The easiest Weeknight Wonton Soup! Faster and more satisfying than take-out, thanks to frozen potstickers. This soup is delicious with pork potstickers, but you won’t hear complaints using chicken, shrimp or vegetable. And, like most soups, this is completely open to adapting to whatever lurks in your vegetable drawer. I see you, wilting spinach.
Weeknight Wonton Soup
Under 30 min
Ingredients
- 1 Tbsp olive oil
- 1 tsp toasted sesame oil
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2/3 cup thinly sliced green onion
- 10 oz sliced mushrooms
- 1 small cabbage or bok choy, sliced thin
- 1 quart low-sodium chicken stock
- 1 quart low-sodium beef stock
- 1/3 cup reduced sodium soy sauce
- 3-4 Tbsp rice wine vinegar
- 1 lb frozen potstickers (any variety)
Directions
In a large pot, heat olive oil and toasted sesame oil over medium heat. Add ginger and garlic and cook for 30 seconds.
Add green onion, mushrooms, and cabbage/bok choy to the pot and saute for 2-3 minutes.
Add stock, soy sauce and rice wine vinegar. Bring soup to a boil.
Stir in potstickers, return soup to a simmer, and cook for about 5 minutes, or until potstickers are completely heated through. Season to taste with additional soy sauce or rice wine vinegar.
Meal Prep Tips
Slice the green onions, mushrooms, and cabbage/bok choy up to 4 days in advance. Store them in an airtight container in the fridge. Once cooked, this soup will keep for 4 days.
To cut down on prep time, use convenience swaps like pre-minced bottled garlic and refrigerated ginger paste.
