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5.0 from 3 votes

Wonton Soup Recipe

Whip up a bowl full of comfort with the wonton soup recipe! Juicy shrimp wontons are the star of this soup with fresh crisp bok choy and soothing broth. Is there anything cozier??

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2 servings
Calories: 375 kcal
Course: Main Course , Appetizer , Soup
Cuisine: Asian , Chinese

Ingredients

Wontons
  • 4 ounces medium or large shrimp peeled, deveined & finely chopped
  • 5 cloves garlic minced
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon low-sodium soy sauce
  • 1/4 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1/2 tablespoon cornstarch
  • 1/8 teaspoon white pepper
  • ⅛ teaspoon salt
  • 14 wonton wrappers
Broth
  • 3 garlic cloves minced
  • 1/2 tablespoon ginger thinly sliced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 ½ tablespoon Shaoxing wine
  • 2 1/2 cups vegetable broth or chicken broth
  • ½ tablespoon sesame oil
  • 6 baby bok choy cut in quarters

Instructions

    Cup of Yum
  1. In a large bowl, combine the wonton ingredients except for the wonton wrappers. Mix until the filling becomes sticky in the bowl.
Easy Wonton Wrapping
  1. Place a wonton wrapper in the palm of your hand. Add a heaping teaspoon of filling to the center and wet the edges of the wrapper with a little water.
  2. Fold it in half to create a rectangle, seal the edges, then wet one of the creased corners.
  3. Bring the creased corners to the center.
  4. Pinch the corners to connect. Repeat for remaining filling and wontons.
  5. At this point, you can cook them immediately or freeze them to cook later. To freeze them, place wontons on a parchment-lined baking sheet (making sure they’re not touching). Freeze for a few hours then transfer them to a Ziplock bag or airtight container.
Make Broth
  1. Heat a large pot on medium heat. Add about a tablespoon of oil then saute garlic and ginger for a few seconds, until soft and fragrant.
  2. Add soy sauce along the edges of the pot to create a char, then add fish sauce and Shaoxing wine. Stir together for a couple of seconds then increase heat to medium-high. Pour in vegetable broth and bring to a rolling boil.
  3. Pour in the sesame oil, stir, then turn the heat to low and cover to keep warm.
Cook & Assemble the Wonton Soup
  1. In a medium-sized pot, bring water to a boil on medium-high heat. Blanch baby bok choy by cooking them in the hot water for about 1 minute, or until they’re slightly tender but still crunchy. Quickly remove them then submerge them in cold water to stop the cooking process. Set aside.
  2. In the same pot of boiling water, add in about half the wontons to prevent overcrowding. Immediately stir the pot to prevent them from sticking. Cook for about 3 - 4 minutes, or until they float to the top. Quickly remove them and finish cooking the remaining dumplings.
  3. To assemble, divide the bok choy and wontons into two serving bowls, pour the broth on top, then serve immediately. Enjoy!

Notes

  • Protein: If you're not in the mood for shrimp, you can use ground chicken, ground pork, or a combination of proteins!
  • Cooking the Wontons: It's important to cook the wontons separately from the broth, otherwise, the broth will turn thick and cloudy from the starches on the wonton wrappers.

Nutrition Information

Serving 200g Calories 375kcal (19%) Carbohydrates 48g (16%) Protein 20g (40%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 76mg (25%) Sodium 2394mg (100%) Potassium 213mg (6%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 15196IU (304%) Vitamin C 154mg (171%) Calcium 448mg (45%) Iron 5mg (28%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 375

% Daily Value*

Serving 200g
Calories 375kcal 19%
Carbohydrates 48g 16%
Protein 20g 40%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 76mg 25%
Sodium 2394mg 100%
Potassium 213mg 5%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 15196IU 304%
Vitamin C 154mg 171%
Calcium 448mg 45%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.