Description
This Quick & Easy Wonton Soup is a flavorful and comforting Asian-inspired dish made with fresh aromatics, tender mini wontons, vibrant vegetables, and a savory broth. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner that rivals takeout.
Ingredients
Scale
Soup Base
- 2 tablespoons sesame oil
- 1 bunch green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1.5 cups shredded carrots
- 1/4 cup reduced sodium soy sauce
- 8 cups chicken broth
Main Ingredients
- 24 ounces mini frozen wontons
- 3 cups fresh spinach
Toppings
- Chili crisp, for topping
- Sesame seeds, for topping
Instructions
- Heat the Oil: Heat a large pan or Dutch oven over medium heat and add the sesame oil to warm it up.
- Sauté Aromatics: Add the white part of the sliced green onions to the pan and cook for 1 minute until fragrant. Stir in the minced garlic and freshly grated ginger and cook for another minute to release their flavors.
- Add Vegetables and Soy Sauce: Stir in the shredded carrots and reduced sodium soy sauce, combining well to build the base flavor of the soup.
- Add Broth and Bring to Boil: Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Add Wontons and Spinach: Once boiling, add the mini frozen wontons and fresh spinach. Cook for 5-6 minutes or until the wontons are cooked through and the spinach is wilted.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with the green parts of the sliced green onions, chili crisp, and sesame seeds for added flavor and texture.
Notes
- This soup is quick and easy to prepare, making it ideal for busy weeknights.
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian (ensure wontons are vegetarian).
- Adjust the amount of chili crisp based on your preferred spice level.
- Frozen wontons cook quickly; ensure not to overcook them for the best texture.
- Use reduced sodium soy sauce to keep the sodium content in check.