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 broth or vegetable broth)
- 1/2 pound 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)
Seasoning/Garnish (choose what you like)
- light 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 heat until broth comes to boil. Add broccoli and other vegetables. Lower heat to Medium heat 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 prepared 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, a drizzle of chili oil and chopped green onion if desired. Ladle into serving bowls and 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. You can of course use homemade broth! Or in a pinch, use a powdered or paste soup base and add water.
- Wontons: Use any type of wontons, including a vegetarian wonton or Chinese dumplings (shrimp, chicken, pork) - frozen or homemade. These are widely available now in an Asian market or your local grocery store. Costco has great mini wontons with chicken and cilantro.
- Flavorings: If you don't have fresh herbs, the frozen herb cubes (basil, cilantro, red chilis, etc) are a great substitute.
- Vegetarian version: Use vegetable stock, broth or mushroom broth, vegetable dumplings and omit the chicken and shrimp. Add tofu cubes if desired.
- In addition to wontons, try adding leftover chicken, cooked shrimp, rice noodles, bok choy, carrots, snow peas, spring onins, shiitake mushrooms, napa cabbage, bean sprouts or whatever else you have or like.
- 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. It also helps avoid watering down the soup. Fresh spinach can be added directly to the broth.
- Make Ahead: I prefer the vegetable wonton soup fresh but it's also delicious as leftovers the next day. Store in an airtight 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