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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.

Two bowls of 20-Minute Wonton Soup on blue and white tile.

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 
  • Garlic
  • 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.

Baby bok choy, mushrooms and other veggies sautéing in Dutch oven.

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.

White dutch oven pot of 20-Minute Wonton Soup. Spoon resting inside.

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.

Recipe FAQs:

Why do I need avocado and toasted sesame oil?

The addition of toasted sesame oil adds delicious flavor to the base of this dish!

what type of broth should I use?

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!

what type of wontons should I use?

Use frozen wontons for this recipe! You can use veggie wontons to keep this vegetarian or use chicken, pork, or beef; whatever you prefer!

how do I know if the wontons are cooked?

The wontons will float to the top of the soup once they are cooked through and tender!

Blue bowl of 20-Minute Wonton Soup. White bowl of soup peeking in the back.

I hope you love this soup and the rest of our #DDSoupWeek2023 creations! Comment below once you make this recipe!

For More Soup Ideas:

Whole30 Tom Yum Soup

Miso Chicken Noodle Soup

Immune Boosting Coconut-Ginger Lentil Soup

Paleo Egg Drop Soup

White bowl filled with 20-Minute Wonton Soup. Spoon resting in the bowl.
5 from 14 votes

20-Minute Wonton Soup

Vegetarian
Total: 20 minutes
Servings: 4

Ingredients 

  • 1 tablespoons avocado oil
  • 2 tablespoon toasted sesame oil
  • 4 green onions sliced on the diagonal, green and white parts kept separate
  • 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

Instructions 

  • 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

Calories: 149kcal, Carbohydrates: 11g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 911mg, Potassium: 140mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2705IU, Vitamin C: 31mg, Calcium: 77mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4
Calories: 149

Photography by Eat Love Eats.



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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Recipe Rating




13 Comments

  1. 5 stars
    This was really yummy, and pretty easy! 🙌 My only suggestion is to make the soup up until the wonton part, and only add wontons as needed when you’re ready to eat! I used feel good foods gluten free wontons and made the mistake of adding them all at once. It tasted perfect at first, but now when I go to eat leftovers the wontons are kind of a mushy mess. Maybe it would be less of an issue with other brands. The soup recipe itself is great though! 🙂

  2. 5 stars
    This soup is fresh, flavorful and SO easy. I’m not surprised as Alex always knocks it out of the park but this one is instantly a favorite and will be on repeat through the cold months.

  3. 5 stars
    Wow this soup is 10/10 would recommend!! Super easy to make and uses a lot of ingredients that are already on hand in our kitchen. My teen daughter and her girlfriend loved it too!! Loved it. Thank you Alex!!

  4. 5 stars
    Sooo delicious and leftovers held up for three days! Don’t skip the chili oil it provided a nice heat and flavor.

  5. What would you suggest if I didn’t use low sodium and added your recommended amount of salt? Way too salty. Any way to salvage this? I will read closer next time.

  6. Hi, where did you find frozen wontons? Which brand did you use? I too live in Dallas and am not seeing them at Central Market or Whole Foods. Thanks!