Damn Delicious

Wonton Soup

A super easy, light and comforting wonton soup that you can make right at home – and it tastes 1000x better than ordering out!

Wonton Soup - A super easy, light and comforting wonton soup that you can make right at home - and it tastes 1000x better than ordering out!

Whenever we’re ordering take-out, wonton soup is always a must. Always, always, always. See, I have a major thing for wontons. And soup.

But little did I know that the homemade version is unbelievably easy. And fool-proof. The only thing that takes a little bit of time is wrapping up the wontons. But that’s when the kitchen helpers come in, like your fiance who can never wrap them perfectly but still, an extra set of hands is always helpful.

Once your wontons are done, you’re all set! But if you know you’ll have leftovers, it’s best to keep the wontons uncooked and separate until right before serving. Or if you’re anything like me, you’ll throw it all in at once and eat every last one of these by yourself!

Wonton Soup

A super easy, light and comforting wonton soup that you can make right at home – and it tastes 1000x better than ordering out!

20 minutes20 minutes


  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups chicken broth
  • 4 ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tablespoon yellow miso paste, or more, to taste

For the wontons

  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon ground black pepper
  • 36 2-inch won ton wrappers


  1. In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
  2. To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
  3. Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  4. Whisk in chicken broth, mushrooms and 2 cups water.
  5. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
  6. Stir in wontons until cooked through, about 2 minutes.
  7. Serve immediately.


*The filling in the wontons does not have to be cooked prior to wrapping.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 289.6 Calories from Fat 53.1
% Daily Value*
Total Fat 5.9g 9%
Saturated Fat 1.1g 6%
Trans Fat 0g
Cholesterol 75.8mg 25%
Sodium 810.8mg 34%
Total Carbohydrate 40.7g 14%
Dietary Fiber 4.9g 20%
Sugars 4.5g
Protein 21.4g 43%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 5 out of 5

    Tasty, and easy. I do add more veggies.  Broccoli, carrots, some edamame…even some bean sprouts if I have some on hand.  

  2. Rated 5 out of 5

    This was AMAZING!!

  3. Rated 5 out of 5

    My favorite part of making wonton soup is wrapping the wontons. It just makes me feel calm after a week’s work.

  4. Rated 5 out of 5

    I was so excited to find this recipe that I ordered dried shitake mushrooms and miso and then promptly forgot I needed them and made it for dinner the next day. It was good without them but I added some rice vinegar and soy sauce. I am looking forward to making it again the right way!

  5. Rated 5 out of 5

    Wonton soup(or molo soup, as what I’m used to calling it) is perfect especially for the rainy days. this looks great

  6. Rated 5 out of 5

    On the contrary it’s a beautiful simple soup recipe where you can always adjust the proportion of condiments to your liking. I just made it this week, and am super happy coz it goes well with whatever protein i add in my meals. Thanks guys for being my go to for my weekly meals. Your efforts are highly appreciated

  7. Rated 5 out of 5

    So easy to make and flexible enough for small substitutions. For the filling I had some pork chops left from a sale , cut it up, threw it in the food processor with ginger, garlic powder, salt, and mushroom powder, bought the suggested won ton wrappers from my local asian grocer, broth i followed directions as above, except I didn’t have green onions, I used standard white onion sliced thin and threw in with the bok choy. I took the advice of making a huge batch of won tons and froze what I didn’t cook. IT was amazing. I now have enough won tons for another 2 dinners for two. This will ne a new staple in our house.

  8. Rated 5 out of 5

    I made this soup a couple of weeks ago and my boyfriend and I loved it. I made a lot of extra wontons since I was already in the process, and froze them based on your recommendations on another commenter. Was just wondering if you had any other recipes or way of cooking the frozen leftovers as an appetizer maybe for a different meal? Thanks in advance! 

  9. Rated 5 out of 5

    I wasn’t feeling to hot yesterday, felt like a had cold coming on, complete with the sore throat. All I wanted was hot soup…not just any soup I wanted Wonton soup. It just sounded so lite and yummy. I already had my homemade frozen wonton’s in the freezer so I thought why not. What I needed to find was a good wonton soup broth recipe. Trust me it makes a difference in the soup it’s self. I tried this recipe last night for the wonton broth and it was wonderful. It made my throat feel better and opened up my sinuses and well, it just tasted good too. Thanks for the great recipe. I will be making this again.

  10. I’m allergic to shrimp, so I’d love to make this with ground pork. Would there be any adjustments to make other than switching the shrimp to pork?

  11. Love this soup. Just a little tip too because I can’t eat gluten and have never found a way to make gluten free wonton wrappers, I purée the filling. As long as it’s pureed it’ll hold together so you can drop it in the soup in spoonfuls or larger amounts and break it up with a spoon. My niece calls it shrimp ball soup. It works perfectly. If you don’t purée the filling it won’t work because it’ll all fall apart but it still tasted good the first time when I did that. The recipe is perfect though. 

  12. Absolutely wonderful!  When we lived near Warsaw Indiana, we loved to eat at Joanie’s Great Wall because it had the BEST wanton and wor wanton soup!  When we moved to Texas we’ve tried for ten years to find any as good,  but yours is like going back to our fav Asian hotspot.  Thank you!!!!!!!

  13. This is one of my favourite comfort foods – I love the veggies you’ve added!

  14. So I really like wonton soup, but sesame oil is an allergy of my girlfriend’s, so I was wondering what might work as a sesame oil substitute in this recipe specifically? Peanut oil is another allergy, so that doesn’t work either. I’ve heard of using olive oil for the health benefits, or chopped-up pancetta or bacon, but I have no idea whether that would work in a wonton soup.

  15. So good! The miso really adds a great depth of flavor to the broth. This has become one of our cold weather favorites.

  16. This sounds delicious!! What brand of wrapper do you use? I would like my wrapper to be really thin I always find thats hard to find when you buy from restaurant? Also, I was thinking about doubling up on the recipe for the wontons and freeze them. Do you think that would be ok? Can you pan sear the wontons like you would with a potsticker?

    • I actually don’t have a preferred brand. It just depends on what my local store carries.

      To freeze, you can place the uncooked wontons in a single layer on a baking sheet overnight. Then transfer to freezer bags.

  17. I love this recipe…but I cheat and use frozen pot stickers instead of wontons. I add thinly sliced chicken, sliced barque do pork and whole shrimps to the cooked broth/veggies. So so good. I use hot spicy sesame oil too. Works for us.

  18. I am a bit confused over the seasonings used. Wonton soup is Chinese, yet you use Japanese miso paste.

  19. Thank you for this recipe! This is the first wonton soup recipe that I got to turn out right! And, I even tried Emeril’s recipe! My husband loved it and so did I! This is a keeper for sure! Thank you!

  20. this recipe is amazing! Better than takeout AND the Chinese restaurant (well, better than any we’ve been to anyways!). 🙂

    will definitely be making this again and again…it’s a bit of work to make the wontons by hand but sooooo worth it!

  21. I’m planning to make this for a week of lunches.  When I’m ready to eat that day’s serving can I cook the wontons in broth while microwaving?  Or will that ruin it? 

  22. I can’t wait! my little one is not feeling so well but he didn’t want the usual suspect, chicken noodle soup.  When I showed him your pictures he was sold!! I couldn’t find yellow miso, and I have no clue what the stuff tastes like so it was hard to choose from the insane variety at my local Whole Foods, so, I went with white miso. I’ll let you know how it goes! Hmm, question would it completly ruin and change the broth if I maybe added a handful of baby shrimps I’ve been looking to add to something?? 

    • Not at all! 🙂

      • Holy-mother-of-AWESOME! I could not believe I produced such a broth in my kitchen! T’was DeeeLish! I ended up using more miso paste (I did cringe a little when I saw the sodium content,) but was so impressed by the authenticity that paraded itself in our mouths and filled our tummies with comfort. After debating so much over the baby shrimp, I ended up forgetting to add them, lol.  Also, being pressed for time, plus a hungry & sick kid lead me to doing a quick cheat and I used Trader Joe’s mini wontons. I now can’t wait to attempt to make the wontons from scratch! After the success of that broth, you have all my faith!!

         ROCK ON SISTA! Thanks for the killer recipe.  🙂  

        • thanks for the tip! I will try making the broth only next time and see if I can’t find some wonton’s already premade frozen! The broth is amazing! 🙂

  23. Yummy! I made this soup today and it was excellent. I could only find ‘white miso paste’ so I used that and it tasted wonderful. I also added a handful of snow peas. The pork won tons turned out perfectly, so easy to assemble and not one fell apart. Thank you so much for showing and telling how to make a delicious Asian soup. I have made many of your recipes over and over because they instantly become family favorites.

    Thank you

  24. I have a question can I find all the ingredients at my local market or do I have to go to a specific place

    • All ingredients should be available at mainstream grocery stores, but please note that I am not familiar with what your local grocery store carries. It may be best to call ahead for ingredients that you are unsure of.

  25. I made the broth before but went with a pork and shrimp wonton recipe.  
    Yesterday I made your recipe and doubled it for the broth only because I wanted a heartier soup and  I added not only shiitake, more bok choy, fresh enoki mushrooms and Jumbo shrimp for the garnish, and even rice sticks (vietnamese style serving with Rice noodle on bottom.  
    I chose dried shiitakes because I have them.  I prepared this for a pescatarian friend so I used vegetable broth, but I personally didn’t find it as good (it needs chicken broth just like the recipe says) so I did add the strained water from the dried shiitake liquid, extra miso, and a tiny 1/2 teaspoon of dashi granules.  Now the broth is really good, but lost the clear liquid look.  Everything else was awesome.  Thank you for this.  It was Damn Delicious!   

  26. I have a question, If I use the uncooked pork how long to I boil it for ?  

  27. Thanks for this tasty treat. I made it tonight and used ground beef rather than shrimp as I had it on hand. I had to cook the wontons for six minutes, but the flavor was still fantastic and savory. I have yet to find an Oyster sauce that isn’t chalk full of MSG and high fructose corn syrup so I substituted 1 Tbs. Hoisin Sauce and added 1/4 fish sauce. I also had white miso paste on hand so I just used that. I imagine it’s even tastier with the yellow! I really appreciate your tasty recipes. I have tried several and your blog is becoming a reliable resource for me. Thank you for the time you put into it. I have to say though that you must be a seasoned wonton preparer as this recipe took me about 35-40 minutes to make. I’ll work on it:).

  28. Made this tonight and it turned out pretty freaking good. I was unable to find the miso paste, but I decided to use a miso ramen seasoning considering it was literally the only “miso” I could find in my tiny commissary. Not a bad substitute at all. I ended up making too much and shared with my neighbors. Over all, great recipe I will share with all of my peeps who love a good wonton soup.

  29. Do you have a receipt for Hot and Sour soup?, another one of my favorites

  30. I stumbled upon this and was wondering if, after assembling the wontons, can they be frozen if you do not use them all?

  31. Is it possible to prepare the soup without oyster sauce? I have an allergy.

  32. How many calories does the soup have in it?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  33. I love your recipes and this soup looks so great, but I am allergic to mushrooms. Will it seriously effect the flavor if I leave them out or is there something I can substitute?

    • Sarah, the mushrooms provide a lot of flavor as the broth of this soup. I recommend substituting additional veggies of your choice (to create more of a vegetable stock) to suit your dietary restrictions.

  34. When I make Won To s, I use a combination of or by themselves Chinese BBQ pork, ground pork, chicken, shrimp or turkey whatever I have in the freezer. I also fry the WonTons, and then add them to the soup. Also, I save the broth from my Mongolian Fire lots, which makes a very rich broth.

  35. This looks great! I have used a couple of your recipe’s in the past with huge success. I will be making this one next week. Thanks for sharing 🙂

  36. Just made this. A bit time consuming, but turned out good. I used ground pork instead of shrimp. Thank you for the recipe.

  37. I couldn’t find miso paste–my supermarket is pretty scant for Asian food ingredients–but this was still amazing! Definitely going in my permanent archive.

  38. if I’m using ground pork, should I still use the oyster sauce, or do you recommend something else? Also, when an Asian recipe calls for Sesame oil, is that the dark brown oil, or the lighter oil…more like a vegetable/frying oil? I have both, and I’m never sure?

    • Yes, I recommend still using oyster sauce. As for the sesame oil – there’s really only one kind. I’m not really sure the other vegetable/frying oil that you are referring to. Nonetheless, sesame oil is a little bit darker.

  39. Do you know what the nutritional value for this recipe is?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  40. I scrolled through comments quickly, so forgive me if I’ve duplicated a question….I’ve made your potstickers and LOVE them! I have a few in the freezer still. Can I use them in this soup like wontons?

  41. Hiya, is broth the same as stock??

  42. Made this for dinner tonight. The whole family loved it! Can’t wait to try more of your recipes.

  43. Just done it and it was really good and simple. I was scared with the wontons but everything went right.

    Thanks a lot for the recipe that i will do again, for sure.

  44. This soup was delicious!! Thanks for the recipe. I also had trouble with the wontons- my first few fell apart, and then the ones that held together were very thin and barely stayed together. Are there different brand of wrappers? Do you have any recommendations for a brand? The wontons in take out soup seem thicker– mayber a different flour is used. Also Is there a special technique for wrapping? Thanks again- even with the wimpy wontons I made, it was still delicious!

    • It is best not to pack too much into the wrappers, or else they will break apart and/or explode when simmering in the soup. I have always used the Dynasty brand with great results but these should really work with any brand of wonton wrappers.

  45. What size dutch oven did you use? I’m contemplating getting one but struggling with what size would be best for making soups and stews. Thanks!

  46. Ok i have been totally addicted to your site NEVER thought i could make this at home & have it taste AWESOME. I had to go to an AsianMarket to get the Miso Paste but glad I did. THANKS 🙂

    • I agree! When I was Ch’s age I only knew how to make 3 dishes–beef stroganoff, Spaghetti with meat sauce, and meatloaf–meals were really repetitive around our house. But…I must say that all of these made pretty good tasting leftovers. Ever have a meatloaf sandwich? Yum!

  47. My wontons sort of melted. They didn’t hold up well. Maybe it was too hot? Any tips?

    • I’m not entirely sure what happened, although a little bit of “melting” is normal but if they are in the soup for too long, say overnight, they will not hold up very well.

  48. I made this tonight and it was fantastic. I used ground pork and also doubled the recipe. I loved the miso added to the broth. It added some great flavor and you’d never know it was chicken stock. Definitely a keeper!!

  49. Just wanted to say I just made this soup! It’s great! Wanted to share a couple of tweaks I made….my grocery store was out of baby bok choy so I used Napa Cabbage instead and shredded it. I used ground pork instead of shrimp and doubled the recipe. Glad I did! It’s delicious! Thanks for sharing!

  50. Hi, I love wonton soup! Planning to make this today! How well does it freeze?

  51. This looks AMAZING! Can you freeze the wontons to have on hand later?

  52. This. Was. So. Good! I’m not a big shrimp fan so I used ground pork (cooked them a couple extra minutes) and added some bamboo shoots with the bok choy step. Definitely adding it to my list of favorite soups.

  53. I cheated and used pork pot stickers that I bought from QVC. The broth though is delicious!

  54. This was delicious!! My children loved it too. My main issue was locating the miso paste (finally found it today) and bok choy seems to be out of season or something. I couldn’t locate it at all but this was still the most delicious wonton soup I’ve had. Thank you!

  55. This is an absolutely delicious recipe- the wontons are the most flavorful we’ve ever had- thank you. Didn’t have miso paste, just omitted it.

  56. This wonton soup sounds yummy! I love your recipes 🙂 I have a question, can chicken be substituted for the shrimp in this recipe or would other ingredients have to change as well? I will make the shrimp version for sure .. just wondering for another time! You share the best recipes. It’s always fun to open mail from you to see what’s next.

  57. This soup looks so good, I love the homemade wontons!

  58. Is the baby shrimp cooked or raw?

  59. Where do you find the yellow miso paste?

  60. Ooo, another recipe to add to our winter holiday list – looks fabulous! 🙂

  61. I’ve always ordered wanton soup as a first course at any Asian restaurant although it is spicy.
    according to the recipe here I don’t see what makes it so spicy. I intend to try and do it as a surprise meal tomorrow evening.

  62. I’ve been a longtime reader, yet rare commenter, so I apologize in advance for this semi-stalkery comment. But congrats on your engagement!! Best wishes!


  63. I’m the same way. Whenever we get take out wonton soup is always a must! This looks perfect and so easy to make. Pinned!

  64. Making this for dinner tonight.

  65. Ooops bok choy! Lol

  66. This is such delicious comfort food perfect for cold evenings.


  67. Do you put the book hoy in whole?

  68. Oh is my wife gonna love me when I use this to make wor wonton soup (w/o seafood due to allergies) Thanks again

  69. Making this! Chung-Ah, I loooooooove wonton soup. Never even tried making it at home! Looks incredible.

  70. I have never ever had wonton soup – can you believe it? Now I feel deprived, this looks fantastic! x

  71. Mhmmm wontons! And just shrimp meat! c:
    Thanks for the recipe! Xx http://icepandora.blogspot.com

  72. I love wonton soup but never considered making it from scratch. Thanks for the recipe! I’m looking forward to trying it.

  73. Fiance? Did I miss an announcement?

  74. My wife has a shellfish allergy. Can I add a meat that will cook okay?

    • Uncooked ground pork would be a great substitute.

      • Why do you not cook the chicken or ground pork. I have made egg rolls for year
        and have always cooked the ground pork first. How long do you boil the wontons
        in the soup

        • There is no need to cook the chicken or ground pork first – by doing so, you run the risk of overcooking the filling. But please feel free to do what works best and what is most comfortable for you.

        • I tried making this with cooked pork once, and I strongly advise not to try. Not only will it be overcooked, it‘s a pain to wrap once cooked.

  75. This looks like a really wonderful recipe, Chungah. Thank you so much for sharing.

  76. This sounds wonderful and I love wonton soup. Can you tell me how to make it with pork or chicken? Do you used ground pork or chicken, uncooked? Thanks !

  77. Looks scrumptious as do all your recipes. I am wondering what type of miso paste are you using? White, yellow, red……

  78. This is one of my favourite comfort foods – I love the veggies you’ve added!