Wonton Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• Cozy takeout favorite ready in 30 minutes.
• Frozen wontons make it nearly weeknight-effortless.
• Clean, light, and warming.
• Customize toppings to taste.
• One pot.

Ingredient Notes

• Frozen wontons from an Asian market are the move (Synear, Way Fong, Twin Dragon).
• Toasted sesame oil — added at the end, not cooked.
• Baby bok choy is more tender than mature.

Ingredient Substitutions

• Spinach, napa cabbage, or pea shoots for the green.
• Add sliced mushrooms.
• Use dumplings instead of wontons.

Equipment Needed

• Large pot
• Slotted spoon

Prep Tips

• Don't thaw wontons — straight from freezer to simmering broth.
• Steep aromatics for full flavor before straining.

Instructions

1. 1

   Gather and prep: 1 wontons, 1 cup chicken broth, 1 ginger, 1 green onion, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 bok choy. dice the onion, and grate the ginger before you start cooking.

2. 2

   Simmer broth with ginger and soy.

3. 3

   Cook wontons 5 min. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

4. 4

   Add bok choy, finish with sesame oil and green onion.

Artsi Pro Tips

• Quality stock is everything — homemade or boxed bone broth.
• Don't over-boil wontons or they'll burst.
• A few drops of black vinegar at the table is traditional.

Common Mistakes

• Boiling hard — wontons rupture.
• Cooking wontons in the same pot as a heavy broth — broth turns cloudy.
• Salt-bombing — stock plus soy is already salty.

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