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15 Minute Wonton Soup with flavorful Leek & Ginger Broth – loaded up with healthy vibrant greens – a fast and easy weeknight diner! Vegan adaptable! Video.
Whatever you think the world is withholding from you, you are withholding from the world. ~ Eckhart Tolle
It’s still snowing. On chilly nights when time is short, this fast and easy soul-warming soup is a total godsend. It is very simple to make but doesn’t lack in flavor. But what I love most about this 15 Minute Wonton Soup is the huge handful of greens that are thrown right into the pot at the end, giving it a beautiful burst of vibrance and nutrients.
It is also very low in calories while being filling and satisfying!
Watch How to Make 15-Minute Wonton Soup| 30-second video!
You can use slices of fresh ginger or even ginger paste.
Saute the leeks and ginger then add the broth and bring to a boil.
Use your favorite frozen wontons – preferably, smaller, bite-sized wontons, which cook up very quickly. I really like the bite-sized chicken wontons from Trader Joes. Or feel free to use a vegan or vegetarian wonton.
For greens, I often use what I have on hand- sometimes this is baby spinach or arugula, sometimes it’s kale, and sometimes it’s baby bok choy like you see here. I’ve even used shredded cabbage and shredded brussel sprouts allowing them to wilt a little bit longer. Sometimes when I have more time, I’ll toss in matchstick carrots, cabbage, other veggies along with the wontons.
15 Minute Wonton Soup loaded up with healthy greens in flavorful lemon ginger broth- easy, fast, delicious – this simple recipe makes 2 servings!
Other broth-based soup recipes you may like:
- 20 Warming Broth-Based Soups
- Lightning Speed Photon Soup
- Tom Kha Gai (Thai Coconut Chicken Soup)
- 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)
- Feel Better Chicken Soup
15 Minute Wonton Soup with flavorful lemon ginger broth and a handful of vibrant greens. A fast, easy weeknight dinner!
- 1 leek, white parts, thinly sliced (or sub 1 shallot or 1/2 cup onion)
- 4 slices ginger (the size of a quarter, leave peels on- or 1 tablespoon ginger paste)
- 1 tablespoon olive oil
- 4 cups chicken broth ( or veggie broth)
- 10–14 wontons ( chicken, shrimp or vegetarian)
- salt and lemon juice to taste
- a couple handful of chopped greens- baby spinach, arugula, bok choy, chopped kale
- garnish options: scallions, cilantro, sesame seeds, chili flakes or sriracha
- In a medium pot, saute the leeks and ginger in oil, over medium heat, until fragrant, about 2 minutes.
- Add the broth, cover, and bring to a boil.
- Add the wontons and simmer according to directions on the package ( 3-5 minutes- depending on size) They normally float when cooked through.
- Taste the broth and add salt and a squeeze of lemon if you like. I like mine quite lemony, but season to your own taste.
- Drop in the greens, cooking until wilted. Spinach will take 45 seconds, kale will take longer.
- Divide among two bowls and sprinkle with any of the garnishes.
Variations: To take this in another direction, flavor-wise, sometimes I’ll skip the lemon and add a drizzle of toasted sesame oil, which gives this an earthy depth that I crave sometimes. You can toss in cubes of tofu (or left-over chicken) if you like and a squirt or sriracha.
It is all about the broth!
- Serving Size: with Chicken wontons
- Calories: 443
- Sugar: 7.6 g
- Sodium: 818.7 mg
- Fat: 17.9 g
- Saturated Fat: 3.9 g
- Carbohydrates: 44 g
- Fiber: 2.3 g
- Protein: 26.8 g
- Cholesterol: 74.6 mg
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