Nourishing Duck Bone Broth Mushroom Wonton Soup

Nourishing Duck Bone Broth Mushroom Wonton Soup

When the air turns crisp and the days grow shorter, nothing feels more comforting than a steaming bowl of soup. But fall isn’t just soup season—it’s also cold season. That’s why this Mushroom Wonton Soup is your ultimate foodie sidekick for autumn. It’s layered with rich, aromatic flavors—mushrooms, onions, garlic, and ginger—slowly simmered in Fatworks Duck Bone Broth Ramen, found in our August Chef's Companion Box, for a depth that food lovers will truly appreciate. Beyond flavor, it’s packed with nutrients to help keep you feeling your best. Whether you’re craving an easy weeknight dinner or a reheatable lunch, this bowl is equal parts cozy comfort and foodie-worthy flavor.

Prep time: 30 minutes Yields: 2 servings

What you’ll need:

  • 2 tsp sesame oil
  • ½ lb sliced white mushrooms
  • ½ white onion, sliced into strips
  • 3 cloves garlic, sliced
  • 1-2 tsp fresh or frozen ginger
  • 1 jar Fatworks Duck Bone Broth Ramen
  • 1 tsp soy sauce
  • ½ tsp crushed red pepper flakes
  • Salt & pepper
  • 8-10 frozen mini wontons
  • Scallion greens & sesame seeds, to garnish

Let’s make it!

  1. Heat sesame oil in a medium saucepan over medium heat until fragrant.
  2. Add sliced mushrooms and onions, cooking for about 5 minutes, until the mushrooms turn golden and the onions become soft and translucent.
  3. Stir in garlic and ginger and cook for 1 minute, until aromatic.
  4. Pour in bone broth and add soy sauce, crushed red pepper flakes, salt, and pepper. Stir to combine.
  5. Bring to a gentle simmer, cover, and let the flavors meld for 20 minutes.
  6. Add frozen wontons and cook according to package directions (about 3–4 minutes).
  7. Garnish with scallion greens and a sprinkle of sesame seeds before serving.

Foodie Box Love Notes & Tips

  • Turn up the heat: Stir in 1 teaspoon of sriracha or spicy chili oil (we love HonFoo Spicy Sriracha Oil) for extra kick.
  • Build your ramen bowl: Swap the wontons for ramen noodles and top with a fried egg for a cozy, takeout-style bowl at home.
  • Bulk it up with greens: Toss in a handful of spinach or bok choy during the last few minutes of cooking for extra nutrients and texture.

 

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