipe with TJs dumplings, didn’t have mushrooms, so did without and instead of bok choy tossed a handful of bean sprouts and topped with TJs chili onion crunch. Delish inspiration ❤️
Hey Amanda,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
Is there a link to recipe for the wonton please?
Hey Carol,
Yes the recipes are linked above:
https://www.halfbakedharvest.com/sesame-chicken-dumplings/
https://www.halfbakedharvest.com/chinese-mushroom-dumplings/
I hope you love the recipes! xTieghan
Saw your Instagram Story this morning and had to make! Used frozen Trader Joe’s gyoza. Did not disappoint!
Hey Tiffany,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
Can you post the wonton recipe too please? I will make this with pre/made frozen wontons, but I would like to try making mr own
Hey Deb,
Yes the recipes are linked above:
https://www.halfbakedharvest.com/sesame-chicken-dumplings/
https://www.halfbakedharvest.com/chinese-mushroom-dumplings/
I hope you love the recipes, please let me know if you have any other questions! xTieghan
Made this last night and it was so yum! The chili oil was sublime. Thank you, Tieghan!
Hey Sharoni,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
This is seriously the best ! Made your ground chicken wontons… This will be
Made again and again!!
Hey Linda,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
So delicious. And easy! My hubby said he might want it for his birthday dinner he loved it so much 😂😍 added tofu in addition to the wontons.
Hey Angela,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
The FLAVOR! All of it was absolutely incredible. And I love that you pop the frozen wontons in there to cook without defrosting, so easy! Was super hearty and filling, too! I used kale because I had some on hand, and I’d recommend tearing it into spoon-sized pieces before cooking. Will definitely make again!
This is so delicious and was super easy to make! I added edamame for some extra protein. The chili oil was a fabulous touch at the end! Love all your recipes!
This was a winner and super easy and quick. We’re not huge fans of bok choy, so we may try a different green next time. Also, we added carrots and celery for additional flavor. The sesame/chili oil was very good, but you could opt out of that and use something like sriracha for heat. Thanks for a great recipe!
This is a great recipe! Also used the ginger pork (chicken wontons) recipe which makes A-LOT so I am very happy to have inventory in the freezer. Also substituted Chinese cooking wine for balsamic vinegar (husband not a fan of balsamic) and a mix of Sambal Oolek and Sriracha for red pepper flakes in the chili oil.. This soup is filling with all the veggies, the wontons are super tender and tasty, and a ton less sodium than takeout. Winner!
Beautiful texture and flavor!
Wonton soup has been a family favourite but I’ve never made it before. I made homemade wontons (didn’t follow your exact recipe but used chicken with garlic, ginger, shallots, sesame oil, and salt & pepper). I was skeptical about the rice wine vinegar based on the smell after I added it, but it added such a nice tang. Super yummy. Next time I might add a little bit of fish sauce….