Wonton Soup
This warm, comforting wonton soup is quick and easy to make, filled with the flavors of ginger, garlic, and sesame oil.
Ingredients
For the Soup Base
- 1 tablespoon sesame oil Adds rich, nutty flavor; essential for authentic taste—don’t skip it!
- 2 tablespoons reduced sodium soy sauce Provides umami and saltiness; switch to tamari for gluten-free.
- 6 cups chicken broth Forms the base of the soup; use vegetable broth for a vegetarian option.
Vegetables and Seasonings
- 1 teaspoon fresh ginger Delivers warmth; use freshly grated or pre-packaged for convenience.
- 1 clove garlic Adds aromatic depth; can be substituted with pre-minced garlic for quick prep.
- 1 cup shredded carrots Contributes sweetness and visual appeal; other veggies like bell peppers can be used.
- 1 handful fresh spinach Adds vibrant color and nutrition; try bok choy for a different twist.
- 2 stalks green onions Provides freshness; use both white and green parts for more flavor.
- optional chili crisp Optional for a touch of heat; skip if you prefer a milder flavor.
- 1 tablespoon sesame seeds A finishing garnish for crunch; replace with chopped nuts for variety.
Wontons
- 12-15 pieces mini frozen wontons The star protein; fresh wontons can be used with adjusted cooking time.
Instructions
Preparation
- Heat a medium pot over medium heat. Add 1 tablespoon sesame oil.
- Add grated ginger and minced garlic. Cook 30 seconds until fragrant.
- Pour 6 cups chicken broth into the pot. Stir in 2 tablespoons reduced sodium soy sauce.
- Bring the broth to a gentle boil.
Cooking
- Add 12–15 frozen mini wontons. Cook 4–6 minutes or until wontons float and are cooked through.
- Add 1 cup shredded carrots and a handful of fresh spinach. Cook 1–2 minutes until veggies are tender.
- Stir in chopped green onions. Taste and add more soy sauce if needed.
- Serve hot with a drizzle of chili crisp if you like heat and a sprinkle of 1 tablespoon sesame seeds.
Notes
Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove until hot. Do not freeze cooked wontons; the texture will change.
