Wonton Soup Recipe Easy Homemade Classic

Why You’ll Love This Wonton Soup

If you love warm, comforting bowls that come together quickly, this Wonton Soup is a winner. Wonton Soup combines juicy pork-and-prawn filled dumplings with a clear, savory broth for a meal that tastes like a cozy restaurant classic but takes less than 40 minutes from start to finish. The recipe below is great for weeknights, picky eaters, and anyone who wants a satisfying bowl without fuss.

• Ease of preparation: This Wonton Soup uses simple steps and quick cooking times. The filling mixes in minutes and wontons cook in about 4 minutes, so you can go from prep to table in roughly 35 minutes total.
• Health benefits: This homemade wonton soup is lighter than many takeout options. With lean pork, prawns, and optional greens like bok choy, the bowl delivers protein, vitamins, and modest calories per serving.
• Versatility: The recipe adapts easily for different diets swap proteins, use gluten-free wrappers, or skip noodles for a lower-carb bowl. That makes this wonton soup ideal for families, students, and busy professionals alike.
• Distinctive flavor: A mix of toasted sesame oil, Shaoxing wine, ginger, and light soy sauce gives the filling and broth a bright, balanced flavor that feels both classic and fresh.

This Wonton Soup keeps the classic taste while offering practical tips for home cooks. For more quick dinner ideas that match busy schedules, check out a related hearty recipe like our easy chicken spaghetti recipe.

Essential Ingredients for Wonton Soup

Below is a structured ingredient list. Each item starts with the quantity followed by the ingredient name so you can shop and measure easily.

• 50 to 60 wonton wrappers
• 200 g lean pork mince
• 200 g peeled prawns or shrimp, roughly chopped
• 1 tablespoon finely grated ginger (about 1.5 inches)
• 2 shallots or green onions, finely chopped
• 1 tablespoon light soy sauce
• 2 tablespoons Shaoxing wine (or substitute with sherry, cooking sake, or Mirin; omit if no alcohol)
• 1/2 teaspoon salt
• 2 tablespoons toasted sesame oil
• 3 cups chicken broth (for the broth; serves 2)
• 2 garlic cloves, smashed but mostly whole (for the broth)
• 1 cm piece of ginger, sliced (optional but recommended for the broth)
• 1 and 1/2 tablespoons light soy sauce (for the broth)
• 2 teaspoons sugar (for the broth)
• 1 and 1/2 tablespoons Shaoxing wine (for the broth)
• 1/4 to 1/2 teaspoon sesame oil (for the broth)
• Finely chopped shallots or scallions (to serve)
• Bok choy quartered or Chinese broccoli cut into lengths (optional to serve)
• 40 to 50 grams dried egg noodles per person (optional to serve)

Special Dietary Options

• Vegan: Replace pork and prawns with a mixture of firm tofu (crushed) and finely chopped shiitake mushrooms, a splash of light soy sauce, grated ginger, and toasted sesame oil. Use vegan or homemade wrappers if possible.
• Gluten-free: Use gluten-free wonton wrappers and tamari instead of light soy sauce. Check labels on Shaoxing or use a gluten-free cooking wine alternative or omit alcohol.
• Low-calorie: Skip the egg noodles and add extra bok choy or other greens. Use low-sodium chicken broth and reduce sesame oil to 1 teaspoon.

How to Prepare the Perfect Wonton Soup: Step-by-Step Guide

First Step: Mise en place and mixing the filling

Start by gathering all ingredients and setting up a clean work surface. Measure the pork, prawns, grated ginger, chopped shallots, light soy sauce, Shaoxing wine, salt, and toasted sesame oil into a mixing bowl. If you want to speed things up, chill the filling for 10 minutes before wrapping; it firms up and is easier to handle.

Combine the 200 g lean pork mince and 200 g roughly chopped peeled prawns or shrimp in the bowl. Add 1 tablespoon finely grated ginger, 2 finely chopped shallots or green onions, 1 tablespoon light soy sauce, 2 tablespoons Shaoxing wine (or your substitute), 1/2 teaspoon salt, and 2 tablespoons toasted sesame oil.

Use a potato masher or a fork to mash the mixture about 20 times until it is fairly smooth but still has small chunks of prawn for texture. This creates a cohesive, juicy filling that will stay together in the wrapper while keeping some prawn bite.

Second Step: Wrapping the wontons

Lay out the wonton wrappers on a clean work surface. Keep a small bowl of water nearby for sealing. Use two teaspoons to place a small, level amount of filling in the center of each wrapper. Avoid overfilling; too much filling makes sealing difficult and affects cooking.

Brush the wrapper edges with water, fold the wrapper to seal and press out any air. There are two common folds: the flat triangle or a compact pouch. For a soup-friendly shape, try the flappy triangle and bring the corners together, pressing lightly to seal if desired. Place wrapped wontons in a container with a lid or covered tray so they do not dry out.

Tip: If making a large batch, arrange wontons on a parchment-lined tray and freeze flat. Once solid, transfer them to airtight containers. If you plan to freeze, avoid using previously frozen prawns in the filling.

Third Step: Prepare the broth

For two servings, pour 3 cups chicken broth into a saucepan. Add 2 smashed garlic cloves (left mostly whole for easy removal), the 1 cm sliced ginger piece (optional but recommended), 1 and 1/2 tablespoons light soy sauce, 2 teaspoons sugar, 1 and 1/2 tablespoons Shaoxing wine, and 1/4 to 1/2 teaspoon sesame oil. If you have the white ends of scallions, add them now for extra aroma.

Bring the broth to a simmer, then reduce the heat and let it gently simmer for 5 to 10 minutes so flavors meld. Remove the garlic and ginger slices before ladling the broth over the finished bowls. If you plan to blanch vegetables such as bok choy or Chinese broccoli, do that in the simmering broth right before serving for best color and texture.

Fourth Step: Cook the wontons

Bring a large pot of water to a rolling boil. Cook the wontons in the boiling water for about 4 minutes or until they float. Use a slotted spoon to remove cooked wontons and place them directly into serving bowls. This method keeps the broth clear because starch from the wontons stays in the cooking water.

Alternative: If you are short on time, cook wontons directly in the broth but increase the broth volume by about half a cup of water. Stir gently to prevent the broth from clouding too much. Cook frozen wontons for 6 to 8 minutes from frozen; do not freeze wontons that contain previously frozen prawns unless the prawns were cooked first.

Final Step: Assemble and serve

If using noodles, cook 40 to 50 grams dried egg noodles per person according to package directions. Drain and place cooked noodles in bowls. Add the cooked wontons and blanched vegetables like bok choy or Chinese broccoli. Ladle the hot broth over the bowl, garnish with finely chopped shallots or scallions, and drizzle a little sesame oil if desired.

Serve immediately while hot. A final sprinkle of chopped scallions brightens the bowl and adds fresh color.

Timing and yields

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes
• Serves: 2 (broth quantities provided); yields about 50 to 60 wontons depending on wrapper usage

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Dietary Substitutions to Customize Your Wonton Soup

Protein and Main Component Alternatives

Switch up the filling based on what you have on hand or your dietary needs. If you want a lighter bowl, use ground chicken or turkey in place of pork. For seafood lovers, try only prawns or a mix of scallops and prawns. If you prefer a vegetarian option, use firm tofu mashed with finely chopped shiitake mushrooms, grated ginger, and a bit of cornstarch to bind.

Here are quick swaps:

• Ground pork (200 g) -> ground chicken or turkey (200 g) for lower fat.
• Prawns (200 g) -> extra pork or pre-cooked prawns (use caution with freezing).
• Meat mix -> tofu and mushrooms for vegan option (add soy sauce and a pinch of sugar for depth).

Vegetable, Sauce, and Seasoning Modifications

Change the vegetables or tweak the seasoning profile for variety. Add water chestnuts or finely diced carrot to the filling for crunch. Swap light soy sauce for tamari to cut gluten, and choose Mirin or a splash of rice vinegar if you prefer less alcohol flavor.

Seasoning swaps:

• Light soy sauce -> low-sodium soy sauce or tamari for a gluten-free choice.
• Shaoxing wine -> Mirin, sherry, or omit if avoiding alcohol.
• Toasted sesame oil -> use less to lower fat, or swap for neutral oil if needed.

Mastering Wonton Soup: Advanced Tips and Variations

Once you have the basic method down, try these next-level tips and fun twists to keep your wonton soup interesting.

Pro cooking techniques

• Chill the filling: Cooling the filling for 10 minutes firms it up and makes wrapping faster and neater.
• Texture control: Mash the filling until mostly smooth but leave small prawn pieces for contrast. This prevents the filling from becoming a paste.
• Seal properly: Press out air and wet the edges completely to prevent bursting during cooking.

Flavor variations

• Spicy kick: Add a teaspoon of chili oil to the bowl or mix a pinch of chili flakes into the filling.
• Herbal lift: Stir in chopped cilantro or Thai basil at the end for a fresh finish.
• Richer broth: Use a combination of chicken and pork bone broth for deeper flavor.

Presentation tips

Small touches like a swirl of sesame oil, a scatter of chopped scallions, and neatly trimmed bok choy make the bowl sing visually and taste-wise.

• Serve in pre-warmed bowls to keep the soup hot longer.
• Arrange wontons and noodles neatly so each bowl looks like a restaurant serving.

Make-ahead options

Wontons freeze well: lay uncooked wontons single-layer on a tray until solid, then transfer to airtight containers and freeze up to 3 months. Cook from frozen for 6 to 8 minutes. For busy nights, freeze several batches and keep broth separate in the fridge or freezer. If you want a quick weeknight shortcut, cook wontons directly in extra broth to save time.

For meal prep ideas, combine cooked noodles, blanched greens, and reheated broth in insulated containers for lunches on the go. For more soup-making inspiration that uses leftover bones or stock, check this useful recipe for a classic turkey carcass soup.

How to Store Wonton Soup: Best Practices

Refrigeration

Store leftover broth in an airtight container in the fridge for up to 3 days. Keep cooked wontons separate from the broth if you can; place them in their container and refrigerate for up to 2 days to preserve texture. If wontons are stored in broth, they will soak and become softer.

Freezing

Freeze uncooked wontons flat on a tray, then bag them for up to 3 months. Label the bag with the date. Broth freezes well in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat broth gently on the stove to a simmer. Add frozen wontons directly to simmering water or broth and cook for 6 to 8 minutes until heated through. Avoid high heat; a gentle simmer keeps wonton wrappers tender and prevents splitting.

Meal prep considerations

If batch-cooking, pack noodles and greens separately from wontons and broth. When ready to eat, combine all components and pour hot broth over to finish. This keeps noodles from going mushy and vegetables bright.

Nutrition and Practical Info

Per serving nutritional info for this wonton soup (without noodles, includes bok choy):

FAQs: Frequently Asked Questions About Wonton Soup

Wonton Soup

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🥟 Experience authentic Chinese comfort food at home with tender pork and shrimp-filled dumplings in aromatic broth
🍜 Quick and easy homemade soup that delivers restaurant-quality flavor in just 35 minutes

• Total Time: 35 minutes
• Yield: 2 servings 1x

Ingredients

Scale 1x2x3x

50 to 60 wonton wrappers

200 g lean pork mince

200 g peeled prawns or shrimp, roughly chopped

1 tablespoon finely grated ginger

2 shallots or green onions, finely chopped

1 tablespoon light soy sauce

2 tablespoons Shaoxing wine

1/2 teaspoon salt

2 tablespoons toasted sesame oil

3 cups chicken broth for the broth

2 garlic cloves, smashed but mostly whole for the broth

1 cm piece of ginger, sliced for the broth

1 and 1/2 tablespoons light soy sauce for the broth

2 teaspoons sugar for the broth

1 and 1/2 tablespoons Shaoxing wine for the broth

1/4 to 1/2 teaspoon sesame oil for the broth

Finely chopped shallots or scallions to serve

Bok choy quartered or Chinese broccoli cut into lengths to serve

40 to 50 grams dried egg noodles per person to serve

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Mise en place and mixing the filling

Start by gathering all ingredients and setting up a clean work surface. Measure the pork, prawns, grated ginger, chopped shallots, light soy sauce, Shaoxing wine, salt, and toasted sesame oil into a mixing bowl. If you want to speed things up, chill the filling for 10 minutes before wrapping; it firms up and is easier to handle.

Combine the 200 g lean pork mince and 200 g roughly chopped peeled prawns or shrimp in the bowl. Add 1 tablespoon finely grated ginger, 2 finely chopped shallots or green onions, 1 tablespoon light soy sauce, 2 tablespoons Shaoxing wine (or your substitute), 1/2 teaspoon salt, and 2 tablespoons toasted sesame oil.

Use a potato masher or a fork to mash the mixture about 20 times until it is fairly smooth but still has small chunks of prawn for texture. This creates a cohesive, juicy filling that will stay together in the wrapper while keeping some prawn bite.

2-Second Step: Wrapping the wontons

Lay out the wonton wrappers on a clean work surface. Keep a small bowl of water nearby for sealing. Use two teaspoons to place a small, level amount of filling in the center of each wrapper. Avoid overfilling; too much filling makes sealing difficult and affects cooking.

Brush the wrapper edges with water, fold the wrapper to seal and press out any air. There are two common folds: the flat triangle or a compact pouch. For a soup-friendly shape, try the flappy triangle and bring the corners together, pressing lightly to seal if desired. Place wrapped wontons in a container with a lid or covered tray so they do not dry out.

Tip: If making a large batch, arrange wontons on a parchment-lined tray and freeze flat. Once solid, transfer them to airtight containers. If you plan to freeze, avoid using previously frozen prawns in the filling.

3-Third Step: Prepare the broth

For two servings, pour 3 cups chicken broth into a saucepan. Add 2 smashed garlic cloves (left mostly whole for easy removal), the 1 cm sliced ginger piece (optional but recommended), 1 and 1/2 tablespoons light soy sauce, 2 teaspoons sugar, 1 and 1/2 tablespoons Shaoxing wine, and 1/4 to 1/2 teaspoon sesame oil. If you have the white ends of scallions, add them now for extra aroma.

Bring the broth to a simmer, then reduce the heat and let it gently simmer for 5 to 10 minutes so flavors meld. Remove the garlic and ginger slices before ladling the broth over the finished bowls. If you plan to blanch vegetables such as bok choy or Chinese broccoli, do that in the simmering broth right before serving for best color and texture.

4-Fourth Step: Cook the wontons

Bring a large pot of water to a rolling boil. Cook the wontons in the boiling water for about 4 minutes or until they float. Use a slotted spoon to remove cooked wontons and place them directly into serving bowls. This method keeps the broth clear because starch from the wontons stays in the cooking water.

Alternative: If you are short on time, cook wontons directly in the broth but increase the broth volume by about half a cup of water. Stir gently to prevent the broth from clouding too much. Cook frozen wontons for 6 to 8 minutes from frozen; do not freeze wontons that contain previously frozen prawns unless the prawns were cooked first.

5-Final Step: Assemble and serve

If using noodles, cook 40 to 50 grams dried egg noodles per person according to package directions. Drain and place cooked noodles in bowls. Add the cooked wontons and blanched vegetables like bok choy or Chinese broccoli. Ladle the hot broth over the bowl, garnish with finely chopped shallots or scallions, and drizzle a little sesame oil if desired.

Serve immediately while hot. A final sprinkle of chopped scallions brightens the bowl and adds fresh color.

Last Step:

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Notes

🥟 Use toasted sesame oil for authentic flavor and don’t overfill wontons – press out air but avoid bunching like a money bag
🍜 For best results, cook wontons separately from broth to maintain clear soup, or increase broth by half cup if cooking together
❄️ Freeze uncooked wontons in airtight containers for quick meals – cook from frozen for 6-8 minutes (don’t freeze if using previously frozen prawns)

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Gluten-Free (with gluten-free wrappers and noodles)

Nutrition

• Serving Size: 1 bowl
• Calories: 234
• Sugar: 1.8 g
• Sodium: 932 mg
• Fat: 6.4 g
• Saturated Fat: 1.3 g
• Unsaturated Fat: 5.1 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1.2 g
• Protein: 17.5 g
• Cholesterol: 80 mg