Description
This authentic Wonton Soup recipe features delicate homemade pork and shrimp wontons simmered in a flavorful ginger-infused chicken broth, garnished with fresh green onions and optional baby bok choy or spinach. Perfect as a comforting and light meal, this soup highlights classic Chinese flavors and is easy to prepare from scratch.
Ingredients
Scale
For the Wontons:
- 1/2 lb ground pork
- 1/4 cup finely chopped shrimp (optional)
- 2 tablespoons green onions (finely chopped)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 25–30 wonton wrappers
For the Soup:
- 6 cups chicken broth (low-sodium)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic (smashed)
- 1–2 green onions (sliced)
- Baby bok choy or spinach (optional, as desired)
- Salt and pepper to taste
Instructions
- Prepare the Wonton Filling: In a mixing bowl, thoroughly combine the ground pork, chopped shrimp if using, green onions, soy sauce, sesame oil, grated ginger, minced garlic, salt, and white pepper until the mixture is well blended and slightly sticky.
- Assemble the Wontons: Place about 1 teaspoon of the filling in the center of each wonton wrapper. Moisten the edges of the wrapper with water using your finger or a brush. Fold the wrapper in half to make a triangle, pressing firmly along the edges to seal completely and prevent leakage during cooking. Then, bring the two corners of the triangle together, dab a bit of water to help them stick, and pinch to form the classic wonton shape.
- Prepare the Soup Base: In a large pot, bring the chicken broth to a gentle boil over medium-high heat. Add the soy sauce, sesame oil, grated ginger, smashed garlic cloves, and sliced green onions to the pot. Reduce heat to medium-low and let simmer for 5 to 10 minutes to infuse the broth with rich flavors.
- Cook the Wontons: Gently drop the assembled wontons into the simmering broth. Cook them for 5 to 6 minutes or until the wontons float to the surface and the filling inside is fully cooked. Stir gently to prevent sticking.
- Add Greens (Optional): If using baby bok choy or spinach, add them to the soup during the last 2 minutes of cooking, allowing the greens to wilt and soften without overcooking.
- Season and Serve: Taste the broth and adjust seasoning with salt and pepper as needed. Serve the wonton soup hot, garnished with extra sliced green onions if desired for added freshness and presentation.
Notes
- Wontons can be made ahead of time and frozen; cook directly from frozen, adding 2–3 extra minutes of simmering time to ensure thorough cooking.
- For a leaner option, substitute pork with ground chicken or turkey.
- Use low-sodium chicken broth to better control the salt level in the soup.
- Wonton wrappers can typically be found in the refrigerated section of Asian grocery stores or well-stocked supermarkets.
