This quick and easy wonton soup is super easy, loaded with vegetables and, thanks to the frozen wontons, takes less than 15 minutes.
Light Wonton Soup
I love Wonton Soup, especially when it’s full of vegetables, which helps make it more of a meal. Unfortunately, my local Chinese take-out restaurant does a simple broth-only one. So I made my own! This is a great lunch, or if you want to make it a larger multi-course menu, add fried cauliflower rice or fried spicy shrimp rice, chicken, and broccoli.
This recipe for chicken wonton soup is so quick and easy to shred. It has lots of healthy vegetables and is half homemade with frozen wontons. As soon as the vegetables are chopped, the soup cooks in just under 15 minutes. First, cook ginger and garlic in the chicken broth for five minutes, which gives the broth a wonderful taste. Next, throw the bok choy in, cook for five minutes, then add the wontons and mushrooms. Let it boil for a few minutes, stir in soy sauce and sesame oil and then serve in four bowls.
Using frozen wontons is a great shortcut that saves a lot of time. I love the frozen Mini Chicken Cilantro Wontons from Trader Joe that I used in this recipe. They are the best-frozen wontons in my opinion, but you can use any frozen wontons you want for this soup. Costco sells Chicken Cilantro wontons that would work too.
For toppings, I like to add sliced spring onions or coriander. If you like spices, you can add some red chili oil or sambal oelek. This simple wonton soup tastes on its own, or I serve it with General Tso’s chicken or chicken broccoli pan for a full Chinese takeaway meal at home.
Wonton soup variations
For the vegetables, I used Baby Bok Choy (my favorite!) Together with shiitake mushrooms. If you want, you can add bean sprouts or spinach for the Baby Bok Choy. You don’t like mushrooms, skip them! Add shrimp or cooked chicken to get more protein.
Other Chinese recipes you will love:
Simple Wonton Soup
Preparation Time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
So quick and easy Wontonsuppe is super easy, loaded with vegetables and takes less than 15 minutes thanks to the frozen wontons.
6 Cups Chicken Broth with Low Sodium Content 1- Zoll Pieces of fresh ginger cut into thin slices 1 clove chopped garlic 20 ] Mini Frozen Wontons I love the Chicken Cilantro by Trader Joe & # 39; s 1 1/2 Mugs Shiitake Mushrooms in Slices 4 Baby Bok Choy cut in half lengthways and 1 tablespoon soy sauce ] 1 teaspoon sesame oil spring onions cut green tea ile only for garnish
Take away Bring chicken broth to a boil in a large saucepan.
Mash the sliced ginger with the knife side to emphasize the aroma and add to the pan with the garlic, cover and let cook for 5 minutes.
Add the bok choy and partially cook for 5 minutes, then add the frozen wontons and the mushroom, simmer for 2-3 minutes until the wontons are heated and the bok choy is soft and withered is.
Stir in soy sauce and sesame oil.
Divide the soup into four bowls. Garnish with fresh shallots.
Serving: 1 1/2 cup (generous) Calories: 136 kcal Carbohydrates: 22.5 g Protein: 9  g Fat: 2 g Saturated Fat: 0.5 g Cholesterol: 6.5 mg Sodium: 1218 mg Fiber: 2.5 g Zucker: 5 g
Blue Smart Points: 3
Green Smart Points: ] 3
Purple Smart Points: 3
posted January 21, 2020, by Gina