Quick and Easy Chicken Wonton Soup with Bok Choy
Quick and easy soup that you can throw together in minutes.
Equipment
Ingredients
- 2 liters chicken broth 81/2 cups
- 1 clove garlic minced
- ¼ teaspoon white pepper optional
- 20 mini wontons
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 heads baby bok choy halved or quartered
- ¼ bunch cilantro fresh , chopped
- 2 green onions thinly sliced for garnish
Instructions
- Simmer the broth: In a large pot, bring your chicken broth or stock to a boil. Add soy sauce, sesame oil, garlic and a pinch of white pepper or chicken powder for a more flavorful broth.
- Add frozen wontons: No need to thaw! Drop in your frozen wontons and let them cook until they float, about 5–6 minutes. You’ll know they’re ready when they’re tender and puffed up.
- Add veggies: Stir in baby bok choy, shiitake mushrooms, or whatever greens you like. Let everything simmer until just tender and still bright.
- Taste test: Adjust with a little more soy sauce, chili oil, or even a splash of miso ginger broth.
- Serve hot: Ladle into bowls, top with green onions and enjoy immediately.
Notes
- Use quality broth for a rich, flavorful base—don’t skip the soy sauce and sesame oil.
- Add frozen wontons straight to simmering broth—no need to thaw!
- Toss in bok choy at the end to keep it bright and tender, not mushy.
Tried this recipe?Let us know how it was!