This Costco Wonton Soup Recipe is a quick and flavorful recipe, which is made with convenient frozen wontons and fresh shiitake mushrooms. It’s the perfect 30-minute meal, ready in about half an hour.
Jump to RecipeCostco Wonton Soup Recipe Ingredients
- 6 cups low-sodium chicken broth
- 1-inch piece fresh ginger, sliced thin
- 1 clove minced garlic
- 20 mini frozen wontons (chicken & cilantro or pork are great options)
- 1 1/2 cups sliced shiitake mushrooms
- 4 baby bok choy, halved lengthwise and then halved again
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Sliced scallions (green parts only), for garnish
How To Make Costco Wonton Soup
- Infuse the Broth: In a large pot or Dutch oven, bring the chicken broth to a boil. Use the side of a large knife to gently smash the ginger slices to release their flavor, then add them to the pot along with the minced garlic. Cover the pot and let it simmer for 5 minutes to infuse the broth.
- Cook the Bok Choy: Add the chopped bok choy to the simmering broth. Cook for about 5 minutes until it begins to wilt and become tender-crisp.
- Add Wontons and Mushrooms: Add the frozen wontons and sliced mushrooms to the pot. Continue to simmer for 2 to 3 minutes, or until the wontons are fully heated through and the bok choy is tender.
- Season and Serve: Remove the pot from the heat. Stir in the soy sauce and sesame oil. Divide the soup evenly among four bowls and garnish with fresh sliced scallions before serving.
Recipe Tips
- How to get the most flavor from your ginger: Smashing the ginger slices before adding them to the broth helps to break down the fibers and release more of its aromatic oils, making your soup more fragrant and flavorful.
- Can I use a different type of mushroom? While shiitake mushrooms provide a classic, earthy flavor, you can easily substitute them with cremini mushrooms or even regular white button mushrooms if that’s what you have on hand.
- What if I can’t find baby bok choy? Regular bok choy works perfectly well; just chop it into bite-sized pieces. You can also substitute it with a few handfuls of fresh spinach, stirred in at the very end until just wilted.
- How to add a little spice: For a kick of heat, add a drizzle of sriracha or chili-garlic sauce to each bowl when serving.
How to Make it a Fuller Meal
This soup is a light and satisfying meal on its own, but you can easily make it heartier.
- Add more protein: Consider adding some pre-cooked shredded chicken or a few shrimp to the pot along with the wontons.
- Serve with a side: Pair the soup with crispy spring rolls or a simple cucumber salad for a more complete dining experience.
How To Store Wonton Soup
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Be aware that the wontons will soften the longer they sit in the broth.
- Freeze: Freezing is not recommended for the finished soup, as the bok choy will become mushy and the wontons may fall apart.
Wonton Soup Nutrition Facts
- Calories: 136 kcal
- Carbohydrates: 22.5g
- Protein: 9g
- Fat: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely! Just swap the chicken broth for vegetable broth and use a vegetable-filled wonton to make this recipe completely vegetarian.
You can find them in the freezer aisle of most major grocery stores, including Costco and Trader Joe’s, as well as at any Asian market.
Make sure you give the bok choy a head start by cooking it for a few minutes before adding the wontons. The thicker white stems need a bit more time to soften than the delicate green leaves.
Try More Recipes:
- Costco Broccoli Cheddar Soup Recipe
- Costco Tomato Basil Soup Recipe
- Costco Rotisserie Chicken Noodle Soup Recipe
Costco Wonton Soup Recipe
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy4
servings15
minutes15
minutes136
kcalA quick and comforting wonton soup loaded with tender bok choy and mushrooms in a fragrant ginger-garlic broth, made easy with frozen wontons.
Ingredients
6 cups low-sodium chicken broth
1-inch piece fresh ginger, sliced and smashed
1 clove minced garlic
20 mini frozen wontons
1 1/2 cups sliced shiitake mushrooms
4 baby bok choy, quartered
1 tbsp soy sauce
1 tsp sesame oil
Sliced scallions, for garnish
Directions
- Boil chicken broth, then add smashed ginger and garlic; simmer covered for 5 minutes.
- Add the bok choy to the pot and cook for 5 minutes until it begins to soften.
- Add frozen wontons and mushrooms; simmer for 2-3 minutes until wontons are hot.
- Remove from heat and stir in the soy sauce and sesame oil.
- Divide into four bowls.
- Garnish with fresh scallions and serve immediately.
Notes
- Smashing the ginger before adding it to the pot is key for releasing maximum flavor.
- For the best texture, add the wontons straight from the freezer; do not thaw them first.
- If you can’t find baby bok choy, chopped regular bok choy or fresh spinach can be used as a substitute.
- The soup is best enjoyed immediately, as the wontons will become softer the longer they sit in the broth.
