There are easy dinners, and then there are stupid easy dinners. This is the latter. I’m not even kidding guys, you are 10 minutes away from incredibleAsian wonton soup.Savory broth, tender wontons, crunchy cashews, and even some veggies for the healthy factor. Make this any time you want to feel nourished AND delighted. Originally published April 23, 2014.
Table of Contents
- You’ll Love this Easy Wonton Soup Recipe!
- Wonton Soup Recipe with Frozen Wontons
- Easy Wonton Soup Ingredients
- How to Make Wonton Soup with Frozen Wontons
- How long to boil frozen wontons
- What to Serve with Wonton Soup
- How to Store this Wonton Soup Recipe
- Frozen Wonton Soup FAQs
- Easy Wonton Soup Recipe
YOU. GUYS.
My sister Nikki sent this text to our family last week: “That agent, ____, offered me representation today. I’m so excited!!!”
Some of you may remember the post where I bragged about how Nikki’s novel won the Grand Prize for All Categories at a writing conference she attended. Well now she’s all growed up and has an agent of her own! She’s one step closer to getting published!!
I’ve been reading Nikki’s YA novel, Shatter, since it’s infancy, and I’m not at all a biased, adoring little sister when I say that I knew from the start that someday Nikki was not only going to be published, but launched into the fame and riches that comes with authorship. Writers have always made tons of money, right??
Her news induced an epic family texting war, a few of us mostly in the game to annoy the crap out of our siblings at work. The issue was who had texted Nikki back to congratulate herfirst (I’m in green):
(For the record guys, I was first.)
But anyway, back to Nikki’s awesome news. Getting signed with an agent is BIG. She’s been working hard for this for a long time. To share her excitement, this week she is hosting a $35 Barnes and Noble giveaway on her blog. Her novel is a mystery, so naturally you have to solve a (simple!) clue to enter. Click here for the clue to guess her agent’s name(and see naked people celebrating!) Congratulations Nikki!!!
You’ll Love this Easy Wonton Soup Recipe!
What’s NOT to love about this stuff?!? Let’s make a list of its best features:
- Ready in 10 minutes. See ya later 30 minute meals, we’re making dinner so fast it should be illegal (I’m kidding, please nobody make it illegal).
- Made with pantry ingredients. Your decently well-stocked Asian pantry comes to the rescue again, plus a couple things from a freezer and some baby spinach.
- So easy to modify. Don’t have spinach, but you’ve got carrots? Great, we’re in business. The same can be said for almost any leftover veggies hanging out in the fridge.
- Packed with flavor. Ginger, sweet chili sauce, soy sauce, sesame oil, rice vinegar. We are talking alllll the salty/sweet/spicy flavors your heart desires.
Wonton Soup Recipe with Frozen Wontons
Let me introduce you to My New Favorite Dinner. I have made this soup 4 times already since I discovered it a few weeks ago, and obviously I cook a lot, so that’s saying something. It’s amazing, and it literally takes 10 minutes. I got the recipe from the lovely Liz over atThe Lemon Bowl. She calls it 5 minute Wonton Soup, but I’m knife-challenged and it takes me 5 minutes just to mince ginger, so I upped it to 10 minutes. But I promise it is super fast.
And adaptable! That’s the best part, besides the awesome flavor. Liz’s version has kale and mushrooms, I used spinach and peas. Take a look in your veggie drawer or freezer and throw in whatever you have. Add rice or noodles to beef it up if you want. Green onions, carrots, or sesame seeds would be great additions.You can add several dashes of sriracha or any hot sauce in lieu of sweet chili sauce. Or just leave it out. (I mean, if you’re a wuss.)
If I keep wontons in my freezer (which I most certainly will now!) I usually have everything on hand to make this soup. It’s an oh-crap-I-forgot-dinner-again lifesaver. (Forget is the wrong word. More like “I’m-in-denial-about-dinner-again.”) Check out Liz’s post on How to Stock Your Pantry for Asian Cooking if the ingredients don’t look familiar to you. Asian cooking is a flavorful way to eat healthy.
Easy Wonton Soup Ingredients
Here’s a quick list of the ingredients in this recipe so you can add them to your shopping list. Scroll down to the recipe card below for full ingredients and instructions!
- Chicken broth
- Soy sauce
- Rice vinegar
- Sesame oil
- Sweet chili sauce
- Fresh ginger
- Frozen wontons
- Frozen peas
- Baby spinach
- Cilantro
- Cashews (for garnish)
How to Make Wonton Soup with Frozen Wontons
Here’s a quick overview of how to make this wonton soup. Scroll down to the recipe card at the bottom of the post for complete instructions.
- Add the chicken broth to a medium-large pot and set over high heat. Add the soy sauce, rice vinegar, sesame oil, sweet chili sauce, and the ginger. Bring to a boil, stirring occasionally.
- When it is boiling, add the wontons, frozen peas, and baby spinach. Continue to cook over high heat for about 3 minutes until the wontons are warmed through.
- Remove from heat and stir in cilantro (or sprinkle it over each bowl). Serve the soup with chopped cashews.
How long to boil frozen wontons
Frozen wontons make a FAST soup, because they only need to be boiled for 3 minutes. This is true even if you’re making them by themselves and not adding them to a soup.
What to Serve with Wonton Soup
Wonton soup makes a great complete meal, but you can also offer it as the first course of a fancier dinner or serve it alongside other tasty Asian-inspired choices. Here are some of my favorites!
Easy Sesame Noodles with Spring Veggies << add any veggies you want, these noodles are so incredibly good.
Copycat P.F. Chang’s Lettuce Wraps << just as iconic at home as they are at the restaurant.
Asian Pork Tenderloin (Slow Cooker) << If you’re a carnivore like me this is where it’s at.
Marinated Asian Cucumber Salad << fresh! Light! Ideal for your soup and salad combo.
Banh Mi Sandwich << have you ever had a banh mi? One of my favorite sandwiches ever.
Sheet Pan Chicken Fried Rice << I love fried rice, and I love how easy it is to make on one pan.
How to Store this Wonton Soup Recipe
Wonton soup can be stored in an airtight container in the fridge for up to 4 days. Don’t add the chopped cashews until you’re garnishing individual bowls or they’ll get mushy.
I don’t recommend freezing this soup – you’d have to re-freeze the wontons and peas. Fortunately, this is a ten-minute soup, so just keeping the frozen wontons and peas on hand ensures a quick meal when you need it.
Frozen Wonton Soup FAQs
What is the broth of wonton soup made of?
Wonton soup can be made of any broth you want. Here we’re using chicken broth but you could totally use beef broth, or vegetable broth. I always like using Better than Bouillon because it’s so high quality and easy to store in the fridge (they make beef, chicken, and vegetable bouillon bases, so anything is possible).
Is wonton soup a healthy soup?
Wonton soup is packed with peas and spinach in a hot and hydrating broth. Depending on the wontons you use, they may contain more or less sodium. They’re processed, but they can also be low fat and high protein. Life is a balancing act and this soup is a fast, homemade dinner with veggies in it. I call that a solid win.
How do you keep wontons from falling apart in soup?
If you cook your wontons too long they’ll fall apart. They only need 3 minutes! Once that 3 minutes is up, take the soup off the heat so you don’t overcook them.
Easy Wonton Soup
5 from 2 votes
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Servings: 4 Servings
Use store-bought frozen wontons to make this 10 minute Asian Wonton Soup. Perfect for a tasty and healthy last minute meal!
Ingredients
- 6 cups chicken broth, regular or low sodium
- ¼ cup soy sauce, regular or low sodium
- 3 tablespoons rice vinegar*
- 1 tablespoon sesame oil
- 1 tablespoon Sweet Chili Sauce
- 1 tablespoon ginger, fresh, minced
- 2 cups frozen wontons, like the ones sold at Costco or Trader Joe’s**
- 1 & 1/2 cups frozen peas
- 2 cups baby spinach, packed
- 1/2 cup cilantro, fresh, or more, chopped
- cashews, roughly chopped, to garnish each bowl
Instructions
Add the chicken broth to a medium-large pot and set over high heat. Add the soy sauce, rice vinegar, sesame oil, sweet chili sauce, and the ginger. Bring to a boil, stirring occasionally.
When it is boiling, add the wontons, frozen peas, and baby spinach. Continue to cook over high heat for about 3 minutes until the wontons are warmed through.
Remove from heat and stir in cilantro (or sprinkle it over each bowl). Serve the soup with chopped cashews.
Notes
*Regular vinegar can be subbed for the rice vinegar.
**You can find frozen wontons at most grocery stores
Source: slightly adapted from The Lemon Bowl
Nutrition
Serving: 1bowl | Calories: 462kcal | Carbohydrates: 82g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 2835mg | Potassium: 644mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1981IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg
Course: Main Course
Cuisine: Asian
Calories: 462
Keyword: 10 Minute Recipe, soup, wonton
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!
Categorized as Dinner, Pasta, Quick and Easy Dinners, Soup Recipes, The Best Fall Recipes
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