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Veggie and Wonton Soup

Rated as 4.4 out of 5 Stars

"A quick and easy, healthier Asian-inspired soup the whole family will love. Mix it up with any of your favorite vegetables and try different types of wontons. Enjoy!"
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1 h servings 385
Original recipe yields 4 servings


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  1. Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes.
  2. Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.

Nutrition Facts

Per Serving: 385 calories; 15.3 40.8 22.2 93 1788 Full nutrition

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Read all reviews 4
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This was a fantastic recipe, but I did make some adjustments so I could use the ingredients I had on hand. I did not add tofu, or miso broth, and subbed fish sauce for fish oil. I also doubled...

Delicious. I didn't have fish oil, so I used a bit of fish sauce. Next time I will cut back a bit on the tofu. This also tastes good pureed - adding the potstickers to the pureed soup at the...

Very good, slight alterations: added 2 inch piece of peeled ginger 2 tbsp finely chopped cilantro and 1/4 tsp garlic powder to broth. Used 2 cups of chopped cabbage and didn't have fish oil, so...

I was disappointed in the cooking time instructions. I followed the 'simmer for 20 minutes at least' and the veggies were soggy. To make it edible I added fresh bean sprouts to my bowl for som...