Wonton Soup is a seasoned chicken broth-based soup that is filled with boiled homemade pork wontons. Nothing beats the comforting warmth of a steaming bowl of this soup, and you can skip the take-out and make it at home! If you love wontons, be sure to try my Homemade Cream Cheese Wontons and Jalapeno Popper Wontons.
Ingredients & Substitutions
There are two parts to this recipe–the wontons and the soup.
Wonton Wrappers: Wontons originated in Northern China and were considered sealed buns. Wontons are similar to dumplings, but the wonton wrappers are usually thinner than dumplings. Use store-bought wrappers or make your own! The wrappers will also work for my Pork Potstickers and Fried Wonton Sticks recipe.
Pork: Ground pork will be seasoned and will fill 24 wonton wrappers. It does not have to be pre-cooked; the pork will cook through (160°F) as it is boiled.
Vinegar: Rice Wine Vinegar is made from fermented rice and is a common ingredient in Asian recipes. It has a touch of sweetness and acidity. If you don’t have any on hand, you could get by with apple cider vinegar or lemon juice, in a pinch.
Chicken Broth: This is a broth-based soup. But, you could use an alternative base like chicken stock if that is what you have on hand.
Can I Make Wontons Ahead of Time?
Yes! To save some time, make the wontons ahead of time. If you are making the soup the next day, store the wontons in the refrigerator. Place the wontons in an airtight container until you are ready to boil them for the soup. I like to line the container with some parchment paper. In addition, make sure the wontons aren’t too close that they stick together.
If you are not using the homemade wontons within a day, freeze them. To freeze homemade wontons, place them on a baking sheet lined with parchment paper. Loosely cover them with plastic wrap and transfer the pan to the freezer to let them freeze. After frozen, store them in a freezer-safe container.
When ready to use them in the soup, you can boil them from frozen (but you will need to add some extra time) or let them thaw in the refrigerator before boiling.
Can I Use Frozen Wontons?
Yes! You can definitely make this recipe even easier by using store-bought frozen wontons. Boil them according to the package directions.
How to Store Wonton Soup
To store leftovers of this soup, first, let it cool to room temperature. Next, transfer the soup to an airtight container. It can be stored in the refrigerator for 3-4 days. Reheat it in a pot on the stovetop or warm it up in the microwave in a microwave-safe bowl.
Can I Freeze Wonton Soup?
You can absolutely freeze this wonton soup recipe. Carefully pour the soup into a freezer-safe plastic bag, leaving a little room at the top for expansion. Seal it well, and lay it flat in your freezer. Be sure to label and date it; it will last 2-3 months. To reheat, bring it to a boil on your stovetop. You do not need to separate out the wontons; they can heat along with the soup base.
More Soups
Wonton Soup
Ingredients
Wontons
- 8 ounces ground pork
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon light brown sugar
- 2 green onions, finely chopped
- 24 square (3½ inches each) wonton wrappers
Soup
- 6 cups (1,440 g) chicken broth
- 1½ teaspoons garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2-3 green onions, finely chopped
Instructions
Wontons
- In a bowl, combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.
- Place 1 teaspoon of filling into the center of each wonton wrapper.
- Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).
- Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
- Continue with the rest of the wontons and let them rest while you prepare the soup.
Soup
- In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.
- In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.
- Strain the wontons and add them to the warm broth mixture. Serve warm.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
I make this at least once a week. I add small dice BBQ pork and saute (just for added flavor) with the onion before adding the broth. Once at a boil, I add the (cooked) wontons, shredded carrot and baby bok choy. Garnish with fresh green onion. SOOO satisfying. Don’t forget the fortune cookies!
Couldn’t you cook the wontons in the soup broth instead of just water? Seems it would be more flavorful & you wouldn’t have to dirty an extra pan.
Nope! The result when cooking the wontons in the soup broth is a cloudy appearance and gummy wontons. It’s less than desireable. If you are not concerned with those things then cooking them in the broth is certainly doable. 🙂
I love the flavors but it came out reeeally salty for me. Next time I would do less soy sauce for both the broth and wontons. Make sure not to over cook the wontons! 5 minutes was plenty and make sure to boil separate from the broth. I have another recipe where I use shrimp with the ground pork, may try that with this recipe too! Overall yummy and would make again with less soy sauce!
Please send me a copy of the recipe.
John
Is there any reason why you couldn’t just cook the wontons in the broth instead of separately?
Yup! In the video that is right in the recipe card I talk in detail about why I don’t. 🙂
Could you email me this recipe for wonton soup?
Hi Mary! The comment section is right below the recipe, so you may have scrolled right past it to leave this comment. 🙂
I sure looks delicious just like the restaurant.
Called rice wine vinegar what dose the bottle look like for rice wine vinegar? I wan to make the wonton soup .
have you tried making this with shrimps its real real good to.
I was so intimidated by this but I did it! My family loved and asked me to make it again! Hubs said it reminded him of wonton soup he used to order at a restaurant downtown! I just added extra soy sauce and vinegar to the broth because my chicken broth was blah LOL. Thank you for sharing this recipe! Loved it!!!
Because I’m lazy, I used the Bibigo, fully cooked, mini wontons. I made the broth as the recipe says but threw the wontons into the broth as it simmered. It was wonderful!!!! I only added a bit more sesame oil and soy sauce. Yummy!!!
I’m Chinese and I have never heard of putting the rice vinegar or any sugars into the won ton? Going to have to see how that tastes! Usually Chinese don’t like to use sugar. So those two can be omitted also if you don’t have rice vinegar or want to cut out sugars.
I do like to add diced green onions in the meat mixture though and another option is chop up some raw shrimp to mix into the ground meat. Or you can just do ground pork ( for those who don’t eat pork ground chicken can be used as well)by itself. Ground beef is ok but ground chicken tastes closer to the ground pork won tons. I love won ton soup- one of my favorite comfort foods!