Easy Wonton Soup – A Comforting, Weeknight-Friendly Favorite
This Easy Wonton Soup keeps things relaxed and satisfying. You get a clear, flavorful broth, bouncy wontons, and tender greens—all without spending hours in the kitchen. It’s cozy enough for chilly nights but light enough for lunch.
If you’ve ever wanted takeout-style wonton soup at home, this version delivers with simple steps and easy-to-find ingredients. No special skills required—just a bit of folding and a good pot.
Easy Wonton Soup - A Comforting, Weeknight-Friendly Favorite
Ingredients
- Wonton wrappers (square, thin, refrigerated section)
- Ground pork (or ground chicken/turkey)
- Green onions
- Garlic
- Fresh ginger
- Soy sauce
- Sesame oil
- Rice vinegar (optional, for brightness)
- Chicken broth or low-sodium chicken stock
- Baby bok choy or spinach
- Shiitake mushrooms (optional)
- White pepper (optional, for gentle heat)
- Cornstarch (helps bind the filling)
- Salt (adjust to taste)
- Neutral oil (like canola, for sautéing aromatics if desired)
- Chili oil or chili crisp (optional, for serving)
Instructions
- Prep the aromatics: Finely mince 2 cloves of garlic and about 1 tablespoon of fresh ginger. Thinly slice 2 green onions, separating the white and green parts.
- Make the filling: In a bowl, combine 8 ounces ground pork, the garlic, ginger, white parts of the green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon cornstarch, and a pinch of white pepper. Mix gently until just combined. Don’t overwork it.
- Set up your wrapper station: Place a small bowl of water nearby. Lay out a few wonton wrappers at a time to keep them from drying out. Keep the rest covered with a slightly damp towel.
- Fill and fold: Add about 1 teaspoon of filling to the center of a wrapper. Dip your finger in water and trace the edges. Fold into a triangle, pressing out the air and sealing the edges firmly. Bring the two bottom corners together and press to seal, forming a classic wonton shape. Repeat until you use up the filling.
- Make the broth: In a large pot, add 6 cups chicken broth, 2 slices of ginger, and 1 smashed garlic clove. Bring to a gentle simmer for 10 minutes. Remove the ginger and garlic. Season with 1–2 teaspoons soy sauce and a drizzle of sesame oil. Adjust salt if needed.
- Add mushrooms and greens: If using shiitakes, add sliced mushrooms to the simmering broth and cook 3–4 minutes. Add chopped baby bok choy or a big handful of spinach and cook until just tender.
- Cook the wontons: Gently slide the wontons into the simmering broth. Don’t overcrowd—work in batches if necessary. Simmer until they float and the filling is cooked through, about 4–5 minutes. Avoid a hard boil, which can cause the wrappers to tear.
- Finish and serve: Ladle the broth, greens, and wontons into bowls. Top with the green parts of the onions. Add a splash of chili oil if you like heat. Taste and adjust seasoning at the table.
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Get Your Program TodayWhat Makes This Special
This recipe balances convenience and freshness. You start with store-bought wonton wrappers, then fill them with a simple, savory mixture that’s fragrant but not fussy.
The broth simmers quickly with ginger and garlic, so it tastes clean and homemade. You can customize the greens, add mushrooms, or keep it classic—either way, it’s deeply comforting.
Another perk: the wontons cook fast and freeze well. Make a double batch on the weekend and you’re set for effortless meals later.
It’s the kind of recipe that feels impressive but fits into a busy schedule.
Shopping List
- Wonton wrappers (square, thin, refrigerated section)
- Ground pork (or ground chicken/turkey)
- Green onions
- Garlic
- Fresh ginger
- Soy sauce
- Sesame oil
- Rice vinegar (optional, for brightness)
- Chicken broth or low-sodium chicken stock
- Baby bok choy or spinach
- Shiitake mushrooms (optional)
- White pepper (optional, for gentle heat)
- Cornstarch (helps bind the filling)
- Salt (adjust to taste)
- Neutral oil (like canola, for sautéing aromatics if desired)
- Chili oil or chili crisp (optional, for serving)
How to Make It
- Prep the aromatics: Finely mince 2 cloves of garlic and about 1 tablespoon of fresh ginger. Thinly slice 2 green onions, separating the white and green parts.
- Make the filling: In a bowl, combine 8 ounces ground pork, the garlic, ginger, white parts of the green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon cornstarch, and a pinch of white pepper. Mix gently until just combined.
Don’t overwork it.
- Set up your wrapper station: Place a small bowl of water nearby. Lay out a few wonton wrappers at a time to keep them from drying out. Keep the rest covered with a slightly damp towel.
- Fill and fold: Add about 1 teaspoon of filling to the center of a wrapper.
Dip your finger in water and trace the edges. Fold into a triangle, pressing out the air and sealing the edges firmly. Bring the two bottom corners together and press to seal, forming a classic wonton shape.
Repeat until you use up the filling.
- Make the broth: In a large pot, add 6 cups chicken broth, 2 slices of ginger, and 1 smashed garlic clove. Bring to a gentle simmer for 10 minutes. Remove the ginger and garlic.
Season with 1–2 teaspoons soy sauce and a drizzle of sesame oil. Adjust salt if needed.
- Add mushrooms and greens: If using shiitakes, add sliced mushrooms to the simmering broth and cook 3–4 minutes. Add chopped baby bok choy or a big handful of spinach and cook until just tender.
- Cook the wontons: Gently slide the wontons into the simmering broth.
Don’t overcrowd—work in batches if necessary. Simmer until they float and the filling is cooked through, about 4–5 minutes. Avoid a hard boil, which can cause the wrappers to tear.
- Finish and serve: Ladle the broth, greens, and wontons into bowls.
Top with the green parts of the onions. Add a splash of chili oil if you like heat. Taste and adjust seasoning at the table.
Keeping It Fresh
Wontons soften as they sit in hot broth, so if you’re planning leftovers, keep the cooked wontons and broth separate.
Store each in airtight containers in the fridge for up to 3 days. Reheat the broth to a gentle simmer, then warm the wontons in the broth just before serving.
To freeze, place uncooked wontons on a parchment-lined tray and freeze until solid. Transfer to a freezer bag and store for up to 2 months.
Cook from frozen in simmering broth for about 6–7 minutes, until they float and the filling is cooked through.
Benefits of This Recipe
- Fast comfort: You get soothing, takeout-style flavor in about 30–40 minutes.
- Flexible proteins: Swap pork for chicken, turkey, or even finely chopped shrimp.
- Nutritious add-ins: Greens and mushrooms add fiber and balance without extra fuss.
- Budget-friendly: A small amount of meat stretches into many servings.
- Make-ahead friendly: Freeze extra wontons for easy future meals.
Pitfalls to Watch Out For
- Overfilling the wrappers: Too much filling can cause leaks. Stick to about 1 teaspoon per wonton.
- Wrappers drying out: Keep them covered with a damp towel and work in small batches.
- Boiling too hard: A rapid boil can tear the wontons. Maintain a gentle simmer.
- Underseasoned broth: Taste and adjust with soy sauce and a little salt.
Low-sodium stock varies in flavor.
- Not sealing edges fully: Press out air and seal well to prevent the wonton from opening in the pot.
Alternatives
- Vegetarian version: Use finely chopped mushrooms, grated tofu, and a bit of minced water chestnut for crunch. Swap in vegetable broth and add a touch more soy sauce for depth.
- Shrimp wontons: Use half ground pork and half chopped shrimp, or all shrimp finely chopped. Add a pinch of sugar to round out the flavor.
- Ginger-scallion boost: Stir a spoonful of finely minced ginger and scallion with a splash of hot oil into the broth at the end for a fragrant finish.
- Spicy broth: Add chili crisp, a few dried chiles, or a small spoon of chili-garlic sauce while simmering.
- Gluten-conscious: Use tamari instead of soy sauce and check wrapper labels; some brands offer gluten-free options made from rice flour.
FAQ
Can I use store-bought frozen wontons?
Yes.
Keep the broth and add-ins the same. Simmer the frozen wontons directly in the broth until they float and are cooked through, usually 5–7 minutes.
How do I keep the wontons from sticking together?
Don’t overcrowd the pot. Give them a gentle stir right after adding them so they don’t settle and stick.
Cook in batches if needed.
What if I don’t have sesame oil?
You can skip it and still have a delicious soup. For a hint of nuttiness, add a tiny drizzle of toasted sesame seeds or finish with a neutral oil warmed with sliced green onion.
Can I make the filling ahead of time?
Yes. Mix the filling up to 24 hours in advance and store it covered in the fridge.
Fold the wontons just before cooking or freeze them uncooked for later.
How many wontons per person?
Plan on 6–8 wontons per bowl for a light meal, or 10–12 for a more filling portion. Adjust based on appetite and what else you’re serving.
Why is my broth cloudy?
A rolling boil can cloud the broth and break up bits of filling. Keep the heat at a gentle simmer and skim any foam if needed.
It won’t affect taste much, but a gentle simmer keeps it clear.
Can I use homemade wrappers?
Absolutely, but keep them thin so they cook quickly and stay delicate. Dust lightly with cornstarch so they don’t stick while folding.
Final Thoughts
Easy Wonton Soup is the kind of recipe that earns a regular spot in your rotation. It’s simple, cozy, and flexible, with room for your favorite greens, mushrooms, or proteins.
Make a batch of wontons for the freezer, keep a good broth on hand, and you’ve got comfort in minutes. Whether it’s a quiet lunch or a quick dinner, this soup satisfies without stress.
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