Description
A healthy, quick, light meal-in-a-bowl, this build-your-own Asian Vegetable Wonton Soup is super versatile and a perfect weeknight meal.
Ingredients
Scale
- 24 vegetable wontons or dumplings (frozen package)
- 8 cups vegetable broth
- 1 head of broccoli, cut into smaller florets
- 4 cups assorted vegetables (e.g., bok choy, carrots, snow peas, mushrooms)
- 4 cups fresh baby spinach
- Light soy sauce to taste
- 1/2 teaspoon sesame oil
- Fresh basil or cilantro
- Lime juice
- Chili flakes or fresh grated ginger
- Bean sprouts for garnish
- 1–2 green onions, chopped, for garnish
Instructions
- Step: In a large pot of boiling water, cook frozen wontons or dumplings according to package directions. Drain in a strainer and set aside.
- Step: Heat vegetable broth in the same pot to medium-high heat until it boils. Add broccoli and other assorted vegetables. Lower heat to medium and cook for 3 minutes until tender.
- Step: Add fresh baby spinach to the broth and cook for 3 minutes. Stir in the cooked wontons.
- Step: Season the soup with a splash of soy sauce, sesame oil, fresh herbs, lime juice, ginger, and chili flakes or hot sauce to taste.
- Step: Ladle into serving bowls and garnish with bean sprouts and chopped green onions. Serve immediately.
Notes
Use high-quality vegetable or mushroom broth for the best flavor. You can add extra protein like tofu cubes if desired. Leftovers can be stored in an airtight container in the refrigerator.
- Prep Time: PT10M
- Cook Time: PT12M
- Category: Main Course, Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: vegetable wonton soup, asian soup, easy soup recipe, healthy weeknight dinner, vegetarian soup