Soup season is upon us again and this homemade Wonton Soup is the ultimate bowl of comfort! Silky smooth wontons, an umami broth (that we make from scratch!) and bright veggies come together to make this delectable soup.
There’s two types of people when it comes to soup – those that like them blended and thick and those that like them brothy with lots of add ins.
I honestly love all kinds of soup (as you can probably tell from my Soup Recipes!) and this veg Wonton Soup is one of my favourites! If you love soups with a little bite to them, then you’ve got to try this one! You can use my Homemade Wontons recipe or use store-bought wonton wrappers or even frozen dumplings/wontons for this recipe!
- Comes together in just 30 minutes – with the same bright and punchy flavors of a soup that’s been simmered for hours!
- The broth can be made ahead and stored in the refrigerator. Simply add the wontons and reheat when you’re ready to serve
- Super customisable – you can use veg/chicken/pork wontons
Table of contents
Richa’s Top Tricks To Make The Best Wanton Soup
- I’ve used shiitake mushrooms in this recipe because they add a unique flavour & texture to the soup. If they are not available to you, use any other mushrooms instead.
- We add light soy sauce to this recipe for that beautiful color, but you can replace it with 1 teaspoon dark soy sauce if that’s what you have available.
- Wontons should be added to the soup just before serving & cooked for only 2 minutes. They will continue cooking because the broth is hot. Any longer and the wonton skin tends to overcook. This timing is for veg and chicken wontons. If using pork wontons, cook for 4 minutes.
- If you are using frozen wontons or dumplings, you don’t need to defrost them. Just add them directly to the broth.
- If you have greens like bok choy on hand, you can also add that to the broth to make this soup more filling.
- Serve the soup with a generous pour of chilli oil on top for the best experience!
Frequently Asked Questions
I recommend storing the broth without the wontons. Leftover broth (without the wontons) can be stored in an airtight container in the fridge for up to 4 days. Heat the broth when ready to serve, add the wontons, cook for the required time and it’s ready!.
I find that the easiest way to wrap wontons is to make potlis by bringing together the edges of the circular wrapper once the filling is placed inside, and twisting it to seal. You can check out my Homemade Wontons recipe for more on this. I have used a veg wonton filling that I show you how to make in that blog post.
There are a lot of fun shapes you can experiment with if you’re looking for something more advanced! I found this article pretty helpful in breaking down all the possible shapes and how to achieve them.
If your wontons are breaking once you begin to cook them in the broth, it likely means that you have added too much filling for the amount of dough. We just need about a tablespoon of filling per wonton!
The main difference between wontons and dumplings is the thickness of the wrapper – dumplings are thicker. For this recipe, however, both types work just fine.
If you are looking for your next rainy day fix, look no further than this wonton soup broth that is for sure going to warm you up! I can’t think of a better meal to make in these monsoons. If you recreate this, do send me your pictures over on my IG @my_foodstory!
30-Minute Wanton Soup
Ingredients
- 2 teaspoons toasted sesame oil
- 2 teaspoons finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 lemon grass root smashed
- 3 dried shiitake mushrooms
- 5 cups of water divided
- ½ teaspoon salt
- ½ cup julienned carrots
- 6-8 button mushrooms quartered
- 2 teaspoons light soy sauce
- ½ teaspoon sugar
- 1 ½ teaspoon rice vinegar
- ½ teaspoon white pepper powder
- 2 tablespoons finely chopped chives or spring onion greens
- 6 wontons
Instructions
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Heat oil in a large pot, add ginger & garlic and saute for a minute.2 teaspoons toasted sesame oil, 2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic
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Add the lemon grass root, shiitake mushrooms & stir for a minute.1 lemon grass root, 3 dried shiitake mushrooms
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Add 3 cups of water, salt and cook covered for 15 minutes to make mushroom stock in a jiffy.5 cups of water, ½ teaspoon salt
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Remove mushrooms from the stock, cool & slice them and add it back to the stock.
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Add the remaining 2 cups of water to the stock & bring it to a boil.5 cups of water
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Add julienned carrots, mushrooms, soy sauce, sugar, vinegar, pepper powder, chives & boil for 5 minutes.½ cup julienned carrots, 6-8 button mushrooms, 2 teaspoons light soy sauce, ½ teaspoon sugar, 1 ½ teaspoon rice vinegar, ½ teaspoon white pepper powder, 2 tablespoons finely chopped chives or spring onion greens
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Add wontons to this and cook on medium heat for exactly 3 minutes & your wonton soup is ready to serve.6 wontons
Notes
- Shiitake mushrooms give a unique flavour & texture to the soup. If they are not available to you, use any other mushrooms instead.
- Light soy sauce can be replaced with 1 teaspoon of dark soya sauce.
- Wontons should be added to the soup just before serving & cooked for 2 minutes. Any longer and the wonton skin tends to overcook. This timing is for veg and chicken wontons. If using pork wontons, cook for 4 minutes.
- If using frozen wontons, use them as is without defrosting
- Leftover broth (without the wontons) can be stored in an airtight container in the fridge for up to 4 days. Heat the broth when ready to serve, add the wontons, cook for the required time and serve.
Nutrition
This post was written by Navya Khetarpal.
The post Wonton Soup appeared first on My Food Story.
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