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10-Minute Wonton Soup

10-Minute Wonton Soup

Make this light, satisfying 10-minute wonton soup in less time than it takes to get through the line at the drive-through.
Course Soups & Stews
Cuisine Chinese
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Calories 125kcal
Author Marsha Maxwell


  • Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • Measuring Cups and Magnetic Measuring Spoons Set
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver


  • 6 cups water
  • 1 1/2 tablespoons Better Than Boullion chicken soup base
  • 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


  • 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.