Wonton Soup Recipe Easy Homemade Version

Name: Wonton Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 50 to 60 pieces Wonton Wrappers the base for wrapping the filling; square wrappers work best; 200 g Lean pork mince provides savory body and binds the filling; 200 g Peeled prawns/shrimp adds sweet, briny texture to each wonton; 1 tbsp Finely grated ginger bright, warming flavor that cuts through richness; 2 Shallots/green onions mild onion aroma for the filling and garnish; 1 tbsp Light soy sauce salt and umami for the filling; 2 tbsp Shaoxing wine aromatic lift for the filling; 1/2 tsp Salt seasoning for the filling; 2 tbsp Toasted sesame oil key flavor oil that gives the filling a nutty note; 3 cups Chicken broth base for the soup; makes 2 servings; 2 Smashed garlic cloves quick infusion for the broth; remove after simmering; 1 cm Sliced ginger infuses gentle warmth into the broth; 1 1/2 tbsp Light soy sauce seasoning for the broth; 2 tsp Sugar balances salt and rounds flavors in the broth; 1 1/2 tbsp Shaoxing wine adds aroma to the broth; 1/4 to 1/2 tsp Sesame oil finishing oil for the broth; Finely chopped shallots/scallions fresh garnish; Bok choy or Chinese broccoli steamed or blanched for texture and color; 40-50 g Dried egg noodles per person makes the soup heartier

By:

Camille Hayes

Published:

March 20, 2026

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Why You\’ll Love This Wonton Soup

By Camille Hayes

My blog shares my passion for cooking by offering a variety of recipes that are simple and accessible to everyone. My ambition is to inspire readers to try new flavors, cook with joy, and create memorable moments around the table.

Ease of preparation
Wonton Soup is a quick, weeknight-friendly meal that feels special without a lot of fuss. The filling comes together in minutes and the whole recipe takes about 35 minutes from start to finish. Fresh or frozen wontons cook fast, and you can speed things up by wrapping several at once for the freezer.
Health benefits
This version of wonton soup uses lean pork and prawns, offering a balanced mix of protein and lower-fat calories. A standard serving with bok choy (no noodles) is about 234 calories, making it a great option for diet-conscious cooks. Load it up with greens to boost fiber and vitamins.
Versatility
Wonton Soup adapts to many diets: swap proteins, make it vegetarian, or use gluten-free wrappers. The broth can be light and clear or richer depending on your choice of stock and seasonings.
Distinctive flavor
The contrast of juicy pork, bright prawns, fresh ginger, and toasted sesame oil gives this wonton soup a clean, savory profile that stands out. The simple broth soy, ginger, garlic, and a touch of sesame oil lets the wonton filling shine.

Jump To

1. Why You\’ll Love This Wonton Soup
2. Essential Ingredients for Wonton Soup
3. How to Prepare the Perfect Wonton Soup: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Wonton Soup
5. Mastering Wonton Soup: Advanced Tips and Variations
6. How to Store Wonton Soup: Best Practices
7. Nutritional Information
8. FAQs: Frequently Asked Questions About Wonton Soup
9. Wonton Soup

Essential Ingredients for Wonton Soup

Below is a clear, structured list of every ingredient used in this recipe. Quantities are listed first for quick grocery checks.

50 to 60 pieces – Wonton Wrappers – the base for wrapping the filling; square wrappers work best.
200 g – Lean pork mince – provides savory body and binds the filling.
200 g – Peeled prawns/shrimp (roughly chopped) – adds sweet, briny texture to each wonton.
1 tbsp – Finely grated ginger – bright, warming flavor that cuts through richness.
2 – Shallots/green onions (finely chopped) – mild onion aroma for the filling and garnish.
1 tbsp – Light soy sauce – salt and umami for the filling.
2 tbsp – Shaoxing wine (or sherry/sake/Mirin or omit if avoiding alcohol) – aromatic lift for the filling.
1/2 tsp – Salt – seasoning for the filling.
2 tbsp – Toasted sesame oil – key flavor oil that gives the filling a nutty note.
3 cups – Chicken broth (Asian style preferred if available) – base for the soup; makes 2 servings.
2 – Smashed garlic cloves – quick infusion for the broth; remove after simmering.
1 cm – Sliced ginger (optional but recommended) – infuses gentle warmth into the broth.
1 1/2 tbsp – Light soy sauce – seasoning for the broth.
2 tsp – Sugar – balances salt and rounds flavors in the broth.
1 1/2 tbsp – Shaoxing wine – adds aroma to the broth; optional substitute with sherry, sake, or Mirin.
1/4 to 1/2 tsp – Sesame oil – finishing oil for the broth.
– To Serve: Finely chopped shallots/scallions – fresh garnish.
– To Serve: Bok choy or Chinese broccoli (optional) – steamed or blanched for texture and color.
– To Serve: 40-50 g – Dried egg noodles per person (optional) – makes the soup heartier.

Special Dietary Options

Vegan: Replace pork and prawns with a mixture of mashed firm tofu and finely chopped shiitake mushrooms. Use vegetable broth and sesame oil for flavor.
Gluten-free: Use gluten-free wonton wrappers and tamari or a gluten-free soy sauce alternative.
Low-calorie: Use leaner proteins, reduce sesame oil to 1 tsp, and skip noodles. Load the bowl with leafy greens like bok choy to increase volume without many calories.

How to Prepare the Perfect Wonton Soup: Step-by-Step Guide

First Step: Mise en place and filling prep

Gather all ingredients. Finely chop the shallots and roughly chop the prawns so you still have some shrimp texture inside the wonton. Place the pork, prawns, grated ginger, chopped shallots, 1 tbsp light soy sauce, 2 tbsp Shaoxing wine, 1/2 tsp salt, and 2 tbsp toasted sesame oil in a medium bowl.

Using a potato masher, mash the filling about 20 times until mostly smooth with small chunks of prawn for texture. This keeps the filling tender and evenly mixed. Cover the bowl and set to the side while you prepare wrappers and broth.

Second Step: Wrapping wontons (fast and freezer-friendly methods)

Two common wrapping styles work well:

Fast method: Lay square wrapper flat, spoon about 1 tsp of filling onto the center, brush edges with water, fold into a triangle and press to seal, bringing the two bottom corners together and sealing. This is quick and fine for immediate cooking.
Compact fold for freezing: Place filling, brush edges, fold into triangle, then fold the two corner tips together and press firmly to create a compact, sealed package that stacks well in the freezer. This reduces flapping tails and prevents leaking.

Work on a tray and cover wrapped wontons with a damp cloth to prevent drying. If freezing, arrange a single layer on a tray to flash-freeze for 1 hour, then move to airtight containers.

Third Step: Cooking the wontons separately for a clear broth

Bring a large pot of water to a rolling boil. Add wontons in batches to avoid overcrowding. Fresh wontons cook for about 4 minutes or until they float and wrappers are translucent. From frozen, cook for 6 to 8 minutes without thawing. Remove cooked wontons using a slotted spoon and transfer to warmed bowls.

Cooking wontons separately keeps the chicken broth clear and flavorful because wrapper starch does not cloud the soup. If you prefer, you can cook them directly in the broth, but the volume and clarity will change.

Fourth Step: Make the broth

In a saucepan, add 3 cups chicken broth, 2 smashed garlic cloves, 1 cm sliced ginger, 1 1/2 tbsp light soy sauce, 2 tsp sugar, 1 1/2 tbsp Shaoxing wine, and 1/4 to 1/2 tsp sesame oil. Bring to a gentle simmer, cover with a lid, and let sit for 5 to 10 minutes to let the flavors infuse. Strain out the garlic and ginger pieces if you prefer a smooth broth.

Fifth Step: Prep noodles and vegetables

If using dried egg noodles, cook 40 to 50 g per person according to package instructions (typically 3 to 4 minutes). Blanch bok choy or Chinese broccoli in boiling water for 30 to 60 seconds until bright green and tender. Drain and divide noodles and vegetables between bowls before adding wontons.

Final Step: Assemble and serve

Place 5 to 6 wontons in each bowl (or 6 to 8 for a fuller serving), add noodles and vegetables if using, then ladle hot broth over the top. Garnish with finely chopped shallots or scallions. Serve immediately so the wontons stay tender and the broth stays hot.

Timing and temperature tips

Prep time: about 20 minutes.
Cook time: about 15 minutes.
Total time: about 35 minutes.
Simmer the broth gently; high heat will evaporate flavors and can toughen ingredients.

Dietary Substitutions to Customize Your Wonton Soup

Protein and Main Component Alternatives

If you need to swap proteins or avoid shellfish, here are solid options that keep the spirit of wonton soup while fitting dietary needs.

All pork: Use 400 g lean pork mince instead of mixing with prawns for a classic pork wonton.
Chicken: Ground chicken or finely chopped poached chicken works well with ginger and shallots.
Seafood-only: Use all prawns for a lighter, sweeter filling; finely chop them to create a consistent texture.
Tofu and mushrooms (vegan): Mash firm tofu with finely chopped shiitake mushrooms, grated ginger, and a dash of light soy sauce. Use vegetable broth.
Precooking frozen prawns: If using previously frozen prawns to freeze wontons later, cook them lightly first to avoid texture and safety issues.

Vegetable, Sauce, and Seasoning Modifications

Switch vegetables and sauces to suit seasons, tastes, or dietary restrictions.

Greens: Swap bok choy for baby spinach, Chinese broccoli, or tender kale. Add them right before serving so they stay bright.
Soy sauce swaps: Use tamari for gluten-free diets, or low-sodium soy sauce to reduce sodium content.
Alcohol substitutes: Replace Shaoxing wine with sherry, sake, or Mirin. Omit entirely for alcohol-free cooking and add a splash of rice vinegar for brightness if needed.
Spice: Add a few drops of chili oil or a spoonful of chili crisp to each bowl for heat and umami.

Mastering Wonton Soup: Advanced Tips and Variations

Pro cooking techniques

For a restaurant-quality bowl, pay attention to small details.

Chill the filling for 10 minutes before wrapping; slightly cooler filling holds shape better when sealing wrappers.
Use a potato masher rather than a food processor for filling texture control this prevents overworking the meat and keeps the wontons tender.
Skim foam from boiled water when cooking many wontons to keep the broth clear if you choose to cook in broth.

Flavor variations

Try these twists to make the recipe your own:

Citrus-ginger: Add a spoon of fresh lime juice to the broth and finish with lime zest for brightness.
Spicy miso: Stir a teaspoon of white miso into the broth for a rounder, deeper taste; balance with water or low-sodium broth.
Herb finish: Garnish with cilantro or Thai basil for a fresh contrast to the savory wontons.

Presentation tips

Serve in warmed bowls to keep the soup hot longer. Arrange noodles or greens first, then place wontons on top and ladle the broth carefully to keep wrappers intact. Finish with a sprinkling of chopped scallions and a drip of toasted sesame oil for aroma.

Make-ahead options

Wrap a large batch of wontons and freeze uncooked in airtight containers for up to 3 months. Prepare the broth in advance and refrigerate; gently reheat and strain before serving. Flash-freeze wontons single-layer first to prevent sticking.

For extra kitchen hacks, see the simple stir-fry weeknight ideas in this chicken stir fry recipe for quick sides, and pair your bowl with greens like those in our Chinese broccoli with oyster sauce for a full Asian-inspired spread.

How to Store Wonton Soup: Best Practices

Refrigeration

Store leftover wontons and broth separately in airtight containers for up to 3 days. Keeping components separate preserves the texture of the wontons and prevents noodles from soaking up all the liquid.

Freezing

Freeze uncooked wontons in airtight bags or containers for up to 3 months. Flash-freeze on a tray for 1 hour first to prevent clumping. If freezing cooked soup, remove noodles and freeze only the broth and wontons; reheat gently to avoid breaking them down.

Reheating

Reheat broth to a simmer and add frozen or refrigerated wontons directly to the pot. For frozen uncooked wontons, cook 6 to 8 minutes; for refrigerated, 3 to 5 minutes. Avoid using a microwave for reheating whole bowls because uneven heat can overcook wontons.

Meal prep considerations

Batch make fillings and freeze wrapped wontons for quick weeknight meals. Label containers with dates. Keep blanched greens and noodles separate in shallow containers for easy assembly.

Tip: Toasted sesame oil goes a long way. Use it sparingly in the filling and as a finishing touch to get maximum aroma without extra calories.

Nutritional Information

This table shows nutrition for one serving of wonton soup with bok choy and no noodles.

Nutrient	Amount per serving
Calories	234
Carbohydrates	25 g
Protein	17.5 g
Fat	6.4 g (Saturated fat 1.3 g)
Cholesterol	80 mg
Sodium	932 mg
Fiber	1.2 g
Sugar	1.8 g

Adding 40 to 50 g of egg noodles per person adds roughly 113 calories, bringing a bowl to around 347 calories. More vegetables will raise fiber, vitamins, and overall satiety.

FAQs: Frequently Asked Questions About Wonton Soup

What are common fillings for wontons in wonton soup?

Pork and shrimp are the most popular fillings for wontons, offering a savory balance of flavors and textures. You can mix ground pork with chopped shrimp, then add extras like finely diced mushrooms, water chestnuts, carrots, or chopped Asian greens such as bok choy for crunch. Start by mashing all ingredients with a potato masher until mostly smooth, keeping small shrimp chunks for texture. Season with light soy sauce, ginger, garlic, sesame oil, and a splash of Shaoxing wine or sherry substitute. This takes about 5 minutes. Mix gently to avoid overworking the meat, which keeps the filling tender. For 40-50 wontons, use 200g pork and 150g shrimp. These fillings work well for both soup and freezing uncooked. (92 words)

Can you cook wontons directly in the soup broth?

No, cook wontons separately in boiling water first to keep the broth clear and flavorful. Wonton wrappers release flour starch that can cloud the soup if boiled together. Bring a large pot of water to a rolling boil, add wontons in batches (avoid overcrowding), and simmer for 3-5 minutes until they float and wrappers turn translucent. Fresh wontons take less time than frozen (6-8 minutes). Drain well, then add to hot broth right before serving. This method preserves the broth’s chicken base with garlic, ginger, soy sauce, sugar, and sesame oil. For best results, test one wonton for doneness—firm filling with no raw wrapper edges. (98 words)

How do you freeze homemade wontons for wonton soup?

Yes, freeze uncooked homemade wontons for up to 3 months. Use a compact wrapping method: place filling in the center of a square wrapper, moisten edges with water, fold into a triangle, then bring corners together and seal tightly—this prevents flapping tails and fits better in containers, like store versions. Lay single-layer on a tray to flash-freeze for 1 hour, then transfer to airtight bags or containers. Cook from frozen in boiling water for 6-8 minutes; don’t thaw. Avoid refreezing if using previously frozen shrimp to prevent texture loss and safety issues. Label with date for freshness. Thaw broth separately for quick meals. (102 words)

What wrappers should I use for homemade wontons?

Square wonton wrappers, found in the fridge or freezer section of most supermarkets, are ideal and easy to work with. They’re thin, about 3-4 inches per side, and perfect for standard folding. Avoid thick gyoza wrappers, as they won’t cook evenly. For wrapping: place 1 tsp filling in center, brush edges with water, fold into triangle pinching air out, then fold corners over and seal. This “home style” works for fresh soup; use tighter seals for freezing. Keep wrappers covered with a damp cloth to prevent drying. One pack (40 sheets) makes 4 servings. Practice on a few for speed. (96 words)

How many calories are in wonton soup, and can I add noodles?

A standard serving of wonton soup (6-8 wontons in broth, no noodles) has about 234 calories, including pork-shrimp filling and light broth with ginger and soy. Adding egg noodles boosts it to around 347 calories, making it heartier. For 6 wontons without noodles: 150 cal from wontons, rest from broth. Cook noodles per package (3-4 minutes), then combine with blanched veggies like bok choy. Suggest 5-6 wontons per bowl with noodles to balance. Track portions for diets—use lean pork and less oil to cut calories. Great for meal prep; store components separately. (94 words)