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My quick and easy Wonton Soup comes together in just 10 minutes – juicy Wontons are added to a simple but flavorful homemade broth! This will be your new favorite go-to comfort dish!
I love quick and easy soup recipes – they’re so much simpler to make than you would think! Wonton Soup is very similar to my popular Wonton Noodle Soup, with my grandma’s Pork and Shrimp Wontons and homemade Chili Oil, except it doesn’t have noodles! Of course, we can’t forget about my super-viral Egg Drop Soup (or Chicken Corn Egg Drop Soup, if you want a heartier version). My readers love the Chinese takeout classic Hot and Sour Soup.
Watch the Wonton Soup Recipe Video Below!
Table of Contents
What Ingredients do I need for Wonton Soup?
Wonton Soup only requires a handful of ingredients that you probably already have in your pantry!
Wonton Soup Broth
- 4 cups low sodium chicken stock or broth – this will be the base of your Wonton Soup, so use the highest quality chicken stock or broth you have access to! Sometimes I will even use bone broth for the added health benefits and protein.
- You can substitute with beef stock or vegetable stock.
- You can also substitute with 4 cups of water and add 2 tsp of chicken bouillon powder
- 1 inch piece ginger, sliced
- 5 cloves garlic, smashed
- 2 scallions – finely chop the green part; cut the whites into 3″ pieces
- ¾ tsp white pepper – I use this for a less subtle heat vs black pepper. If you don’t have white pepper you can substitute with 1/4 teaspoon of black pepper.
- 2 tsp sugar – to provide sweetness and balance out the savory elements of the broth
- 1/4 tsp MSG – I like to use MSG in moderation as a flavor enhancer; this is always optional
- 1 tbsp soy sauce – to add umami and a bit of saltiness to the soup; this is your “light” or “all-purpose” soy sauce
- 1 tbsp Shaoxing wine – this rice wine is a key ingredient in Chinese cooking! If you want to omit alcohol, just leave this out of the recipe
- 1/2 tsp sesame oil – to add a silky nuttiness to the broth
- Chinese Chili Oil – I like to drizzle my homemade chili oil as a garnish; this is optional!
Wontons & Vegetables
- 8 wontons – I always use my homemade Pork and Shrimp Wontons, which I always have in my freezer. You can substitute with your own or store-bought.
- I recommend making Wonton Soup with 8 wontons; you can adjust the number to your preference.
- 1 bunch bok choy or gai lan (Chinese broccoli) – this is an optional garnish
Wontons are a type of dumplings – something I am very passionate about! If you want to try other types of dumplings, check out Siu Mai (Shu Mai), the popular dim sum dish that I grew up eating! Pan fried Pork Dumplings are some of my favorite (try my Shrimp and Chive Dumplings, if you prefer shrimp) especially when paired with a crispy Dumpling Skirt and my ultimate Dumpling Dipping Sauce! My Vegetable Dumplings are so good, you won’t even miss the meat!
Wonton Soup: Recipe Instructions
1. Simmer the Wonton Soup Broth
In a small saucepan, add your chicken stock or broth, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, optional MSG, sugar, and sesame oil. Bring to a simmer over medium heat and continue simmering while you prep the rest of your ingredients.
2. Boil the Wontons
Add your Wontons (you can use homemade or store bought; they can be fresh or frozen) to a large pot of boiling water. Cook over a low boil until they float. Save your boiling water; transfer your cooked wontons to your serving bowl.
3. Blanch the Vegetables
In the same pot of boiling water that you used to cook the wontons, add your bok choy (or gai lan) and blanch for 1 minute (or until dark green).
Strain both the wontons and bok choy (or other leafy green vegetable) and add to your soup bowl!
4. Strain the Broth And Garnish the Soup
From the simmering pot of broth, remove any large pieces of aromatics. Strain the broth through a metal strainer over your cooked wontons and bok choy.
Garnish your finished Wonton Soup with any optional garnishes and enjoy!
How Should I Garnish my Wonton Soup?
Once the Wonton Soup broth is ready and I’ve added my Wontons, I love to garnish mine with bok choy (or gai lan / Chinese broccoli), homemade Chili Oil, and lots of chopped green onions. If you like your soup on the saltier side, you can also add a dash of soy sauce.
This soup is entirely customizable to your preference, so test what flavors you like best and enjoy!
PRO TIPS
Expert Tips for Wonton Soup
- You can add other aromatics to add into soup – mushrooms, dried mushrooms, dried seaweed, dried fish or scallops
- Boil wontons separately. The are often dusted with cornstarch, and we don’t want the cornstarch to get into the broth and thicken it. If you are adding leafy green vegetables, like bok choy, add them in the last minute before the wontons are done so you can strain them out at the same time into your broth!
Storage and Reheating
- If you have leftover Wonton Soup, I would store the cooked wontons separately from the Wonton Soup broth.
- If you store the leftover cooked wontons in the Wonton Soup broth, the cooked wontons will continue to absorb the broth and expand – if you are OK with that, then that works!
- Store any leftovers (wontons, broth, or wontons in the broth) in an airtight container for up to 3 days in the refrigerator.
If you want to make this ahead of time, you can prepare your Wonton Soup broth and keep it in an airtight container in the refrigerator (for up to 3 days); when ready, cook your wontons (not in the broth), reheat your Wonton Soup broth and then combine to enjoy!
If you tried this Wonton Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Wonton Soup
Equipment
Ingredients
- 4 cups low sodium chicken stock or broth, Sub 4 cups water + 2 tsp chicken bouillon powder
- 1 inch ginger, sliced
- 5 cloves garlic, smashed
- 2 scallions, greens chopped and whites left to 3” pieces
- ¾ tsp white pepper
- 2 tsp sugar
- 1/4 tsp msg, optional
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp sesame oil
- chili oil, optional
Instructions
- In a small saucepan, combine high quality chicken stock, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, msg, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.
- In a large pot of boiling water, add the wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer to the serving bowl.
- In the same water, add your bok choy to the same boiling water and blanch for 1 minute or until they are dark green and crisp. Drain and add along with the wontons.
- Remove the large pieces of aromatics from your broth and strain over the wontons and bok choy. Garnish with chopped scallions and lots of chili oil!
Notes
-
- You can add other aromatics to add into soup – mushrooms, dried mushrooms, dried seaweed, dried fish or scallops
-
- Boil wontons separately. The are often dusted with cornstarch, and we don’t want the cornstarch to get into the broth and thicken it. If you are adding leafy green vegetables, like bok choy, add them in the last 60 seconds before the wontons are done so you can strain them out at the same time into your broth!
Storage and Reheating
-
- If you have leftover Wonton Soup, I would store the cooked wontons separately from the Wonton Soup broth.
-
- If you store the leftover cooked wontons in the Wonton Soup broth, the cooked wontons will continue to absorb the broth and expand – if you are OK with that, then that works!
-
- Store any leftovers (wontons, broth, or wontons in the broth) in an airtight container for up to 3 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
