Caitlin Bensel
Hands-On Time
30 Mins
Total Time
40 Mins
Serves 4

Cold nights call for warming, hearty, and super delicious dinners—but they can get a little ho-hum. Enter this homemade, vegetarian wonton soup, a quick and flavorful way to mix up weeknight meals. Once you get the hang of it, DIY wontons are deceptively simple. Just top a wrapper with mushroom filling, brush with egg, fold, and repeat. Plus, assembling them while the liquid simmers allows the broth to deepen in flavor. It’s highly likely that you’ll love this soup enough to earn a place in the weekly rotation. If so, you can get ahead by making and freezing the wontons just after stuffing.

How to Make It

Step 1

Finely chop half of ginger. Cut remaining piece in half; set aside. Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Add garlic, scallions, mirin, 1 tablespoon soy sauce, and chopped ginger; cook until liquid evaporates, about 1 minute. Let cool.

Step 2

Combine broth, 2 cups water, reserved ginger, and remaining 1 tablespoon soy sauce in a large saucepan and bring to a simmer.

Step 3

Place 1 teaspoon cooled mushroom mixture in center of a wonton wrapper. Brush edges with a bit of egg. Fold 1 corner of wonton over filling to meet opposite corner. Press to seal edges. Brush remaining 2 sealed corners of wonton with egg and fold under filling to meet; press to seal. Repeat with remaining wrappers and mushroom mixture, keeping formed wontons covered with a damp cloth.

Step 4

Bring broth mixture to a boil over high. Remove and discard ginger. Add bok choy and cook until bright green and almost tender, about 3 minutes. Add wontons and simmer until cooked through, about 2 minutes. Top with scallions.

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