Easy Wonton Soup
Make easy homemade wonton soup in 30 minutes with this simple recipe. Tender wontons, fresh vegetables, and flavorful broth—restaurant quality at home.
Ingredients
- 6 cups low-sodium vegetable broth
- 4 oz ground pork or ground chicken
- 4 oz shrimp, finely chopped
- 24 square wonton wrappers
- 2 tbsp soy sauce, reduced-sodium
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 green onions, thinly sliced
- 2 cups bok choy, chopped
- 1 medium carrot, julienned
- 8 oz mushrooms, sliced
- 1 tsp cornstarch
- 2 tbsp water
- Salt and white pepper to taste
- 1 tbsp vegetable oil for cooking
Instructions
- 1
Combine the ground pork, chopped shrimp, 1 tbsp of soy sauce, 1 tsp of sesame oil, half of the minced garlic, and 1 sliced green onion in a bowl, stirring until the mixture is well integrated.
- 2
Place about 1 teaspoon of the filling in the center of each wonton wrapper, then wet the edges with water using your finger.
- 3
Fold each wrapper in half diagonally to create a triangle, pressing gently to seal the edges completely.
- 4
Bring the two opposite corners of the triangle together and press firmly to seal, creating the traditional wonton shape.
- 5
Heat the vegetable oil in a large pot over medium-high heat, then add the remaining minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- 6
Pour the vegetable broth into the pot and bring to a gentle boil, about 5 minutes.
- 7
Reduce heat to medium and stir in the remaining soy sauce, rice vinegar, and remaining sesame oil.
- 8
Add the mushrooms and julienned carrots to the broth, allowing them to cook for 3-4 minutes until slightly softened.
- 9
Gently lower the wontons into the simmering broth one at a time, stirring occasionally to prevent sticking.
- 10
Cook the wontons for 5-7 minutes until they float to the surface and the wrappers become translucent.
- 11
Stir in the chopped bok choy and cook for an additional 2-3 minutes until the leaves are tender but still bright green.
- 12
Whisk together the cornstarch and water to create a slurry, then drizzle it into the soup while stirring gently to thicken the broth slightly, about 1 minute.
- 13
Season the soup with salt and white pepper to taste, adjusting the flavors as needed.
- 14
Ladle the soup into bowls and top each serving with sliced green onions, then serve immediately while piping hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| ground pork | ground turkey or ground chicken | Reduces saturated fat and overall calories while maintaining protein content and texture |
| regular soy sauce | low-sodium or coconut aminos | Significantly reduces sodium intake and supports heart health and blood pressure management |
| vegetable broth | bone broth or mushroom broth | Increases collagen and amino acids for improved gut health and joint support |
| sesame oil | avocado oil or walnut oil | Provides healthier fat profile with more omega-3 fatty acids and reduced inflammatory properties |
| mushrooms (white button) | shiitake or maitake mushrooms | Higher in beta-glucans and bioactive compounds that support immune function and gut microbiome |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 52mg |
| Sodium | 680mg |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 19g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
