This easy wonton soup is a perfect base recipe for anyone craving a comforting and flavorful bowl of soup. It offers a simple yet satisfying combination of tender wontons and a rich broth. Whether you keep it minimal or load it with extras like mushrooms, spinach, or prawns, this recipe adapts to your taste and is sure to impress!
Why You’ll Love This Recipe
- Simple and Quick: Ready in just 45 minutes, this soup is perfect for busy weeknights.
- Customizable: Add your favorite vegetables or proteins for a personal touch.
- Comforting: The warm, savory broth and tender wontons are soothing and satisfying.
- Beginner-Friendly: Clear steps make it accessible, even for first-time wonton makers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Wontons:
- 1 pound ground pork or chicken
- 2 green onions, minced
- 1 large egg, beaten
- 2 teaspoons hot sauce
- Ground black pepper to taste
- 1 (16 ounce) package wonton wrappers
For the Soup:
- 2 (32 ounce) cartons chicken broth
- 1 (1-inch) piece fresh ginger, grated
- 5 green onions, sliced
- Salt and pepper to taste
- 1 dash soy sauce, or to taste
Directions
Make the Wontons:
- In a bowl, mix the ground pork (or chicken), green onions, beaten egg, hot sauce, and ground black pepper. Chill the mixture in the refrigerator for 30 minutes.
- Place a teaspoon of the pork mixture in the center of a wonton wrapper. Moisten the edges with water and fold the wrapper into a triangle, sealing the edges. Fold the two outer points of the triangle toward the center and pinch to seal. Repeat for the remaining mixture.
Make the Soup:
- Pour the chicken broth into a large pot and bring it to a rolling boil.
- Add the grated ginger to the broth, then drop the wontons in one by one. Cook until the wontons float to the surface, about 6 minutes.
- Season the broth with salt and white pepper to taste.
- Serve the soup garnished with sliced green onions and a dash of soy sauce.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Use tofu or finely chopped mushrooms in place of the meat for the wontons. Replace chicken broth with vegetable broth.
- Add Vegetables: Enhance the soup with spinach, bok choy, mushrooms, or celery.
- Seafood Twist: Substitute ground pork with minced shrimp for a seafood-inspired version.
- Spice It Up: Add a splash of chili oil or more hot sauce for a spicy kick.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium heat, adding a bit of extra broth if needed.
- Freezing: Freeze uncooked wontons on a baking sheet, then transfer them to a freezer bag. Cook them straight from frozen when ready to enjoy.
FAQs
How do I prevent wontons from sticking together?
Keep wontons separated on a parchment-lined baking sheet before cooking or freezing.
Can I use store-bought wontons for this recipe?
Absolutely! Store-bought wontons save time and work well in this soup.
What other proteins can I use for the filling?
Try ground turkey, beef, or a mix of shrimp and pork for variety.
Can I make the wontons ahead of time?
Yes, prepare the wontons ahead and store them in the refrigerator or freezer until ready to use.
What’s the best way to fold wontons?
The triangle and envelope folds are common and easy to master. Use water to seal the edges tightly.
Can I add noodles to this soup?
Yes, add cooked noodles like egg noodles or ramen for a heartier meal.
How do I make the soup gluten-free?
Use gluten-free wrappers and a gluten-free soy sauce alternative. Ensure the chicken broth is also gluten-free.
What can I use instead of ginger?
If fresh ginger isn’t available, use 1/2 teaspoon of ground ginger as a substitute.
Can I use homemade broth?
Definitely! Homemade chicken broth adds even more depth of flavor to the soup.
Is this soup spicy?
The soup is mildly spiced with hot sauce in the filling. Adjust the spice level to your preference.
Conclusion
This easy wonton soup is a delightful combination of simplicity and flavor. Whether you enjoy it as-is or make it your own with added ingredients, it’s a comforting dish perfect for any occasion. Quick to prepare and versatile, this recipe is sure to become a go-to in your kitchen. Try it today and savor the taste of homemade comfort!
Print
Easy Wonton Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Description
Enjoy a comforting bowl of homemade wonton soup with this easy recipe. Featuring flavorful pork or chicken wontons simmered in a fragrant broth, it’s perfect as is or customizable with mushrooms, bok choy, or prawns for a heartier meal.
Ingredients
For the Wontons:
- 1 pound ground pork or chicken
- 2 green onions, minced
- 1 large egg, beaten
- 2 teaspoons hot sauce
- Ground black pepper to taste
- 1 (16-ounce) package wonton wrappers
For the Soup:
- 2 (32-ounce) cartons chicken broth
- 1 (1-inch) piece fresh ginger, grated
- 5 green onions, sliced
- Salt and pepper to taste
- 1 dash soy sauce, or to taste
Instructions
- Prepare the Wontons:
- In a bowl, mix ground pork (or chicken), minced green onions, beaten egg, hot sauce, and black pepper. Chill for 30 minutes.
- Place 1 teaspoon of filling onto the center of a wonton wrapper. Moisten the edges with water, fold the bottom point to the top to form a triangle, and seal. Fold the outer points inward and pinch together. Repeat with remaining wrappers.
- Make the Soup:
- Heat chicken broth in a large pot and bring to a boil.
- Add grated ginger to the broth.
- Drop wontons into the boiling broth and cook for about 6 minutes, or until they float to the surface.
- Season the soup with salt and white pepper.
- Serve:
- Ladle the soup into bowls and garnish with sliced green onions and a dash of soy sauce.
Notes
- For additional flavor, add vegetables like bok choy, mushrooms, or spinach to the soup.
- Leftover wontons can be frozen before cooking and used later.
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