Description

This comforting wonton soup is perfect for a quick and easy meal. Filled with flavorful pork wontons and simmered in a light, savory broth, it’s a classic takeout favorite you can make at home in under 30 minutes. Customize it with your favorite veggies or keep it simple with just the wontons and broth.

Ingredients

Units Scale

For the Wontons:

1/2 lb (225 g) ground pork
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon grated ginger
1 clove garlic, minced
2 green onions, finely chopped
20–25 wonton wrappers

For the Broth:

6 cups chicken broth (low-sodium recommended)
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon grated ginger
2–3 cups baby bok choy, chopped (optional)
1 cup mushrooms, sliced (optional)
1–2 green onions, sliced (for garnish)

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Instructions

Prepare the Wontons:
- In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, and chopped green onions. Mix well.
- Place a wonton wrapper on a flat surface. Add 1 teaspoon of filling in the center.
- Moisten the edges with water, fold diagonally into a triangle, and press to seal. For a traditional shape, bring the two corners of the triangle together and press to seal. Repeat with remaining wrappers.
Make the Broth:
- In a large pot, bring the chicken broth to a boil. Stir in soy sauce, sesame oil, and grated ginger.
- Add bok choy and mushrooms if using. Simmer for 5 minutes.
Cook the Wontons:
- Gently add the wontons to the simmering broth. Cook for 3–5 minutes, or until the wontons float to the top.
Serve:
- Ladle the soup into bowls, ensuring each has a few wontons. Garnish with sliced green onions. Serve hot!

Notes

You can freeze uncooked wontons for up to 3 months. Cook directly from frozen, adding an extra 1–2 minutes of cooking time.
For extra flavor, add a splash of rice vinegar or chili oil when serving.