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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!
25 Minute Wonton Soup with Sesame Chili Oil
Servings: 4
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
This recipe was amazing!! So easy and quick to make. I used Trader Joe’s frozen veggie potstickers and cut them in half (they’re pretty large). Some of the contents of the potstickers ended up spilling out into the soup but it made it that much more delicious. I placed the potstickers in the broth while frozen and just cooked until they floated like the recipe says. Love it!!
Hey Rachel,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
It was really easy and quick to make and tasted delicious, 5/5!
Hey Olivia,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Amazing! Made it tonight and it was perfect on this cold, dreary Colorado day. Thanks for the great recipes!!!
Hey Laura,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
So delicious and SO easy!! I used the frozen mini wontons and halved the recipe for just me! Making the Chili oil is a must, almost skipped it, but it takes the recipe to the next level!
Hey Marielle,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Love your recipes but this ones just seemed to be missing that something special flavor wise that you always bring. I wish I could pinpoint it to be more helpful but the broth was a bit bland and the dipping sauce was almost too sesamey? I could also try doing homemade dumplings next time as the store bought ones I purchased were not very good. Have to reiterate though how much I love your cooking!
Hey Christine,
Thanks for giving the recipe a try, sorry you did not enjoy it. Let me know if I can help in anyway! xTieghan
So easy and yummy! Love your recipes!
Hey Beverly,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
This soup is so delicious! It’s so perfect for a cold winter night.
Hey Abby,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
I can’t find baby bok choy where I live. I’m sure using a regular size would be ok, I’m just wondering how you think it should be cut up? Thank you so much, I cannot WAIT to make this!
Hi Nikki,
I would use 1-2 cups or to your liking. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this soup today for lunch request of my 12 year old. Perfect for a snowy tuesday!
Hey Jessica,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
I got the frozen wontons (Bibigo chicken and vegetable) the other day, but hadn’t gotten any of the fresh veggies yet because my work schedule has been so hectic that I couldn’t be sure of using them up right away. Last night ended up being another late, crazy night, and this soup was the only thing that sounded even remotely good, so I went for it.
Your broth is to die for! Even without the bok choy and mushrooms, this was amazing! I have leftovers for lunch today, and I cannot wait! The fam has agreed this needs to become a staple!
Hey Kate,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Wow! I am incredibly happy I had the time to try this out. Made the sesame chicken dumplings and then this soup. I loved the idea of the panko garlic from the chicken dumpling recipe so I added that. The chili oil is a great addition. The broth is flavorful. I cannot recommend this recipe enough combined with the sesame chicken dumplings. My husband and I spent the entire dinner saying wow and yum.
Hey Jennifer,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Super easy to make and delicious. Loved it, but will chop the bokchoy down further next time.
Hey Aditi,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
This was great! My whole family really enjoyed it. I thought the broth needed a little more flavor so I added about 1 cup of chicken broth and some salt. All around a delicious meal and one I will be making again!
Hey Amy,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Soooo good I even posted on IG and tagged you! 🙂
Hey Carol,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Another delicious HBH dinner! So comforting for a damp and dreary night. Bought mini wontons at Costco, and they worked perfectly. This will definitely be on my repeat list?
Hey Gerrie,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
I’m not in the habit of commenting on recipes but this was sooo good I have to. This was soup awesome! This is a recipe I have added to our favorites. Thanks ?
Hey Diane,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan