Thursday, October 6

Wonton Soup

Quick and easy wonton soup is perfect for a cold night


Wonton Soup


My boyfriend was home sick, so I scrapped my previous dinner menu and made him wonton soup. It's a nice change from chicken noodle but still full of warm, comforting broth. Since I always have dumplings in my freezer (such as these chicken potstickers), it took no time to put the soup together. Feel free to adjust the recipe to include whatever vegetables or dumplings you like best. It also stores well in the freezer or refrigerator for leftovers, but keep the dumplings separate and cook them in the broth just before serving or they will overcook and fall apart.


Related Recipes:
- Turkey Noodle Soup
- Tom Kha Gai Soup
- Chicken Tortilla Soup


Easy Wonton Soup:
  • Add 1 tbsp. canola oil in a large dutch oven or pot over high heat.
  • Add in 3 whole, smashed garlic cloves and 1 knob of largely sliced ginger and cook for 1-2 minutes, or until fragrant.
  • Pour in 2 quarts of low-sodium chicken broth, bring to a boil, then lower the heat to a simmer and cover the pot.
  • Let the broth simmer for 30 minutes, then use a slotted spoon to remove the garlic and ginger pieces.
  • Check the broth for seasoning and add salt, pepper, and hot sauce* to taste.
  • Stir in 8 oz. of thinly sliced mushrooms, 2 heads of thinly sliced bok choy, and 1/2 c. diced scallions.
  • Cook the vegetables for 2-3 minutes, then add in 12 frozen potstickers.**
  • Cover the pot and simmer the soup for 10-12 minutes, or until the potstickers are cooked through.***
  • Divide into bowls and serve immediately.

Serves four
*Hot sauce is optional, but I used about 10 drops of Sriracha.
**If keeping soup for leftovers, don't add the potstickers and freeze or refrigerate. Perform the last step after re-heating the broth.
***If potstickers are pre-cooked (most frozen already are), they will cook more quickly than fresh potstickers.