Warm your soul with a bowl of authentic Homemade Wonton Soup! This classic Asian delight features tender, savory pork-filled wontons swimming in a fragrant chicken broth, brimming with crisp bok choy and earthy mushrooms. It’s a comforting, satisfying, and surprisingly easy-to-make soup that brings the delicious flavors of a beloved restaurant favorite right into your home kitchen. Perfect for a light lunch, a comforting dinner, or a nourishing pick-me-up on a chilly day.

Why I Love This Recipe

Homemade Wonton Soup is one of my ultimate comfort foods, and this recipe delivers every time. I absolutely love the delicate balance of flavors in the wonton filling – the savory pork, aromatic ginger, and fresh green onions create a delicious bite that perfectly complements the clear, flavorful broth. There’s something incredibly satisfying about making your own wontons, even though it’s surprisingly simple. The addition of tender bok choy and earthy mushrooms adds texture and nutrition, making it a complete and wholesome meal. It’s a soul-soothing dish that’s both light and incredibly satisfying, bringing a taste of authentic Asian cuisine to your table with ease.

List of Ingredients

Here’s what you’ll need to create this comforting Homemade Wonton Soup:

For the Wontons:

• 1 pound ground pork (or ground chicken/turkey for a lighter option)
• 1 tablespoon soy sauce (low sodium preferred)
• 1 teaspoon sesame oil (toasted sesame oil for more flavor)
• 1 tablespoon green onions, finely chopped (about 1 green onion stalk)
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 package (about 50-60 count) square wonton wrappers
• Water, for sealing wrappers

For the Soup:

• 8 cups chicken broth (low sodium preferred)
• 2 cups bok choy, chopped (about 1 medium head)
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• Salt and pepper to taste (for adjusting final soup flavor)
• Green onions, thinly sliced (for garnish)

Optional Garnishes & Add-ins:

• A few drops of extra sesame oil (at serving)
• A dash of white pepper
• Sliced fresh chilies or a drizzle of chili oil (for heat)
• Fresh cilantro, chopped
• Thinly sliced carrots or snap peas
• A splash of rice vinegar (for a touch of tang)

Swaps and Notes

• Ground Pork: Ground pork provides a rich, classic flavor. You can use ground chicken, turkey, or even a mix of pork and shrimp for the filling.
• Soy Sauce: Low-sodium soy sauce allows you to control the saltiness better.
• Sesame Oil: Toasted sesame oil has a much more intense and nutty flavor than regular sesame oil, which is highly recommended for the filling and a final drizzle.
• Ginger: Freshly minced ginger is crucial for the authentic Asian flavor. Do not use ginger powder as a substitute.
• Green Onions: Both the white and green parts can be used for the filling and garnish.
• Wonton Wrappers: Standard square wonton wrappers are widely available in the refrigerated section of most grocery stores. Keep them covered with a damp cloth while working to prevent drying out.
• Chicken Broth: Low-sodium chicken broth gives you control over the final saltiness. You can also use homemade chicken stock for deeper flavor.
• Bok Choy: Chop into roughly 1-inch pieces. Both the white stalks and green leaves are used. Other leafy greens like spinach or napa cabbage can be substituted.
• Mushrooms: Cremini (baby bellas) or shiitake mushrooms add great umami. White button mushrooms work too.
• Seasoning: Taste the soup base before adding salt, as broth, soy sauce, and wontons all contribute sodium.

List of Steps for the Recipe

1. Prepare the Wonton Filling:

• In a medium bowl, combine the 1 pound ground pork, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon chopped green onions, 1 teaspoon minced fresh ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Using your hands or a spoon, mix all the ingredients thoroughly until well combined. Do not overmix, but ensure everything is evenly distributed.

2. Assemble the Wontons:

• Place a small bowl of water nearby for moistening the wrappers.
• Take one wonton wrapper and lay it flat on a clean surface. Keep the remaining wrappers covered with a damp cloth or plastic wrap to prevent them from drying out.
• Place about 1 teaspoon of the pork mixture in the center of the wonton wrapper. Do not overfill, or they will be difficult to seal.
• Moisten all four edges of the wrapper lightly with water using your finger.
• To Seal (Triangle Method): Fold the wrapper diagonally in half to form a triangle, pressing out any air around the filling. Press the edges firmly to seal tightly.
• To Seal (Classic Wonton Method): Fold it into a triangle. Then, bring the two bottom corners of the triangle together, overlapping slightly, and moisten one corner and press it firmly onto the other to seal, creating a shape resembling a tortellini or a nurse’s cap.
• Repeat with the remaining wonton wrappers and pork filling. Place finished wontons on a parchment-lined tray or plate without touching, to prevent sticking.

3. Cook the Soup Base:

• In a large pot or Dutch oven, bring the 8 cups of chicken broth to a rolling boil over high heat.

4. Cook the Wontons:

• Carefully add the assembled wontons to the boiling chicken broth in batches if necessary, to avoid overcrowding. Do not dump them all in at once.
• Cook the wontons for about 6-8 minutes, or until they float to the surface and the pork filling is cooked through. You can cut one open to check for doneness.

5. Add Vegetables and Finish Soup:

• Once the wontons have cooked and floated, add the 2 cups of chopped bok choy and 1 cup of sliced mushrooms to the pot.
• Cook for an additional 3 minutes, stirring occasionally, until the vegetables are tender-crisp (bok choy stems should still have a slight bite).
• Taste the soup and adjust seasoning as necessary with additional salt or pepper. A dash of white pepper can also be added.

6. Serve:

• Ladle the hot Homemade Wonton Soup into individual serving bowls, ensuring each bowl gets a good portion of wontons, bok choy, and mushrooms.
• Garnish generously with thinly sliced green onions.
• (Optional: Add a few drops of extra sesame oil or a sprinkle of chili flakes to each bowl.)
• Serve hot and enjoy!

Tips for Success

• Dry Wonton Wrappers = Cracks: Keep unused wonton wrappers covered with a damp cloth or plastic wrap to prevent them from drying out and cracking.
• Don’t Overfill Wontons: A teaspoon of filling is usually plenty. Too much filling makes them hard to seal and prone to bursting.
• Seal Tightly: Ensure the edges are firmly sealed to prevent the filling from escaping into the broth.
• Don’t Overcook Wontons: Overcooked wontons can become mushy. Cook just until they float and the filling is cooked through.
• Cook in Batches: If making a large amount, cook the wontons in batches to prevent overcrowding the pot and lowering the broth temperature, which leads to mushy wontons.
• Fresh Ginger and Green Onions: These fresh ingredients are key to the vibrant flavor of the filling.
• Adjust Seasoning at the End: Taste the soup after all ingredients have cooked together. The broth, soy sauce, and meat all contribute saltiness.

Serving Suggestions and Pairings

Homemade Wonton Soup is often a meal in itself, but it can be part of a larger Asian-inspired spread:

• Spring Rolls or Egg Rolls: A classic appetizer pairing.
• Steamed Rice: A small bowl of plain steamed rice can accompany the soup.
• Stir-Fried Vegetables: A side of light stir-fried vegetables for extra greens.
• Hot Tea: Green tea or jasmine tea would complement the flavors beautifully.
• Chili Garlic Sauce: Offer chili garlic sauce or sriracha on the side for those who like extra heat.

Nutritional Information

(Approximation per serving, based on 6 servings. Values can vary significantly based on ground pork lean percentage, broth sodium, and exact amounts of ingredients.)

• Calories: Approximately 250-350 kcal
• Protein: Approximately 20-25 g
• Fat: Approximately 10-15 g (depends on pork lean percentage)
• Carbohydrates: Approximately 15-20 g (mostly from wrappers)
• Fiber: Approximately 2-3 g
• Sodium: Approximately 800-1100 mg (can be reduced with low-sodium broth/soy sauce)
• Cholesterol: Approximately 50-70 mg

Note: These values are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients and exact portion sizes.

Storage and Leftover Tips

• Refrigeration (Cooked Soup): Store leftover Wonton Soup (with wontons and vegetables) in an airtight container in the refrigerator for 2-3 days. Note that the wontons will absorb more liquid and soften over time.
• Reheating (Cooked Soup): Gently reheat on the stovetop over medium-low heat until warmed through. You may need to add a splash of extra chicken broth or water to adjust consistency.
• Freezing (Cooked Soup): Freezing the full soup with cooked wontons is generally not recommended, as the wontons can become very mushy upon thawing and reheating.
• Freezing (Uncooked Wontons): This is highly recommended! Place uncooked wontons on a parchment-lined baking sheet in a single layer without touching. Flash-freeze until solid (about 30 minutes to 1 hour). Once solid, transfer to a freezer-safe bag or container and freeze for up to 2-3 months. Cook from frozen in boiling broth (they will take a few minutes longer to cook). This is a great way to have quick homemade wonton soup anytime!

Final Thoughts

This Homemade Wonton Soup is a delightful journey into the heart of comforting Asian cuisine. It’s a testament to how simple techniques can yield incredibly flavorful and satisfying results. With savory wontons and a nourishing broth, it’s the perfect bowl to warm you from the inside out and bring a taste of culinary adventure to your table.

We’d love to hear your favorite wonton filling variations or how you like to serve your wonton soup! Share your comments below. Don’t forget to follow us for more delicious and inspiring recipes!