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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.
Just made and really good. No bok chit but used broccolini to good effect. On rotation.
Hi Liza,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
This is so good and so easy! I’ve made it twice now and find that it’s even better the next day. The perfect soup for a cold winter night!
Hi Anne,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Made this tonight and it was absolutely amazing!! The chili oil really takes it to another level of deliciousness!!! Family loved it!!! I used frozen pot stickers but, next time I plan on making your dumpling recipe!!
Hi Debra,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
I’d love to try making the wonton soup. I’m just a little confused…are your wontons stuffed with anything. The ones you have pictured in the soup.
If I didn’t want to add a filling to the wontons, what do you do with them for the soup? I’m not the greatest cook, and I’m confused about the soup wontons.
Thank you for reading this.
Judy
Hey Judy,
Yes, I used store bought wontons stuffed with pork, but you can use your favorite wonton here. Please let me know if you give the recipe a try or have any other questions! xTieghan
I followed the recipe when I made this, it was so delicious! I added chicken from a roasted chicken I had bought from the grocery store and I use wontons from Trader Joe’s. It was amazing! I’ve never cooked bok Choi before but it cooked as the recipe said but it really wasn’t edible. So, I’m not sure if it’s meant to be Edie or just for flavor! Either way the soup was good!
Hey Chrissy,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
We just made this. Oh my! It is delicious. Used mini Korean pork wontons and lemongrass jalapeño chicken bone broth. Both items sold at our local H‑E‑B. So flavorful! We all fell in love with this soup! Loved the toppings of toasted sesame seeds, green onions and chili oil!!
Hi Sherron,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Really liked this recipe. I had to make it with kale as the store didn’t have any baby bok choy and the regular bok choy was not in good condition. Wish I had chared it a bit more but otherwise it was great.
Hi Erika,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Made this last night with wontons! Delicious!
Hi Emma,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This is unreal! Thank you so much for sharing your delicious recipes!
Hi Christy,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
So easy and flavorful!! Perfect for this cold Sunday’s lunch. Thank you 🙂
Hey Miranda,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
This soup exceeded all my expectations, and I wish I could give it more stars! I am already planning to make it again. And again. And again!
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
Omg I’m obsessed. This is so freakin good. I’m so full but I can’t stop. If I have leftovers, how would you recommend saving?
Hey Julie,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!! You can keep in the fridge and reheat on the stove top, I would separate the wontons if possible.? xTieghan
I don’t love mushrooms – is there a non-meat substitute I can make?
Hey Kathleen,
You can really use any veggies that you enjoy. I hope you love the dish, please let me know if you give it a try! xTieghan
This was wonderful, great weeknight meal with frozen potstickers.
Hey Anne,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
Can I give this ten stars?! Holy moly… results beyond expectations! This is my first HBH recipe and I can’t wait to try more. I just wish I found you sooner. Easy, fast and delicious- this will be a family staple. (I used the TJ’s frozen potstickers, but will try your homemade ones next time).
Hey Jennifer,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan