I’m not even kidding guys. You are 10 minutes away from this incredible Asian wonton soup.
My sister Nikki sent this text to our family last week: “That agent, ____, offered me representation today. I’m so excited!!!”
Some of you may remember the post where I bragged about how Nikki’s novel won the Grand Prize for All Categories at a writing conference she attended. Well now she’s all growed up and has an agent of her own! She’s one step closer to getting published!!
I’ve been reading Nikki’s YA novel, Shatter, since it’s infancy, and I’m not at all a biased, adoring little sister when I say that I knew from the start that someday Nikki was not only going to be published, but launched into the fame and riches that comes with authorship. Writers have always made tons of money, right??
Her news induced an epic family texting war, a few of us mostly in the game to annoy the crap out of our siblings at work. The issue was who had texted Nikki back to congratulate her first (I’m in green):
(For the record guys, I was first.)
But anyway, back to Nikki’s awesome news. Getting signed with an agent is BIG. She’s been working hard for this for a long time. To share her excitement, this week she is hosting a $35 Barnes and Noble giveaway on her blog. Her novel is a mystery, so naturally you have to solve a (simple!) clue to enter. Click here for the clue to guess her agent’s name (and see naked people celebrating!) Congratulations Nikki!!!
Let me introduce you to My New Favorite Dinner. I have made this soup 4 times already since I discovered it a few weeks ago, and obviously I cook a lot, so that’s saying something. It’s amazing, and it literally takes 10 minutes. I got the recipe from the lovely Liz over at The Lemon Bowl. She calls it 5 minute Wonton Soup, but I’m knife-challenged and it takes me 5 minutes just to mince ginger, so I upped it to 10 minutes. But I promise it is super fast.
And adaptable! That’s the best part, besides the awesome flavor. Liz’s version has kale and mushrooms, I used spinach and peas. Take a look in your veggie drawer or freezer and throw in whatever you have. Add rice or noodles to beef it up if you want. Green onions, carrots, or sesame seeds would be great additions. You can add several dashes of sriracha or any hot sauce in lieu of sweet chili sauce. Or just leave it out. (I mean, if you’re a wuss.)
If I keep wontons in my freezer (which I most certainly will now!) I usually have everything on hand to make this soup. It’s an oh-crap-I-forgot-dinner-again lifesaver. (Forget is the wrong word. More like “I’m-in-denial-about-dinner-again.”) Check out Liz’s post on How to Stock Your Pantry for Asian Cooking if the ingredients don’t look familiar to you. Asian cooking is a flavorful way to eat healthy.
PS If you haven’t entered the Blendtec giveaway yet go do it! Blend your life away!
Do you guys give up? Or are you thirsty for more?
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10 Minute Wonton Soup
- 6 cups chicken broth, regular or low sodium
- ¼ cup soy sauce, regular or low sodium
- 3 tablespoons rice vinegar*
- 1 tablespoon sesame oil
- 1 tablespoon Sweet Chili Sauce
- 1 tablespoon ginger, fresh, minced
- 2 cups frozen wontons, like the ones sold at Costco or Trader Joe's**
- 1 & 1/2 cups frozen peas
- 2 cups baby spinach, packed
- 1/2 cup cilantro, fresh, or more, chopped
- cashews, roughly chopped, to garnish each bowl
- Add the chicken broth to a medium-large pot and set over high heat. Add the soy sauce, rice vinegar, sesame oil, sweet chili sauce, and the ginger. Bring to a boil, stirring occasionally.
- When it is boiling, add the wontons, frozen peas, and baby spinach. Continue to cook over high heat for about 3 minutes until the wontons are warmed through.
- Remove from heat and stir in cilantro (or sprinkle it over each bowl). Serve the soup with chopped cashews.
Here’s the Sweet Chili Sauce I used. I found it in the Asian aisle at the grocery store. So good!
And here are the wontons I used. They were giving out samples at Costco and I couldn’t resist. Now I’m glad I gave in!
Thank you Karen for being with me all year. I have made many of your wonderfull recipes. Fudge being the latest. Took the fudge across the country with me. Since I was only 2 pounds over. the baggage lady let me get by. Fudge is very heavy. All family members loved it.
Is there a quick and easy way to make ho t n sour soup? All recipes I have found are very labor intensive
Fantastic recipe! I added some grated carrot and baby bok choy
How can you go wrong there Julie! Great twist! Thanks so much for reviewing and sharing your notes :)
I’ve made this twice now and feel confident that it will be a staple! So so easy for an honestly lazy cook like me! Haha. I used sriracha instead of sweet chili sauce (since I had it on hand), skipped the peas, and tossed in some chunks of avocado before chowing down. Oh, and we couldn’t find wontons, so potstickers work fine for anyone wondering. I just let them boil in the broth for as long as it said on the packaging.
Thanks for a yummy meal!
Oooh you can never go wrong with chunks of avocado! Delicious! Good idea with the potstickers too. Thanks for commenting Andrea!
Wonderful recipe! My husband and I were home sick with colds and last night I whipped this up and it really hit the spot! It’s hearty enough to feel satiated but light and bright flavor-wise to comfort a head cold. I didn’t have spinach but I happened to have some pre-washed baby kale which worked beautifully. My husband loves pho but we were too lazy/sick to go out to eat it, so I added a little bit of dry rice noodles (the thin ones that cook up almost clear), which cooked up in the broth super quick. It always takes me a few minutes to mince ginger too, so I buy a tube of prepared ginger from an Asian market–it’s shelf-stable unopened but should be refrigerated upon opening. It’s neither salty nor sweet so it’s very handy to have on hand for many quick-fix Asian recipes that only require a small amount of ginger– I even squeeze a pea-sized amount into hot green or black tea (along with honey) when I’m under the weather. Anyway, thanks again for the great recipe!
I love your idea of putting a little ginger in your tea when you’re sick! I’ve used that tube kind too, it’s golden, especially when you’re in a hurry or sick. I’m so glad this soup hit the spot for you and your husband! Nothing beats a quick soup when you are under the weather (and who wants to chop forever). Thanks for your review Amy! Hope you two get to feeling better soon!
This was really, really good!
Thanks Deb! Glad you enjoyed it! Thanks for the comment :)
All I could find at the grocery store was frozen crispy cream cheese wontons that are supposed to be baked for 10 minutes. I tried cheese tortllini in my soup (what is it with cheese at this store?) and they were way too small and flavorless. Is there any way you think the crispy wontons I have would work in soup?
Hmmm. I don’t know Jeanie. I’m not sure they will cook in the soup if they are meant to be baked. Maybe what you could do is bake them as directed and then add them last minute to the soup? Let me know how it goes!
If i dont want to use chicken as i hv vegetarian guest what else can i use
Hi Mishika! The chicken broth can be substituted with vegetable broth. And make sure you buy frozen wontons that are vegetarian! Or you could try making your own :) Enjoy!