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Wonton Soup with Pho Broth

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews


Vietnamese Pho meets Wonton Soup  (aka photon soup) a fast and flavorful soup can be made in 15 minutes flat! Healing, nourishing and flavorful.


Units Scale
  • 4 cups beef, chicken or veggie broth
  • 45 thin slices ginger (OK to leave peel on)
  • 12 rough chopped garlic cloves (optional)
  • 45 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
  • 1/2 teaspoon Chinese Five Spice
  • 1/4 teaspoon cracked pepper
  • 1214 mini wontons (or to your preference)
  • 2 cups greens – optional ( chopped kale, bok choy, arugula, mizuna)
  • Splash soy sauce
  • Splash fish sauce
  • generous pinch sugar
  • Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil.


  1. Place stock, ginger, garlic, scallions (white parts only) 5 Spice, pepper into a medium pot and bring to a boil.
  2. Add frozen wontons and return to a boil. Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones). Add greens (optional) When wontons float, they should be done.
  3. Add the green scallions, soy sauce, fish sauce and sugar.
  4. Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.
  5. Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.


  • Serving Size: 1 big bowl
  • Calories: 219
  • Sugar: 10.6 g
  • Sodium: 431.9 mg
  • Fat: 5.6 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 34.2 g
  • Fiber: 9.1 g
  • Protein: 13.1 g
  • Cholesterol: 14.8 mg