There’s something so comforting about a tiny bowl of warm broth dotted with delicate little wontons. This mini version cooks fast, feels soothing, and is perfect when you want something cozy without much effort. Let’s make it together it’s easier than you think.
Ingredients
- 2 cups chicken broth
- 8–10 mini frozen wontons (chicken)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 small handful baby spinach
- 1 green onion, sliced
- Pinch of garlic powder (optional)
- Pinch of red pepper flakes (optional)
Optional swaps:
- Use vegetable broth instead of chicken
- Add sliced mushrooms for a little heartiness
Steps
- Warm the broth: Bring the chicken broth to a gentle boil in a small pot.
- Season: Stir in the soy sauce, sesame oil, and garlic powder. The aroma should turn rich and savory.
- Add the mini wontons: Drop them into the broth and simmer for 3/4 minutes. Don’t worry if they float that means they’re ready.
- Add greens: Toss in the baby spinach and let it wilt for about 30 seconds.
- Finish with freshness: Remove from heat and sprinkle sliced green onions over the top.
- Adjust: Taste the broth and add a bit more soy sauce if you want deeper flavor.
- Serve warm: The whole bowl should feel light, nourishing, and wonderfully mini.
Chef’s Tips
- Mini wontons cook quickly avoid boiling too hard or they may break.
- Add a splash of extra sesame oil at the end if you like a richer finish.
- Leftover broth stores well for 2 days; just add fresh wontons when reheating.
Variations
- Mini Miso Wonton: Stir in 1 tsp miso paste before adding the wontons.
- Ginger Boost: Add a few thin slices of fresh ginger for a brighter, spa-like flavor.
- Veggie Mini Bowl: Add shredded carrots or a few peas to keep it colorful and kid-friendly.