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
Ingredients
- 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
- ½ teaspoon Sriracha, optional
- ¼ teaspoon ground black pepper
- 36 2- inch won ton wrappers
Instructions
- In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
- 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.
- 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.
- Whisk in chicken broth, mushrooms and 2 cups water.
- 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.
- Stir in wontons until cooked through, about 2 minutes.
- Serve immediately.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Great, but don’t use vegan wonton wrappers—they turn to “glue “.
Tasty, and easy. I do add more veggies. Broccoli, carrots, some edamame…even some bean sprouts if I have some on hand.
This was AMAZING!!
My favorite part of making wonton soup is wrapping the wontons. It just makes me feel calm after a week’s work.
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!
Wonton soup(or molo soup, as what I’m used to calling it) is perfect especially for the rainy days. this looks great
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
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.
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!
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.
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?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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.
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!!!!!!!
This is one of my favourite comfort foods – I love the veggies you’ve added!
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.
Either should work! 🙂
So good! The miso really adds a great depth of flavor to the broth. This has become one of our cold weather favorites.
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.
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.
I am a bit confused over the seasonings used. Wonton soup is Chinese, yet you use Japanese miso paste.
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!