This easy wonton soup recipe is filling yet light with a comforting chicken broth base that’s loaded with hearty wontons, bok choy, mushrooms, and plenty of umami flavor.
Why this recipe works
Though making wontons from scratch is a feat to be proud of, I find it much easier to use the store-bought kind to save some time when making our version of wonton soup. That also means it’s an easy weeknight recipe you can get on the table in around 40 minutes, without stressing over keeping your homemade wontons from falling apart while cooking.
We’ve used garlic, ginger root, soy sauce, and sesame oil, all of which pack in the flavor alongside the tender wontons, shiitake mushrooms, and bok choy. It’s definitely comforting on a chilly day, and light enough to enjoy as lunch. I find it hard to choose what to make, juggling between this and egg drop soup. I love them both so much.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
WONTONS – You can use any frozen wontons or potstickers. We like the smaller ones for soup and found mini wontons (chicken and vegetable) at our local grocery store.
GINGER – In our experience, fresh ginger root is best for this recipe. You could substitute, but you will need a LOT less, as ground ginger is much more potent.
BOK CHOY – Baby bok choy and regular bok choy are essentially the same aside from their size. We like the baby bok choy in this soup because it doesn’t really require cutting and you can drop them in whole. You can use regular bok choy if desired; you will just need to cut the leaves off the stalk so that both ends will fit into the pot.
BROTH – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. We listed broth in this recipe, but we actually used chicken base and water. You can certainly use broth or stock. A note about chicken base: it can be saltier than stock depending on how much you use (plus water).
How to Make Wonton Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Over medium-high heat, add chicken broth to the stockpot.
- Add minced garlic and ginger. Stir.
- Cover pot and bring to a boil. Cook for 5 minutes.
- Remove cover. Add green onions and baby bok choy. Stir together and cover the pot. Bring to a boil.
- Remove the cover and add the frozen wontons. Cover pot and bring to a boil.
- Remove cover and add mushrooms, soy sauce, and the sesame oil. Heat through and serve.
Frequently Asked Questions & Expert Tips
Allow your soup to cool then transfer it to an air-tight container, or food prep containers, and store in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop over medium-low heat.
You can, however, this soup is best either right away or simply refrigerated after making, due to the wontons, which tend to get mushy once frozen and thawed. If you really want to freeze it, I would recommend preparing the broth and vegetables as directed, holding off on adding the wontons. Freeze flat in large ziptop bags, then thaw and reheat, adding the wontons to the soup towards the end of the reheating process.
Serving Suggestions
I personally like to prep this soup to enjoy for lunch throughout the week, but it can just as easily be enjoyed alongside some stir-fried vegetables, beef lo mein, or sweet and sour chicken for dinner.
If you want to get really fancy and impress your guests, serve this hearty soup in these white pasta dishes and use these Asian soup spoons as pictured in this post!
More Soup Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Wonton Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 6 cups chicken broth
- 1 Tablespoon minced garlic
- 2 teaspoons sliced ginger root
- ½ cup sliced green onions
- 3 baby bok choy
- 2 cups frozen wontons
- 1 cup sliced shiitake mushrooms
- ¼ cup soy sauce
- 1 Tablespoon sesame oil
Things You’ll Need
- Stockpot or Dutch oven with lid
Before You Begin
- You can use any frozen wontons or potstickers. We like the smaller ones for soup and found mini wontons (chicken and vegetable) at our local grocery store.
- In our experience, fresh ginger root is best for this recipe. You could substitute, but you will need a LOT less, as ground ginger is much more potent.
- Baby bok choy and regular bok choy are essentially the same aside from their size. We like the baby bok choy in this soup because it doesn’t really require cutting and you can drop them in whole. You can use regular bok choy if desired; you will just need to cut the leaves off the stalk so that both ends will fit into the pot.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. We listed broth in this recipe, but we actually used chicken base and water. You can certainly use broth or stock. A note about chicken base: it can be saltier than stock depending on how much you use (plus water).
Instructions
- Over medium-high heat, add chicken broth to the stockpot.6 cups chicken broth
- Add minced garlic and ginger. Stir.1 Tablespoon minced garlic, 2 teaspoons sliced ginger root
- Cover pot and bring to a boil. Cook for 5 minutes.
- Remove cover. Add green onions and baby bok choy. Stir together and cover the pot. Bring to a boil.1/2 cup sliced green onions, 3 baby bok choy
- Remove the cover and add the frozen wontons. Cover pot and bring to a boil.2 cups frozen wontons
- Remove cover and add mushrooms, soy sauce, and the sesame oil. Heat through and serve.1 cup sliced shiitake mushrooms, 1/4 cup soy sauce, 1 Tablespoon sesame oil
Expert Tips & FAQs
- Storage – Allow your soup to cool then transfer it to an air-tight container, or food prep containers, and store in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop over medium-low heat.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Garlic Parmesan Chicken - December 31, 2025
- Taco Cups - December 30, 2025
- Chicken Bacon Ranch Dip - December 24, 2025
Dolores says
Love this soup now I don’t have to order it anymore