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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.
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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.
FAQ:
Can I use frozen store-bought wontons?
Yes—add them straight from the freezer and simmer gently until translucent and floating. Taste the broth after they cook; some brands are saltier.
How do I keep wontons from falling apart?
Maintain a gentle simmer (not a boil) and stir occasionally to prevent sticking. Add greens at the end so you’re not over-cooking the pot.
Can I make this vegetarian?
Use vegetable broth and veggie-filled wontons (or mushroom-ginger wontons). A splash of soy and a little white pepper helps mimic depth.
What’s the best way to freeze for later?
Freeze uncooked wontons on a tray, then bag. Store broth separately; when ready, simmer broth and cook wontons from frozen so they stay tender.
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!
25 Minute Wonton Soup with Sesame Chili Oil
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Lately I’ve been doing my meal planning off of your blog. All the 30 minutes or less recipes have saved my weeknight dinner regime. A couple nights ago the day got away from me and there was nothing planned or prepped for when work was done (3 kids starving and cranky) so I tossed this together. I was out of mushrooms but added some sliced radishes and thinly sliced broccoli.
LAWD IN HEAVEN!!
It was soooo good and soooo simple.
Thank you for being my go to meal planning source for tasty meals <3
Hey Kari,
Thanks so much for your kind message! I am so glad this recipe was enjoyed, thanks for giving it a try! xTieghan
Loved this! And so easy. We made the mushroom dumplings to go with it- never had luck in the past with wonton wrappers but these were excellent!
Thanks for the great recipes,
J
Hey Janet,
Thank you so much for giving the recipe a go, I am so glad you loved it! xTieghan
Made this last night, it was a hit! Even my 2 and 5 year old enjoyed!!! I used your sesame chicken dumpling recipe in it, LOVED it!!!
Hey Jessica,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Excited to make this. I think I’ll use Kale as you mentioned instead of the bok choy. Do you recommend sautéing that first to??
Hey Jodi,
If you use kale, you can just add that directly into the broth. I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan
This was amazing! I made with the Sesame Chicken Dumplings and both the dumplings and soup were delicious. Crazy how much flavor goes into the broth in 25 minutes. I added rice noodles to the soup for leftovers the next day, which was also delicious.
Hey Michelle,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Made this with my own homemade wonton recipe – absolutely delicious! Only shortcut was using a small amount of sambal olek instead of making my own chili oil. Will definitely make this again!
Hey Becca,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Oh my gosh, Tieghan! I just made this tonight for my family and used the Sesame Chicken Dumplings recipe. It is SO good! Thank you so much for your wonderful recipes ❤️
Hey Krista,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
We made this tonight and it was delish! I couldn’t find the toasted sesame oil, so we used regular sesame oil in the chili oil, but my husband and I loved it! It will definitely be added to our rotation! ❤️
Hey Erin,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Overall, we enjoyed it! I made homemade wontons and they fell apart a little. ? flavors were great!
Hey Michelle,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
This soup was INCREDIBLE! Hearty, light and extremely flavorful! Will never be ordering wonton soup from takeout again! Very quick and easy to make as well!
Hey Meredith,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Love this recipe! I used TJ frozen pork dumplings and added a box of their ginger-miso broth in addition to chicken broth. The tip to char the bok choy (I also charred the mushrooms!) is fantastic and you can really play with the flavors by adding Sriracha, more or less sesame oil and I even threw in some soy sauce, too. Such an easy and quick lunch, thanks Teighan!
Hey Kate,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
HI! If I make the sesame chicken dumplings with this—I just want to clarify–I don’t cook the chicken or the dumplings before dropping them in the soup? Thanks so much!
Hey Shelby,
Yes, that is correct, the dumplings will fully cook in the soup. I hope you love the recipe. Let me know if you have any other questions! xTieghan
I.made the wonton soup and it was easy and wonderful!! Your directions are very easy to
Follow.
I also.made potato soup with smoked sasauge
and kale . Very good as well.
I just want to say Thank You for your easy to
Follow recipes.
Hey Candis,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
Can you do this in instant pot?
Hi there! I have not tested it, but I am sure that would be fine. I would cook on high pressure for 8 minutes, then add the wontons and cook on the saute function for 3-5 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was delicious. Not a fan of book chop so did thinly sliced carrots with home made chicken wontons….a keeper for sure
Hey Helen,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan