I am obsessed with eating wontons. Costco sells a Bibigo chicken and cilantro version, and I buy it whenever it’s on sale — which seems to be quite often. It’s a massive bag of wontons but I can power through that bag in what seems like no time flat. I will often sit down with a bowl of pan-fried wontons and dip them into soy sauce. When you have little time to make a meal or are feeling extra-lazy- wontons do the trick.
Unrelated to me eating copious amounts of Bibigo wontons, I came across a wonton soup recipe recently and decided that I need to try making it since I almost always have frozen wontons in my freezer. I perused a few different types of wonton recipes until I settled on one I wanted to recreate from Feasting at Home. I liked this one in particular because the recipe promises you can make it in 15 minutes. I had to pass on the ones that used homemade wontons because, quite frankly, I don’t have the time or energy these days to make such things from scratch.
As promised, this recipe came together in a snap. The grocery store that is two blocks from my house in Long Beach was out of ginger when I went there to buy all my soup ingredients so I had to sub in some ground ginger instead. I was fine with this minor substitution since I really don’t like ginger all that much anyway.
I bought two lemons expressly for this recipe and then promptly forgot to juice them. Despite that, the soup turned out fabulous. I used bone broth because I had a quarter of it on hand. I also used the white part of green onions, but Sylvia’s original recipe calls for leek, shallot or white onion. My favorite part of the soup is the wontons, duh, but my next favorite part is the spicy broth. I added some sriracha sauce to my soup and it was so spicy it could have decongested me had I been congested.
I will make this again. I hope to try it with actual ginger and lemon. I’d also like to try the leek version. If you are want to make this vegetarian, find a frozen veggie wonton and use vegetable broth or stock. Vegan wontons might be harder to find but Whole Foods sells some. If you’re really ambitious, make your own vegan wontons.
- ½ c. green onion (white part) sliced
- 4 slices ginger, peels on, or 1 T. ginger paste or 1 tsp. ginger powder
- 1 to 2 T. olive oil
- 4 c. chicken broth or veggie broth or stock (I used chicken bone broth)
- 14 to 20 frozen wontons (chicken, shrimp or vegetarian)
- 1 tsp. soy sauce or coconut aminos
- lemon juice, to taste (optional)
- 1 or 2 bok choy (can sub arugula, kale, spinach, etc.)
- garnish: scallions (green part), cilantro, sesame seeds, chili flakes, sriracha sauce
- In a medium pot, saute the onion and ginger in oil, over medium heat, until fragrant, about 2 minutes. Add the broth or stock, cover and bring to a boil. Add the wontons and simmer according to directions on the package.
- Taste the broth and add soy sauce and lemon juice (if using).
- Drop in the greens, cooking until wilted.
- Divide among two or three bowls and garnish as desired.