Easy Spicy Miso Wonton Soup: packed with flavor
This miso wonton soup is full of flavor and just the right amount of spice. I love to whip it up on a busy weeknight as it only takes about 20 minutes to throw together. And uses only one pot so you won’t be left with a bunch of dishes at the end. It is truly the best of both worlds.
Feel free to sub in any veggies you have on hand such as carrots, shredded cabbage, onion, baby bok choy etc. The best thing about soup to me is they are typically fully customizable. You can adjust the spice and seasonings along the way as you want as well. I’m always taste testing along the way to make sure I get it just right.
Any old bag of frozen wontons works for this recipe. I typically pick up a bag of chicken cilantro mini wontons from Trader Joes and they are delicious. Make sure whatever wontons you pick are fairly bite sized as that will be the best for eating this soup.
If you’re wanting to make this wonton soup in advance, or if you manage to have leftovers (how?!), this soup will keep in the fridge for about 3-4 days. However, store the wontons separately from the broth, otherwise they will get soggy.
Using low sodium soy sauce and low sodium chicken broth helps keep the saltiness at a minimum. If you only have regular soy sauce or chicken broth on hand, reduce the chicken broth to 1 cup and use 3 cups of water along with the miso paste so it doesn’t end up too salty.
Alright, let’s get into it, I’m hungry!
Spicy Miso Wonton Soup
Equipment
- 1 stock pot
Ingredients
- 1 tbsp sesame oil or olive oil
- 1 shallot diced
- 3 cloves garlic thinly sliced
- 1 tsp brown sugar
- 6 oz shitake mushrooms torn
- 2 tbsp soy sauce low sodium
- 2 cups chicken broth low sodium
- 2 cups water
- 2 tbsp white miso paste
- 8 oz frozen wontons any type you like
For serving
- 1/4 cup green onions sliced
- sesame seeds
- chili crisp
Instructions
- Heat 1 tbsp sesame oil or olive oil in a large pot over medium heat, add 1 shallot and cook for 4-5 minutes until soft and translucent
- Add 3 cloves garlic, 1 tsp brown sugar and 6 oz shitake mushrooms and cook until fragrant, about 3 minutes
- Deglaze the pan with 2 tbsp soy sauce and then add 2 cups chicken broth and 2 cups water, bring to a boil and mix in 2 tbsp white miso paste
- Add 8 oz frozen wontons and boil until fully heated about 3 minutes
- Remove from heat and serve topped with green onions, sesame seeds and chili crisp ENJOY