15-Minute Wonton Soup Recipe

This 15-Minute Wonton Soup is made for busy weeknights! Wonton soup is always a hit with my family & I love that this recipe is loaded with veggies.

Wonton soup is one of those recipes that almost feels like cheating, particularly if you follow the steps for this 15-minute version. It’s not often that I rely on frozen food, but a weekday wonton soup recipe demands that I give myself a break with a little dose of convenience food.

Could you make your own wontons? Absolutely! And if you’ve never made wontons, you’ll find the ones in this Shrimp & Pork Wonton Soup a good place to start. But for me, homemade wontons feels like a weekend project, when I have time to linger in the kitchen.

The beauty of wonton soup ingredients is that you can change up the vegetables to suit your fancy. Not a mushroom fan? Swap in zucchini or bell peppers. Swiss chard not your thing? Try bok choy or kale instead. The base recipe is solid, making it easy to swap in your favorite vegetables and wontons.

WONTON SOUP INGREDIENTS:

These are the main components of this recipe (affiliate links included):

• Wontons: The trick to making this recipe in 15 minutes is the frozen wontons. There are plenty of frozen wontons available, but my favorites for this recipe are the chicken cilantro ones from Trader Joe’s. They’re small, allowing for 6 wontons per serving of soup and my whole family loves the flavor! I know that not everybody has access to Trader Joe’s, so any small wontons (chicken, pork, shrimp, veggie – your choice) will do.
• Mushrooms: Hands down, my favorite mushrooms to use for wonton soup is shiitake mushrooms because of their distinctive flavor and texture. However, if they are too pricey at your supermarket (again, Trader Joe’s comes to the rescue with reasonably priced shiitakes), do a 50/50 mixture with crimini mushrooms or use crimini exclusively.
• Chard: I used red chard because that’s what was available, but regular Swiss chard works just as well.
• Broth: Your favorite chicken or vegetable broth, preferably low sodium. Using low sodium allows you to adjust the seasoning while cooking. If you find it’s not salty enough for you, add a dash of salt or a little more soy sauce.
• Aromatics: Garlic and fresh ginger are essential in any Asian-inspired dish. For the ginger, you can peel and mince, peel and grate, or use pureed ginger in a tube, which is sold in the produce section of many supermarkets.
• Sauces: Soy sauce and hoisin sauce add an extra layer of flavor to the broth. For a little zing, I like to add a dash of chili garlic sauce, but that’s optional.

How to make wonton soup:

One of the allures of wonton soup is that it is a breeze to make, particularly if using pre-made wontons.

• Start by sautéing the sturdier vegetables, such as mushrooms, bell peppers or zucchini. Don’t add any leafy greens yet or they will be overcooked.
• Stir in the aromatics, such as fresh ginger and garlic, and cook for 1 to 2 minutes. See my tips in the section above for ginger options. Take care not to burn the garlic, otherwise it will become bitter.
• Stir in the broth and any extra flavorings. In this recipe, I used soy sauce, hoisin sauce and chili garlic sauce, but sesame oil and rice vinegar are also common additions.
• Bring the broth to a boil, then stir in the wontons. The small frozen wontons typically take just 2 minutes to heat through, but be sure to follow the package directions. The homemade wontons in this Shrimp & Pork Wonton Soup also take just a couple of minutes to float to the top, indicating that they’re done.
• Last step – stir in any leafy vegetables, such as chard, bok choy, Napa cabbage or kale. It won’t take more than a minute for them to become tender.

Frequently asked questions:

Can this soup be reheated?

Wonton soup leftovers are great to have on hand for lunch the next day.
Let the soup cool, then transfer it to an airtight container like this and store in the refrigerator for up to 3 days.
To reheat, portion the soup into a bowl and reheat in the microwave until hot. Alternatively, transfer the soup to a saucepan and reheat over medium heat.

What should I serve with wonton soup?

We typically eat this soup on its own as an entrée. However, if you’re serving it as an appetizer for a larger meal, try serving it with some of these Chinese-inspired recipes:

• Chinese Beef & Broccoli Stir Fry
• Spicy Green Bean Stir Fry
• Chinese Noodles with Chicken & Bok Choy
• 5-Minute Spicy Stir-Fried Cabbage

Other quick dinner recipes:

Thai Chicken Salad
Rosemary Oven Baked Chicken Breast
Pesto Turkey Tortellini Soup
Chicken Kimchi Stir Fry

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

15-Minute Wonton Soup

This 15-Minute Wonton Soup is made for busy weeknights! Wonton soup is always a hit with my family & I love that this recipe is loaded with veggies.

5 from 3 votes

Print Pin Rate

Course: Soups

Cuisine: Chinese

Keyword: Wonton Soup

Prep Time: 6 minutes

Cook Time: 9 minutes

Total Time: 15 minutes

Servings: 4 Servings

Calories: 378kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 8 ounces shiitake mushrooms can substitute crimini mushrooms
• 1 teaspoon avocado or canola oil
• 1 tablespoon minced ginger
• 3 cloves garlic minced
• ½ teaspoon ground pepper
• 4 cups low sodium chicken broth
• 2 tablespoons soy sauce
• 2 teaspoon hoisin sauce
• ½ teaspoon chili garlic sauce optional
• 24 mini frozen wontons I use Trader Joe’s chicken cilantro wontons
• 4 cups chopped chard stems removed

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Instructions

• Remove the stems from the mushrooms and discard the stems. Thinly slice the mushrooms.
• Set a large nonstick saucepan over medium heat and add the avocado oil.
• Add the mushrooms and ginger, and cook until the mushrooms are tenders, 3 to 4 minutes. Add the garlic and pepper, and cook for 1 minute.
• Stir in the chicken broth, soy sauce, hoisin sauce and chili garlic sauce (if using). Bring to a boil, then lower the heat to medium.
• Stir in the wontons and cook until the wontons are heated through, about 2 minutes.
• Remove from the heat. Stir in the chard. Serve.

Notes

Weight Watchers Points: 3 (Blue - Freestyle SmartPoints) / 3 (Green) / 3 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1.25Cups | Calories: 378kcal | Carbohydrates: 59g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1276mg | Potassium: 540mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2200IU | Vitamin C: 24.3mg | Calcium: 75mg | Iron: 3.5mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on February 27, 2019 and updated on January 26, 2021.

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