Name: Weeknight Wonton Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tbsp sesame oil or olive oil; 1 large shallot, thinly sliced; 2 garlic cloves, thinly sliced; 1 1/2 tbsp fresh ginger, peeled and grated; 1 tsp brown sugar; 5 oz shiitake mushrooms, sliced; 1 1/2 tbsp soy sauce, plus more to taste; 2 cups low-sodium chicken stock (preferably bone broth); 1 cup water; 8 oz frozen wontons or potstickers; 1/4 cup scallions, chopped; Chili crisp for serving (optional)

Jump to Recipe·Print Recipe

This easy one-pot Wonton Soup is the perfect comfort meal for busy weeknights. Made with frozen wontons or potstickers, fresh ginger, and shiitake mushrooms, this quick and flavorful soup is ready in just 20 minutes. It’s the perfect balance of savory, slightly sweet, and spicy flavors that will warm you up in no time.

Why You’ll Love This Recipe

This Weeknight Wonton Soup is a fast and flavorful dish that brings comfort to your dinner table without much effort. The combination of ginger, garlic, and shiitake mushrooms adds a rich depth of flavor, while the wontons or potstickers provide a satisfying texture. With only a few ingredients and a quick cooking time, it’s an ideal meal for busy nights when you want something tasty, comforting, and easy. Plus, the optional drizzle of chili crisp gives it the perfect spicy kick! Weeknight Wonton Soup

Ingredients

2 tbsp sesame oil or olive oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 tbsp fresh ginger, peeled and grated
1 tsp brown sugar
5 oz shiitake mushrooms, sliced
1 1/2 tbsp soy sauce, plus more to taste
2 cups low-sodium chicken stock (preferably bone broth)
1 cup water
8 oz frozen wontons or potstickers
1/4 cup scallions, chopped
Chili crisp for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the Oil: Heat the sesame oil (or olive oil) in a large pot over medium heat. Once the oil is shimmering, add the shallot and sauté for 4-6 minutes until softened.
Add Aromatics: Stir in the garlic, grated ginger, brown sugar, and sliced shiitake mushrooms. Cook for an additional 2-3 minutes, until fragrant.
Deglaze and Simmer: Deglaze the pot with soy sauce, then pour in the chicken stock and water. Bring the mixture to a boil.
Cook the Wontons: Add the frozen wontons or potstickers to the pot. Cook for 2-3 minutes or until the wontons are heated through.
Finish the Soup: Remove the pot from heat and stir in the chopped scallions. Serve the soup in bowls with a drizzle of chili crisp for an optional spicy kick.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings

Variations

Vegetarian Version: Use vegetable broth instead of chicken stock and add more vegetables like spinach, bok choy, or carrots for a heartier soup.
Spicy Kick: Add extra chili crisp or a dash of hot sauce to the broth for a spicier version.
Protein Boost: Add cooked chicken or shrimp to the soup for a protein boost if you prefer more substance in your meal.
Mushroom Options: If you can’t find shiitake mushrooms, you can substitute with cremini, button, or oyster mushrooms.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pot over medium heat until warmed through. If the broth has thickened too much, you can add a little more water or broth to thin it out.

FAQs

1. Can I use fresh wontons instead of frozen?

Yes, you can use fresh wontons, but keep in mind they may cook more quickly than frozen ones, so reduce the cooking time accordingly.

2. Can I use a different type of mushroom?

Absolutely! Shiitake mushrooms add a great depth of flavor, but you can substitute with other mushrooms such as cremini or button mushrooms if preferred.

3. Can I make this soup in advance?

Yes, you can make the soup ahead of time and store it in the refrigerator. Just be sure to add the wontons right before serving to avoid overcooking them.

4. How do I know when the wontons are fully cooked?

Wontons are fully cooked when they are heated through and floating in the broth. They should be tender but still hold their shape.

5. Can I use another type of oil for the soup?

Yes, you can use other oils like vegetable oil or olive oil if you don’t have sesame oil, but the sesame oil does provide a nice nutty flavor that enhances the soup.

6. Can I add more vegetables to this soup?

Definitely! You can add vegetables like bok choy, baby spinach, or shredded carrots for extra texture and nutrients.

7. Can I freeze the soup?

You can freeze the soup without the wontons. However, if you plan to freeze it, it’s best to cook the wontons separately and add them fresh when you reheat the soup.

8. How do I store leftover wonton soup?

Store the leftover soup in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove, adding a little extra water or broth if needed.

9. What if I don’t have chili crisp?

If you don’t have chili crisp, you can substitute with a drizzle of chili oil or a sprinkle of red pepper flakes for a similar spicy effect.

10. Can I use a different kind of broth?

Yes, you can use beef broth or vegetable broth as a substitute for chicken stock, depending on your preferences.

Conclusion

This Weeknight Wonton Soup is a quick and comforting dish that’s full of flavor and perfect for busy nights. The combination of fragrant ginger, garlic, and mushrooms with the heartiness of wontons creates a satisfying meal in just 20 minutes. Whether you’re looking for a cozy weeknight dinner or a light, flavorful soup, this recipe is sure to become a staple in your kitchen. Enjoy the comforting warmth and delicious umami of this easy, one-pot meal!