Wonton Soup is really satisfying and comforting. Succulent wontons are filled with a pork and shrimp mixture and then covered in a flavorful clear broth!
Homemade Wonton Soup is always the best. It’s so comforting. Wonton soup is on par with chicken noodle soup in my book. I love the simple broth those succulent little wontons are swimming in and the meaty bite when I get a wonton. Yum! This wonton soup recipe is made with fresh ingredients and is far better than its restaurant counterparts. If you think making wonton soup is a tedious task, let me walk you through the process. I promise that once you set your wonton making rhythm it’s a breeze!
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I love creamy thick soup like this Slow Cooker Cauliflower Cheese Soup or this Spinach Lentil Soup. But there are times I crave for clear bothy soup with tons of flavors. This Wonton Soup fits all the bill. It’s a simple recipe that gives a warm, comforting feeling. If food could be a hug, this wonton soup recipe would be it. The best part is that you can prep your wontons ahead of time and have them ready for dinner later.
What is Wonton Soup?
- Wonton Soup is a soup of clear broth poured over boiled, meat-stuffed wontons. The wontons are stuffed with a succulent filling made with pork or a mixture of pork and shrimp.
How to Make Wonton Soup
Pork is the choice of protein in case of wontons. You can also use a mix of Pork and shrimp. Other ingredients include Green Onion, soy sauce, ginger, Chinese Cooking wine, Sesame Oil. Use your hand or a potato masher to mix all the ingredients until it looks like a sticky mass.
For making the wontons, get square Wonton wrappers from any Asian grocery store. There are different ways of shaping wonton wrappers, but here’s what I do:
- Place wonton wrapper on a flat surface. Add 2 teaspoons filling in the center.
- Dip your finger in water and then run it around the edge of the wrapper. Fold the wrapper in half to make a triangle.
- Wet the bottom two corners and then bring them together under the filling. The top point will still be sticking up.
You can work with 2-3 wonton wrappers at a time. Keep the rest covered by a damp cloth to prevent them from drying out. Don’t add more than 2 teaspoons of filling to avoid over stuffing.
Making Soup Broth
Your soup broth needs to be well seasoned and aromatic. I like to use a mix of chicken stock and water for the broth. Chicken stock is usually concentrated and has strong flavors, so diluting it a bit is a good idea for this soup. Simmer the chicken stock and water mixture along with soy sauce, cooking wine, sliced ginger, and crushed garlic cloves. The advantage of using bigger chunks of ginger and garlic is you can scoop them out while serving.
Try some of my other favorite Asian recipes!
- Crispy Spring Rolls
- Mongolian Chicken
- One Pot Pad Thai
- Chicken Lettuce Wraps
- Ramen Noodle Stir Fry
- More dinner recipes…
Tools used to make this Wonton Soup recipe
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Ramekin: These little bowls are great for serving condiments and dipping sauces or preparing mini desserts!
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
- 30 wonton wrappers
- 1/2 pound ground pork
- 1/2 pound ground shrimp
- 2 green onions finely chopped
- 2 tablespoons Chinese cooking wine
- 1 tablespoon light soy sauce
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 4 cups low-sodium chicken broth
- 2 cups water (reserved from wonton cooking water)
- 2 garlic cloves smashed
- 1 inch piece of fresh ginger peeled and sliced
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons Chinese cooking wine
- 2 teaspoons sugar
- 1/2 teaspoon white pepper (optional)
- 1 teaspoon sesame oil
- Place all the ingredients for filling in a bowl. Use your hands or a masher to mash everything until mixed well and evenly combined.
- Work with 2-3 wonton wrappers at a time and loosely cover rest with a damp kitchen towel.
- Place 2 teaspoons of the filling and place at the center. Brush both the edges with water. Fold and press to seal properly. Apply water on both the corners, bring together and press.
- Cover the shaped wontons in a container while shaping the rest of the wrappers.
- Bring a large pot of water to boil. Slowly add shaped wontons to water. Boil 4-5 minutes or until the wontons start to float.
- Add all the ingredients for soup broth in a large pot. Bring to a boil then simmer for 10 minutes.
- Place 3-4 cooked wontons to the serving bowl. Ladle over broth and garnish with green onion.
If you like Chinese soups give this Instant Pot Sweet Corn Chicken Soup a try!
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