This easy wonton soup uses frozen wontons, savory broth, ginger, and greens for a comforting Chinese-style meal with minimal prep. The wontons cook straight from frozen, so you can have soup on the table without folding dumplings or making stock from scratch.
Ingredients
- 8 cups (1.9 L) low-sodium chicken broth, or vegetable broth
- 1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
- 2 garlic cloves, finely minced
- 1 tablespoon (15 g) finely grated fresh ginger
- 2 tablespoons (30 ml) soy sauce, plus more to taste
- 1 teaspoon (5 ml) toasted sesame oil
- 20 to 24 frozen wontons, about 1 pound (450 g), preferably labeled for soup
- 4 ounces (115 g) fresh baby spinach, or 2 cups (about 150 g) sliced bok choy
- 2 scallions, thinly sliced
- 1 teaspoon (5 ml) rice vinegar, optional
- Chili crisp or white pepper, for serving, optional
Instructions
- Set a large pot over medium heat and add the neutral oil. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Keep them moving so the garlic does not brown or turn bitter.
- Pour in the broth and stir in the soy sauce and sesame oil. Bring the broth to a gentle boil, then reduce the heat so it simmers steadily. Taste a spoonful before adding salt; broth and frozen wontons vary in saltiness.
- Add the frozen wontons directly to the simmering broth, spacing them out with a spoon. Do not thaw them first. Follow the package cooking time as the primary guide, since wonton size, filling, and brand differ; most soup wontons take about 5 to 8 minutes. Stir gently once or twice to prevent sticking, taking care not to break the wrappers.
- Check that the wontons are fully cooked according to the package directions. If they contain raw poultry, the filling must reach 165°F (74°C); use a food thermometer in the center of a large wonton if the package does not provide a clear cooking time. This is the USDA FSIS safe minimum temperature for poultry. For pork or beef fillings, cook to 160°F (71°C), the safe minimum for ground meat. If a thermometer is impractical, choose a product with clear package instructions and follow them completely.
- Stir in the spinach during the last minute, just until wilted. If using bok choy, add the sliced stems 2 to 3 minutes before the wontons are done, then add the leaves for the final minute. Taste the broth and adjust with a little more soy sauce or the optional rice vinegar.
- Ladle the soup into bowls, making sure each serving gets broth, greens, and several wontons. Top with scallions and, if desired, a small spoonful of chili crisp or a pinch of white pepper. Serve hot.
Tips
- Keep the broth at a gentle simmer. A hard boil can split delicate wrappers and spill the filling into the soup. Lower the heat once the broth reaches a boil, then add the wontons.
- Use package directions for timing. Frozen wontons differ in size and filling, so a range is only a starting point. Avoid cooking them much longer than needed; wrappers can become soft and break apart.
- Choose a low-sodium broth. Soy sauce and wonton fillings already contribute salt. Taste after the wontons cook and season at the end rather than salting the broth heavily at the start.
- Use a substitute that suits your pantry. Baby spinach is a quick stand-in for bok choy. If you do not have fresh ginger, use ½ teaspoon (1 g) ground ginger; the broth will taste less bright and aromatic.
Serving Suggestions
Serve the soup as a light main course with steamed rice, or offer it as a starter before stir-fried vegetables, noodles, or a simple tofu dish. For a more substantial bowl, add cooked noodles to each serving rather than the pot, which helps keep leftovers from absorbing too much broth. Set out extra scallions, soy sauce, white pepper, and chili crisp so everyone can season their bowl to taste.
Variations
Make it vegetarian: Choose vegetable broth and frozen vegetable wontons. Check the package ingredients, since some wontons labeled vegetarian may still contain egg or other ingredients you prefer to avoid.
Add mushrooms: Slice 4 ounces (115 g) of shiitake or cremini mushrooms and simmer them in the broth for about 4 minutes before adding the wontons. They add a deeper, earthy flavor.
Make it spicier: Stir chili crisp or a few drops of chili oil into individual bowls. Adding it at the table keeps the main pot mild and makes the heat easy to adjust.
Use a different green: Napa cabbage, thinly sliced, works in place of spinach or bok choy. Add it a few minutes earlier so it softens without losing all its texture.
Storage and Reheating
For the best texture, store the broth and wontons separately if you expect leftovers: the wrappers continue to soften as they sit in soup. Refrigerate both within 2 hours of cooking in covered, shallow containers; cooked soup keeps for 3 to 4 days in the refrigerator. If storing them together, the soup is still safe within that window, but the wontons may become fragile.
Reheat the broth and wontons on the stove over medium-low heat until steaming throughout, stirring gently. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS safe temperature. Add a splash of broth or water if the soup has thickened. Avoid repeated heating and cooling; warm only the amount you plan to eat. Freezing cooked wontons in broth is not ideal because the wrappers may turn mushy; freeze extra unopened frozen wontons according to their package directions instead.
Frequently Asked Questions
Do I thaw frozen wontons before adding them?
No. Add them directly from the freezer to gently simmering broth. Thawing can make the wrappers sticky or delicate, and it is not needed for cooking.
How do I know when frozen wontons are done?
Use the package directions, since cooking time varies by size and filling. The wrappers should be tender and the filling hot all the way through. For wontons with raw meat, follow the safe internal temperatures in the instructions and check with a food thermometer when needed.
Can I cook the wontons in plain water and add them to the soup?
Yes. This can keep starch released by the wrappers from clouding the broth. Boil them in a separate pot according to the package directions, drain carefully, and divide them among bowls before pouring over the hot broth.
Why did my wontons fall apart?
They may have boiled too vigorously, cooked too long, or been stirred roughly. Keep the broth at a gentle simmer, follow the package timing, and move the wontons with a light touch.
Can I make the broth ahead?
Yes. Prepare the broth with the seasonings up to 3 days ahead and refrigerate it promptly. Reheat it to a simmer, then cook the frozen wontons and add the greens just before serving for the best texture.
Can I use homemade or takeout wontons?
Yes, provided they are suitable for boiling or simmering. For homemade or uncooked meat-filled wontons, cook until the filling reaches the appropriate safe temperature; cooking time depends on their size and filling, so check the center with a thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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