15 Minute Wonton Soup

If you are looking for a quick and healthy Asian inspired soup recipe, look no further! This delicious soup recipe is from the famous Asian grandmothers the Japanese, Chinese, and Koreans.

While you will find many ingredients in this soup, the main ingredient that brings it to life is none other than wonton soup. These are very thin cakes of Asian origin that are filled with a sweet and sour mixture.

They are usually deep fried and have a crunchy outside layer and a softer inner one. This 15 Minute Wonton Soup is for anyone who has ever tried to eat a traditional, non-rich-person’s lunch.

If you have ever wondered what it might taste like, this is the recipe for you. This quick and easy soup is delicious and can be used as a meal replacement in a pinch, but really is a quick and easy way to put a little life back into your day.

You won’t even notice that you have been eating a soup that tastes like noodles. You know you’ve had a good meal when you can make a 15 minute wonton soup!

If you are like me, you are probably sick and tired of the microwave, soup makers, slow cooking, boiling, and adding salt. So I took a moment to think about soup, and how it can be delicious in our home.

Although soups are usually salty, we decided to make a vegan version that is made with a rich flavor, and full of vitamins A and C. I know a few people who have had problems with digestion, but these ingredients were designed specifically for those with digestive problems. My 15 minute wonton soup! It was delicious!

15 Minute Wonton Soup

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



15 Minute Wonton Soup with flavorful lemon ginger broth and a handful of vibrant greens. A fast, easy weeknight dinner!


  • 1 leek, white parts, thinly sliced ( or sub 1 shallot or ½ cup onion)

  • 4 slices ginger (the size of a quarter, leave peels on- or 1 tablespoon ginger paste)

  • 1 tablespoon olive oil

  • 4 cups chicken broth ( or veggie broth)

  • 10–14 wontons ( chicken, shrimp or vegetarian)

  • salt and lemon juice to taste

  • a couple handful of chopped greens- baby spinach, arugula, bok choy, chopped kale

  • garnish options: scallions, cilantro, sesame seeds, chili flakes or sriracha


  • In a medium pot, saute the shallot and ginger in oil, over medium heat, until fragrant, about 2 minutes. Add the broth, cover and bring to a boil. Add the wontons and simmer according to directions on the package ( 3-5 minutes- depending on size) They normally float when cooked through.
  • Taste the broth and add salt and a squeeze of lemon if you like. I like mine quite lemony, but season to your own taste.
  • Drop in the greens, cooking until wilted. Spinach will take 45 seconds, kale will take longer.
  • Divide among two bowls and sprinkle with any of the garnishes.


  • To take this in another direction, flavor-wise, sometimes I’ll skip the lemon and add a drizzle of toasted sesame oil, which gives this an earthy depth which I crave sometimes. You can toss in cubes of tofu ( or left-over chicken) if you like.
  • Other times I’ll throw in lemongrass and lime leaves, and use lime instead of lemon for more a Thai or Vietnamese twist. Play around and you will find your perfect version.
  • It is all about the broth!

Reference : feastingathome.


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