Easy Wonton Soup with Frozen Wontons

This easy wonton soup with frozen wontons comes together in about 30 minutes using a bag of frozen wontons and a handful of pantry staples. The broth is savory and warming, the wontons are tender, and the whole bowl tastes like something you'd order from your favorite takeout spot.

This recipe shows you exactly how to make wonton soup using frozen wontons, no homemade wonton-making required. It is made for busy weeknights when you want something cozy and flavorful without a lot of effort. The broth is built from scratch using chicken broth, fresh ginger, garlic, soy sauce, and sesame oil. Trader Joe's Chicken Cilantro Mini Wontons are my go-to, but any brand of frozen wontons works. This is one of the most-made recipes in my house from fall through spring, and once you try it, you will understand why.

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Why you'll love this recipe

It's ready in about 30 minutes. The broth does most of the work, and the frozen wontons go straight from the freezer into the pot. No thawing, no prep.

It's endlessly adaptable. Swap the broth, switch up the vegetables, or adjust the seasonings to your taste. This recipe gives you a solid base to work from.

It tastes like restaurant takeout. The combination of ginger, garlic, sesame oil, and soy sauce gives the broth that deep, familiar flavor you love in wonton soup.

Ingredients

Here is what you need to make wonton soup with frozen wontons:

Olive oil. Just a couple of tablespoons to sauté the aromatics. Any neutral oil works here.

Shallots. Shallots bring a mild, slightly sweet flavor that forms the base of the broth. I prefer them over onions here because they are a little more delicate. If you do not have shallots, a sweet onion sliced thin will work in a pinch.

Garlic. Fresh garlic is a must. It adds depth to the broth that you just cannot get from garlic powder.

Mushrooms. I use cremini or white button mushrooms, thinly sliced. They cook down, adding a savory, earthy note to the broth. If you do not like mushrooms, just leave them out.

Chicken broth. This is the base of your soup, so use a broth you actually like. I use half broth and half water so the soup does not taste too salty.

Fresh ginger. One inch of fresh, sliced ginger infuses the broth with a warm, slightly spicy flavor that makes wonton soup taste like wonton soup. Ground ginger is not a good substitute here.

Bok choy. Bok choy adds a mild, slightly peppery bite and plenty of greenery to the bowl. Spinach works as a substitute if you cannot find it; just add it at the very end since it wilts fast.

Frozen wontons. The star of the show. I use Trader Joe's Chicken Cilantro Mini Wontons. More on that below.

Soy sauce. This seasons the broth and gives it that salty, savory depth. Use a low-sodium soy sauce if you are watching your salt intake.

Sesame oil. Just two teaspoons, stirred in at the end. It adds a nutty, toasty finish that ties the whole broth together. Do not skip it.

Scallions. Sliced and scattered on the top right before serving. They add a fresh, mild onion flavor and a little color.

Chili oil. Optional, but highly recommended. A drizzle on top adds a gentle heat and takes the bowl to the next level.

What are the best frozen wontons to use?

Trader Joe's Chicken Cilantro Mini Wontons are my absolute favorite. They are the reason I started making this soup in the first place. I genuinely keep three to five bags in my freezer at all times.

If you do not have a Trader Joe's nearby, that is completely fine. Frozen wontons are easy to find at most grocery stores, especially at Asian grocery stores. Look for chicken, pork, or vegetable wontons. Any variety works well in this soup.

One thing to note: do not sub frozen gyoza for wontons. Gyoza have thicker wrappers and a crescent shape, meant for pan-frying or steaming. They do not hold up the same way in a soup broth.

How to make wonton soup with frozen wontons

1. Heat 2 tablespoons of olive oil in a large stockpot over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until the shallots are soft and translucent, about 5 minutes.
2. Add the sliced mushrooms and cook for another 5 minutes. They will shrink down significantly as they release their moisture.
3. Pour in the chicken broth and water. Add the sliced ginger. Bring everything to a boil over high heat, then let it cook for 5 minutes to let the ginger infuse into the broth.
4. Use a slotted spoon to fish out the ginger slices and discard them.
5. Add the bok choy and frozen wontons directly to the boiling broth. Do not thaw the wontons first. Cover the pot and cook over medium-high heat for 3 to 5 minutes. The wontons are ready when they float to the surface.
6. Stir in the soy sauce and sesame oil. Taste and adjust with salt and pepper. Ladle into bowls and top with sliced scallions. Serve with chili oil on the side for anyone who wants a little heat.

Tips for the best wonton soup

Only cook the wontons you plan to eat. This is the single most important tip I can give you. If you cook all the wontons at once and then store the leftover soup, the wontons will continue to absorb broth and fall apart by the time you reheat them. Keep the leftover broth and the remaining wontons separate, and drop fresh frozen wontons directly into the reheated broth the next time you serve it.

Use fresh ginger if you can. It makes a noticeable difference in the broth. Ground ginger is not the same.

Do not thaw the wontons before adding them. Cooking from frozen helps the wrappers hold their shape. Thawing first can cause them to tear.

Variations and substitutions

Broth. Vegetable broth works great here if you want to keep this vegetarian. Bone broth adds extra richness if you want a heartier soup.

Wontons. For a vegetarian version, look for vegetable wontons at your grocery store or local Asian market. Most stores carry them.

Vegetables. Spinach is a great swap if you cannot find bok choy. Just add it at the very end since it wilts quickly. You can also skip the mushrooms entirely or use shiitake mushrooms for a deeper flavor.

Add-ins. A soft-boiled egg, a drizzle of rice vinegar, or a handful of rice noodles all work really well in this soup. Play around with it.

How to store leftover wonton soup

Store the broth and cooked wontons separately in airtight containers. The broth keeps in the fridge for up to 4 days. Cooked wontons are best eaten fresh, since they continue to absorb liquid and get mushy over time.

To freeze: You can absolutely freeze the broth. Just leave the wontons out entirely and cook fresh frozen wontons directly in the reheated broth when you are ready to serve.

FAQs

Do you cook frozen wontons before adding them to soup?

No. Add frozen wontons directly to the boiling broth without thawing them first. Cooking them from frozen helps the wrappers stay intact. They are ready in 3 to 5 minutes, once they float to the surface.

How long do frozen wontons take to cook in soup?

Mini frozen wontons take about 3 to 5 minutes to cook in broth. Larger wontons may take up to 8 minutes. The easiest way to tell they are done is when they float.

What are the best frozen wontons for soup?

Trader Joe's Chicken Cilantro Mini Wontons are my top pick. If you do not have a Trader Joe's, most grocery stores and Asian markets carry frozen wontons in chicken, pork, or vegetable varieties.

Can you make wonton soup ahead of time?

Yes. Make the broth up to 3 days in advance and store it in the fridge. When you are ready to serve, reheat the broth and drop in the frozen wontons fresh. Do not cook the wontons in the broth until right before serving.

Why do my wontons fall apart in soup?

Wontons usually fall apart because they were thawed before cooking, cooked for too long, or left in the broth too long after cooking. Add them frozen, cook just until they float, and serve immediately for the best texture.

Can you freeze wonton soup?

Freeze only the broth, not the wontons. Wontons do not freeze well once cooked. When you are ready to eat, reheat the broth, then cook the fresh-frozen wontons directly in the pot.

Want more cozy dinner recipes?

• Dutch Oven Chicken Noodle Soup
• Easy Sausage and Rice One-Pot Dinner
• Gnocchi alla Vodka

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