This fool-proof, light and brothy, easy 5 minute wonton soup is packed with classic Asian flavors and delicious ingredients!
Recently, I was in search of a quick and easy meal that I could throw together in minutes with items I already had on hand in my pantry. With my busy family, these quick and easy meals become staples in my meal planning. A one pot meal that includes protein, veggies, and delicious flavor is easy to find in Asian inspired cuisine. My 5 Minute Wonton Soup checks all the boxes and will become a new favorite in your household as it has in mine!
Ingredients
- Chicken broth: I prefer to use low-sodium, but whether you use a chicken bouillon to make your broth or buy it in a can, it makes a great base for the soup.
- Soy sauce: The first flavor many think of when it comes to Asian cuisine, it packs the punch of salty umami taste.
- Rice wine vinegar: Has a delicate flavor that is less acidic than usual vinegar.
- Ginger: Pungent flavor that can be sweet and spicy, it’s a quintessential flavor is lots of Asian inspired dishes.
- Sesame oil: Has a nutty, earthy taste that can be kicked up a notch if you use toasted sesame oil.
- Chili paste: Adds a wonderful kick of heat to the soup.
- Dumplings: My go to are frozen chicken and vegetable dumplings from either Costco or Trader Joes.
- Mushrooms: Baby bella or button mushrooms are a great choice for this dish, and they have a wonderful umami flavor that pairs with the soy sauce.
- Spinach: Baby spinach is tender and easy to use in soup, but you could also use baby kale.
- Rice noodles: Simple and chew in texture, they soak up the flavors of the ingredients around them.
How to Make Easy 5 Minute Wonton Soup
Start your wonton soup by bringing a pot of water to a boil and cooking your rice noodles according to package instructions. Once cooked, drain and set aside.
In another large pot, pour in the chicken broth.
Add in the soy sauce.
Pour in the rice vinegar and sesame oil.
And add the chili paste and ginger. Bring to a boil, whisking occasionally to mix all the liquids together.
Once broth is boiling, add in your frozen dumplings.
Followed by the sliced mushrooms.
And add in your baby spinach or kale.
Season with salt and pepper to taste, and cook until dumplings are warmed through and spinach is wilted.
Then take your rice noodles and place some in the bottom of a bowl.
Take a healthy scoop of the soup and pour it over the top of the noodles.
Serve garnished with hoisin sauce and fresh cilantro, and enjoy your easy 5 minute wonton soup!
Frequently Asked Questions:
Is wonton soup considered clear broth?
Yes, wonton soup’s broth is typically considered a clear broth.
Is there protein in wonton soup broth?
If the wonton soup is made with chicken broth, then the soup’s broth will have protein.
What is the filling in a wonton made of?
There are lots of types of fillings, common ones being chicken or pork with veggies.
More Easy Recipes
- Cheeseburger Meatloaf Muffins
- Lazy Day Lebanese Stuffed Cabbage
- Creamy Tuna Noodle Casserole
- Easy Pan Seared Salmon
- Sausage Pesto Pasta with Caramelized Onions and Peas
Did you try this recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
My easy 5 minute wonton soup is quick and delicious, but also can be changed up to your own tastes! How did you make it your own?
Your spoon is waiting.
Easy 5 Minute Wonton Soup
Ingredients
- 6 cups chicken broth (low sodium)
- ¼ cup soy sauce (low sodium)
- 3 tablespoons rice wine vinegar
- 1 tablespoon ginger (minced)
- 1 tablespoon sesame oil
- ½ tablespoon chili paste (optional)
- 16 frozen dumplings (such as chicken cilantro sold at Costco and Trader Joe’s)
- 2 cups sliced mushrooms
- 4 cups baby spinach (or baby kale)
- 8 ounces rice noodles (prepared according to package instructions)
- hoisin sauce (optional garnish)
- fresh cilantro (optional garnish)
Instructions
- Bring chicken broth, soy sauce, rice vinegar, ginger, sesame oil, and sambal oelek (chili paste) to a boil in a large soup pot, whisking occasionally.
- Add frozen dumplings, mushrooms, and baby spinach to the boiling broth and simmer for 3 minutes until dumplings are warmed through and kale is wilted.
- Divide noodles between four bowls and cover with equal parts of the wonton soup.
- Garnish with a drizzle of hoisin sauce and fresh cilantro if you wish.
This wonton soup was super quick and tasty! Got rave reviews from the family!
Delicious recipe! I also had to sub Sriracha as I had no chili paste. I added about a half a teaspoon to a HALF BATCH. Since it was only me going to eat it, I added half the wontons and will reheat the broth tomorrow and add the rest then so they don’t overcook. Nice thing is you can adjust this so easily to what you do have on hand, example chicken bouillon could be used, the frozen ginger pods they have now or even cook bok choy or cabbage until they’re done. Well done!
Glad you enjoyed it!
Delicious and so easy! Made for my kiddos who were feeling u see the weather, my oldest said it was the best thing he’s ever tasted! Thank you!
So delicious! Omitted the chili paste and noodles because we were out of both. I did sauté about 3 minced garlic cloves with the minced ginger for about a minute before adding the liquids, and added 2 thick carrots sliced into very thin coins with the broth mixture and followed the recipe from there, bringing it to a boil and adding the wontons, spinach and mushrooms. I also added a couple of dashes of sriracha to the broth as it boiled to give it that hint it spice since we were out of chili paste and sprinkled toasted sesame seeds over top when serving. It was so delicious!
I’m so happy you made this and enjoyed it!! It’s one of my favorites!!!!