Easy Wonton Soup with Bok Choy and Mushrooms
Easy Wonton Soup turns chicken or turkey wontons, bok choy, and mushrooms into a hot, savory bowl with a gingery broth in about 25 minutes.
This is the kind of dinner I make when I want comfort without a sink full of dishes. The broth tastes rich from garlic, ginger, mushrooms, soy sauce, and sesame oil. The wontons cook right in the pot, so they soak up flavor while the bok choy stays bright and tender.
Why You’ll Love This Recipe
- Big flavor, little effort: Garlic, ginger, soy sauce, and sesame oil make the broth taste deep and cozy.
- Tender texture: The wontons turn silky, while bok choy adds a fresh crunch.
- Fast weeknight dinner: Everything cooks in one pot in about 25 minutes.
- Flexible and budget smart: Use chicken or turkey wontons, fresh or frozen, and any affordable mushrooms you have.
Budget & Health Tip: Frozen wontons are often cheaper per serving than takeout dumplings, and they keep well for quick meals. Choose low sodium chicken broth when you can, then season at the end with soy sauce so you control the salt.
Ingredients (Serves 4)
- 24 chicken or turkey wontons, fresh or frozen (about 1 pound or 450 g)
- 8 cups chicken broth (1.9 liters)
- 2 cups sliced mushrooms (150 g)
- 4 baby bok choy, quartered, or 4 cups chopped bok choy (300 g)
- 3 green onions, thinly sliced (about 30 g)
- 3 garlic cloves, minced (about 1 tablespoon or 9 g)
- 1 tablespoon fresh ginger, grated (15 g)
- 2 tablespoons soy sauce (30 ml), plus more to taste
- 1 teaspoon sesame oil (5 ml)
Step-by-Step Instructions
1. Simmer the Aromatic Broth
Add the chicken broth, ginger, garlic, and sliced mushrooms to a large pot. Bring it to a gentle simmer over medium heat. Let it bubble softly for 8 to 10 minutes, until the mushrooms look tender and your kitchen smells warm, earthy, and garlicky.
2. Cook the Wontons
Lower the heat so the broth stays at a gentle simmer, not a hard boil. Add the wontons one at a time and stir slowly so they do not stick to the bottom. Cook fresh wontons for 5 to 7 minutes, or frozen wontons for 7 to 9 minutes, until the wrappers look soft and silky and the filling feels firm.
3. Add Bok Choy and Soy Sauce
Stir in the bok choy and soy sauce. Cook for 2 to 3 minutes, just until the leaves wilt and the pale stems still have a light crunch. The broth should taste savory, gingery, and clean.
4. Finish with Sesame Oil and Green Onions
Turn off the heat. Stir in the sesame oil so the broth smells nutty and rich. Taste the soup and add a little more soy sauce if it needs more salt. Ladle the soup into bowls and top with sliced green onions.
Expert Troubleshooting & FAQs
Can I use frozen wontons?
Yes. Add frozen wontons straight to the simmering broth. Do not thaw them first, because thawed wrappers can get sticky and tear. Give them a couple extra minutes to cook through.
How do I keep wontons from falling apart?
Keep the broth at a gentle simmer. A rolling boil can break the wrappers. Stir slowly and only once or twice after you add the wontons.
Can I make this with turkey wontons?
Yes. Turkey wontons work very well here. They taste light, savory, and cozy with the ginger broth.
What mushrooms work best?
White button mushrooms are the cheapest and work great. Cremini mushrooms add a deeper flavor. Shiitake mushrooms taste richer if you want a more restaurant style broth.
How can I make the soup less salty?
Start with low sodium chicken broth. Add only 1 tablespoon soy sauce at first, then taste at the end. You can always add more, but you cannot take it back out.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will change based on the wontons and broth you use.
- Calories: about 330
- Protein: about 18 g
- Carbs: about 40 g
- Fats: about 10 g
Easy Wonton Soup with Bok Choy and Mushrooms
Ingredients
- 24 chicken or turkey wontons, fresh or frozen (about 1 pound or 450 g)
- 8 cups chicken broth (1.9 liters)
- 2 cups sliced mushrooms (150 g)
- 4 baby bok choy, quartered, or 4 cups chopped bok choy (300 g)
- 3 green onions, thinly sliced (about 30 g)
- 3 garlic cloves, minced (about 1 tablespoon or 9 g)
- 1 tablespoon fresh ginger, grated (15 g)
- 2 tablespoons soy sauce (30 ml), plus more to taste
- 1 teaspoon sesame oil (5 ml)
Instructions
- 1. Simmer the Aromatic Broth. Add the chicken broth, ginger, garlic, and sliced mushrooms to a large pot. Bring it to a gentle simmer over medium heat. Let it bubble softly for 8 to 10 minutes, until the mushrooms look tender and your kitchen smells warm, earthy, and garlicky.
- 2. Cook the Wontons. Lower the heat so the broth stays at a gentle simmer, not a hard boil. Add the wontons one at a time and stir slowly so they do not stick to the bottom. Cook fresh wontons for 5 to 7 minutes, or frozen wontons for 7 to 9 minutes, until the wrappers look soft and silky and the filling feels firm.
- 3. Add Bok Choy and Soy Sauce. Stir in the bok choy and soy sauce. Cook for 2 to 3 minutes, just until the leaves wilt and the pale stems still have a light crunch. The broth should taste savory, gingery, and clean.
- 4. Finish with Sesame Oil and Green Onions. Turn off the heat. Stir in the sesame oil so the broth smells nutty and rich. Taste the soup and add a little more soy sauce if it needs more salt. Ladle the soup into bowls and top with sliced green onions.
