25 Minute Wonton Soup with Sesame Chili Oil…better than the takeout version…quicker, and healthier too! Classic Chinese inspired wonton soup is made easily at home with store-bought wontons simmered in a warming soy sauce based broth. Add fresh flavor with ginger and garlic. Add color with charred baby bok choy. I like to finish each bowl off with an addicting toasted sesame chili oil spooned over top. Perfect for cold nights when you’re craving a wonton soup, but don’t want to leave home.
I hate to talk about the weather…but I’m going to talk about the weather…for just a second. Because it’s one of the reasons this recipe came to be. It’s been COLD here, I’m talking well below zero at night. Clear sunny skies during the day, bring cold, bone-chilling, temperatures at night.
The only thing I’ve been wanting to make is soup. I’ve had wonton soup on my “to make” recipe list now for months. Asher spurred on the idea with her newfound obsession over wonton soup, but I just hadn’t gotten around to making it until now.
To be honest, I’m not sure I’ve ever had wonton soup from takeout before. Well, maybe when I was a kid from this spot that we used to go to in Rocky River. But I don’t really remember wonton soup ever being a part of my diet. So to be fair, I can’t really say this is better than takeout. But I can say it’s really darn delicious and the easiest to put together.
A few months ago, Asher asked me if I could make wonton soup. When she asked, I was shocked she even knew what wonton soup was, and even more shocked that she had enjoyed a bowl. As far as kids go, Asher is what I would call an OK eater. She can be very, very picky, but if she’s in the right mood, I can get her to try new things…especially if there is a chocolate chip cookie in her future.
I will say that she’s not afraid of a vegetable, she actually really enjoys them, so that’s great! Maybe she’s more than an OK eater then, huh? When it comes to anything spicy, she usually will not try it. But the girl loves soup and she loves anything salty, so I guess it makes sense that she’d love wonton soup.
I made this one with her in mind, which is a first for an HBH recipe. I left the chili oil for serving so that everyone can use it to their taste.
Instructions:
1. Make the Wonton Filling: In a large bowl, combine the ground pork, green onion, ginger, soy sauce, sesame oil, salt, and pepper. Mix well.
2. Assemble the Wontons: Place a wonton wrapper on a flat surface. Place a teaspoon of filling in the center of the wrapper. Fold the wrapper in half to form a triangle. Press the edges to seal.
3. Cook the Wontons: Bring a large pot of water to a boil. Add the wontons to the boiling water and cook for 3-4 minutes, or until they are cooked through.
4. Make the Broth: In a large pot, combine the chicken broth, green onion, ginger, soy sauce, sesame oil, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. Assemble the Soup: Add the cooked wontons, bok choy, mushrooms, and cilantro to the broth. Simmer for 5 minutes, or until the bok choy is tender.
6. Serve: Ladle the soup into bowls and serve immediately.