Cold days make me crave a bowl of warming soup – and preferably it is wonton soup.
I have tried so many commercially made wonton soups over the years, when eating out, but only a handful have ever been truly good. And it’s not cheap either, at $4 to $10 for a small bowl, where you might get 2 wontons with weak, salty broth. It’s often a disappointment.
Making it at home isn’t hard, and it’s ready in 20 minutes. And you get to control the wonton-to-broth ratio!
And the broth tastes of something other than just salt. If you have fresh ginger on hand, grate it up and add it to the garlic.
Quick Wonton Soup
Ingredients:
- 1 Tbsp avocado oil
- 6 large garlic cloves, minced
- ¼-½ tsp red pepper flakes
- 4 cups unsalted chicken broth
- 4 cups lower-sodium beef broth
- 1 bunch green onions
- ¼ cup lower-sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp unseasoned rice vinegar
- Bag of favorite frozen wontons
Directions:
Cut and discard the top third of the green onions (the darkest parts). Slice the rest very thinly and set aside.
Heat the oil in a stockpot over medium. Add the garlic and red pepper flakes, and sauté for a minute or so, until it’s just turning golden.
Add the broth, green onions, soy sauce, sesame oil, and vinegar, and bring to a boil.
Add the wontons, cover, and return to a boil. Simmer for the time on the package (mine were 2 minutes).
Taste for seasoning, and serve.
Serves 3 to 5, depending on whether it is a main meal or a side dish.