Easy Wonton Soup Recipe

Consider your search for an easy wonton soup recipe that actually tastes like the real thing officially over. This recipe brings together a deeply savory, golden chicken broth and plump, hand-folded wontons packed with a seasoned beef and shrimp filling – all in one comforting bowl.

Whether you are making it on a quiet weeknight or impressing guests at a dinner table, this wonton soup recipe is simple enough for beginners yet satisfying enough for seasoned home cooks.

No complicated techniques, no hard-to-find ingredients – just honest, soul-warming Chinese comfort food made right in your own kitchen, perfect to serve alongside carrabbas chicken noodle soup, potsticker soup, steamed dumplings, crispy egg rolls, scallion pancakes, or a simple Asian cucumber salad.

What Does Wonton Soup Taste Like?

Wonton soup is the definition of clean, layered comfort. The broth is light yet deeply savory – warm with umami from soy sauce, subtly nutty from sesame oil, and gently fragrant from scallion and garlic.

It never feels heavy, which makes it dangerously easy to keep sipping. The wontons themselves are soft and silky on the outside with a juicy, meaty filling inside. The combination of minced beef and shrimp creates a tender bite with a subtle sweetness.

Baby bok choy adds a mild crunch and a fresh, slightly grassy note that balances the richness of the filling beautifully.

Easy Wonton Soup Ingredients

For the Broth

• 64 oz (8 cups) store-bought chicken broth
• 4 cups water
• 4–5 scallion whites (stems only)
• 1 clove garlic, lightly mashed
• 1 teaspoon soy sauce
• 1½ teaspoons Shaoxing cooking wine
• 1 teaspoon sugar
• Salt to taste (start with about 1½ teaspoons)
• 1 teaspoon sesame oil

And for the Wonton Filling

• 6.5 oz beef, minced
• 2 oz medium shrimp, minced
• 1 teaspoon Shaoxing cooking wine
• ½ teaspoon sesame oil
• 1 teaspoon light soy sauce
• ¼ teaspoon white pepper
• 1 clove garlic, grated
• Small amount of ginger paste
• 1 scallion, finely chopped
• 2 teaspoons cornstarch

Other

• Store-bought wonton wrappers (for 25–30 wontons)
• 1 bunch baby bok choy

Kitchen Utensils You Will Need

• Large soup pot
• Medium mixing bowl
• Food processor (optional, for mincing)
• Small bowl of water (for sealing wontons)
• Slotted spoon or spider strainer
• Ladle
• Cutting board and sharp knife
• Serving bowls

Preparation Time, Cooking Time & Servings

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 65 minutes
• Servings: 4–5 servings (25–30 wontons)

How to Make Wonton Soup – Step-by-Step Easy Wonton Soup Recipe Instructions

Step 1 – Simmer the Broth

Combine chicken broth, water, scallion whites, mashed garlic, soy sauce, Shaoxing wine, sugar, salt, and sesame oil in a large pot. Stir well and bring to a gentle simmer over medium heat.

Let it simmer for about 30 minutes to develop flavor. Remove the scallion whites and garlic clove, then keep the broth on very low heat.

Step 2 – Make the Wonton Filling

Mince the beef and shrimp together using a food processor or by hand. Transfer to a mixing bowl and add Shaoxing wine, sesame oil, light soy sauce, white pepper, grated garlic, ginger paste, chopped scallion, and cornstarch.

Mix everything thoroughly until the filling is well combined and slightly sticky.

Step 3 – Fold the Wontons

Place a teaspoon of filling in the center of each wonton wrapper. Dampen the edges lightly with water.

Fold into a triangle and press firmly to seal – or gather and pinch all edges at the top to form a classic purse shape. Repeat until the filling is used up. This should make 25–30 wontons.

Step 4 – Prepare the Bok Choy

Blanch the baby bok choy in boiling water for about 45 seconds.

Transfer immediately to cold water to stop cooking. Roughly chop and set aside.

Step 5 – Cook the Wontons

Bring a separate pot of water to a rolling boil. Add the wontons and cook for 4–5 minutes until they float to the surface.

Remove with a slotted spoon and transfer to cold water for about 30 seconds – this step gives the wonton wrappers a pleasantly chewy texture.

Step 6 – Assemble and Serve

Place a handful of chopped bok choy and several cooked wontons into each serving bowl. Ladle the hot broth generously over the top.

Garnish with chopped scallion greens, a pinch of white pepper, or any toppings you enjoy. Serve immediately.

Customization and Serving Ideas

One of the best things about this easy wonton soup recipe with chicken broth is how flexible it is. You can easily adjust it to suit your taste, dietary needs, or whatever ingredients you have on hand.

1. Swap the Protein in the Filling

The beef and shrimp combination is a crowd-pleaser, but this recipe works beautifully with other proteins too. Try all-pork filling for a more traditional, classic flavor, or use ground chicken for a lighter version. A mix of shrimp and pork is also one of the most popular authentic wonton filling combinations across Cantonese cooking.

2. Make It Spicy

Add chili oil, a teaspoon of sambal oelek, or a few slices of fresh red chili to the finished bowl. A drizzle of homemade chili crisp right before serving adds heat, crunch, and incredible depth without changing the soup itself.

3. Add Noodles for a Heartier Meal

For a more filling bowl, add a small portion of cooked egg noodles, rice noodles, or ramen noodles to the bowl before ladling the broth. This turns the soup into a proper wonton noodle soup – a beloved street food dish popular across Hong Kong and Guangdong.

4. Use a Richer Homemade Broth

Store-bought chicken broth works perfectly here, but if you want to take the flavor further, simmer chicken bones with ginger, scallion, and dried shrimp for 1–2 hours. The result is a deeply aromatic broth that closely mirrors what you would find in an authentic wonton soup recipe from a traditional Chinese restaurant.

5. Add Mushrooms for an Earthy Note

Thinly sliced shiitake mushrooms, enoki mushrooms, or oyster mushrooms added to the broth during the last 5 minutes of simmering add an earthy umami depth. Dried shiitake mushrooms, rehydrated and sliced, are especially flavorful and traditional.

6. Swap Baby Bok Choy for Other Greens

If you cannot find baby bok choy, spinach, napa cabbage, choy sum, or even watercress work wonderfully as a substitute. The goal is a light, fresh green element that balances the richness of the wontons and broth.

7. Garnish Creatively

Beyond the classic scallion and white pepper garnish, consider topping your bowl with a soft-boiled soy-marinated egg, a drizzle of toasted sesame oil, crispy fried shallots, or fresh cilantro. These finishing touches take the presentation from simple to stunning without any extra cooking effort.

Pro Tips for the Best Wonton Soup

Getting the most out of this best wonton soup recipe comes down to a few smart techniques that make a real difference in the final result.

1. Do Not Overfill the Wontons

It is tempting to use more filling to get a meatier bite, but overfilling leads to wontons that burst open during cooking. One level teaspoon of filling per wrapper is the sweet spot. The filling will expand slightly as it cooks, so a sealed wrapper with a modest amount of filling holds together much better.

2. Seal the Wontons Tightly

Press out any air pockets when folding, and press the edges firmly to seal. Loose folds allow water to seep in during boiling, which dilutes the filling and causes the wrapper to fall apart. A little water applied to the edges before sealing acts as a reliable edible glue.

3. Shock the Wontons in Cold Water After Cooking

This is one of the most underrated steps in the entire recipe. After boiling the wontons, transferring them to cold water for 30 seconds stops the cooking immediately and firms up the wrapper, giving it that satisfying, slightly chewy texture rather than a soft or mushy one.

4. Always Cook Wontons in a Separate Pot

Never boil the wontons directly in your seasoned broth. Cooking them in a separate pot of plain boiling water prevents the broth from becoming starchy and cloudy. The starch released from the wonton wrappers stays in the cooking water, not in your beautiful, clear soup.

5. Keep the Broth at a Gentle Simmer, Not a Boil

A rolling boil can make the broth cloudy and muddy. A slow, gentle simmer draws out clean, clear flavor from the aromatics. Once the broth is seasoned and ready, keep it on the lowest heat setting until you are ready to serve.

6. Taste and Adjust the Broth Before Serving

Chicken broth brands vary significantly in their saltiness. Always taste your broth after simmering and adjust the salt, soy sauce, and sesame oil accordingly before ladling it into bowls. The broth should taste clean and lightly seasoned on its own [ the wontons and garnishes will add more flavor once assembled.

7. Freeze Uncooked Wontons for Easy Weeknight Meals

This recipe makes 25–30 wontons, and uncooked extras freeze beautifully. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They cook straight from frozen – just add an extra 1–2 minutes to the boiling time. This is one of the smartest meal-prep strategies for anyone who loves having how to make wonton soup ready in under 15 minutes on a busy weeknight.

Storage and Reheating Guidance

Store leftover wontons and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stovetop over medium heat until hot. Gently warm pre-cooked wontons in simmering broth or hot water for 1–2 minutes before serving.

Common Queries & FAQs

Everything you need to know about Easy Wonton Soup Recipe: common questions answered.

What is wonton soup made of?

Wonton soup is made of a clear, seasoned broth – typically chicken-based – and filled dumplings called wontons. The filling traditionally consists of ground pork, shrimp, or a combination of both, seasoned with soy sauce, sesame oil, ginger, and scallion. This recipe uses beef and shrimp for a slightly richer, equally delicious variation.

Can I use store-bought wonton wrappers?

Absolutely. Store-bought wonton wrappers are perfectly suited for this recipe and are used by home cooks and restaurant kitchens alike. Look for them in the refrigerated section of Asian grocery stores. Thin wrappers give the best silky texture; avoid extra-thick ones meant for pot stickers.

What is the difference between wonton soup and dumpling soup?

Wontons and dumplings are both filled dough pockets, but they differ in wrapper thickness, fold style, and texture. Wontons use thinner, more delicate wrappers and are typically boiled in broth. Dumplings, such as jiaozi, use thicker wrappers and are often pan-fried, steamed, or boiled separately. Wonton soup specifically refers to wontons served in a seasoned broth.

Can I make wonton soup ahead of time?

Yes. The broth can be made up to 3 days ahead and refrigerated. The wontons can be assembled and either refrigerated for up to 24 hours or frozen for up to 2 months. Assemble the final bowls just before serving for the freshest result.

What can I substitute for Shaoxing cooking wine?

If Shaoxing wine is unavailable, dry sherry is the closest substitute and works well in both the broth and the filling. Mirin can be used in small amounts, though it adds a slight sweetness. In a pinch, simply omit it – the soup will still be flavorful.

Is wonton soup healthy?

Wonton soup is generally a lower-calorie, protein-rich meal. The broth is light, the filling provides protein from meat and shrimp, and the addition of bok choy adds vitamins and fiber. To make it lower in sodium, use a reduced-sodium chicken broth and adjust the soy sauce accordingly.

Why are my wontons falling apart in the pot?

This usually happens because the edges were not sealed properly, or too much air was trapped inside during folding. Make sure to dampen the edges well with water, press out any air pockets, and seal firmly before cooking. Also, avoid cooking at a violent boil – a gentle boil is kinder to delicate wrappers.

This easy wonton soup recipe is everything a great homemade soup should be – warming, deeply flavorful, and far simpler to pull off than it looks. With a golden, aromatic chicken broth, juicy beef-and-shrimp wontons, and tender baby bok choy, every bowl delivers real restaurant-quality comfort.

Whether you are making it for the first time or adding it to your regular meal rotation, this recipe is one you will come back to again and again. Give it a try, make it your own with your favorite toppings and customizations, and enjoy every single sip.

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