🥣 Homemade Wonton Soup
Description
This homemade wonton soup is warm, comforting, and full of delicate Asian-inspired flavors. It’s made with a light yet flavorful ginger–garlic broth, tender wontons stuffed with savory ground meat, and fresh greens. Perfect for a cozy dinner or quick lunch — it tastes better than takeout and comes together in just 15–20 minutes!
🧾 Ingredients
For the Wontons:
- 1/2 lb (225 g) ground pork or chicken
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp cornstarch (helps bind the filling)
- 1/4 tsp white pepper or black pepper
- 24–30 wonton wrappers
For the Soup Broth:
- 6 cups (1.5 L) chicken broth or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (optional for brightness)
- 1 tsp sesame oil
- 1-inch piece fresh ginger, sliced
- 2 cloves garlic, smashed
- 2–3 green onions, chopped
- 1 cup baby spinach or bok choy (optional)
Optional Garnish:
- Chili oil or chili flakes
- Extra soy sauce to taste
- Fresh cilantro or sliced green onions
👩🍳 Directions
- Make the Wonton Filling:
In a bowl, mix together the ground pork/chicken, chopped green onions, soy sauce, sesame oil, ginger, garlic, cornstarch, and pepper until well combined. - Assemble the Wontons:
- Place about 1 teaspoon of filling in the center of a wonton wrapper.
- Wet the edges with water and fold into a triangle, pressing to seal.
- Bring the two opposite corners together and press again (optional traditional fold).
- Prepare the Broth:
- In a large pot, heat the broth with soy sauce, rice vinegar, sesame oil, ginger, and garlic.
- Bring to a gentle simmer for 5 minutes to infuse flavors.
- Remove the ginger and garlic pieces if desired.
- Cook the Wontons:
- Gently drop the wontons into the simmering broth.
- Cook for about 4–5 minutes or until the wontons float to the top and the filling is cooked through.
- Add Greens:
- Add spinach or bok choy in the last minute of cooking to wilt.
- Serve:
- Ladle soup and wontons into bowls.
- Garnish with green onions, chili oil, or cilantro if desired.
📝 Notes
- Store-bought wontons work too — just use your favorite brand and follow the same broth recipe.
- Vegetarian version: Use tofu and finely chopped mushrooms for the filling and vegetable broth.
- Spice it up: Add chili oil, sriracha, or red pepper flakes to the broth.
- Freezing Tip: Uncooked wontons freeze beautifully! Lay them on a tray until solid, then store in a freezer bag for up to 3 months.
💡 Tips
- Don’t overfill the wontons — a little filling goes a long way.
- To prevent sticking, cover prepared wontons with a damp towel while working.
- Use fresh ginger for the best flavor (ground ginger won’t give the same depth).
- For a richer broth, add a splash of chicken bouillon concentrate or miso paste.
🍽️ Servings
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
📊 Nutritional Information (Per Serving)
(Approximate, using pork filling)
- Calories: 290 kcal
- Protein: 18 g
- Fat: 11 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Sodium: 980 mg
🌿 Health Benefits
- Protein-rich: Supports muscle growth and repair.
- Ginger & garlic: Boost immunity and digestion.
- Low in calories: A light yet satisfying meal option.
- Hydrating broth: Great for cold or flu recovery.
❓ Q & A
Q: Can I use store-bought wontons or dumplings?
A: Absolutely! Just cook them directly in the broth until they float (about 4–5 minutes).
Q: Can I make this ahead of time?
A: Yes — refrigerate cooked soup for up to 3 days. Reheat gently on the stove.
Q: How do I prevent soggy wontons when storing?
A: Store the broth and wontons separately; combine only when reheating.
Q: Can I make it gluten-free?
A: Yes — use gluten-free soy sauce (tamari) and rice paper wrappers or gluten-free wonton wrappers.