wonton soup recipe best from scratch
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5 from 13 votes

Wonton Soup

One of the most popular of all Chinese soups, with its rich and aromatic broth and its plump, flavor-packed wontons, this wonton soup is a guaranteed showstopper!
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Soup
Cuisine: Asian, Chinese
Servings: 6 servings
Calories: 332kcal
Author: Kimberly Killebrew


  • Use 30 frozen wontons or make your own
  • For the Wontons:
  • 6 ounces ground pork
  • 4 ounces shrimp (can use all pork if preferred) , peeled and deveined
  • 2 teaspoons garlic , finely minced
  • 2 teaspoons fresh ginger , finely minced
  • 1 1/2 tablespoons Chinese cooking wine, sherry or mirin
  • 2 green onions , finely chopped
  • 1 tablespoon tamari (or soy sauce)
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon salt
  • 30 Wonton Wrappers
  • For the Broth:
  • 2 teaspoons cooking oil
  • 1 tablespoon garlic , very finely minced
  • 1 tablespoon fresh ginger , very finely minced
  • 10 cups quality chicken broth
  • we highly recommend Aneto 100% All-Natural Chicken Broth
  • 1 tablespoon yellow miso paste
  • 1 tablespoon tamari (or soy sauce)
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon salt
  • 1 1/2 cup julienned carrots
  • 1 cup shredded green or Napa cabbage
  • 4 green onions , sliced


  • To make the wontons:
    Combine all the wonton ingredients (except for the wrappers) in a large bowl.  Use a potato masher to mash the mixture, breaking down the pieces of shrimp until you get small chunks.  Continue mashing until you get a smooth texture but not to the point where it's a paste.
  • Keep the wontons in the package so they don't dry out or place a slightly moist towel over them. 
    Place a wonton wrapper in the palm of your hand and spoon about 1/2 tablespoon of filling onto the center of each one. Have a bowl of water handy. Dip your other finger in the water and trace around all sides of the wrapper to moisten them. You make can fold the wontons several ways according to your personal preference: Make a simple triangle by folding one corner over the other and pinching to seal the edges; for a little fancier design pull each corner of the triangle down so they overlap and press to seal (resembling a nurse's cap); or place the wonton in the palm of your hand with the filling in it, wet the edges and draw all the edges together and twist to seal (resembling a drawstring money bag). Repeat the process for the remaining wontons.  SEE NOTE about freezing them.
  • To make the soup:  Heat the oil in a stock pot and fry the garlic and ginger for 1-2 minutes until soft, then add the chicken broth, tamari, rice vinegar, sesame oil, and salt.  Bring to a boil, cover and simmer for 10 minutes.  Add the carrots and cabbage and simmer for another 5 minutes.  Add the wontons, yellow miso paste and green onions and simmer for another 5 minutes (6-8 minutes if using frozen wontons). Add salt to taste.
    Note: Alternatively some people cook the wontons separately in water, then place the cooked wontons in a bowl and ladle the broth over to serve the wonton soup.  Do whichever you prefer.
  • Ladle the soup into bowls and serve hot.  


Once the wontons are assembled (before they're cooked), they can be frozen.  Spread them out single layer on a non-stick cookie sheet and put them in the freezer.  Once frozen you can place the wontons in a ziplock bag or airtight container and freeze for up to a couple of months.  Note:  From a texture standpoint it is not recommended to freeze the wontons if you're using previously frozen shrimp.
Calories: 332kcal | Carbohydrates: 33g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 1365mg | Potassium: 633mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5475IU | Vitamin C: 10.1mg | Calcium: 93mg | Iron: 3.3mg