Description
This Easy Wonton Soup is a comforting and flavorful dish, perfect for a quick and satisfying meal. Made with tender wontons simmered in a light broth and topped with fresh greens, this recipe is simple enough for weeknights yet special enough to impress!
Ingredients
Units
Scale
For the Wontons:
- 1/2 lb (225g) ground pork or chicken
- 1/4 cup finely chopped scallions
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp grated ginger
- 1/4 tsp garlic powder
- 1/4 tsp white pepper (or black pepper)
- 20–25 wonton wrappers
For the Soup:
- 6 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1/4 tsp white pepper
- 2 cups baby spinach or bok choy
- 1/2 cup sliced scallions (for garnish)
Instructions
- Make the Wonton Filling:
- In a bowl, combine ground pork or chicken, chopped scallions, soy sauce, sesame oil, ginger, garlic powder, and white pepper. Mix until well combined.
- Assemble the Wontons:
- Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
- Moisten the edges of the wrapper with water, fold it in half to form a triangle, and press the edges to seal.
- Bring the two corners of the triangle together and press to seal, creating the classic wonton shape. Repeat with the remaining wrappers and filling.
- Prepare the Broth:
- In a large pot, bring the chicken broth, soy sauce, sesame oil, ginger, and white pepper to a gentle boil.
- Cook the Wontons:
- Gently add the wontons to the broth. Simmer for 5-6 minutes, or until the wontons float and the filling is cooked through.
- Add the Greens:
- Stir in the baby spinach or bok choy and cook for 1-2 minutes, just until wilted.
- Serve:
- Ladle the soup into bowls and garnish with sliced scallions. Serve hot.
Notes
- To save time, you can use store-bought frozen wontons. Adjust cooking time as needed.
- Add mushrooms, shredded carrots, or bean sprouts for extra veggies.
- Leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking the wontons.