10-Minute Wonton Soup
I’m used to cooking for a crowd, but this week everyone has gone out of town except me and my teenage daughter. With just two women in the house, I’ve been making easy, light meals like this 10-minute wonton soup. It’s another “Coscto hack” recipe that you can throw together in less time than it takes to get through the line at the drive-through. Cooking from scratch is something I love to do, but sometimes circumstances call for something ultra-easy.
This recipe is based on two go-to ingredients I often buy at Costco because of their taste and quality. My hat is off to people who make homemade wontons, but frozen Bibigo Chicken & Cilantro wontons are surprisingly tasty, filling and good for you, with only 50 calories for 4 wontons.
The other product from Costco I can’t live without is Better Than Boullion chicken soup base, which Cook’s Illustrated recently named as its highest recommended chicken soup base. It’s versatile and cheap, especially considering how much chicken stock you can make with it. I agree with Cook’s Illustrated that it’s a little salty, and you can use slightly less per cup of water than recommended on the package.
Make the broth for this wonton soup by combining chicken soup base, water, freshly grated ginger, sesame oil and Sriracha in a large soup pot. Bring to a boil.
I used to be annoyed when I would buy fresh ginger and it would dry up before I could use it all, but I learned from Food Network’s Melissa D’Arabian that you can peel the entire knob of ginger when you first buy it, then keep it in the freezer to use whenever you need. Frozen ginger is actually easier to grate. I used to use a box grater, but recently I purchased a Microplane Zester & Grater, which does the job a lot better.
After simmering the broth for a minute or two, add frozen wontons and sliced green onion and bring back to a boil. Sometimes I use dehydrated green onions, which you can always keep on hand in the pantry. Sliced baby bok choy or baby spinach leaves are optional add-ins that boost the flavor and nutrition of this soup. Bring the soup back to a boil, and cook for 3-5 minutes or until the wontons are done to your liking.
After ladling the soup into bowls, you can top with soy sauce, chili oil, additional Sriracha or whatever makes you happy. Add some fresh fruit or a salad, and in about 10 minutes, you have a satisfying, low-calorie lunch or dinner. Stay away from the drive-through, my friend.
Make this light, satisfying 10-minute wonton soup in less time than it takes to get through the line at the drive-through.
- 8 cups water
- 2 tablespoons Better Than Boullion chicken soup base
- 1-2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha hot sauce
- 32 frozen wontons (I use Bibigo Chicken & Cilantro Wontons)
- 2 green onions, cleaned and thinly sliced, or substitute dehydrated green onions
- 2 cups sliced baby bok choy or 4 cups baby spinach leaves (optional)
- Combine the water, soup base, ginger, sesame oil and Sriracha in a large soup pot. Bring to a boil and stir until all ingredients are combined.
- Add frozen wontons and sliced green onion. Return to a boil and cook 3-5 minutes or until the wontons are done to your liking.
- If using the baby bok choy, add with the frozen wontons and green onion.
- If using baby spinach leaves, add at the very end of cooking.
- Ladle into soup bowls, and top at the table with soy sauce, chili oil, additional Sriracha or other condiments as desired.
144 calories, 4g fat, 19g carbohydrates
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