If you’ve been craving something cozy, comforting, and packed with flavor, this Easy Wonton Soup Recipe is exactly what you need. Juicy shrimp and pork-filled wontons floating in a savory, aromatic broth—it’s one of those dishes that feels like comfort in a bowl!
I grew up eating this homemade wonton soup so this recipe is based on my family's recipe. I also had my favorite wonton soup ever when I visited Hong Kong in my teens so I've adapted this recipe to reflect the flavors I tasted there as well.
Folding the wontons takes some practice but you will quickly get the hang of it. This easy wonton soup recipe is surprisingly quick to make and perfect for weeknight or lazy weekends and definitely better than takeout!
What is Wonton Soup?
Wonton soup is a classic Chinese dish made of delicate dumplings filled with seasoned pork, shrimp, and aromatics, served in a clear, flavorful broth. The word “wonton” translates to “swallowing clouds” in Chinese, which perfectly describes how these little dumplings look as they float in the soup!
This wonton soup recipe is a beloved staple in many Chinese households and restaurants, known for its comforting, light yet satisfying flavor. The best part? You can easily recreate this homemade wonton soup right in your own kitchen.
Why You’ll Love This Easy Wonton Soup Recipe
- Quick and simple: This easy wonton soup recipe comes together with simple ingredients. Once you get the hang of folding wontons, it really doesn't take that long to make!
- Cozy and comforting: The warm, savory broth with soft wontons is the ultimate feel-good meal your whole family will love.
- Deliciously balanced flavors: The mix of shrimp, pork, soy sauce, and sesame oil creates that irresistible umami depth you crave in Chinese soups.
- Freezer-friendly: You can make extra wontons and freeze them for a quick meal anytime. This makes wonton soup even easier to make for the next meal!
- Better than takeout: I've been making this recipe for a long time with my family so you know it is better than takeout!
Equipment You’ll Need
- Large mixing bowl
- Chopping board and knife
- Small spoon or butter knife
- Large pot for boiling wontons and soup broth
- Slotted spoon
- Tongs
Ingredients
- Ground Pork: Adds a rich, meaty base for the wonton filling.
- Shrimp: Brings sweetness and texture that balances perfectly with the pork. I roughtly chop the shrimp to small chunks so there is a bite to the wontons.
- Ginger: Fresh and fragrant, giving the broth and filling a cozy warmth.
- Garlic: Adds savory depth to both the wontons and soup.
- Green Onions: Give a mild onion flavor and a burst of freshness.
- Soy Sauce: Adds salty umami flavor that ties the filling and broth together.
- Sugar: Helps balance out the savory and salty flavors in the filling.
- Oyster Sauce: Adds a touch of sweetness and that signature Cantonese-style flavor.
- Sesame Oil: Infuses the filling and soup with a nutty, aromatic finish.
- Salt: Enhances the overall taste of both filling and broth.
- White Pepper: Adds a subtle heat and earthy depth.
- Cornstarch: Helps bind the filling together for that perfect juicy texture.
- Wonton Wrappers: Thin, delicate wrappers that create soft, cloud-like dumplings. These should be square shaped at the grocery store.
- Chicken Broth: The flavorful base for the soup, rich and comforting.
- Chicken Bouillon: Boosts the broth’s depth and savoriness.
- Shaoxing Wine (optional): Adds extra complexity and aroma to the soup.
- Bok Choy: Provides a refreshing crunch and balances the rich flavors.
Customizations
- Protein Swap: Replace the pork with ground chicken or turkey for a lighter version.
- Vegetarian Option: Skip the meat and fill the wontons with chopped mushrooms, tofu, and shredded carrots.
- Spicy Kick: Add a drizzle of chili oil or a spoonful of chili crisp when serving for extra heat.
- Bone Broth: I used to use chicken bone broth for extra protein and collagen in the soup!
How to Make This Easy Wonton Soup Recipe
Make the Wontons
In a large bowl, mix together the ground pork, chopped shrimp, ginger, garlic, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, white pepper, and cornstarch. Use your hands or chopsticks to stir until the mixture becomes sticky and well combined.
To wrap, form a “C” shape with your hand and place a wonton wrapper over your fingers. Add about a teaspoon of filling to the center, then fold the edges inward and pinch to seal.
Don’t stress about making them perfect, just make sure they are sealed! Repeat until all the filling is used.
Cook the Wontons
Bring a large pot of water to a gentle boil. Drop the wontons in and stir gently so they don’t stick together. Boil for 3–4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
If you’re saving some for later, freeze uncooked wontons and cook straight from frozen next time for 5–6 minutes.
Blanch the Vegetables
Using the same pot of water, add the bok choy and blanch for 30 seconds until bright green and slightly tender. Remove and set aside.
Make the Broth
In another pot, bring the chicken broth to a simmer with ginger slices, chicken bouillon, soy sauce, sesame oil, salt, white pepper, and Shaoxing wine if using.
Simmer for 5 minutes to let the flavors meld together. Remove the ginger slices, stir in chopped green onions, and turn off the heat.
Assemble the Soup
Divide the cooked wontons and bok choy among serving bowls. Pour the hot broth over them and garnish with more green onions and white pepper.
Serve immediately and enjoy your steaming bowl of homemade easy wonton soup!
Storage
Store leftover wontons and broth separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove before serving.
You can also make extra wontons, freeze them, then cook them straight from frozen for 5-6 mins. This saves a ton of time for the next time you make easy wonton soup.
Tips To Make the Perfect Easy Wonton Soup Recipe
- Seal tightly: Make sure your wontons are well-sealed to prevent the filling from leaking into the broth.
- Don’t overfill: A little filling goes a long way—too much and they may burst while cooking.
- Use fresh broth: A flavorful broth makes all the difference in this easy wonton soup recipe, so use low-sodium chicken broth as your base. You can also use homemade stock or chicken bone broth!
Frequently Asked Questions (FAQs)
Is wonton soup healthy?
Yes! This wonton soup recipe is light yet filling, packed with lean protein from shrimp and pork, plus vegetables like bok choy. Opt for low-sodium broth for an even healthier version.
How many calories are in wonton soup?
A serving of homemade wonton soup typically has around 250–300 calories, depending on how many wontons and add-ins you use.
Is wonton soup gluten-free?
Traditional wonton wrappers contain wheat, so this easy wonton soup recipe isn’t gluten-free. However, you can use gluten-free wrappers or rice paper for a similar texture.
Can I freeze wontons?
Absolutely! Arrange the uncooked wontons on a tray, freeze them until solid, then transfer to a freezer bag. Cook straight from frozen when you’re ready to enjoy.
Can I make the broth ahead of time?
Yes, you can prepare the broth a day in advance and store it in the fridge. Just reheat before serving with freshly boiled wontons.
Related Recipes You'll Love
- Spicy Wontons (Din Tai Fung Inspired)
- Shu Mai (Siu Mai) - Steamed Pork Dumplings
- Sticky Rice Shao Mai
Easy Wonton Soup
Ingredients
Wontons
- ½ pound ground pork
- ½ pound shrimp peeled, deveined, and roughly chopped
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- 2 green onions finely chopped
- 2 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- Dash of white pepper
- ½ tablespoon cornstarch
- 1 pack wonton wrappers about 40 pieces
Soup
- 6 cups low sodium chicken broth or chicken bone broth
- 2 inch ginger thinly sliced
- 2 teaspoon chicken bouillon
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- ¼ teaspoon salt
- Dash of white pepper
- 1 tablespoon shaoxing wine optional
- 2 green onions finely chopped
For Serving
- Bok choy halved or quartered
- Chopped green onions
- White pepper
Instructions
- In a large mixing bowl, combine the ground pork, chopped shrimp, minced ginger, minced garlic, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, white pepper, and cornstarch. Mix well using your hands or chopsticks until mixture is sticky and cohesive.
- Form a “C” shape with your hand then place one wonton wrapper over your fingers. Use a butter knife or small spoon to scoop about 1 teaspoon of filling into the center of the wrapper. Push down gently in the middle as you fold all edges inward then pinch to seal it. This is one quick method to fold the wontons so it doesn’t have to look perfect! Repeat with remaining filling and wrappers.
- In a large pot on medium-high heat, add water and bring to a gentle boil. Add wontons to the water, gently stir to prevent sticking, then cook for about 3-4 minutes and the wontons should float to the surface. Use a slotted spoon to remove wontons and transfer to a bowl or plate. If you don’t want to eat all wontons in one sitting, you can freeze remaining wontons for future meals. Just boil the wontons for 5-6 minutes until cooked through.
- Using the same pot of water, add the bok choy and blanch for about 30 seconds until bright green and slightly tender.
- In a separate large pot over medium-high heat, add chicken stock, ginger, chicken bouillon, soy sauce, sesame oil, salt, white pepper, and Shaoxing wine if using. Bring to a simmer for 5 minutes until flavors come together. Remove ginger slices, stir in the chopped green onions, then turn off heat.
- Divide the cooked wontons and bok choy among serving bowls then pour the hot soup on top. Garnish with more chopped green onions and white pepper if desired.
Alice says
Yum!
Herman says
Thanks so much, appreciate the positive review!
Ashley Miral says
such a good and easy recipe. this has now become my favorite soup recipe
Herman says
This is one of my favorite soup recipes too and so glad you enjoyed it. Thanks for the review!
Monica says
Best soup ever! I made for the fist time and absolutely loved it. I sure will be making this recipe many more times!
Herman says
Thank you so much! so glad you loved this recipe 🙂
Betty says
Question rather than comment. I am allergic to shellfish. Should I use all pork or is there a substitute for the shrimp. I notice a lot of dumpling recipes use shrimp and I don’t know what to do about that.
Herman says
Yes you can use all pork instead of shrimp! The shrimp adds a nice bite to it but you can definitely remove it and add equal portion of pork if you are allergic
Kmin says
So good!! In our top three
Herman says
Wow that's amazing, thanks so much for trying my recipe!