I’m used to cooking for a crowd, but this week everyone is out of town except my teenage daughter and me. With just two people at home, I’ve been making quick, light meals like this 10-minute wonton soup. It’s a simple “Costco hack” you can assemble faster than a trip through a drive-through line. I love cooking from scratch, but sometimes you need an ultra-easy, satisfying option.
10-Minute Wonton Soup
This recipe relies on two pantry staples I often pick up at Costco because of their flavor and value. While homemade wontons are lovely, frozen Bibigo Chicken & Cilantro wontons are surprisingly good — filling, flavorful and low in calories (about 50 calories for 4 wontons). They make weeknight cooking effortless.
For the broth I use Better Than Bouillon chicken soup base. It’s versatile and economical — a little goes a long way when making stock — and it consistently gives a rich, savory foundation. If you prefer, you can reduce the amount slightly, since it can be on the salty side.
To build the soup, combine the chicken soup base with water, grated fresh ginger, sesame oil and Sriracha in a large pot. Bring the mixture to a boil, which quickly melds the flavors.
10-Minute Wonton Soup
A quick tip for fresh ginger: peel an entire knob when you buy it and store it in the freezer. Frozen ginger grates easily and wastes less. I used to grate with a box grater, but a Microplane-style zester is faster and gives a finer texture.
After the broth simmers for a minute or two, add the frozen wontons and thinly sliced green onions, then return the pot to a boil. If you like, add sliced baby bok choy at this stage so it softens with the wontons; baby spinach is best stirred in at the end so it wilts lightly. Cook the wontons 3–5 minutes, or until they’re cooked through to your preference.
10-Minute Wonton Soup
Serve the soup in bowls and offer condiments at the table — soy sauce, chili oil, extra Sriracha or your favorite toppings. Add a side salad or some fresh fruit and you have a light, low-calorie lunch or dinner in about 10 minutes. It’s an easy way to skip the drive-through without sacrificing flavor.
10-Minute Wonton Soup
Marsha Maxwell
Pin Recipe
3 mins
7 mins
10 mins
Equipment
Ingredients
- 6 cups water
- 1 1/2 tablespoons Better Than Bouillon chicken soup base
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha hot sauce
- 32 frozen wontons (I use Bibigo Chicken & Cilantro)
- 2 green onions, cleaned and thinly sliced (or dehydrated green onions)
Instructions
- Combine the water, soup base, grated ginger, sesame oil and Sriracha in a large soup pot. Bring to a boil and stir until everything is combined.
- Add the frozen wontons and sliced green onion. Return to a boil and cook 3–5 minutes, until the wontons are cooked through.
- If using baby bok choy, add it with the wontons and green onion so it softens during cooking.
- If using baby spinach, stir it in at the end so it wilts lightly.
- Ladle into bowls and top with soy sauce, chili oil, extra Sriracha or other condiments as desired.
Nutrition
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