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This 20-Minute Wonton Soup is going to quickly become a household favorite! With just a handful of ingredients like shiitake mushrooms, fresh ginger, and store-bought wontons, this quick soup is sure to satisfy.
Day two of #DDSoupWeek 2023 is here and it’s delicious, y’all! In just 20 minutes, you’ll have a fresh, flavorful broth that is filled with aromatics and veggies. Once the broth base is ready, you’ll then cook frozen wontons in the broth then you’re ready to serve. Also, if you use vegetarian broth and veggie wontons, this is a delicious vegetarian option!
20-Minute Wonton Soup ingredients:
- Avocado and Toasted Sesame Oil
- Green Onions
- Shiitake Mushrooms
- Fresh Ginger
- Baby Bok Choy
- Vegetable Broth
- Coconut Aminos
- Rice Vinegar
- Fish Sauce
- Lime Juice
- Frozen Wontons: Veggie, chicken, pork, or beef; whatever you prefer!
- Fresh Cilantro
- Chili Oil: Optional for serving
20-Minute Wonton Soup: Step-by-step
Step One: Sauté the Veggies
In a large pot or Dutch oven over medium heat, heat the avocado oil and toasted sesame oil. Next, add the green onion, mushrooms, garlic, ginger, and sauté until tender. Once those veggies are just tender, add the baby bok choy and continue to sauté until just tender.
Step two: flavor the broth
After the veggies are all tender, add the broth, coconut aminos, rice vinegar, fish sauce, and lime juice to the pot. Stir to combine and then bring to a simmer.
Step Three: cook the wontons
Once the broth is simmering, add the wontons and cilantro and stir to combine. Cook until the wontons are tender.
Step Four: serve and enjoy!
While you can enjoy as-is, I like to serve this in bowls with a drizzle of chili oil and sliced green onions.
The addition of toasted sesame oil adds delicious flavor to the base of this dish!
Low-sodium broth is best for this recipe as the coconut aminos and fish sauce can add a good amount of saltiness. To keep this vegetarian, use vegetable broth but you can also use chicken broth!
Use frozen wontons for this recipe! You can use veggie wontons to keep this vegetarian or use chicken, pork, or beef; whatever you prefer!
The wontons will float to the top of the soup once they are cooked through and tender!
I hope you love this soup and the rest of our #DDSoupWeek2023 creations! Comment below once you make this recipe!
For More Soup Ideas:
20-Minute Wonton Soup
- 1 tablespoons avocado oil
- 2 tablespoon toasted sesame oil
- 4 green onions sliced on the diagonal, green and white parts kept separate
- 3½ ounces shiitake mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1- inch knob of ginger, peeled and finely grated
- 1 teaspoon kosher salt, plus more to taste as needed
- 2 heads baby bok choy, roughly chopped (about 2 cups)
- 6 cups low-sodium vegetable broth, (sub chicken broth for non-vegetarian)
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 2 tablespoons freshly squeezed lime juice
- One 12-ounce bag frozen wontons (veggie, chicken, pork, or beef; whatever you prefer)
- ¼ cup minced fresh cilantro leaves
- chili oil, optional for serving
- In a large pot or Dutch oven over medium heat, heat the avocado oil and toasted sesame oil. Add the white parts of the green onion, mushrooms, garlic, ginger, and salt to the pot. Sauté until the veggies are tender, about 3 minutes.
- Add the baby bok choy and sauté, stirring, until tender, about 2 more minutes.
- Next, add the broth, coconut aminos, rice vinegar, fish sauce, and lime juice to the pot. Stir to combine. Bring to a simmer.
- Once simmering, add the wontons and cilantro and stir to combine. Cook until the wontons are tender; about 2 minutes. The wontons will float to the top when done.
- Serve in bowls with a drizzle of chili oil (if desired) and top with the reserved green parts of the green onion.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.