Wonton Soup is the ultimate comfort-in-a-bowl meal that’s light, flavorful, and soul-warming. It’s made with tender wontons filled with seasoned meat, floating in a rich, savory broth with hints of garlic, ginger, and green onion. Best of all? It comes together faster than you’d expect, making it an excellent choice for busy weeknights when you want something nourishing but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

Quick to Prepare: You can have this soup on the table in about 30 minutes if you use store-bought wonton wrappers or pre-made wontons.
Incredibly Satisfying: Each bite of the juicy, flavorful wonton wrapped in silky dough, paired with the deeply aromatic broth, is pure comfort.
Versatile: Easily adaptable based on what you have—swap out proteins, add veggies, or adjust the seasoning to your taste.
Light but Hearty: It’s the perfect balance—brothy and gentle, yet filling enough to be a full meal.

Ingredients You’ll Need

Here’s what goes into making a great Wonton Soup. Keep it simple or elevate it with your favorite add-ins:

Wonton Wrappers: Thin, square sheets of dough used to wrap the filling. You’ll usually find these in the refrigerated section at Asian markets or large grocery stores.
Ground Pork: Traditional filling base, offering rich flavor and tenderness. Can substitute with ground chicken or shrimp.
Garlic: Minced and added to the filling for deep, savory flavor.
Ginger: Freshly grated ginger adds brightness and warmth to both the filling and the broth.
Soy Sauce: For umami and saltiness in both the filling and the broth.
Green Onions: Mixed into the filling and sprinkled over the soup for fresh, mild onion flavor.
Sesame Oil: A touch goes a long way—used in the filling for nutty depth.
Chicken Broth: The heart of the soup. Use low-sodium if you want more control over saltiness.
White Pepper: Adds a gentle heat and traditional flavor.
Baby Bok Choy: Optional, but highly recommended for a pop of color and texture.
Rice Vinegar: A splash for subtle acidity in the broth (optional, but lovely).

Variations

Shrimp Wontons: Swap half or all of the pork with finely chopped shrimp for a delicate seafood twist.
Vegetarian Version: Use tofu and finely chopped mushrooms for the filling, and vegetable broth for the base.
Spicy Wonton Soup: Add a drizzle of chili oil or a spoonful of chili crisp right before serving.
Miso Broth: Mix in a spoonful of white or red miso paste to add depth and a bit of earthiness to the broth.

How to Make Wonton Soup

Step 1: Prepare the Wonton Filling

In a bowl, combine ground pork, minced garlic, grated ginger, green onions, soy sauce, sesame oil, and a pinch of white pepper. Mix until the filling is well combined and slightly sticky.

Step 2: Wrap the Wontons

Place a wonton wrapper on a clean surface. Spoon about a teaspoon of filling into the center. Dab the edges with water, fold into a triangle, and press to seal. For a traditional shape, bring the two outer corners together and press to seal again. Repeat with the remaining filling.

Step 3: Simmer the Broth

In a pot, heat chicken broth with a slice of ginger and a dash of soy sauce. Add baby bok choy if using. Let the broth simmer gently while you finish wrapping wontons.

Step 4: Cook the Wontons

Bring a pot of water to a boil and cook the wontons in batches for 3–4 minutes or until they float and the filling is cooked through. Transfer directly into the simmering broth.

Step 5: Final Touches

Taste the broth and adjust seasoning—add more soy sauce, white pepper, or a splash of rice vinegar. Garnish with extra green onions and a drizzle of sesame oil before serving.

Pro Tips for Making the Recipe

Don’t Overfill the Wontons: A little goes a long way. Overfilling can cause them to burst while boiling.
Use a Damp Towel: Keep unused wonton wrappers covered with a damp cloth so they don’t dry out.
Freeze Extra Wontons: Make a big batch and freeze uncooked wontons for next time. They cook beautifully straight from frozen.
Strain the Broth: For a super clear broth, strain it before adding the cooked wontons.

How to Serve

Wonton Soup shines all by itself, but it also pairs wonderfully with:

On the Side:

Steamed or stir-fried vegetables (like bok choy, broccoli, or snow peas)
Cold sesame noodles
A side of jasmine rice or fried rice

Garnishes:

Fresh cilantro
Chopped green onions
Chili oil or crispy garlic
A soft-boiled egg for a richer bowl

Make Ahead and Storage

Storing Leftovers

Keep leftover soup in an airtight container in the fridge for up to 3 days. The wontons will soften slightly but still taste great.

Freezing

Freeze uncooked wontons in a single layer on a baking sheet, then transfer to a zip-top bag. Freeze for up to 3 months.

Reheating

Reheat soup gently on the stove or in the microwave. If you’ve stored broth and wontons separately (recommended), reheat them together just before serving.

FAQs

Can I make the wontons in advance?
Absolutely! You can assemble the wontons and freeze them uncooked. Just boil straight from frozen when ready to use—no need to thaw.

Why did my wontons fall apart while boiling?
This usually happens when the edges aren’t sealed tightly or the wrappers are too dry. Make sure to wet the edges well and press them firmly together.

Can I use store-bought frozen wontons?
Yes! Store-bought frozen wontons are a great shortcut and work beautifully in this recipe. Just adjust the cooking time as needed.

Is there a way to make this gluten-free?
Yes, use gluten-free wrappers (available at some specialty stores), tamari instead of soy sauce, and make sure your broth is gluten-free.

Final Thoughts

Wonton Soup is a true comfort dish—simple, flavorful, and endlessly customizable. Whether you’re craving something cozy or looking to impress with a homemade starter, this recipe delivers every single time. Give it a try, experiment with your favorite fillings, and enjoy the soothing, satisfying bowl you’ve been missing.

Wonton Soup Recipe