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Wonton Soup

Active Time: 10 minutes
Total Time: 15 minutes
  • Dairy Free
  • Low Carb/Paleo
  • Super Fast
  • Vegetarian
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Why we love it:

We’re doctoring up the broth here to make a salty, umami backdrop for wontons (or pot stickers). This comforting, hearty bowl of soup is ready so quickly and is adaptable to use up what’s in your fridge - definitely keep in your back pocket for busy nights!


  • 8 cups Vegetable Stock
  • 1 Shallot
  • 2 Carrots
  • 1 teaspoon Soy Sauce
  • 12 teaspoon Rice Vinegar
  • 1 Star Anise (optional - see notes)
  • 12 pound Green Beans
  • 16 Frozen Wontonss

Cooking Instructions

  • 1. STOCK

    Bring the vegetable stock to a gentle simmer over medium heat. Thinly slice the shallot and add it. Thinly slice the carrots and add them. Add the soy sauce, rice vinegar, and star anise to the stock.

  • 2. GREENS

    Add 1” segments of green beans; simmer 2 minutes.

  • 3. WONTONS

    Add the frozen wontons (no need to defrost). Simmer for about 4 - 6 minutes or until the wontons are cooked through.

  • 4. SERVING

    Taste the stock and consider more soy sauce if needed or a pinch of salt, to taste. Divide among bowls.

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  • STOCK:
    use homemade stock or any kind of broth, they’re interchangeable here. If not a vegetarian, use chicken stock
    a quarter of any color onion or green onion will work
    use what you like or have, anything from leafy greens like spinach or cabbage to asparagus, snap peas, or frozen corn
    use any flavor you like. I find pot stickers more often which are perfect. If you can’t find anything Asian, try meat or veggie ravioli or tortellini, just look for a flavor without much cheese in it
    instead you could whisk in 1 teaspoon of miso. Or use 1 clove in the stock. If you completely omit this it will still taste ok!

Prep Ahead & Use It Up

Make the broth with veggies, but don’t poach the wontons until just before serving

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