Shrimp Wonton Soup with Bok Choy and Wonton Strips

This savory shrimp wonton soup delivers all the comforting flavors of the classic dish without the fuss of folding dumplings. By simmering wonton wrappers directly in a rich umami broth, you get tender, silky pieces that mimic the filling of traditional wontons. Combined with succulent shrimp, crisp bok choy and a hint of ginger and garlic, this soup is a satisfying meal that comes together in under 30 minutes.

Top each bowl with crunchy wonton strips and fresh scallions for a delightful contrast in textures. It’s a perfect weeknight dinner that feels like a treat, proving that homemade soup can be both quick and deeply flavorful.

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Ingredients

2 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

12 unit Wonton WrappersView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger.
2. Remove half the wonton wrappers from package. Stack wonton wrappers; cut diagonally into quarters to create small triangles. Separate wonton triangles into a pile and cover with a clean kitchen towel.
3. Heat sesame oil in a large pot over medium-high heat. Add shrimp; season with half the soy sauce, ½ tsp sugar and pepper. Cook, breaking up shrimp into pieces, until shrimp begins to brown, 2-3 minutes. Add scallion whites, garlic, ginger and half the carrots. Stir to combine. Cook, stirring occasionally, until carrots begin to soften and shrimp is cooked through, 3-4 minutes more.
4. Add 5 cups water, pork ramen stock concentrates, mushroom stock concentrate and remaining soy sauce to pot. Stir to combine. Bring to a boil, then reduce heat to medium.
5. Carefully add wonton triangles to pot a small handful at a time. Stirring constantly prevents sticking. Cook, stirring occasionally, until wonton triangles are tender, 1-2 minutes. Add bok choy and napa cabbage to pot; stir to combine. Remove from heat. Taste and season with salt and pepper.
6. Divide soup between bowls. Garnish with scallion greens and wonton strips. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they brown properly.

What can I substitute for wonton wrappers?

You can use fresh or dried egg noodles, but the cooking time will vary. Add noodles after the broth is simmering and cook until tender.

How do I store leftovers?

Store soup and wonton strips separately in airtight containers in the refrigerator for up to 3 days. Reheat soup gently on the stovetop and add strips just before serving.