10 Minutes Chinese Wonton Soup {with Frozen wontons}
This easy Chinese wonton soup tastes just like your favorite takeout—only better. It comes together in under 10 minutes using a few simple ingredients, no fancy sauces or complicated steps needed. With frozen wontons and rich bone broth, it’s the perfect quick lunch, weeknight dinner, or cozy lazy Sunday meal. My whole family—especially my 3- and 4-year-olds—slurp it up every single time.
Why You will fall in Love with this Soup Too
Fast: Ready in just about 10 minutes. Bring the broth to a boil, toss in the wontons (and noodles if you like), and dinner is served.
Flavorful: Despite the short ingredient list, it’s layered with garlicky, gingery warmth, nutty sesame aroma, and a rich savory broth that wraps beautifully around each wonton.
Customizable: Keep it simple with just broth and wontons, or make it heartier with bok choy, Chinese broccoli, shiitake mushrooms, or noodles.
Family-Approved: My preschoolers cheer when it’s soup night, and my husband always goes for seconds. It’s truly a family favorite!
Here are Some Basic Ingredients you need
Bone Broth: I always use bone broth—it reminds me of the soups I grew up with in China. It’s as close as you can get to my parents’ slow-simmered, hearty soups that took hours to make.
Coconut Aminos (or Soy Sauce): Adds umami depth. Coconut aminos is a great soy-free alternative. I have found that it is a bit less salty and sweeter than regular soy sauce.
Garlic, Ginger, and Scallion: The three musketeers of Chinese cooking (as my dad calls them). He starts almost all recipes with sauteing these three aromatics.
Frozen Wontons: The ultimate time-saver! They cook in just 2–3 minutes straight from frozen and yet taste amazing.
Optional Add-Ins I love:
- Egg: Growing up, my parents always cracked an egg into noodle soups for me and my brother —it poaches right in the broth and absorbs all the flavor.
- Bok Choy or Chinese Broccoli: Add freshness and a tender crunch.
- Noodles: My kids’ favorite part! I love thin Chinese wheat noodles, but ramen works great too.
- Shiitake Mushrooms: My personal must-have—they’re tender, meaty, and bring beautiful texture.
The Secret to Restaurant-Quality Flavor
So how does such a simple soup taste so complex? It’s all in the aromatics.
In a medium pot (the same one you’ll cook the soup in), heat a drizzle of avocado or sesame oil over medium heat. Add minced garlic, sliced ginger, and the white parts of your scallions. Let them sizzle for about 30 seconds, until fragrant.
That’s when the magic happens. Your kitchen will instantly smell like you’ve been simmering broth all day.
This one step wakes up the flavors and gives your soup that signature Chinese aroma that’ll have everyone walking in saying, “Mmm, what’s for dinner, Mama?”
Once fragrant, pour in your broth and add the rest of your ingredients directly into the same pot.
Here are the Simple Steps you need to make this soup
Serve hot and fresh. My boys love to slurp the broth first before digging into the wontons!
If You Want to Add in the Bok Choy (the Right Way)
How to Add Bok Choy (the Right Way)
Bok choy (or Chinese broccoli) is a classic addition to wonton soup. Here are two easy ways to do it:
The Lazy (but Great) Way:
Add the bok choy right after you drop in the frozen wontons. The broth may take a minute to come back to a boil, and the timing lines up perfectly—both the wontons and bok choy finish cooking in about 2–3 minutes.
The Traditional Way:
Cook the bok choy in boiling broth for 2–3 minutes until tender but still crisp. Remove and set aside in your serving bowls. This prevents overcooking so the greens stay bright and crunchy.
Grab a bag of frozen wontons and a carton of bone broth—you’re just minutes away from a comforting, homemade meal that tastes way better than takeout.
This recipe holds a special place in my heart because it brings a piece of my childhood into my busy mom life. I love turning a few humble ingredients into something that warms the soul.
I can’t wait for you to try it—let me know what your family thinks in the comments below! ❤️
Get the recipe:Easy Chinese Wonton Soup (10-Minute Family Favorite)
Ingredients
- 4 cups bone broth
- 3 tbsp coconut aminos, *
- 2 tbsp sesame oil
- 1 stalk scallion
- 1 inch fresh ginger
- 1 clove garlic
- 1 bunch baby boy choy
- 18 wontons
Equipment
- Our Place Pot
Instructions
- Heat avocado oil (or sesame oil) in a medium pot over medium heat. Add garlic, ginger, and the white parts of the scallion. Sauté for 30 seconds, until fragrant and slightly golden.
- Pour in bone broth, coconut aminos, and sesame oil. Stir to combine, then bring to a gentle boil.
- Add bok choy to the boiling broth and cook for 2–3 minutes, until tender but still bright green. Remove and set aside in serving bowls.
- Add frozen wontons to the boiling broth. Cook for 2–3 minutes, or until they float. If using noodles, cook them in the same broth according to package instructions.
- Add cooked noodles (if using), bok choy, and wontons into a bowl. Pour the hot broth over everything. Top with scallions, sesame seeds, or chili crisp. Then grab your spoon and slurp away!
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
What noodles do you use & how much? Thank you. I can’t wait to make this recipe! Kate
Hi Kate!
we love thin Chinese wheat noodles, but ramen works great too– or really, any pasta you have on hand 🙂
Happy cooking!
-Constance