25 Minute Wonton Soup with Sesame Chili Oil Recipe
A quick and flavorful 25-minute wonton soup featuring tender chicken wontons, fresh bok choy, shiitake mushrooms, and a fragrant broth enhanced with garlic, ginger, and a zesty homemade sesame chili oil. Perfect for a comforting weeknight dinner that combines vibrant Asian flavors with simple, fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Soup
- 3 tablespoons sesame oil or extra virgin olive oil
- 4 baby bok choy, halved, or 1 bunch kale
- 2 medium shallots, chopped
- 1 cup sliced shiitake mushrooms
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, peeled and grated
- 6 cups low sodium chicken or vegetable broth
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 20-30 fresh or frozen chicken wontons/dumplings, or potstickers
- Green onions, for serving
- Toasted sesame seeds, for serving
Sesame Chili Oil
- 1/4 cup toasted sesame oil
- 1-2 teaspoons crushed red pepper flakes
- 1 teaspoon low-sodium soy sauce or tamari
- 1 teaspoon balsamic vinegar
Instructions
- Char the greens: Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the halved baby bok choy (or kale) and cook for 3-4 minutes, until the edges are nicely charred. Transfer the greens to a plate to set aside.
- Sauté aromatics and vegetables: Using the same Dutch oven, add the remaining 1 tablespoon of oil, the sliced shiitake mushrooms, chopped shallots, minced garlic, and grated ginger. Cook for 3-5 minutes, stirring frequently, until the mixture is fragrant and the vegetables soften.
- Simmer the broth and cook wontons: Pour in the low sodium chicken or vegetable broth and bring to a boil over high heat. Add the chicken wontons or potstickers and cook for 2-3 minutes, until they float to the surface indicating they are cooked through.
- Finish the soup: Stir the charred bok choy back into the pot along with the soy sauce and rice vinegar. Remove from heat to keep the greens fresh and vibrant.
- Make the sesame chili oil: In a small bowl, combine toasted sesame oil, crushed red pepper flakes, low-sodium soy sauce, and balsamic vinegar. Mix well to create a spicy, tangy condiment.
- Serve: Divide the bok choy and wonton soup evenly into bowls. Ladle the hot broth and wontons over the greens, then top with sliced green onions and toasted sesame seeds. Serve the sesame chili oil on the side to add heat and depth according to taste.
Notes
- To save time, use frozen pre-made wontons or potstickers from the store.
- Substitute baby bok choy with kale or spinach if preferred.
- Adjust the amount of crushed red pepper flakes in the chili oil to control the spice level.
- For a vegetarian version, use vegetable broth and vegetable-based wontons.
- Enjoy the chili oil as a dipping sauce or drizzle directly into your soup for extra flavor.
