Wonton Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
Asian
Wonton Soup
Description
This Wonton Soup recipe starts with a filling made from shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, optional sriracha, and black pepper. The mixture is spooned into wonton wrappers, which are sealed by wetting the edges and folding into half-moons. The shrimp filling is cooked inside the soup, eliminating the need to pre-cook it.
In the broth, sesame oil aromas mingle with ginger and garlic sautéed until fragrant. Chicken broth combined with mushrooms and water is brought to a simmer, softening the shiitake mushrooms. Adding baby bok choy and green onions introduces bright, crisp notes. Incorporating yellow miso paste imparts savory depth and complexity, enhancing the broth’s flavor without overwhelming the wontons.
The wontons cook in the simmering broth for a few minutes until tender and fully cooked. The final soup is served immediately, showcasing a balance of tender shrimp dumplings, earthy mushrooms, and fresh greens in a mildly seasoned, aromatic broth. This makes a nourishing and flavorful light meal or starter.
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 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 Shrimp peeled, deveined and diced, medium
- 2 cloves garlic minced
- 2 green onions thinly sliced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon ginger freshly grated
- 1 teaspoon sesame oil
- ½ teaspoon sriracha optional
- ¼ teaspoon black pepper ground
- 36 2- inch wonton 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
- The shrimp filling does not require pre-cooking before wrapping in wontons.
User Reviews
Overall Rating
5
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