Description
This Quick and Easy Wonton Soup is a comforting and flavorful Asian-inspired dish that combines savory chicken broth with tender mini wontons, fresh spinach, and vibrant aromatics. Ready in under 30 minutes, it’s perfect for a fast weeknight meal or a light lunch, topped with a hint of chili crisp and toasted sesame seeds for extra depth and texture.
Ingredients
Scale
Soup Base
- 2 tablespoons sesame oil
- 1 bunch green onions, sliced (separate white and green parts)
- 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
Garnishes
- Chili crisp, for topping
- Sesame seeds, for topping
Instructions
- Heat oil: Heat a large pan or Dutch oven over medium heat and add sesame oil, warming it until fragrant but not smoking.
- Cook aromatics: Add the white parts of the green onions to the pan and sauté for about 1 minute. Stir in minced garlic and freshly grated ginger, cooking for another minute until fragrant, which builds the flavor base of the soup.
- Add carrots and soy sauce: Mix in the shredded carrots and reduced sodium soy sauce, stirring well to combine the savory and sweet notes.
- Add chicken broth and bring to boil: Pour in the chicken broth and increase the heat to bring the mixture to a rolling boil, allowing flavors to meld.
- Add wontons and spinach: Once boiling, carefully add the frozen mini wontons and fresh spinach. Cook for 5 to 6 minutes, or until the wontons are fully cooked and spinach is wilted.
- Serve and garnish: Ladle the hot soup into bowls, then garnish with the green parts of the sliced green onions, a drizzle of chili crisp for heat, and a sprinkle of sesame seeds for nuttiness and crunch.
Notes
- Allow frozen wontons to remain frozen before cooking for best texture.
- Adjust chili crisp amount to control spiciness level to your taste.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Fresh spinach can be substituted with baby bok choy or kale for variation.
- For a vegetarian version, replace chicken broth with vegetable broth and use vegetarian wontons.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: wonton soup, quick soup recipe, Asian soup, chicken broth soup, mini wontons, easy dinner, lunch soup
