14 Chinese Wonton Soup Recipes to Try Tonight

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There’s nothing quite like a warm bowl of wonton soup to turn a busy weeknight into a comforting experience. Whether you crave classic pork or adventurous fillings, these 14 recipes are quick, delicious, and perfect for tonight.

Classic Pork Wonton Soup

Often overlooked in favor of takeout, homemade pork wonton soup is surprisingly simple to master. This step-by-step guide will walk you through creating delicate wontons and a fragrant clear broth from scratch.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

For the Wonton Filling

1 lb ground pork (80/20 lean-to-fat ratio)
2 tbsp low-sodium soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp grated fresh ginger
2 tsp toasted sesame oil
¼ tsp white pepper
1 tbsp cornstarch
¼ cup finely chopped green onions

For the Broth

6 cups low-sodium chicken broth
2 slices fresh ginger (¼-inch thick)
2 cloves garlic, smashed
1 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
½ tsp kosher salt

For Assembly

1 package (about 50) square wonton wrappers
Sliced green onions for garnish
Additional toasted sesame oil for drizzling

Instructions

In a large bowl, combine ground pork, soy sauce, Shaoxing wine, grated ginger, sesame oil, white pepper, cornstarch, and chopped green onions. Mix vigorously in one direction until the filling becomes cohesive and slightly tacky, about 2 minutes. Cover and refrigerate for 15 minutes to allow flavors to meld—this also makes wrapping easier.
Lay a wonton wrapper on a clean work surface with a corner facing you. Place about 1 teaspoon of filling in the center. Dip your finger in water and moisten the four edges. Fold the bottom corner over the filling to meet the top corner, forming a triangle. Press out any air pockets and seal edges firmly. Bring the two side corners together, overlap them slightly, and press to seal, creating the classic nurse’s cap shape. Place on a parchment-lined baking sheet. Repeat with remaining wrappers and filling; cover wontons with a damp cloth to prevent drying.
In a large pot, combine chicken broth, ginger slices, smashed garlic, soy sauce, sesame oil, and salt. Bring to a boil over high heat, then reduce to a gentle simmer. Let simmer for 10 minutes to infuse flavors. Remove and discard ginger and garlic slices with a slotted spoon. For a crystal-clear broth, avoid boiling vigorously after adding aromatics.
Return broth to a gentle boil. Carefully drop wontons into the broth in batches of 10–12 to avoid crowding. Cook for 3–4 minutes, until they float to the surface and the filling is cooked through (internal temperature of pork reaches 160°F). Tip: test one wonton first to ensure the seal is secure and the wrapper is not too thick.
Using a slotted spoon, divide wontons among serving bowls. Ladle hot broth over the top. Garnish with sliced green onions and a drizzle of sesame oil. Serve immediately.

With its silky broth and plump dumplings, this wonton soup is a bowl of comfort. The delicate wrappers contrast beautifully with the rich, seasoned filling, and the sesame oil adds a nutty finish. For a heartier meal, add baby bok choy or spinach during the last minute of cooking.

Shrimp Wonton Soup

Really, there's nothing quite like a bowl of homemade wonton soup, especially when you make the wontons from scratch. This recipe yields a light, aromatic broth filled with shrimp and pork wontons and tender bok choy. Follow these steps carefully, and you'll have a restaurant-quality soup right in your own kitchen.

Serving: 6 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

1/2 lb large shrimp, peeled, deveined, and finely chopped
1/4 lb ground pork shoulder
2 tbsp low-sodium soy sauce
1 tbsp rice wine (or dry sherry)
1 tsp toasted sesame oil
1 tsp freshly grated ginger
1 tbsp cornstarch
1 large egg white, lightly beaten
1/4 cup finely chopped green onions
1 package (about 50) round wonton wrappers
8 cups low-sodium chicken broth
4 thin slices fresh ginger (for broth)
2 cloves garlic, smashed
1 tbsp soy sauce (for broth)
1 tsp toasted sesame oil (for broth)
4 baby bok choy, halved lengthwise
Additional sliced green onions for garnish

Instructions

In a medium bowl, combine chopped shrimp, ground pork, 2 tbsp soy sauce, rice wine, 1 tsp sesame oil, 1 tsp grated ginger, cornstarch, beaten egg white, and 1/4 cup green onions. Stir until well incorporated. Cover and refrigerate for 15 minutes to allow flavors to meld.
Place one wonton wrapper on a clean work surface. Spoon about 1 teaspoon of filling into the center. Lightly moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half to form a triangle, pressing out any air. Bring the two bottom corners together, moisten one corner, and press to seal, forming a tortellini-like shape. Place on a parchment-lined baking sheet. Repeat with remaining wrappers and filling. Tip: Keep filled wontons covered with a damp towel to prevent drying out.
In a large pot, combine chicken broth, 4 slices ginger, smashed garlic, 1 tbsp soy sauce, and 1 tsp sesame oil. Bring to a boil over high heat, then reduce to a simmer. Simmer for 10 minutes to infuse flavors. Tip: For a clearer broth, skim any foam that rises to the surface.
While broth simmers, bring a separate large pot of water to a boil. Carefully drop wontons into the boiling water in batches (about 12-15 at a time) to avoid crowding. Cook for 4-5 minutes, until the wontons float and the filling is cooked through. Use a slotted spoon to transfer them to a bowl. Tip: To test doneness, cut one open; the pork should be no longer pink and the shrimp opaque.
After removing ginger and garlic slices from the broth, add halved baby bok choy. Cook for 2 minutes until bright green and tender-crisp.
To serve, divide wontons among serving bowls. Ladle hot broth and bok choy over the wontons. Garnish with sliced green onions. Serve immediately.

Just imagine the delicate wontons floating in a fragrant ginger broth, each bite offering a savory burst of shrimp and pork. The tender bok choy adds a fresh crunch, while the sesame finish lingers beautifully. For a creative twist, try adding a drizzle of chili oil or a splash of black vinegar before serving.

Chicken Wonton Soup

Let's create a soul-warming bowl of Chicken Wonton Soup, where delicate parcels of seasoned ground chicken float in a fragrant ginger broth. This recipe breaks down the process into manageable steps, ensuring plump wontons and a clear, aromatic soup every time.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

1 lb ground chicken (preferably thigh meat)
1 package (12 oz) square wonton wrappers (about 40 wrappers)
2 large pasture-raised eggs, lightly beaten
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
1 tablespoon finely grated fresh ginger
3 cloves garlic, minced
4 green onions, thinly sliced (white and green parts separated)
1/2 cup finely chopped cilantro
8 cups chicken broth (homemade or low-sodium)
1 tablespoon rice wine (mirin or dry sherry)
1/2 teaspoon white pepper
Salt to taste

Instructions

In a large bowl, combine the ground chicken, half of the beaten egg (reserve the rest for sealing), 2 tablespoons soy sauce, 1 tablespoon sesame oil, grated ginger, minced garlic, the white parts of the green onions, 1/4 cup cilantro, rice wine, and white pepper. Mix gently with a fork until just combined; do not overwork. Tip: Overmixing can make the filling dense.
Place a wonton wrapper on a clean work surface with a corner facing you. Spoon about 1 teaspoon of filling into the center. Dip your finger in the reserved beaten egg and brush along the edges of the wrapper. Fold the bottom corner over the filling to meet the top corner, forming a triangle, and press to seal, eliminating air bubbles. Then, bring the two side corners together, overlapping them slightly, and press to seal, creating a classic wonton shape. Tip: Keep unused wrappers covered with a damp paper towel to prevent drying.
Repeat with remaining wrappers and filling, placing formed wontons on a lightly floured baking sheet. You should have about 35-40 wontons.
In a large pot, bring the chicken broth to a gentle boil. Add the remaining 1 tablespoon soy sauce, 1 tablespoon sesame oil, and additional grated ginger if desired. Reduce heat to a simmer.
Carefully drop the wontons into the simmering broth in batches, avoiding overcrowding. Cook for 3-4 minutes, until the wontons float and the filling is cooked through (internal temperature 165°F). Tip: Do not boil vigorously, as it may tear the wrappers.
Using a slotted spoon, divide the cooked wontons among serving bowls. Ladle the hot broth over the wontons.
Garnish with the remaining sliced green onion tops and chopped cilantro. Drizzle with a little extra sesame oil if desired. Serve immediately.

Kneeling over this bowl, you'll appreciate the contrast between the tender, savory wontons and the clean, gingery broth. For a heartier meal, add a handful of baby bok choy or spinach to the broth just before serving. The subtle sesame finish ties everything together beautifully.

Vegetable Tofu Wonton Soup

This umami-packed wonton soup brings together silky tofu, crisp vegetables, and a savory miso broth for a comforting bowl that's perfect for a cozy night in. The filling is simple yet flavorful, and the broth comes together in minutes.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

1 block (14 oz) extra-firm tofu, pressed and crumbled
1 cup finely shredded green cabbage
1/2 cup grated carrot
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
1 tsp granulated sugar
1/4 tsp white pepper
1 package (12 oz) square wonton wrappers
1/4 cup water
6 cups vegetable broth
3 tbsp white miso paste
1 tbsp soy sauce
1 tsp sesame oil
2 green onions, sliced
1 cup baby spinach leaves

Instructions

Press the tofu for at least 20 minutes to remove excess moisture, then crumble it into a large bowl. (Tip: Use a tofu press or wrap in paper towels and place a heavy pan on top.)
Add the shredded cabbage, grated carrot, minced garlic, grated ginger, soy sauce, toasted sesame oil, sugar, and white pepper to the crumbled tofu. Mix thoroughly until well combined.
Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center. Moisten the edges with water using your fingertip. Fold the wrapper in half to form a triangle, pressing out any air bubbles and sealing the edges. Bring the two bottom corners together, overlap them, and press to seal. Repeat with remaining wrappers and filling. (Tip: Don't overfill — too much filling makes sealing difficult.)
In a large pot, bring the vegetable broth to a gentle simmer over medium heat. In a small bowl, whisk the white miso paste with a few tablespoons of the hot broth until smooth, then stir the miso mixture back into the pot. Add the soy sauce and sesame oil. (Tip: Never let the broth boil after adding miso — high heat kills its delicate flavor.)
Gently drop the wontons into the simmering broth, working in batches if needed to avoid crowding. Cook until they float to the surface and the wrappers are translucent and tender, about 3 to 4 minutes.
Add the baby spinach and sliced green onions to the pot. Cook for 1 minute until the spinach is just wilted. Ladle into bowls and serve immediately.

Keep the broth warm on low heat while serving, and garnish with extra sesame seeds or chili oil for a spicy kick. The soft wontons contrast with the crisp vegetables and umami-rich broth, making each spoonful a textural delight that feels both nourishing and indulgent.

Hot and Sour Wonton Soup

Every spoonful of this hot and sour wonton soup delivers a perfect balance of tangy, spicy broth and tender pork-filled wontons. This recipe breaks down the process into manageable steps, ensuring you achieve restaurant-quality results at home.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

For the Pork Wontons

1/2 pound ground pork (preferably 80/20 lean-to-fat ratio)
2 tablespoons finely chopped green onions
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 large egg white, lightly beaten
1 teaspoon cornstarch
1 package wonton wrappers (about 50 wrappers)

For the Hot and Sour Broth

6 cups low-sodium chicken broth
2 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon chili oil (or more to taste)
1 teaspoon white pepper
1 teaspoon sugar
1/2 cup canned bamboo shoots, drained and julienned
4 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
4 dried shiitake mushrooms, soaked in hot water until soft, then sliced (reserve soaking liquid)
2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
1 large egg, lightly beaten (for optional egg ribbons)
1 tablespoon sesame oil
Chopped green onions for garnish

Instructions

In a bowl, combine ground pork, green onions, soy sauce, ginger, sesame oil, egg white, and cornstarch.
Mix until well combined. Cover and refrigerate for 15 minutes.
Place a wonton wrapper on a clean surface.
Spoon 1 teaspoon of filling in the center.
Lightly wet the edges of the wrapper with water.
Fold diagonally to form a triangle, pressing out air to seal.
Bring the two bottom corners together, overlap, and press to seal. Repeat with remaining wrappers. (Tip: Keep assembled wontons covered with a damp paper towel.)
In a large pot, combine chicken broth, reserved mushroom liquid, soy sauce, rice vinegar, chili oil, white pepper, and sugar.
Bring to a gentle simmer over medium heat.
Add bamboo shoots, tofu, and shiitake mushrooms. Simmer for 5 minutes.
In a small bowl, mix cornstarch with water to form a slurry.
Slowly pour the slurry into the broth while stirring constantly. Continue stirring until thickened, about 1 minute. (Tip: Adjust thickness by adding more slurry if desired.)
For optional egg ribbons, while stirring the broth in a circular motion, slowly drizzle the beaten egg into the pot. Let cook for 30 seconds without stirring.
Bring a large pot of water to a boil.
Carefully drop wontons into the boiling water, stirring gently to prevent sticking. Cook until they float and filling is cooked, 3-4 minutes. (Tip: Cook in batches to avoid overcrowding.)
Drain wontons.
Divide wontons among serving bowls.
Ladle hot broth over the wontons, ensuring each bowl gets tofu, bamboo shoots, and mushrooms.
Drizzle with sesame oil and garnish with chopped green onions. Serve immediately.

Rest assured, the harmonious interplay of tangy, spicy, and savory notes makes this soup a comforting classic. For an extra layer of texture, add a handful of fresh bean sprouts or a sprinkle of crushed red pepper flakes just before serving.

Spicy Sichuan Wonton Soup

Kick off your culinary adventure with this Spicy Sichuan Wonton Soup, a comforting bowl of tender pork wontons swimming in a fiery, numbing chili oil broth. This recipe breaks down each step to ensure perfect results, from wrappers to broth, guiding you through traditional techniques adapted for the home kitchen.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

For the Wontons

1/2 pound ground pork (preferably 80/20 lean-to-fat ratio)
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon granulated sugar
1/2 teaspoon finely grated fresh ginger
2 cloves garlic, minced
1 tablespoon toasted sesame oil
1/4 teaspoon white pepper
1 large egg, lightly beaten
1 package (about 50) round wonton wrappers
Cornstarch for dusting

For the Broth

4 cups low-sodium chicken broth
1 tablespoon Sichuan peppercorns
2 star anise pods
2 cloves garlic, smashed
1 (1-inch) piece ginger, sliced
2 tablespoons chili oil (with sediment)
1 tablespoon black Chinkiang vinegar
1 teaspoon sugar
Salt to taste

For Garnish

2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 teaspoon toasted white sesame seeds

Instructions

In a medium bowl, combine ground pork, soy sauce, Shaoxing wine, sugar, grated ginger, minced garlic, sesame oil, white pepper, and beaten egg. Mix thoroughly with a fork or your hands until the filling is cohesive and slightly sticky. Cover and refrigerate for 15 minutes to allow flavors to meld.
Set up your wonton assembly station: a small bowl of water, a baking sheet dusted lightly with cornstarch, and the wonton wrappers. Place one wrapper on a clean surface, add about 1 heaping teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper.
Fold the wrapper diagonally to form a triangle, pressing out air bubbles and sealing the edges firmly. Then, bring the two opposite corners around your finger, overlap them, and press to seal, creating a classic wonton shape. Place on the cornstarch-dusted sheet. Repeat with remaining wrappers, ensuring they don’t touch.
For the broth, in a medium saucepan over medium heat, combine chicken broth, Sichuan peppercorns, star anise, smashed garlic, and sliced ginger. Bring to a gentle simmer and cook for 10 minutes to infuse flavors. Do not boil vigorously to avoid bitterness from the peppercorns.
While broth simmers, bring a large pot of water to a rolling boil. Carefully drop wontons in batches (about 10 at a time) to avoid crowding. Stir gently once to prevent sticking. Cook for 3–4 minutes until they float and the wrappers are translucent. Use a slotted spoon to transfer cooked wontons to serving bowls.
After the broth has infused, strain it through a fine-mesh sieve into a clean saucepan, discarding solids. Stir in chili oil, Chinkiang vinegar, sugar, and salt to taste. Bring back to a simmer.
Ladle the hot broth over the wontons in bowls. Garnish with sliced green onions, chopped cilantro, and toasted sesame seeds. Serve immediately. Tip: For extra heat, drizzle additional chili oil on top. If you want a milder soup, reduce the Sichuan peppercorns by half. To freeze uncooked wontons, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.
Tip: When sealing wontons, make sure no air pockets remain to prevent them from bursting during cooking. Tip: Use a gentle hand when mixing the filling to keep it light and tender. Tip: Adjust the chili oil to your spice preference—start with 1 tablespoon if sensitive.

Keep in mind that the magic of this soup lies in the balance of numbing heat and savory richness—each spoonful delivers a tingle followed by deep comfort. For a creative twist, serve alongside crispy spring rolls or steamed buns to mop up every drop of the aromatic broth.

Tomato Egg Wonton Soup

You'll find that this Tomato Egg Wonton Soup marries the tangy sweetness of ripe tomatoes with delicate pork wontons and silky egg ribbons. It's a soul-warming bowl that comes together surprisingly quickly, perfect for a weeknight dinner that feels special. Let me guide you through each step to ensure a flawless result.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Wontons

1 lb ground pork
2 tbsp soy sauce
1 tbsp finely grated fresh ginger
2 cloves garlic, minced
1 tbsp toasted sesame oil
1/4 cup finely chopped scallions
1/2 tsp white pepper
1 package (about 50) square wonton wrappers

For the Broth

2 tbsp vegetable oil
4 large ripe tomatoes, diced (about 3 cups)
6 cups low-sodium chicken broth
2 tbsp ketchup
1 tsp sugar
3 large pasture-raised eggs, lightly beaten
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Salt to taste
1/4 tsp white pepper

For Garnish

2 tbsp toasted sesame seeds
1/4 cup thinly sliced scallions
1 tsp sesame oil (for drizzling)

Instructions

Step 1: Make the wonton filling. In a large bowl, combine ground pork, soy sauce, ginger, garlic, sesame oil, chopped scallions, and white pepper. Mix with a fork until just combined; do not overmix.
Step 2: Assemble the wontons. Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Dip your finger in water and moisten the edges. Fold in half diagonally to form a triangle, pressing out air. Bring the two bottom corners together, moisten one corner, overlap and press firmly. Repeat with remaining wrappers and filling. (Cooking tip: Keep assembled wontons covered with a damp towel to prevent drying.)
Step 3: Prepare the broth. Heat vegetable oil in a large pot over medium-high heat until shimmering. Add diced tomatoes and cook, stirring occasionally, until they soften and release their juices, about 5 minutes.
Step 4: Add chicken broth, ketchup, and sugar. Bring to a boil, then reduce heat to low and simmer gently for 10 minutes to meld flavors. (Cooking tip: For a deeper tomato flavor, use fire-roasted diced tomatoes.)
Step 5: Thicken the broth slightly. Stir the cornstarch slurry again, then slowly pour into the simmering broth while stirring. Cook for 1 minute until slightly thickened.
Step 6: Cook the wontons. Gently drop wontons into the simmering broth, one by one, stirring carefully to prevent sticking. Cook until they float and the filling is cooked through, about 4-5 minutes. (Cooking tip: Do not overcrowd; cook in batches if necessary.)
Step 7: Create the egg drop. With the soup at a gentle simmer, slowly drizzle the beaten eggs in a thin stream while stirring the broth in one direction with a chopstick or fork. The eggs will form delicate ribbons. Cook for 30 seconds, then remove from heat. (Cooking tip: For finer ribbons, pour egg through a slotted spoon.)
Step 8: Season. Taste the broth and adjust with salt and white pepper as needed.
Step 9: Serve. Ladle soup into bowls. Garnish each with a drizzle of sesame oil, a sprinkle of toasted sesame seeds, and sliced scallions.

Every spoonful offers a comforting balance of tangy tomato, savory pork, and silky egg ribbons. For a creative twist, serve over steamed jasmine rice or top with crispy fried wonton strips for extra texture. Enjoy this bowl of warmth that feels both familiar and delightfully refined.

Seaweed and Dried Shrimp Wonton Soup

Preparing a comforting bowl of wonton soup from scratch is a rewarding culinary endeavor that builds foundational skills in broth making and dumpling folding. This recipe leverages the oceanic depth of kombu and dried shrimp to create a broth that perfectly complements savory pork wontons.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

1/2 ounce dried shrimp
1 (4-inch) piece kombu (dried kelp)
6 cups water
1 (1-inch) piece fresh ginger, peeled and sliced thinly
2 tablespoons low-sodium soy sauce
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1/2 pound ground pork
1 tablespoon finely grated fresh ginger
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 green onions, finely chopped, plus additional for garnish
40 square wonton wrappers
1 sheet nori, cut into thin strips, for garnish

Instructions

In a medium bowl, combine the dried shrimp and kombu with 2 cups of the water. Let them soak for 15 minutes to rehydrate and release their flavors.
After soaking, transfer the shrimp and kombu along with the soaking liquid to a large pot. Add the remaining 4 cups of water, the sliced ginger, soy sauce, salt, and white pepper. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. Remove the kombu and discard. Keep the broth warm over low heat.
While the broth simmers, prepare the wonton filling. In a medium bowl, combine the ground pork, grated ginger, soy sauce, sesame oil, and chopped green onions. Mix gently with a fork until just combined; overworking the filling can make it tough.
To assemble the wontons, lay several wonton wrappers on a clean work surface. Place about 1 teaspoon of filling in the center of each wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing to seal and pushing out any air pockets. Bring the two opposite corners together, moisten one corner, and press to seal into a classic wonton shape. Repeat with remaining wrappers and filling.
Bring a large pot of water to a rolling boil. Carefully drop the wontons into the boiling water, stirring gently to prevent sticking. Boil until the wontons float to the surface and the filling is cooked through, about 3–4 minutes.
Using a slotted spoon, divide the wontons among four serving bowls. Ladle the hot broth over the wontons. Garnish with nori strips and additional chopped green onions. Serve immediately.

Consider serving this wonton soup with a side of chili oil for an extra kick, or simply enjoy the clean, nourishing flavors of the broth and tender dumplings. The kombu and dried shrimp create a deeply savory umami backdrop that lingers pleasantly.

Mushroom Chicken Wonton Soup

Venture into the realm of comforting Asian flavors with this methodical Mushroom Chicken Wonton Soup. We'll build each component step by step, ensuring a deeply savory broth and perfectly tender wontons.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

1 lb ground chicken
4 oz shiitake mushrooms, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp freshly grated ginger
2 cloves garlic, minced
3 green onions, thinly sliced (divided)
1 large egg, lightly beaten
1/2 tsp kosher salt
1/4 tsp ground white pepper
40-50 square wonton wrappers
8 cups low-sodium chicken broth
1 tbsp rice vinegar
1 tsp granulated sugar
2 cups chopped bok choy (about 2 small heads)

Instructions

In a medium bowl, combine ground chicken, chopped shiitake mushrooms, 2 tablespoons soy sauce, sesame oil, grated ginger, minced garlic, half of the sliced green onions, beaten egg, salt, and white pepper. Stir in one direction until well combined and slightly sticky; this ensures a cohesive filling.
Line a baking sheet with parchment paper. Place a wonton wrapper flat on your work surface. Using a small spoon (about 1 teaspoon), place a dollop of filling in the center. Moisten the edges of the wrapper with water using your finger. Fold the wrapper diagonally to form a triangle, pressing out air. Bring the two bottom corners together, moisten one corner, and overlap to seal into a tortellini shape. Transfer to the baking sheet and cover with a damp kitchen towel to prevent drying. Repeat with remaining wrappers and filling.
In a large pot, combine chicken broth, rice vinegar, sugar, and the remaining sliced green onions. Bring to a gentle simmer over medium-high heat, then reduce to low to keep warm. Taste and adjust seasoning with additional soy sauce or salt if desired.
Bring the broth to a gentle boil over medium heat. Carefully drop half the wontons into the broth (do not crowd). Cook for 4–5 minutes until the wontons float and the filling is cooked through (internal temperature 165°F). Use a slotted spoon to transfer cooked wontons to serving bowls. Repeat with remaining wontons.
Add chopped bok choy to the simmering broth and cook for 1–2 minutes until wilted but still vibrant. Ladle the broth and bok choy over the wontons in bowls. Garnish with additional sliced green onions or cilantro if desired. Serve immediately.

Wontons bob like little pillows in a fragrant, umami-rich broth. The earthy mushrooms and tender chicken meld with the slight crunch of bok choy. Try serving with a drizzle of chili oil for heat, or add a soft-cooked egg for extra richness.

Three Delicacy Wonton Soup

Preparing a steaming bowl of Three Delicacy Wonton Soup is a rewarding project that yields a deeply flavorful broth and delicate, homemade dumplings. Start by reconstituting dried scallops to unlock their umami essence, then craft a savory filling with shrimp, pork, and aromatics. This step-by-step guide ensures perfect wontons every time.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

1/2 cup dried scallops
1/2 pound large shrimp, peeled and deveined
1/2 pound ground pork shoulder
1 cup finely chopped Napa cabbage, squeezed dry
2 tablespoons minced fresh ginger, divided
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon white pepper
1 package round wonton wrappers (about 50)
1 large egg, lightly beaten (for sealing)
6 cups low-sodium chicken broth
4 slices fresh ginger
2 cloves garlic, smashed
2 green onions, thinly sliced for garnish

Instructions

Place the dried scallops in a small bowl and cover with warm water. Let soak for 30 minutes until softened. Drain, reserving the soaking liquid, and finely shred the scallops.
In a large bowl, combine the shredded scallops, shrimp, ground pork, Napa cabbage, 1 tablespoon minced ginger, minced garlic, soy sauce, sesame oil, and white pepper. Mix thoroughly until well combined. Tip: Wet your hands to prevent sticking when mixing.
Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Dip a finger in the beaten egg and moisten the edges. Fold the wrapper in half to form a triangle, pressing out air. Bring the two corners together and pinch to seal, forming a tortellini shape. Repeat with remaining filling and wrappers. Tip: Keep unused wrappers covered with a damp towel to prevent drying.
In a large pot, combine the chicken broth, reserved scallop soaking liquid, 4 slices ginger, and smashed garlic cloves. Bring to a boil over high heat, then reduce to a simmer. Simmer for 10 minutes to infuse flavors. Tip: Skim any impurities that rise to the surface for a clear broth.
Meanwhile, bring a separate large pot of water to a rolling boil. Carefully drop the wontons in batches (about 10 at a time) to avoid crowding. Cook until they float to the surface, about 3-4 minutes, then continue boiling for another 2 minutes. Test one to ensure the filling is cooked through. Use a slotted spoon to transfer cooked wontons to serving bowls.
Ladle the hot broth over the wontons, dividing evenly. Garnish with sliced green onions. Serve immediately. Tip: For extra flavor, add a drizzle of chili oil or black vinegar.

Ultimately, the gentle brininess of the scallops elevates the savory shrimp and pork filling, while the clear broth brings everything into harmony. The wontons are tender yet resilient, and each spoonful offers a satisfying interplay of textures. Serve this soup as a comforting starter or a light main course on a chilly evening.

Red Oil Wonton Soup

Master the art of spicy wonton soup at home with this recipe for Red Oil Wonton Soup. The combination of tender pork wontons in a fiery, numbing red oil broth with black vinegar and garlic creates a bowl of pure comfort and excitement. This step-by-step guide will walk you through making the perfect wontons and building the complex broth from scratch.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

1/2 pound pasture-raised ground pork
2 tablespoons freshly grated ginger
2 cloves garlic, minced
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1/4 teaspoon freshly ground black pepper
24 wonton wrappers (about 1 package)
1/2 cup neutral oil (such as grapeseed or avocado)
2 tablespoons Sichuan peppercorns
3 tablespoons red pepper flakes (preferably Sichuan or Korean)
1/4 cup Chinese black vinegar (Chinkiang)
1 tablespoon sugar
4 cups low-sodium chicken broth
2 baby bok choy, halved lengthwise
2 green onions, thinly sliced

Instructions

In a medium bowl, combine the pasture-raised ground pork, freshly grated ginger, minced garlic, low-sodium soy sauce, toasted sesame oil, and freshly ground black pepper. Mix thoroughly with a fork until the filling is cohesive and well-blended.
Lay 4 wonton wrappers on a clean work surface. Place 1 heaping teaspoon of the pork filling in the center of each wrapper. Dip your finger in water and moisten all four edges of the wrapper.
Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal. Then bring the two opposite corners together, overlapping them slightly, and press to seal, forming a classic wonton shape. Repeat with remaining wrappers and filling, setting finished wontons on a lightly floured baking sheet.
To make the red oil, heat the neutral oil in a small saucepan over medium heat until shimmering (about 350°F). Add the Sichuan peppercorns and cook, stirring constantly, until fragrant but not smoking, about 30 seconds. Remove from heat and let cool for 1 minute.
Place the red pepper flakes in a heatproof bowl. Pour the warm oil through a fine-mesh strainer directly onto the pepper flakes; discard the peppercorns. Stir in the black vinegar and sugar until the sugar dissolves. Set the red oil aside.
Bring a large pot of salted water to a rolling boil. Carefully drop in the wontons, stirring gently to prevent sticking. Boil until the wontons float to the surface and the filling is cooked through, about 3–4 minutes. Use a slotted spoon to transfer the wontons to serving bowls, reserving about 1/2 cup of the cooking water.
In a separate small saucepan, bring the chicken broth to a simmer over medium heat. Add the baby bok choy halves and cook until bright green and just tender, about 2 minutes.
Ladle the hot broth and bok choy over the wontons in each bowl. Spoon about 2 tablespoons of the prepared red oil over each serving, then garnish with sliced green onions. For an extra kick, add a splash of the reserved wonton cooking water to adjust the broth's saltiness and body.

Notably, the contrast between the silky wonton wrappers and the fiery, numbing red oil is pure magic. Serve this soup with a side of steamed jasmine rice to soak up every last drop of the aromatic broth, or add a soft-boiled egg for extra richness.

Fish Broth Wonton Soup

Often, the best comfort foods come from humble beginnings, and this Fish Broth Wonton Soup is no exception. Crafted from scratch with a clear, fragrant fish broth and delicate pork-and-shrimp wontons, this recipe rewards patience with a bowl of pure, soothing flavor.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 30 minutes

Ingredients

1 lb fish heads and bones, cleaned
1 tablespoon vegetable oil
2 inches fresh ginger, sliced into rounds
4 cloves garlic, smashed
1 large onion, quartered
8 cups cold water
1 teaspoon sea salt
1/2 teaspoon white pepper
8 oz raw shrimp, peeled and deveined
8 oz ground pork
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon sugar
1/4 cup finely chopped cilantro stems
2 scallions, thinly sliced
1 large egg, lightly beaten
1 package wonton wrappers (about 50)
Cilantro leaves for garnish

Instructions

Rinse fish bones under cold water until water runs clear. In a large pot, heat vegetable oil over medium-high heat. Add ginger, garlic, and onion; sauté until fragrant, about 2 minutes.
Add fish bones and cook, stirring occasionally, until lightly browned, about 5 minutes. Pour in cold water and bring to a boil. Reduce heat to a gentle simmer and skimming any foam or impurities that rise to the surface.
Simmer broth uncovered for 20 minutes. Strain through a fine-mesh sieve into a clean pot, pressing on solids to extract all liquid. Stir in salt and white pepper; keep warm.
Meanwhile, prepare wonton filling. Finely chop shrimp until pasty. In a bowl, combine shrimp, ground pork, soy sauce, sesame oil, wine, sugar, chopped cilantro stems, scallions, and beaten egg. Mix in one direction until cohesive.
To assemble, lay a wonton wrapper on a clean surface. Place 1 teaspoon filling in center. Moisten edges with water, fold into a triangle, pressing out air. Bring two opposite corners together, moisten and press to seal. Repeat with remaining wrappers and filling.
Bring a large pot of water to a boil. Add wontons in batches, stirring gently to prevent sticking. Cook until they float and become translucent, about 3-4 minutes. Remove with a slotted spoon.
Divide wontons among bowls. Ladle hot fish broth over them. Garnish with fresh cilantro leaves and serve immediately.

Garnish with fresh cilantro leaves and a drizzle of toasted sesame oil for an aromatic finish that brightens every spoonful. The clear broth provides a delicate canvas for the juicy, savory wontons, making this soup a light yet deeply satisfying meal. For a heartier version, add sliced shiitake mushrooms or baby bok choy during the last few minutes of simmering.

Beef Wonton Soup

Bowl of comfort? Beef Wonton Soup is a classic that warms you from the inside out. Today I'll guide you through making tender beef and onion wontons in a rich, aromatic broth.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 30 minutes

Ingredients

1 lb grass-fed ground beef
1/2 cup finely diced yellow onion
2 cloves garlic, minced
1 tbsp freshly grated ginger
2 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
1/2 tsp ground white pepper
1 package (approx 50) square wonton wrappers (thawed if frozen)
8 cups high-quality beef broth
2 whole star anise
2 slices fresh ginger
2 cloves garlic, smashed
2 scallions, whites and greens separated, sliced
1 tbsp low-sodium soy sauce (additional)
1 tsp salt, or to taste
2 cups baby bok choy, halved

Instructions

In a large bowl, combine ground beef, diced onion, minced garlic, grated ginger, 2 tbsp soy sauce, sesame oil, and white pepper. Mix gently until just combined; overworking can make wontons tough.
Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Moisten edges with water. Fold in half to form a triangle, pressing out air. Bring two opposite corners together, sealing with water. Repeat with remaining filling and wrappers.
In a large pot, combine beef broth, star anise, ginger slices, smashed garlic, and scallion whites. Bring to a boil, then reduce to a simmer for 10 minutes to infuse flavors. Tip: simmering low and slow extracts depth without bitterness.
Strain broth through a fine-mesh sieve into another pot; discard solids. Return broth to a boil. Add additional 1 tbsp soy sauce and salt to taste.
Carefully drop wontons into boiling broth. Cook for 4-5 minutes until wontons float and filling is cooked through. Tip: avoid overcrowding; cook in batches if needed to ensure even cooking.
In the last minute, add baby bok choy if using. Ladle soup into bowls, garnish with scallion greens. Serve immediately. Tip: for extra richness, swirl in a drizzle of sesame oil before serving.

With each spoonful, you'll taste the delicate wontons against the savory, star-anise-infused broth. This soup is perfect for chilly evenings or when you need a comforting hug in a bowl. Pair it with a crisp Asian slaw for a complete meal.

Kimchi Wonton Soup

Crafting a comforting bowl of Kimchi Wonton Soup is a delightful journey into Korean flavors. This recipe combines savory pork wontons with a spicy, tangy kimchi broth, silky tofu, and fresh scallions. Perfect for a cozy night in, it's surprisingly simple to make.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

1 package (12 oz) wonton wrappers
1/2 lb ground pork
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp soy sauce
1 tsp sesame oil
1 cup chopped kimchi, including juice
4 cups low-sodium chicken broth
1 block (14 oz) firm tofu, cubed
4 scallions, thinly sliced
1 tsp gochugaru (Korean red pepper flakes), optional
Salt and freshly ground black pepper to taste

Instructions

Prepare the wonton filling: In a bowl, combine ground pork, minced garlic, grated ginger, soy sauce, and 1 tsp sesame oil. Mix until well combined. (Tip: Use your hands for even distribution.)
Assemble the wontons: Place a wonton wrapper on a clean surface. Add about 1 teaspoon of filling to the center. Moisten the edges with water, fold into a triangle, and press firmly to seal. Then bring the two bottom corners together, moisten and press to form a tortellini shape. Repeat with remaining wrappers. (Tip: Keep assembled wontons covered with a damp paper towel to prevent drying.)
Cook the broth: In a large pot, heat 1 tablespoon sesame oil over medium heat. Add the chopped kimchi and cook for 2 minutes until fragrant. Stir in the gochugaru (if using) and cook for 30 seconds.
Add the chicken broth and reserved kimchi juice. Bring to a boil, then reduce heat to a gentle simmer.
Cook the wontons: Gently drop the wontons into the simmering broth, stirring once to prevent sticking. Cook for 4-5 minutes, until they float and the filling is cooked through. (Tip: Cook in batches if needed to avoid overcrowding.)
Add the cubed tofu to the pot and simmer for 2 minutes to heat through.
Season the soup with salt and pepper to taste. (Tip: Taste before adding salt, as kimchi and soy sauce are already salty.)
Ladle the soup into bowls and garnish generously with sliced scallions.

Kick back and enjoy this soup's harmonious balance of spicy, tangy broth, tender wontons, and silky tofu. For an extra layer of flavor, drizzle with a bit more sesame oil and serve with a side of steamed rice.

Conclusion

Keep your soup game strong this week with these 14 wonton soup recipes! Whether you’re craving classic pork or adventurous spicy options, there’s something for everyone. Try a few tonight, then drop your faves in the comments and pin this roundup to your Pinterest board for later. Happy cooking!

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