Wonton Soup with Shrimp, Mushrooms & Brussels Sprouts

Wontons for a weeknight dinner? They're faster to make than you might think--no frozen wontons required! We used wonton wrappers from the grocery store to cut down on prep time. For the filling, we added fall veggies--Brussels sprouts and umami-rich mushrooms--for a flavor and texture boost.

Prep Time:
40 mins
Total Time:
40 mins
4 servings


  • 4 cups unsalted chicken broth

  • 1 (3 inch) piece ginger, peeled and sliced into coins

  • 2 tablespoons sesame oil, divided

  • 4 teaspoons reduced-sodium soy sauce, divided

  • 2 teaspoons white miso

  • ½ cup Brussels sprouts, trimmed

  • 6 ounces peeled and deveined raw shrimp

  • ½ cup cremini mushrooms

  • 2 scallions, sliced, white and green parts separated

  • 1 teaspoon Shaoxing rice wine or dry sherry

  • 1 teaspoon cornstarch

  • Pinch of salt

  • 24 fresh square wonton wrappers (see Tip)

  • 1 cup frozen peas and carrots


  1. Combine broth, ginger, 1 tablespoon sesame oil, 3 teaspoons soy sauce and miso in a large saucepan. Bring to a boil over high heat, then reduce heat to maintain a bare simmer and cover. Bring 2 quarts of water to a boil in a large pot.

  2. Meanwhile, pulse Brussels sprouts in a food processor until chopped. Add shrimp, mushrooms, scallion whites, rice wine (or sherry), cornstarch, salt and the remaining 1 tablespoon oil and 1 teaspoon soy sauce; pulse, scraping down the sides as necessary, until the mixture forms a paste.

  3. Lightly dust a baking sheet with cornstarch. Working with 6 wrappers at a time, place a rounded teaspoon of the shrimp filling in the center of each. Wet the edges of the wrapper and fold it in half over the filling to form a triangle. Press on both sides to seal. Lightly dab water on one of two side corners, bring them together, overlap them and press to seal. Place the filled wontons on the prepared baking sheet. Repeat with the remaining wrappers and filling.

  4. Using a slotted spoon, remove the ginger from the broth; stir in peas and carrots. Cover to keep warm. Add half the wontons to the boiling water and cook, stirring gently to prevent them from sticking, until they float to the surface, 2 to 4 minutes. Use the slotted spoon to divide the wontons between 2 bowls, then ladle about 1 cup of the broth and vegetables into each bowl. Repeat with the remaining wontons and broth. Serve topped with scallion greens.


Tip: Got leftover wonton wrappers? You can also use them to make oven-baked wontons or cut them up and fry them to make crunchy strips. Stash them in your freezer if you can't use them right away.

Nutrition Facts (per serving)

263 Calories
8g Fat
31g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 6 wontons & 1 cup broth
Calories 263
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 18g 36%
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 75mg 25%
Vitamin A 3492IU 70%
Vitamin C 14mg 15%
Folate 29mcg 7%
Sodium 724mg 31%
Calcium 64mg 5%
Iron 2mg 12%
Magnesium 34mg 8%
Potassium 497mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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