Delicious homemade Wonton Soup is the best way to satisfy any craving for Chinese food without having to leave the house. Tender wontons filled with seasoned pork swim in a clear broth flavored with ginger, soy, sesame, and garlic.
Big batches of wontons can be made ahead of time and frozen for a quick and yummy meal in minutes.
A steaming bowl of wonton soup is the perfect prelude or accompaniment to an entree of chicken lo mein, Asian noodles or sweet and sour chicken and rice.
What is Wonton Soup?
Wonton soup is a standard of Chinese cuisine and made from seasoned chicken broth with filled wontons. Wontons are an Asian equivalent of ravioli or tortellini when they are folded around a spiced meat mixture.
This recipe calls for ground pork as the foundation for the filling because it has great flavor and a meaty texture. Other meats or proteins could be substituted, such as shrimp, ground chicken or turkey, or even ground beef.
Wonton Wrappers
You can find wonton wrappers at most grocery stores, often in the produce area or near the fresh chow mein noodles. If you don’t see them, ask the grocer as most stores do carry them.
Wonton wrappers are flat squares of fresh egg noodle dough and can be easily pinched, folded or cut into various shapes for different uses.
In wonton soup they’re filled and boiled but they’re great served crisp as little cups for jalapeño popper wonton cups or filled and fried as crab rangoon.
How to Make Wontons
There are many many ways to fold a wonton. I love the look and ease of folding them into this shape! Folding wontons is easy but does take a lot of time. I make big batches and freeze them.
- Spoon a teaspoon of filling into the center. Do not overfill.
- Moisten the edges with a few drops of water.
- Fold into triangles, pressing the edges into a tight seal.
- Squeeze the two edges of the triangle together and seal with a bit of water.
How to Make Wonton Soup
Once the wontons are prepped the rest is a breeze!
- Place broth and seasoning in a pot and bring to a boil.
- Remove the ginger and garlic and reduce heat.
- Gently simmer the wontons in the broth until done.
Serve in bowls or cups garnished with chopped green onions or chives. Remember to treat the wontons gently to prevent them from tearing! If you’d like to add veggies and shrimp to turn this into a Wor Wonton Soup, these wontons work well for that too!
How to Store
Leftovers can keep in the fridge for up to four days (the noodles may soften a bit but should still be great). For make-ahead convenience, assemble the wontons for the freezer.
- Fill wontons and place them in a single layer on a parchment-lined cookie sheet.
- Place uncovered in the freezer. When frozen, transfer to freezer bags.
No need to thaw in advance. Just prepare the soup broth and pop in the wontons. Begin timing the cooking from when the broth returns to simmer.
Better Than Take Out
- Beef and Broccoli – sweet, savory & spicy
- Easy Fried Rice – perfect side or main!
- Sweet and Sour Chicken
- Sesame Ginger Bok Choy
- Lemon Chicken – 30 min meal!
Homemade Wonton Soup
Ingredients
- 30 wonton wrappers
Wonton Filling
- 8 ounces ground pork
- 2 green onions finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger grated
- 1 ½ teaspoons cornstarch
Broth
- 8 cups chicken broth
- 2 cloves garlic whole
- 2 slices ginger approx. 1/4"
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions sliced
Instructions
Wontons
- In a large bowl combine all filling ingredients.
- Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
- Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
Soup
- Bring all broth ingredients to a boil. Simmer 10 mintues.
- Remove garlic and ginger and discard.
- Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
Cuisine Chinese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I loved how easy this recipe was. I used more green onions and some chopped Napa cabbage which just enhanced the soup. This will be my go to recipe.thank you.
Yum my husband loved it
I’m sick with a terrible cold and we made this tonight. Absolutely fantastic. Thank you so much. We didn’t change a thing, other than halve the soup recipe. Now making more! I may live to see another day.
I made this today but used half veg broth and half chicken..it is what I had and didn’t want to go to Store. I used more Sesame oil and I had to add quite a bit more salt as I used salt free broth. But it turned out good. Will make it again with just chicken broth next time.
I made this today.Your recipe is great love it!
My kids and I made this tonight and they loved it! I have made several wonton soups in the past and this is my favorite recipe by far! Will make it again, and again and again…
I made the broth, I already had frozen wontons that I made. I cant believe how GOOD this broth is. Every wonton soup I have had always just tasted like weak chicken stock. I will make a bigger batch of this broth to go with my wontons to have on hand when I want wonton soup. This recipe has ruined me for other wonton soups. thank you for sharing !
I loved everything about this soup! It was super easy to make & packed full of flavor! I made my own chicken broth & used ground chicken since that’s what I had on hand! My first time making wonton soup & I loved it!! I’ve been tellingly everyone about it! Thank you❤️❤️
Made this recipe loved making the noodles. I haven’t ordered won ton soup since. I make the noodles ahead (a lot;) then freeze on cookie sheet then store in freezer bags until I get the crazing for it. Thanks for sharing your recipe
Love it! Hubby is a picky eater so I had to leave out ginger and sesame oil and add 8 cups of water (broth I used was too salty and a little more broth is always good) Keeping in my bookmarks!
Next time you try this use homemade stock or the unsalted boxed kind. That way you control how much salt is in it.
This was delicious. I used ground chicken rather than pork. Will definitely make this again and again.
This recipe is alright… The broth needs something different (I hear some restaurants use duck broth instead of chicken or pork) but I thought it was okay.
The wonton filling, on the other hand, is so incredibly ginger heavy. If you’re not a fan of a lot of ginger, I’d reduce the amount or try a different recipe. Between that and how time intensive to fold wontons, a quart of soup from the takeaway for $4 is still my preferred option, but it was a nice experiment.
I thought this was delicious. Great instructions on how to fill and fold the wontons and the flavor of the filling was great!
One of my favorite cheap and easy recipes that doesn’t taste cheap or easy! Everything is so quick other than the folding, which gets faster with practice.
Ahhhh that turned out so delicious..lol.. n for sure I’ll be making it again….
I love wonton soup, especially the broth. If you have been looking for an easy recipe, this is it. I added a little more sesame oil, just because I like the taste. I’ve had laryngitis and allergies for almost 3 weeks. This has been a great throat remedy.
So happy you have been enjoying it, Bonnie! Glad it has been helping you feel better.