Vegetable Wonton Soup
A healthy, quick, light vegetarian or meat meal-in-a-bowl, this build-your-own Asian Vegetable Wonton Soup is super versatile. A perfect weeknight meal.
Servings (change as needed): 4
- 24 wontons or dumplings (frozen package), found in Asian or larger mainstream grocery stores
- 8 cups broth/stock Note 1 (chicken or vegetable)
- 1/2 lb medium raw, peeled, deveined shrimp (optional)
- 1 head of broccoli, cut up into smaller florets
- 4 cups 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 cups cooked chicken, cut into bite size pieces (optional)
- 4 cups fresh baby spinach (loose frozen is fine too - add when boiling the wontons instead of at the end)
- soy sauce, sesame oil, fresh basil or cilantro, lime juice, chili flakes and/or fresh grated ginger (use frozen cubes of cilantro, basil, ginger, chili if you don't have fresh)
- Garnish: bean sprouts, 1-2 green onions, chopped
BOIL WONTONS: In a large pot of boiling water, cook frozen wontons or dumplings (as well as spinach if you're using frozen chopped spinach) 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, 1-2 tsp grated fresh ginger, a few drops of hot sauce or some chili pepper flakes. Garnish with bean sprouts and chopped green onion if desired. Serve immediately right from the pot.
- Broth: Use the best chicken (or vegetable) broth you can find. I like to use Campbell's concentrated chicken broth (lower salt kind is ok too) and add my own water. I add a bit less than a full can of water for every can of undiluted broth. Adjust seasonings and salt based on taste and intensity of broth used.
- Make Ahead: I prefer the vegetable wonton soup fresh but it's also delicious as leftovers the next day. Store in a covered container in the fridge.
Calories: 382kcal | Carbohydrates: 33g | Protein: 50g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 205mg | Sodium: 775mg | Potassium: 1184mg | Fiber: 8g | Sugar: 1g | Vitamin A: 12087IU | Vitamin C: 32mg | Calcium: 187mg | Iron: 5mg