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wonton soup recipe
Nancy

Wonton Soup Recipe

Wonton Soup is a classic comfort dish that brings together delicate pork- or shrimp-filled dumplings with a light, aromatic broth. The fresh ginger, garlic, and sesame oil in both the wontons and soup create layers of flavor that feel cozy yet clean.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Calories: 250
Ingredients Method

Ingredients
  

  • For the Wontons:
  • 30 wonton wrappers: Use fresh wrappers from an Asian market for best texture—frozen ones can crack when folded.
  • 1/2 lb ground pork or shrimp or a mix: Use high-quality ground meat; shrimp should be finely chopped for even texture.
  • 2 green onions finely chopped: These add freshness and a slight bite to the filling.
  • 1 tbsp soy sauce: Adds umami depth to the wontons.
  • 1 tsp sesame oil: Brings a nutty fragrance to the mix.
  • 1 tsp grated ginger: Essential for a warm spicy undertone.
  • 1 garlic clove minced: Boosts savory richness.
  • 1/2 tsp salt: Balances the soy sauce; adjust if using salted broth.
  • 1/4 tsp white pepper: Adds gentle heat without overpowering.
  • For the Soup:
  • 6 cups chicken or vegetable broth: Choose low-sodium for better control over seasoning.
  • 1 tbsp soy sauce: Rounds out the flavor of the broth.
  • 1 tbsp sesame oil: Provides aromatic depth.
  • 1 garlic clove minced: Builds the soup’s savory base.
  • 1 tsp grated ginger: Adds freshness and complexity.
  • 2 green onions sliced (for garnish): Gives the final dish color and bite.
  • 1 cup baby bok choy or spinach optional: Bok choy holds up better in soup—avoid frozen spinach as it turns mushy.
  • Salt and pepper to taste: Season just before serving for the best balance.

Method
 

  1. In a bowl, mix the pork or shrimp with green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Stir well until it’s all combined. You can use your hands or a fork.
  2. Take one wonton wrapper and put it on a clean table. Add 1 teaspoon of filling in the center. Dip your finger in water and wet the edges. Fold it in half into a triangle, press the edges to seal, then bring the two bottom corners together and press again.
  3. Keep doing this until all your filling is used. Put the folded wontons on a plate and cover with a damp cloth so they don’t dry out.
  4. Put the sesame oil in a big pot and heat it on medium. Add the garlic and ginger and cook for 1–2 minutes until they smell good. Don’t let them burn.
  5. Pour in the chicken or veggie broth and add soy sauce. Let it come to a boil slowly. Taste and add salt or pepper if needed. Keep it hot but not bubbling too much.
  6. Now wash your bok choy or spinach if you're using it, and set it aside.
  7. Drop the wontons gently into the hot soup. Let them cook for 4–5 minutes. They will float to the top when they are ready.
  8. If you’re using bok choy or spinach, add it to the soup in the last 2 minutes so it softens but doesn’t get too mushy. Stir gently so the wontons don’t break.
  9. Taste the soup again and make sure the flavor is good. Adjust if needed.
  10. Scoop some soup and 4–6 wontons into each bowl. Make sure you get a little of everything—broth, wontons, and greens.
  11. Sprinkle with fresh green onions. You can also add a little chili oil or rice vinegar if you like it spicy or tangy. Serve hot and enjoy!