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Wonton Soup

Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Nothing says winter like a piping hot bowl of soup, and this savory wonton spin is just what we’re all craving!

Full of frozen wontons and fresh veggies floating in a homemade ginger garlic broth, this Asian-inspired meal is quick to make and satisfying for the cold weather season.

Wonton Soup
Wonton Soup

Servings:
8

Ingredients

  • 1 piece of lemongrass, broken up
  • 1-inch chunk fresh ginger, peeled and sliced
  • 4 garlic cloves, smashed
  • 128 oz. of chicken stock
  • 1 Tbsp. sugar
  • ¼ cup soy sauce
  • 1 Tbsp. rice wine
  • 3 cups sliced assorted mushrooms (maitake, shiitake, oyster, etc.)
  • 3 heads of baby bok choy, ends removed
  • 2 lbs. frozen chicken or vegetable wonton dumplings
  • Salt and pepper, to taste

Instructions

  1. Add the lemongrass, ginger, garlic, chicken stock, sugar, soy sauce and rice wine to a large pot and bring it to a boil.
  2. Remove any of the floating lemongrass, ginger or garlic and discard. Season the soup liquid with salt and pepper.
  3. Add the mushrooms and bok choy and simmer on low heat for 5 minutes.
  4. Add the wontons and cook over low heat for 6-8 minutes or until finished cooking.
  5. Serve with optional sliced green onions.

Wonton Soup

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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