A healthy, quick, light vegetarian or meat meal-in-a-bowl, this build-your-own Vegetable Wonton Soup is super versatile. And a perfect weeknight meal.
I love making this soup when when I’m feeling lazy and want to whip up dinner in 20 minutes or so. Virtually everything in this soup is optional or ‘to your taste’ except the broth. The soup can be vegetarian or meat based.
I like to pack it with vegetables and other goodies, typically broccoli, asparagus and green onion. I also add a few purchased items I usually have in my freezer like frozen wontons or dumplings, chopped loose spinach and various types of herb cubes if I don’t have the fresh versions on hand.
Just select your favorite items, add some flavors and start creating your soup. Go big and serve the vegetable wonton soup with some take-out spring rolls, sushi, or our Vegetable Summer Rolls.
Tailor To Your Taste
- Wontons: Use any type of wontons or dumplings (shrimp, chicken, pork, vegetable) – frozen or homemade. These are widely available now in Asian or large mainstream grocery stores.
- Additions: Other great additions are left over chicken, shrimp, rice noodles, bok choy, carrots, snow peas, bean sprouts or whatever else you have or like.
- Flavorings: Some great flavor options are soy sauce, hot sauce, fresh cilantro, basil, sesame oil, lemon/lime
- Herbs: If you don’t have fresh herbs, the frozen herb cubes (basil, cilantro, red chilis, etc) are great in a pinch.
- I often use fresh baby spinach instead of loose chopped frozen spinach. For frozen spinach, add a couple of handfuls to the first step of the recipe (boiling wontons) for about 2 minutes before they are done. This saves an extra pot and step. Fresh spinach can be added directly to the broth.
Make it Vegetarian
- Use vegetable broth or mushroom broth, vegetable dumplings and omit chicken and shrimp.
- Add tofu cubes if desired.
Make Ahead Vegetable Wonton Soup
I prefer the wonton soup fresh for dinner but it’s also delicious as leftovers the next day. Store in a covered container in the fridge.
Vegetable Wonton Soup Recipe
- 24 wontons or dumplings (frozen package), found in Asian or larger mainstream grocery stores
- 8 cup broth/stock (chicken or vegetable)
- 1/2 lb medium raw, peeled, deveined shrimp (optional)
- 1 head of broccoli, cut up into smaller florets
- 4 cup other vegetables cut up as needed (e.g. asparagus , carrots (very thin discs or strips), chopped nappa (chinese lettuce), bok choy, snow peas, broccoli, cauliflower, snow peas, etc)
- 2 cup cooked chicken, cut into bite size pieces (optional)
- 3 cups fresh baby spinach (frozen is fine too)
- Seasonings/herbs to taste e.g. soy sauce, sesame oil, fresh basil or cilantro, lime juice, chili flakes
- Garnish: bean sprouts, 1-2 green onions, chopped
- BOIL WONTONS: In a large pot of boiling water, cook frozen wontons or dumplings as per package directions. Drain in a strainer and set aside.
- MAKE SOUP: Heat broth in the same pot to medium high until broth comes to boil. Add broccoli and other vegetables. Lower heat to Medium and cook for 3 minutes until tender. Add fresh baby spinach and shrimp if using and cook for 3 minutes until shrimp just become opaque.. Add chicken (if using), and cooked wontons.
- SEASON AND SERVE: Add additional herbs and seasonings to taste such as: splash of soy sauce, a 1/2 teaspoon of sesame oil; fresh chopped basil or cilantro, a squeeze of lime, a few drops of hot sauce or some chili pepper flakes. Add bean sprouts and chopped green onion. Serve immediately right from the pot.
This recipe has been updated from March 2016 with new pictures.
Here’s a couple of Asian appetizer recipes you might like with the vegetable wonton soup: