Wonton Soup is one of those dishes that never fails to bring comfort. It’s simple, soothing, and deeply nostalgic. The kind of soup that instantly warms you from the inside out.

Traditionally, the broth for wonton soup is made by simmering chicken bones for hours to develop that deep and rich flavor. But when you’re short on time, using a high-quality store-bought bone broth works beautifully too. It gives you the same comforting depth and savoriness without the wait, so you can enjoy that classic homemade taste in minutes. Serve it as a starter, a light lunch, or a cozy dinner on chilly days. One spoonful, and you’ll see why it’s such a timeless favorite.

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Easy Wonton Soup

Maggie Wu
40 wontons
A simple yet flavorful dish with pork-filled wontons served in a light and savory broth. It’s quick to make, deeply satisfying, and perfect for when you’re craving something cozy and nourishing without spending hours in the kitchen.
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Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients
 

Wonton Filling:

  • 1 pack large wonton wrappers, around 40
  • 8 oz ground pork
  • 8 oz minced shrimp
  • 2 tbsp light soy sauce
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 1 egg white
  • 1 tbsp grated ginger
  • 2 stalks scallions
  • 2 tbsp heated oil

Broth:

  • 4 cups chicken broth
  • 2 stalks scallion whites
  • 2 pieces ginger
  • Salt, to taste
  • 1 tsp sesame oil
  • Veggies of your choice

Instructions
 

  1. In a mixing bowl, combine ground pork, minced shrimp, light soy sauce, white pepper, salt, egg white, grated ginger, scallions, and heated oil. Mix everything thoroughly until well combined.
  2. Lay out a piece of wonton wrapper and place 1 tsp of filling in the center.
  3. Wet the edges of the wrapper with water and fold it in half, forming a triangle.
  4. Gather the two edges and pinch them together.
  5. Pour chicken broth into a soup pot, add scallion whites and ginger slices. Season with salt and white pepper.
  6. Bring it to a light boil and add the wontons and veggies. Cook until they float to the surface, about 3-4 minutes.
  7. Drizzle with sesame oil and garnish with scallion greens.

Notes

  • Freezing Wontons: Arrange uncooked wontons on a parchment-lined tray and freeze until solid, about 1–2 hours. Then transfer them to an airtight container or freezer bag. They’ll keep for up to 2 months.
  • Cooking from Frozen: No need to thaw, just drop frozen wontons directly into simmering broth and cook for an extra 2–3 minutes until fully heated through.
  • Storage Tip: If you have leftover soup, store the broth and wontons separately to keep the wrappers from getting soggy.
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