Easy Wonton Soup Recipe

I make this wonton soup on nights when I need comfort and very little judgment — a steaming bowl of salty, gingery broth with pillowy little meat parcels that somehow fix everything. It’s simple, cozy, and feels like a small, warm hug you can eat with a spoon.

My crew — husband, kid, and a very opinionated golden retriever — fight over the last wonton every single time. Once I started folding them with my kiddo, it turned into our five-minute therapy: she insists on making a “triangle hat” and my husband pretends he can tell the filling by smell (he can’t). This recipe became our go-to when a storm hit the power once and we made a whole pot on a gas stove by candlelight; the soup tasted like victory and slightly charred toast.

Kitchen Talk

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I learned to fold wontons in a cramped tiny kitchen with a playlist of bad pop songs and a bowl of filling that kept trying to escape my spoon. Pro tip: don’t overfill — everyone’s first dozen look like sad little meat balloons. Also, I once used rice paper because I was out of wrappers; it worked in a pinch but got slimy faster. The broth can be as plain or as fancy as you like — I simmer bones sometimes when I remember to put them in the slow cooker the night before, and other times I fluff it up with store-bought stock + a splash of soy and a squeeze of lime.

Shopping Tips

– Specialty Item: Wonton wrappers are the star — look for fresh-looking, slightly moist packages in the refrigerated section near tofu or dumplings.
– Protein: Ground pork is classic and juicy, shrimp (chopped) is bright and fast, or use ground chicken/turkey if you prefer leaner meat.
– Fresh Herbs: Grab green onions and cilantro for finishing; they lift the broth and make the bowl look like you tried.
– Spices: Fresh ginger and white or black pepper are worth buying fresh; dried ginger doesn’t have the same warmth.
– Greens: Baby bok choy or baby spinach are best for soup — bok choy holds up to heat better, spinach wilts instantly.

Prep Ahead Ideas

– Make the filling and fold a double batch of wontons, then freeze them on a tray before transferring to a bag — pop straight into boiling broth from frozen.
– Chop herbs and slice greens the day before; store in airtight containers or resealable bags with a paper towel to soak up moisture.
– Keep a jar of homemade or good-quality store stock in the fridge and portion into quart containers so you can grab one and go on busy nights.

✔Time-Saving Tricks

– Use store-bought low-sodium chicken or veggie stock and jazz it up with a thumb of grated ginger, a splash of soy, and toasted sesame oil.
– Fold wontons assembly-line style: one person fills, one seals — it’s oddly therapeutic and faster.
– Frozen bok choy or spinach is an easy shortcut if you’re out of fresh; toss it in near the end so it doesn’t get mushy.
– Don’t overboil the wontons — once they float, give them a minute or two and they’re usually done.

✔Common Mistakes

– Overfilling the wrappers so they burst in the pot — I’ve ruined a potful this way; scoop less and leave space to seal.
– Boiling too vigorously; you want a gentle simmer so the broth stays clear, not churned into cloudy mush.
– Undersalting: taste the broth before adding wontons and adjust — fillings will soak up seasoning, so err on the side of a little more.
– Adding delicate greens too early; they’ll turn to green confetti. Toss them in at the very end.

What to Serve It With

– A simple soy-citrus cucumber salad for crunch and brightness.
– Steamed jasmine rice or a bowl of plain noodles if you want something extra filling.
– Quick sautéed greens (garlic spinach or bok choy) for a vegetable boost.
– Chili oil or sliced chilies on the side for people who like heat.

✔Tips & Mistakes

– Fold with a little water on the edges — dab, don’t drench.
– If the first wonton opens in the pot, fish it out, laugh, and make the rest smaller.
– Add a tiny splash of sesame oil at the end for aroma; too early and it’ll lose its punch.
– Use a shallow pan for simmering so you can see when wontons float.

✔Storage Tips

Leftovers live happily in the fridge for 3 days in a sealed container. Reheat gently on the stove so the broth doesn’t overreduce — add a splash of water if it’s too concentrated. Cold wonton soup for breakfast? I’ve done it (don’t judge); the flavors are stronger and the textures are softer — still comforting but more like “soup smoothie.” Frozen cooked wontons get a bit chewier, so if you plan to freeze, freeze uncooked on a tray then bag them.

✔Variations and Substitutions

– No pork: use ground turkey or a combo of chopped shrimp + a little pork for texture.
– Vegetarian: make a mushroom, tofu, and scallion filling with miso in the broth for depth.
– Gluten-free: look for rice-based wrappers (they’re finicky but doable) and use tamari instead of soy.
– Broth swaps: chicken, pork, or a mushroom stock all play nicely — adjust seasoning accordingly.
– I’ve swapped brown sugar for a touch of honey once when cooking with a child who “likes honey better” — it worked and now we both judge less.

Frequently Asked Questions

Easy Wonton Soup Recipe

Cozy, savory wonton soup made with a ginger-garlic broth, tender dumplings, and crisp veggies. Weeknight-fast and deeply satisfying.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 6 cup low-sodium chicken broth
• ▢ 1 tbsp fresh ginger, finely minced
• ▢ 1 tsp garlic, minced
• ▢ 2 tbsp soy sauce
• ▢ 0.25 tsp white pepper
• ▢ 12 oz frozen pork or chicken wontons fresh wontons also work
• ▢ 1.5 cup sliced mushrooms shiitake or cremini
• ▢ 2 cup sliced baby bok choy
• ▢ 1 tsp toasted sesame oil
• ▢ 0.5 cup thinly sliced green onions
• ▢ 0.25 tsp kosher salt add more to taste if needed
• ▢ 1 tsp chili oil for serving, optional

Instructions

Preparation Steps

• Bring the chicken broth to a simmer in a medium pot.
• Stir in ginger, garlic, soy sauce, and white pepper. Simmer 3 minutes to infuse.
• Add mushrooms and cook until just tender, about 3 minutes.
• Slide in the wontons and cook gently until they float and are heated through.
• Stir in bok choy and cook until crisp-tender, 2 minutes. Adjust salt if needed.
• Finish with sesame oil and green onions. Ladle into bowls and drizzle chili oil.

Notes

Try adding a handful of baby spinach for extra greens, or swap bok choy with napa cabbage. For meal prep, keep cooked wontons and broth in separate containers; combine and reheat gently to avoid overcooking.

This recipe is an original creation inspired by classic Easy Wonton Soup Recipe flavors. All ingredient ratios and instructions are independently developed.