Easy Wonton Soup (That Doesn’t Taste Like Sadness)

Okay, so I’m obsessed with wonton soup, but let’s be real, takeout can be a gamble. Sometimes it’s amazing, other times it tastes like dishwater with soggy dumplings. So, I finally decided to figure out a homemade version that’s quick enough for a weeknight craving.

It took a few tries (let’s not talk about the exploding wonton incident), but this recipe is officially my go-to. It’s way easier than I thought it would be and tastes a million times better than the sad takeout stuff. Plus, you can customize it with whatever veggies you have on hand.

Honestly, it’s become my secret weapon for those “I don’t feel like cooking, but I also don’t want to order takeout again” kind of nights. You’ll thank me later.

What You’ll Need

• 3 tablespoons sesame oil (or extra virgin olive oil if that’s all you’ve got)
• 4 baby bok choy, halved (or honestly, spinach works too)
• 2 medium shallots, chopped
• 1 cup sliced shiitake mushrooms (or regular button mushrooms – no judgment)
• 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 wontons/dumplings/potstickers (they all work!)
• green onions and toasted sesame seeds, for serving

For the Chili Oil (trust me, you want this):

• 1/4 cup toasted sesame oil
• 1-2 teaspoon crushed red pepper flakes (depending on how much fire you want)
• 1 teaspoon low-sodium soy sauce (or tamari)
• 1 teaspoon balsamic vinegar

Steps

1. Heat 2 tablespoons of the oil in a large pot over medium-high heat. Toss in the bok choy and cook for 3-4 minutes until the edges get a little charred. Set it aside on a plate.
2. Add the last tablespoon of oil to the pot, then throw in the mushrooms, shallots, garlic, and ginger. Cook for 3-5 minutes until everything smells amazing.
3. Pour in the broth and crank the heat up to high to bring it to a rolling boil. Add the wontons and cook until they float to the top, usually 2-3 minutes.
4. Stir in the cooked bok choy, soy sauce, and rice vinegar. Take it off the heat so you don’t overcook anything.
5. Chili oil time! Whisk together all the chili oil ingredients in a small bowl.
6. Divide the bok choy among your bowls, then ladle the soup on top. Sprinkle some green onions over each bowl, and serve with the chili oil on the side for dipping action.

Substitutions That Actually Work

• Out of bok choy? Spinach, kale, or even romaine lettuce will do the trick.
• Don’t have shiitake mushrooms? Use whatever mushrooms you have, or even skip them altogether.
• Short on time? Pre-chopped garlic and ginger from the grocery store are totally fine.

Making It Diabetes-Friendly

• Watch the wontons: Choose lower-carb wonton wrappers or use a smaller amount.
• Load up on veggies: Add extra bok choy or other low-carb veggies to increase volume without the carbs.
• Go easy on the sauce: Adjust the soy sauce and rice vinegar to taste, but be mindful of sodium content.

Tips & Storage

• Freezing leftovers: The soup freezes pretty well without the wontons. Add fresh or frozen wontons when reheating.
• Make ahead: You can prep the veggies and chili oil ahead of time and store them separately in the fridge.