Weeknight Wonton Soup

I’m a busy gal. And as much as I love to cook, sometimes I flat out don’t want to — especially after a long day at work. And since I get home late more often than not, I like having go-to dinner options that I can make relatively quickly…without feeling like I threw my concept of healthy eating right out the window the second I walked in the door.

This soup is a super easy meal to make during the week, especially if you chop all the veggies beforehand like I did. In literally 15 minutes, you’ll have a warm, filling, delicious soup that’ll blow any frozen meal (blech) out of the water. And come on — it doesn’t get much simpler than throwing everything in a pot, people!

Weeknight Wonton Soup (serves 4)

Adapted from Real Simple

What you need:

  • 2 32-ounce containers of low-sodium chicken broth (or vegetable broth)
  • 1 heaping tablespoon of jarred minced ginger
  • 1 16-ounce bag of frozen potstickers in whatever variety you like
  • 2 medium carrots, halved lengthwise and thinly sliced
  • 8 ounces sliced mushrooms, whatever variety you like
  • 2 cups frozen shelled edamame
  • 2 cups baby spinach
  • 2 tablespoons low-sodium soy sauce
  • Salt and pepper, to taste
  • 4 scallions, thinly sliced
  • 1/4 cup salted peanuts
  • Sriracha (optional)
  • A drizzle of sesame oil (optional)

How you do it:

  1. In a large pot, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, about 8 to 10 minutes
  2. Add the mushrooms and edamame and simmer until heated through, about 3 minutes.
  3. Stir in the spinach, soy sauce, salt and pepper.
  4. Serve and garnish with scallions, peanuts, Sriracha and sesame oil.


8 thoughts on “Weeknight Wonton Soup

  1. Thanks for stopping by my blog today! I hope you will try the rugelach – it’s not a quick recipe but it’s worth the effort and freezes up so well.

    This won ton soup is a great idea. I do this kind of meal often – sometimes with won ton, sometimes udon noodles, sometimes soba. I use whatever I can and with the addition of a few Asian flavors, we have a quick and satisfying meal. Great suggestion!

  2. What a diffent twist to wonton soup, this definitely is better then the traditional.

    Anyways have a very Happy New Year! And hope to see more blog entires this coming year.

  3. I LOVE won ton soup. In fact, it’s my go-to comfort food when I’m not feeling well. So thank you for this recipe. I’m going to buy a bag of potstickers so I can whip this up during the work week.

  4. Pingback: Urban Belly’s Pork Potstickers «

  5. Pingback: Thyme-ly Thursday Recipe: Easy Wonton Soup | Pop, Sizzle, Eat: Kitchen Confessions of a Real Mom

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