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This wonton soup brings together fresh aromatics, tender wontons, and bright vegetables in a flavorful broth that comes together in under 30 minutes. The combination of ginger, garlic, and sesame oil creates depth while shredded carrots and spinach add color and nutrition. Every spoonful delivers savory broth, plump wontons, and just enough vegetables to make it a complete meal.
I make this constantly during colder months when I want something warming but don't have time for slow-cooking recipes. The sesame oil and fresh ginger are what make it taste restaurant-quality despite the short cooking time.
Essential Ingredients for Authentic Flavor
- Sesame oil: Essential for cooking aromatics; don't substitute
- Green onions: One bunch; use both white and green parts
- Fresh garlic and ginger: 2 cloves garlic, 1 tablespoon grated ginger
- Shredded carrots: Add color and vegetables easily
- Low-sodium soy sauce: Provides umami without excess salt
- Chicken broth: 8 cups; vegetable or beef broth substitute
- Frozen wontons: 24 ounces make it filling; look for mini size
- Fresh spinach: Wilts down but adds nutrition
- Chili crisp and sesame seeds: For topping and added flavor
Complete Step-by-Step Instructions
- Heat and prep aromatics:
- Heat 2 tablespoons sesame oil in a large pot or Dutch oven over medium heat. Slice 1 bunch green onions, separating white bottoms from green tops. Add white parts to the hot oil and cook 1 minute until fragrant.
- Add garlic and ginger:
- Add 2 minced garlic cloves and 1 tablespoon freshly grated ginger to the pot. Cook another minute, stirring constantly to prevent burning.
- Build the broth:
- Stir in 1/4 cup low-sodium soy sauce, 1.5 cups shredded carrots, and 8 cups chicken broth. Increase heat to high and bring to a boil.
- Cook wontons and spinach:
- Once boiling, carefully add 24 ounces frozen wontons using a slotted spoon to prevent breaking. Add 3 cups fresh spinach. Cook 5-6 minutes until wontons are cooked through and floating. Avoid overcooking or wonton wrappers will break.
- Serve immediately:
- Ladle into bowls and top with reserved green onion tops, chili crisp, and sesame seeds.
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The fresh aromatics cooked in sesame oil create the foundation that makes this taste authentic. The frozen wontons are a time-saver that doesn't sacrifice quality, and the quick cooking time means you can have hot soup ready faster than ordering takeout.
Understanding Aromatic Cooking
Cooking ginger, garlic, and green onion whites in sesame oil releases their essential oils and creates the flavor base. This step happens quickly - about 2 minutes total - but provides the depth that plain broth lacks.
Preventing Wonton Issues
Frozen wontons go directly into boiling broth. Using a slotted spoon prevents rough handling that causes breaking. Don't overcrowd the pot - wontons need space to cook evenly without sticking together. Overcooking makes wrappers too soft and they fall apart.
Making It Vegetarian
Swap chicken broth for vegetable broth - mushroom-based provides good umami. Use vegetable wontons, widely available at most grocery stores. The rest of the recipe remains the same.
Storage Considerations
Wontons become soggy quickly in broth. For meal prep, store broth separately from wontons for up to 3 days. Combine when reheating. For freezing, prepare only the broth base and add fresh wontons when serving.
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This recipe demonstrates how fresh aromatics and proper technique create restaurant-quality results at home in minimal time. The simplicity makes it accessible while the flavor profile ensures it doesn't taste like a shortcut version.
Frequently Asked Questions
- → Can I use homemade wontons instead of frozen?
- Yes, homemade wontons work great in this soup. Just adjust the cooking time since fresh wontons cook faster than frozen ones, usually in about 3-4 minutes.
- → What can I substitute for chicken broth?
- You can use vegetable broth for a lighter version, or beef broth if you prefer a richer flavor. Just keep in mind it will change the overall taste slightly.
- → How do I store leftover wonton soup?
- Store the soup in an airtight container in the fridge for up to 3 days. The wontons may absorb some broth as they sit, so you might want to add a bit more broth when reheating.
- → Can I add other vegetables to this soup?
- Definitely! Bok choy, mushrooms, snap peas, or bell peppers all work well. Add heartier vegetables with the carrots, and leafy greens at the end with the spinach.
- → What are some good toppings for wonton soup?
- Beyond the chili crisp and sesame seeds mentioned, try adding sliced jalapeños, cilantro, lime juice, or a drizzle of sriracha for extra flavor and heat.
- → Is this soup spicy?
- The soup itself is not spicy, but the chili crisp topping adds heat. You can leave it off or adjust the amount based on your preference for spice.