This Wonton Soup Recipe has become my go-to on cold nights when my family needs something warm, comforting, and on the table fast.
The secret is store-bought frozen wontons which do all the heavy lifting, just drop them into a rich homemade broth with fresh ginger, bok choy, and mushrooms and dinner is ready in under 20 minutes. My kids go through bowls of this faster than I can ladle it!
This is one of those recipes that earns a permanent spot in the rotation not because it is fancy but because it is exactly what a big hungry family needs on a cold weeknight. Because it is warm, filling, and done in 20 minutes without a lot of dishes or a lot of money spent.
Why You’ll Love This Recipe!
- Just $2.66 per serving — compared to $8–12 at a Chinese restaurant this feeds the whole family for what one takeout bowl would cost
- Ready in under 20 minutes — faster than delivery and significantly cheaper
- Store-bought frozen wontons do all the work — no making wontons from scratch required
- Rich savory broth made with fresh ginger, garlic, and sesame oil that tastes completely homemade
- Light enough for a sick day, filling enough for a hungry family — the most versatile soup
- One pot, easy cleanup — everything comes together in a single pot
Quick Glance at this Recipe
- Budget-Friendly: $2.66 per serving — total recipe cost $10.63
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: One pot stovetop
- Serves: 4
- Best For: Cold nights, sick days, quick weeknight dinners, replacing Chinese takeout
If you love easy Asian-inspired dinners like this one you will also love our Hibachi Fried Rice, Easy Beef Stir Fry Recipe, and Cream Cheese Wontons. They are all made with simple ingredients, ready in under 30 minutes, and taste better than takeout for a fraction of the restaurant price.
Ingredients
- Chicken broth — the base of the soup. Use low-sodium so you can control the saltiness. Homemade or store-bought both work great
- Fresh ginger — smash it with the side of a knife instead of mincing — this releases more flavor into the broth without leaving bits in the soup. No need to peel it first
- Garlic — one clove or 1 teaspoon minced garlic. Fresh or jarred both work on a busy night
- Bok choy — found in the produce section of most regular grocery stores near the cabbage. Substitute with fresh spinach or bean sprouts if that is what you have on hand
- Sliced mushrooms — any variety works. Slice them roughly the same size so they cook evenly
- Frozen wontons — the star of the recipe and the biggest time saver. Use any variety you love — chicken, pork, vegetable, or shrimp all work. A standard 12-ounce bag is perfect for this recipe
- Low-sodium soy sauce — adds depth and savory richness to the broth. Coconut aminos work as a gluten-free substitute
- Shaoxing wine — a Chinese cooking wine that adds a subtle depth to the broth. Find it in the Asian foods aisle at most grocery stores. Do not let this ingredient stop you — dry sherry or an extra splash of chicken broth works perfectly as a substitute
- Sesame oil — stirred in at the very end off the heat. Just a small amount gives the soup that signature restaurant flavor. Do not add it while cooking — heat destroys the flavor
- Green onions — sliced and added on top for fresh flavor and color
Scroll to the recipe card for the full recipe details.
How to Make Wonton Soup
The key to a great broth is the smashed ginger and the sesame oil added at the very end. Here is how it all comes together in under 20 minutes:
Step 1 – Bring the chicken broth to a boil in a large pot or dutch oven.
Step 2 – Smash the ginger with the side of a large knife.
Step 3 – Add the ginger and garlic to the chicken broth. Cook for 5 minutes.
Step 4 – Stir in the chopped bok choy and water. Cook for 5 minutes.
Step 5 – Add in the sliced mushrooms and frozen wontons. Simmer for 2-3 minutes until the wontons are heated through and boy choy is now wilted and tender.
Step 6 – Remove from heat. Stir in the 1 tbsp soy sauce, shaoxing wine and sesame oil.
Step 7 – Serve warm topped with the sliced scallions (if using) and sesame seeds and enjoy in your favorite bowls!
Tips for Success
- Smash the ginger instead of mincing it. Press the flat side of your knife down on the ginger slice firmly to crack it open — this releases significantly more flavor into the broth than mincing does and you can fish it out easily before serving
- Add the sesame oil off the heat. Sesame oil loses its flavor when exposed to high heat. Always remove the pot from the burner before stirring it in — this is what gives the soup that authentic restaurant finish
- Do not overcook the wontons. Frozen wontons only need 2–3 minutes in the simmering broth. Overcooking makes the wrappers fall apart and turn mushy. Watch them closely and pull the pot off the heat as soon as they are heated through
- Use low-sodium broth. The soy sauce adds saltiness — starting with low-sodium broth keeps you in control. You can always add more salt at the end but you cannot take it out
- Substitute freely. Spinach works in place of bok choy, dry sherry or extra broth replaces Shaoxing wine, and any frozen wonton variety works. This is a flexible recipe — use what you have
Variations Ideas
- Add in Meat – Stir in cooked ground pork, shrimp, or shredded chicken for a hearty addition.
- Spicy Wonton Soup – Add spicy chili oil, sriracha, or a pinch of crushed red pepper for an easy wonton soup variation.
- Vegetarian Version – Use vegetable broth and fill wontons wrappers with tofu and shiitake mushrooms. We have even added in more veggies such as shredded carrots and bell peppers.
- Noodle Version – Add cooked ramen or rice noodles for a heartier meal.
What to Serve with Wonton Soup?
Homemade Wonton Soup is can be served as a complete meal. But we like to serve with Hibachi Fried Rice, egg rolls, Cream Cheese Wontons and Cucumber Tomato Salad.
We have even served with Easy Beef Stir Fry Recipe and Pepper Steak Recipe for another easy idea.
Storage & Freezer Instructions
Refrigerator
- Store leftovers in an airtight container for up to 4 days
- Store the wontons and broth together — the wontons continue to soak up flavor overnight
- The soup may thicken slightly in the fridge — add a splash of chicken broth when reheating to loosen it back up
Freezer
- The broth freezes beautifully for up to 3 months — freeze without the wontons for the best texture
- Make a double batch of the broth and freeze half — add fresh wontons and vegetables when ready to serve for an almost instant dinner
- Thaw overnight in the refrigerator before reheating
Reheating
- Stovetop — reheat gently over medium-low heat to avoid overcooking the wontons. Add a splash of chicken broth if the soup has thickened
- Microwave — heat in 60-second intervals stirring between each. The wontons reheat quickly so do not overheat
- Add a fresh drizzle of sesame oil after reheating to bring the flavor back to life
Frequently Asked Questions
The main difference is the broth of the soup. Egg drop soup is made with swirled dropped eggs while wonton soup is made with wontons.
Yes! Homemade wontons work beautifully in this recipe and taste incredible if you have the time to make them. However store-bought frozen wontons are what make this recipe a true weeknight dinner — no prep, no wrapping, just drop them straight from the freezer into the simmering broth.
Yes! This recipe costs $10.63 total or just $2.66 per serving making it one of the most affordable dinners you can feed your family. This homemade version tastes just as good and costs a fraction of the price.
More Easy Asian Recipes
This Wonton Soup Recipe has become one of our most requested cold-night dinners — warm, comforting, and on the table in 20 minutes for $2.66 a serving. It is the kind of meal that makes everyone feel taken care of without taking much from you at all.
If you make it leave a star rating and a comment below — I love hearing which wonton variety your family loved and whether your kids asked for seconds the way mine always do!
Wonton Soup Recipe
Ingredients
- 4 cups Chicken Broth
- ½ inch Fresh Ginger sliced into thin pieces
- 1 clove Garlic minced (or 1 teaspoon minced Garlic)
- 2 cups Water
- 1 cup Chopped Bok Choy approximately 4 baby bok choy or 2 medium bok choy
- 8 ounces Sliced Mushrooms
- 20-25 mini Frozen Wontons approximately a 12 ounce bag
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Shaoxing Wine
- 1 teaspoon Sesame Oil
- Sliced Green Onions optional (for serving)
See how we calculate recipe costs.
Instructions
- In a large pot, combine 4 cups chicken broth, ½ inch sliced fresh ginger, 1 clove minced garlic, and 2 cups water.
- Bring the mixture to a boil over medium high heat.
- Stir in 1 cup chopped bok choy and 8 ounces sliced mushrooms and cook for 3–4 minutes until slightly tender.
- Add 20–25 mini frozen wontons and cook according to the package directions until heated through.
- Stir in 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon sesame oil.
- Serve warm topped with sliced green onions if desired.
Delicious and super easy with frozen mini wonton! Will definitely be on regular rotation! I used same mini wonton u used
Very, very delicious if I could give it more than 5 ?I most certainly would. Outstanding!!
Susan – Wow! Thank you so much! This means a lot!
Amazing soup! Love the flavor and was so easy to make.