Wonton Soup – Comforting, Flavorful, and Better Than Takeout
There’s nothing quite like a warm bowl of Wonton Soup — comforting, light, and packed with flavor. With tender homemade wontons floating in a fragrant broth, this classic Chinese dish is the perfect balance of savory, soothing, and satisfying.
Each bite offers soft dumplings filled with juicy pork or chicken, green onions, garlic, and a touch of sesame oil — all simmered in a delicate, aromatic broth that feels like a warm hug in a bowl.
Whether you’re feeling under the weather, craving takeout flavors at home, or just want a cozy meal that’s easy to make from scratch, this wonton soup is everything you need — simple ingredients, deep flavor, and comfort in every spoonful.
Why You’ll Love This Wonton Soup
1. Comfort in a bowl
Warm, savory, and gently seasoned, this soup brings the kind of comfort only homemade meals can.
2. Simple ingredients
You only need a few basic pantry items — ground meat, broth, soy sauce, and wonton wrappers.
3. Customizable filling
You can use chicken, pork, shrimp, or even vegetables to fill your wontons.
4. Light but satisfying
Perfect for lunch or dinner without feeling heavy.
5. Freezer-friendly
Make extra wontons and freeze them for quick soups anytime.
6. Better than takeout
Fresh, clean ingredients and real flavor — no greasy residue or MSG-heavy broth.
What You’ll Need
Here’s everything you need to make this comforting wonton soup from scratch.
For the Wontons:
- 1/2 lb ground pork (or chicken, or a mix of both)
- 2 green onions, finely chopped
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or gluten-free tamari if needed)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon white pepper (or black pepper)
- 1/4 teaspoon sugar
- Pinch of salt
- 20–25 wonton wrappers (regular or gluten-free if preferred)
For the Broth:
- 4 cups chicken broth (low-sodium preferred)
- 2 cups water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, smashed
- 1 slice fresh ginger (about 1 inch)
- 2 green onions, sliced (white and green parts separated)
- Optional: a handful of baby bok choy, spinach, or Napa cabbage
For Serving:
- Extra sliced green onions
- Chili oil or crushed red pepper flakes (optional)
- A drizzle of sesame oil or soy sauce for garnish
Step-by-Step Instructions
Step 1: Make the Wonton Filling
In a medium mixing bowl, combine the ground pork (or chicken), chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, white pepper, sugar, and a pinch of salt.
Mix gently using a fork or your hands until the ingredients are well incorporated and the mixture becomes sticky and cohesive. Avoid overmixing — just blend enough so everything is evenly combined.
Tip: You can test the seasoning by cooking a small piece of filling in a skillet for 30 seconds. Taste and adjust salt or soy sauce as needed before wrapping.
Step 2: Fill and Fold the Wontons
Lay out a few wonton wrappers on a clean, dry surface or cutting board. Keep the rest covered with a damp cloth to prevent drying out.
Spoon about 1 teaspoon of filling into the center of each wrapper — no more, or they may burst during cooking.
To fold:
- Dip your finger in a little water and moisten the edges of the wrapper.
- Fold it in half diagonally to form a triangle, pressing the edges firmly to seal out any air.
- Bring the two opposite corners together and pinch with a dab of water to seal, forming a classic wonton shape.
Repeat until all the filling is used. You should have about 20–25 wontons.
Tip: If you’re new to folding wontons, don’t worry — any sealed shape will do. The important part is making sure the edges are closed tightly so the filling doesn’t leak out.
Step 3: Prepare the Broth
In a large pot, heat the chicken broth and water over medium heat.
Add soy sauce, sesame oil, smashed garlic cloves, ginger slice, and the white parts of the green onions. Simmer for about 10 minutes to infuse the broth with flavor.
If you’re adding greens like bok choy or spinach, add them now and simmer for another 2–3 minutes until just tender.
Remove the garlic and ginger before serving if you prefer a clearer broth.
Step 4: Cook the Wontons
While the broth is simmering, bring a separate medium pot of water to a gentle boil.
Add the wontons in batches (about 6–8 at a time). Cook for 3–4 minutes, or until they float to the surface and the filling is cooked through.
Transfer cooked wontons to a bowl with a slotted spoon. Repeat until all are cooked.
Alternative Method: You can cook the wontons directly in the broth if you’re serving immediately, but the broth may become cloudy. Cooking separately helps maintain clarity and flavor.
Step 5: Assemble the Soup
Ladle the hot broth into serving bowls. Add 4–5 cooked wontons to each bowl.
Top with sliced green onions, a drizzle of sesame oil, and chili oil or pepper flakes if you like a bit of heat.
Serve immediately while everything is piping hot.
Tips for Perfect Wonton Soup
- Use fresh ginger and garlic.
They give the broth and filling that signature warm flavor — powdered versions don’t compare. - Seal tightly.
Press the edges of the wrappers firmly to avoid leaks while boiling. - Don’t overstuff.
A teaspoon of filling is plenty — too much will cause tearing. - Keep wrappers moist.
Cover unused wrappers with a damp towel so they don’t dry and crack. - Simmer, don’t boil hard.
Gentle simmering keeps the broth clear and the wontons tender. - Add veggies for nutrition.
Bok choy, spinach, or mushrooms make this soup heartier and more balanced. - Freeze extras.
Uncooked wontons freeze beautifully and can go straight into boiling water from frozen.
Flavor Variations
Once you’ve mastered the basic recipe, there are endless ways to customize your wonton soup.
Filling Variations
Pork and Shrimp:
Add 1/4 cup finely chopped raw shrimp to the pork mixture for extra flavor and texture.
Chicken and Mushroom:
Mix ground chicken with minced shiitake mushrooms and a splash of oyster sauce.
Vegetarian:
Replace meat with finely chopped tofu, mushrooms, and shredded carrots.
Spicy Szechuan:
Add a teaspoon of chili paste or a few drops of chili oil to the filling for heat.
Broth Variations
Ginger-Garlic Broth:
Increase ginger and garlic for a bold, aromatic version.
Miso Broth:
Stir in a tablespoon of white miso paste for umami depth.
Lemongrass Broth:
Add a few stalks of lemongrass for a light, refreshing twist.
Serving Suggestions
Serve your wonton soup hot, garnished with:
- Extra sliced green onions
- Fresh cilantro
- A drizzle of sesame oil
- Chili crisp or chili oil
- A splash of soy sauce
Pair with:
- Steamed jasmine rice or brown rice
- Stir-fried vegetables
- Spring rolls or egg rolls for a complete meal
For a light lunch, serve on its own. For dinner, pair with a small salad or side of sautéed greens.
How to Store and Reheat
Refrigerator:
Store leftover broth and cooked wontons separately in airtight containers for up to 3 days.
Combine and heat when ready to serve.
Freezer:
To freeze, place uncooked wontons on a parchment-lined baking sheet in a single layer.
Freeze for 1 hour, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
To cook from frozen:
Add frozen wontons directly to boiling water or broth and cook for about 5–6 minutes until they float and are fully cooked.
Reheating:
Reheat the broth over medium heat until steaming. Add wontons and warm for 2–3 minutes until hot through. Avoid microwaving for too long, as wonton wrappers can become tough.
Make-Ahead Option
You can prepare the filling and wrap the wontons up to 24 hours in advance. Store them in the refrigerator, covered with a damp paper towel and plastic wrap to prevent drying.
You can also make the broth ahead of time — it only gets better as the flavors meld. When ready to serve, heat the broth, cook the wontons, and assemble the soup fresh.
Troubleshooting
Wrappers falling apart:
May be due to overcooking. Cook wontons gently for just 3–4 minutes until they float.
Soup too salty:
Add a splash of water or unsalted broth to balance it out.
Wrappers cracking while folding:
They may be too dry — keep unused wrappers covered with a damp towel.
Cloudy broth:
Cook wontons separately from the broth for a clearer finish.
Filling too dry:
Add a teaspoon of sesame oil or a bit of broth to moisten it before wrapping.
Frequently Asked Questions
Can I use store-bought frozen wontons?
Yes. Add them directly to boiling broth and cook until they float, about 5 minutes.
Can I make this gluten-free?
Absolutely. Use gluten-free soy sauce (tamari) and gluten-free wonton wrappers, which are widely available or can be homemade using rice flour blends.
Can I bake or air fry the wontons instead?
For a crispy snack version, yes! Brush with oil and air fry at 375°F (190°C) for 6–8 minutes, or bake for 10–12 minutes until golden. But for soup, boiled is best.
What protein works best?
Ground pork gives traditional flavor, but chicken, turkey, or shrimp all work well.
Can I use vegetable broth?
Yes. It makes a lighter vegetarian-friendly version.
Nutrition Information (Approximate per serving – 1 bowl with 5 wontons)
- Calories: 280
- Protein: 20g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 2g
(Values vary slightly depending on meat choice and broth.)
Why This Recipe Works
This homemade wonton soup captures everything people love about classic takeout — but fresher, cleaner, and more flavorful.
The key lies in two simple elements:
- The filling: Moist and savory from soy sauce, sesame oil, and ginger.
- The broth: Light but aromatic, infused with garlic, green onions, and ginger for pure comfort.
Cooking the wontons separately keeps the soup clear and prevents overcooking. Using ground meat helps create a tender, juicy texture inside every bite. The result is a beautifully balanced soup that feels both cozy and refreshing — ideal any time of year.
Tips for Customizing Your Wonton Soup Routine
- Keep wontons frozen for quick meals.
Boil them straight from the freezer for instant soup anytime. - Add noodles for a heartier meal.
Rice noodles or egg noodles make this a complete dinner. - Make a wonton bar.
Lay out fillings, wrappers, and toppings so everyone can build their own. - Use leftover broth for other dishes.
It makes a great base for stir-fries or noodle soups. - Add greens and mushrooms for balance.
They enrich the broth and add nutrients without much prep.
Final Thoughts
This Wonton Soup is the perfect blend of homemade comfort and restaurant-style flavor. From the delicate wrappers to the flavorful filling and aromatic broth, every spoonful is warm, nourishing, and satisfying.
It’s a recipe that’s easy to make, fun to customize, and ideal for busy nights or cozy weekends. Once you try it, you’ll never go back to takeout again.
Tender wontons, rich broth, and a touch of ginger warmth — a timeless classic made right in your own kitchen.
Homemade comfort food doesn’t get better than this.
