There is something truly comforting and soulful about the Wonton Soup with Shiitake Mushrooms and Baby Bok Choy Recipe. This dish combines delicate, tender wontons filled with savory goodness, earthy shiitake mushrooms that add depth and umami, and vibrant, crunchy baby bok choy. Every spoonful is a harmonious balance of flavor and texture, wrapped in a fragrant, nourishing broth. Whether you’re craving a quick weeknight dinner or a warm starter to impress friends, this soup feels like a warm hug in a bowl that’s unbelievably easy to prepare.

Ingredients You’ll Need

A white pot sits on a white marbled surface, inside which there are small pieces of white and light green chopped onions spread around light brown liquid, possibly oil or sauce. A woman's hand holding a glass bowl with a yellow liquid or ingredient is seen in the lower right corner, about to pour it into the pot. The scene is simple and focused on the beginning of cooking with soft, neutral colors. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but each one plays an essential role in building the unforgettable taste, texture, and vibrant appearance of the soup. From the fresh mushrooms adding earthiness to the bright bok choy bringing crunch, it’s a lineup designed for a rewarding cooking and eating experience.

Sesame oil (3 tsp, divided): Adds a fragrant toasted nuttiness that lifts the whole dish beautifully.
Scallions (3, diced small, white and green parts separated): The white parts provide aromatic depth while the green parts add fresh brightness at the end.
Garlic (2 cloves, minced): Essential for its warm, pungent flavor that pairs perfectly with ginger.
Grated ginger (1 tsp or paste): Brings a zingy, slightly peppery note that enlivens the broth.
Sliced shiitake mushrooms (1 cup, stems removed): These fresh mushrooms deliver a rich umami punch and meaty texture.
Low-sodium chicken broth (48 oz.): The comforting base of the soup—low sodium lets you control the saltiness perfectly.
Baby bok choy (4, leaves separated and ends trimmed): Adds fresh, crisp greens that turn tender yet retain a pleasant bite.
Frozen mini wontons (30): The star of the show—filled, bite-sized pockets of deliciousness.
Soy sauce (1½ tbsp): Provides a salty, savory backbone that enhances all other flavors.
Shaoxing wine (1½ tbsp, or substitute mirin or dry sherry): Adds subtle sweetness and complexity.
Chili oil (drizzle, optional): For those who like a little heat and vibrant color at the finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Wonton Soup with Shiitake Mushrooms and Baby Bok Choy Recipe

Step 1: Warm the Aromatics in Sesame Oil

Begin by heating 2 teaspoons of sesame oil over medium heat in a large pot until it shimmers with warmth. Then add the white parts of the scallions, minced garlic, grated ginger, and sliced shiitake mushrooms. Stir constantly, letting the mushrooms soften for about 4 minutes. This step unlocks fragrant flavors that form the soul of your broth and fills your kitchen with an irresistible aroma.

Step 2: Build the Broth with Chicken Stock and Vegetables

Pour in the chicken broth and bring it all to a boil. Once boiling, add the separated baby bok choy leaves and frozen mini wontons. Reduce the heat to a gentle simmer where bubbles just barely break the surface. Let everything cook for about 5 minutes. You’ll see the bok choy begin to wilt and the wontons rise to the top—take one out and cut it open to ensure they’re fully cooked and tender.

Step 3: Finish with Fresh Flavor Boosters

Remove the pot from heat. Stir in the green parts of the scallions, the remaining teaspoon of sesame oil, soy sauce, and Shaoxing wine. This finishing touch adds bursts of fresh color and umami richness, rounding out the broth beautifully.

Step 4: Serve and Enjoy

Ladle the piping hot soup into bowls, aiming for about 5 wontons per serving to ensure everyone gets their perfect portion. A drizzle of chili oil provides a spicy kick and brilliant red hue, but it’s totally optional depending on your heat preference. Now it’s time to dive into this soul-warming delight!

How to Serve Wonton Soup with Shiitake Mushrooms and Baby Bok Choy Recipe

Garnishes

Fresh garnishes elevate the soup to restaurant-quality levels. Try sprinkling extra chopped scallions or a few toasted sesame seeds for added texture. A few sprigs of fresh cilantro or a wedge of lime can add brightness. For a touch of luxury, a small drizzle of chili oil or chili crisp brings color and a spicy contrast.

Side Dishes

This soup pairs beautifully with simple sides like steamed jasmine rice or crispy spring rolls. A light cucumber salad dressed with rice vinegar complements the warm, hearty broth perfectly. For a more substantial meal, pair it with pan-fried dumplings or a crunchy Asian slaw to balance textures.

Creative Ways to Present

Serve the soup in wide, shallow bowls to showcase those gorgeous wontons and vibrant bok choy leaves. You can also highlight the mushrooms by positioning them on top, adding a pop of color with the greens and chili oil. For dinner parties, offer individual soup shooters as appetizers to give guests a taste of this comforting classic in an elegant way.

Make Ahead and Storage

Storing Leftovers

Any leftover Wonton Soup with Shiitake Mushrooms and Baby Bok Choy Recipe should be cooled completely before storing in an airtight container. It will keep well in the fridge for up to 3 days, maintaining its freshness and flavors nicely.

Freezing

Because of the delicate nature of the wontons and bok choy, freezing this soup is not ideal as it can alter the texture once thawed. If you want to freeze, consider separating solids and broth, freezing the broth alone, and cooking fresh wontons and bok choy when reheating.

Reheating

Reheat leftovers gently on the stove over low to medium heat until just warmed through. Avoid boiling to preserve the texture of the wontons and the freshness of the greens. You can add a splash of broth if it has thickened or evaporated in the fridge.

FAQs

Can I use other mushrooms instead of shiitake?

Absolutely! While shiitake mushrooms deliver a distinct umami flavor, you can substitute with cremini, oyster, or maitake mushrooms for a slightly different but equally delicious depth.

Are frozen wontons a good shortcut?

Yes, frozen mini wontons are perfect for this recipe. They save time and still offer that satisfying, soft wrapper and flavorful filling without any extra effort on your part.

What if I don’t have Shaoxing wine?

No worries! You can swap Shaoxing wine with mirin or a dry sherry. These options provide that subtle sweetness and complexity that complements the broth.

Can this soup be made vegetarian?

Definitely! Simply swap the chicken broth for a rich vegetable broth, and use mushroom or vegetable-based wonton fillings to keep everything plant-based and just as comforting.

How spicy is this soup with chili oil?

The chili oil adds a mild to moderate heat depending on how much you drizzle. You can adjust the amount or omit it entirely if you prefer no heat at all.

Final Thoughts

I hope you are as excited as I am for you to try this Wonton Soup with Shiitake Mushrooms and Baby Bok Choy Recipe. It’s such a delightful, comforting dish that comes together quickly yet tastes like you’ve spent hours in the kitchen. Whether you’re cooking for yourself or sharing with friends, this soup always leaves everyone feeling cozy, satisfied, and reaching for seconds.

Wonton Soup with Shiitake Mushrooms and Baby Bok Choy Recipe

Ingredients You’ll Need

Ingredients You’ll Need