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This filling wonton soup has become my go-to dinner fix when I need something cozy but fast. The mix of tender wontons floating in tasty broth with fresh veggies makes a whole meal that's both wholesome and totally satisfying.
I came up with this dish during an extra chilly winter night when I wanted something hot but didn't have tons of kitchen time. My family straight away asked me to make it regularly, and now we enjoy it at least twice monthly when it's cold outside.
What You'll Need
- Sesame oil: Gives that rich nutty taste that makes everything better; go for toasted kind for best flavor
- Green onions: Work as both cooking base and finishing touch; pick ones that look crisp and green
- Garlic and ginger: Make up the tasty foundation; always go with fresh instead of dried here
- Shredded carrots: Bring natural sweetness and bright color; buying pre-shredded ones saves you time
- Reduced sodium soy sauce: Adds that savory kick without too much salt
- Chicken broth: Makes up the heart of your soup; homemade is great, but good boxed stuff works too
- Frozen mini wontons: Save you from having to make dumplings from scratch
- Fresh spinach: Softens perfectly in hot soup, adding color and good stuff for your body
- Chili crisp and sesame seeds: For topping that adds crunch and makes it look pretty
Tasty Wonton Soup Steps
- Start Your Flavor Base:
- Warm up sesame oil in a big pot over medium heat until it looks shiny. Throw in the white parts of your green onions and cook them until they soften, for about 1 minute. This sets up all the good flavors in your soup.
- Get The Aromatics Going:
- Put in chopped garlic and fresh ginger, stirring the whole time for one minute until they smell amazing but don't turn brown. When that smell hits your nose, you know you're on the right track.
- Mix In The Veggies:
- Toss in your shredded carrots and soy sauce, and stir everything together. Let the carrots soften up for about 2 minutes, which lets their sweetness seep into the soup.
- Create Your Soup Base:
- Pour in all your chicken broth and let it come to a light boil. This usually takes around 5 minutes depending on your stove. The liquid will soak up all those yummy flavors already in the pot.
- Drop In Wontons And Greens:
- Once it's bubbling, carefully add your frozen mini wontons straight from the freezer, then immediately throw in your fresh spinach. Let everything cook together for 5 to 6 minutes until the wontons float up to the top.
- Finish And Dish Up:
- Scoop the hot soup into bowls, making sure everyone gets plenty of wontons. Top with the green parts of your onions, a little drizzle of chili crisp, and some sesame seeds for extra texture and eye appeal.
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Sesame oil is the one thing I won't ever skimp on in this dish. My grandma always kept good toasted sesame oil in her kitchen and would use just a tiny bit to turn plain soups into something amazing. That nutty smell instantly takes me back to her kitchen where I first learned how simple ingredients can make food special.
Keeping Leftovers Fresh
This wonton soup keeps really well in the fridge for up to 3 days if you put it in a sealed container. When you warm it up, don't rush it - use medium heat on the stove instead of high so the wontons don't get rubbery. If you notice the soup's gotten thicker after sitting in the fridge, just splash in a bit more chicken broth or water to thin it out. I actually think it tastes even better the next day after all the flavors have had time to mix together more.
Making It Your Own
What's great about this soup is how easy it is to change based on what you like or have around. For a vegetarian take, swap in veggie broth instead of chicken and look for plant-based wontons, which more stores carry now. Add extra protein with some shredded rotisserie chicken or thin slices of beef. Try different veggies like bok choy, snow peas, or mushrooms depending on what's in season. My family really loves adding thin-sliced mushrooms because they soak up all the tasty broth flavors.
What To Serve With It
Enjoy this wonton soup as your whole meal or start an Asian-inspired dinner with it. For something more filling, serve it with plain steamed rice or a simple cucumber salad with rice vinegar and a touch of sugar. At parties, I often create a toppings station next to the soup so guests can add extra chili oil, fresh herbs, bean sprouts, or crispy fried shallots. This hands-on touch always gets compliments and lets people make their soup exactly as mild or spicy as they want.
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Quick Shortcuts
You can make this soup even faster with a few smart tricks. Buy garlic and ginger in tubes from the produce section to skip all the chopping. Use frozen pre-cut green onions for the cooked part of the recipe, just save fresh ones for the top. Think about making twice as much broth and freezing half for next time; just thaw it out, add new wontons and spinach, and dinner's ready in under 15 minutes.
Frequently Asked Questions
- → Can I swap frozen wontons with fresh ones?
Absolutely, fresh wontons work well. Just reduce the cooking time a bit to avoid overcooking.
- → What can I use instead of chicken broth?
Vegetable broth or mushroom broth are great alternatives, and they can make the soup vegetarian too.
- → How do I stop wontons from breaking while cooking?
Make sure to stir carefully so they stay intact.
- → Can I include other veggies?
Definitely! Try adding bok choy, mushrooms, or snow peas for more variety.
- → How can I keep leftovers fresh?
Store them in a container with a tight lid in the fridge for up to three days. Warm up gently to avoid overcooking.