🍜 Ginger Shiitake Wonton Soup
This Ginger Shiitake Wonton Soup is dinner in 25 minutes. Store-bought wontons simmer in a ginger-garlic broth with browned shiitake and bok choy. Extra-virgin olive oil starts the pot. Chili flakes and green onion finish the bowl.
I love how fast the broth comes together. Brown the mushrooms first, and that extra ginger is not optional. 🌿
Jump to Recipe ↓ 🍜
Why You’ll Love This Soup 🌿
- 🍜 Dinner in 25 minutes
- 🥟 Store-bought wontons
- 🍄 Browned shiitake
- 🥬 Soft bok choy
- 🫚 Fresh ginger broth
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory weeknight bowl
Why This Soup Fits an Anti-Inflammatory Mediterranean Plate
Ginger, garlic, mushrooms, greens, and extra-virgin olive oil are the anti-inflammatory base. The wontons are the convenience. A light chicken or vegetable broth keeps the bowl clear, not creamy. Chili flakes give you the heat from the photo without a heavy oil pour.
Do not boil the wontons hard. A gentle simmer keeps them from splitting.
Frequently Asked Questions ❓
What wontons should I buy? 🥟
Chicken, shrimp, or pork wontons all work. Frozen is fine. Add them straight from the freezer and give them 1 extra minute.
Can I use button mushrooms? 🍄
Yes. Shiitake match the photo and give a deeper broth. Brown whatever you use.
What greens can I swap? 🥬
Baby spinach or chopped kale wilt in the same time. Bok choy is what you see in the bowl.
How do I store leftovers? 🥡
Keep the broth and wontons separate if you can. Wontons soak up liquid overnight. Reheat gently.
🍜 Ginger Shiitake Wonton Soup
Ingredients 🛒
- 1 tablespoon extra-virgin olive oil
- 8 oz (225 g) shiitake mushrooms, sliced
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken or vegetable broth
- 16–20 frozen or fresh wontons
- 2 baby bok choy, halved or chopped
- 2 green onions, sliced
- ½ teaspoon chili flakes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice or a splash of rice vinegar
- 1 teaspoon sesame seeds, to finish (optional)
Instructions 👩🍳
- Heat the olive oil in a pot over medium-high heat. Add the shiitake and cook 4–5 minutes, until browned.
- Stir in the ginger and garlic for 30 seconds.
- Pour in the broth. Add salt, pepper, and chili flakes. Bring to a simmer.
- Add the wontons and cook 4–6 minutes, until they float and are heated through.
- Add the bok choy and cook 1–2 minutes, until just wilted. Finish with lemon juice or vinegar, green onion, and sesame seeds if you like. Serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 280 |
| Protein | 14g |
| Net carbohydrates | 24g |
| Total carbohydrates | 27g |
| Fiber | 3g |
| Total fat | 12g |
| Sodium | 720mg |
Estimates based on store-bought wontons, shiitake, bok choy, broth, and extra-virgin olive oil. Exact numbers vary with wonton filling.
Notes & Tips 💡
- Brown the mushrooms before the broth goes in. That is the flavor.
- Extra-virgin olive oil starts the pot so the soup stays in anti-inflammatory territory.
- If the broth tastes flat, it needs salt or lemon, not more time on the stove.
- A pinch more chili flakes at the table matches the photo.
- This is best eaten right away while the wontons are tender and the greens are bright.
This Ginger Shiitake Wonton Soup is fragrant, brothy, and done in 25 minutes. A simple pot built on olive oil, ginger, mushrooms, and greens. 🍜🍄
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
