This is seriously a delicious recipe for Wonton Soup – comfort food in a bowl. It’s so easy to make that even my young kids help me when I make this.
I am so glad that after several years, I made this truly tasty Wonton soup again today. It was just perfect for the arctic temperatures we have been having the past few days.
I am equally delighted that even my kids enjoyed this and hubby especially loved it with rice. I tried it with rice the second time around and I fully understood now why he wanted to eat it this way.
The rice soaks up the delicious broth and is so perfect to eat with the delicious wontons. Perhaps we will try it with some noodles next time.
Hope this winter you will enjoy this comforting and flavorful soup. It will surely warm you up and make you feel so refreshingly good!
You can make the wonton soup on its own without any added ingredients (see photo below). But if you wish to make it more substantial, add extra noodles or vegetables or eat it with rice! Enjoy!
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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
NOTES ON INGREDIENTS for WONTON SOUP
What ingredients to use for making Wonton Soup?
- Ground Pork
- Oyster Sauce
- Black Pepper (freshly ground)
- Green Onions/ Scallions
- Rice Wine or dry Sherry
- Soy Sauce (use regular or light (not reduced salt) soy sauce)
- Freshly grated Ginger (do not substitute with ground ginger!)
- Sugar
- Egg
- Salt (optional)
- Chicken Broth
- Wonton wrappers
- A bowl of cold water (this is for sealing the wrappers)
- Vegetables of your choosing: like some bok choy, napa cabbage, carrots, cabbage, broccoli, etc (optional)
- Extra soy sauce or fish sauce, for seasoning
- A few drops of Sesame Oil (to enhance flavor of the chicken broth)
How to make Wonton Soup?
Mix the pork, oyster sauce, pepper, scallions, rice wine or sherry, soy sauce. fresh ginger, sugar, egg, and salt (if using) in a bowl. Use your hands to mix everything evenly.
Place a heaping teaspoonful of the meat mixture in the middle of the wonton wrapper.
Using cold water, dampen all four sides of the wrapper. Pull all the corners of the wonton wrapper towards the middle and then press firmly until they stick together and are sealed properly. Set aside.
There are other ways of shaping the wontons as you can see in the photo. Feel free to be creative.
Cook the wontons separately first. This will prevent it from making the broth cloudy as some wontons are covered with extra flour.
Bring enough water to a boil. Once boiling, reduce the heat to a simmer, drop the wontons in batches and cook for about 4-5 minutes or until they float. (note: they are cooked when they start floating). Remove the wontons using a slotted spoon or simply drain.
Bring the chicken broth to a boil (I boil the water and chicken broth at the same time but in separate pans to save some time).
Add the veggies and cook until they are tender. Season the broth with a little soy sauce or even fish sauce to add/improve flavor.
Add the wontons and let cook just until heated through. Turn off the heat and then add a few drops of sesame oil (eyeball it!) to give it that nutty yummy sesame taste.
Ladle into bowls and serve immediately, with rice if preferred.
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook too where you can get more recipes and updates. Thanks and happy browsing!
How to Make Wonton Soup
Ingredients
- 1 lb ground Pork
- 1 tbsp Oyster Sauce
- 1 tsp ground Black Pepper
- 4 Green Onions/ Scallions (roughly 3 Tablespoons), finely chopped
- 1 tbsp Rice Wine or dry Sherry
- 1 tbsp Soy Sauce
- 1 tsp freshly grated Ginger, (do not substitute with ground ginger)
- 1 tsp Sugar
- 1 lightly beaten Egg
- Salt, to taste (optional)
- 1 pack Wonton wrappers
- A bowl of cold water, to help seal wrappers
- 8 cups Chicken Broth, or more as needed
- Vegetables of choice like bok choy, carrots, cabbage, broccoli, (optional)
- 3-4 tbsp soy sauce (and fish sauce), if using both simply use the exact same amount for each (ie. 2 tbsp each sauce)
- 1½ tbsp Sesame Oil, plus a few extra drops just before eating
Instructions
- Mix the pork, oyster sauce, pepper, scallions, rice wine or sherry, soy sauce. fresh ginger, sugar, egg and salt (if using) in a bowl. Use your hands to mix everything evenly.
- Place a heaping teaspoonful of the meat mixture in the middle of the wonton wrapper.
- Using cold water, dampen all four sides of the wrapper. Pull all the corners of the wonton wrapper towards the middle and then press firmly until they stick together and are sealed properly. Set aside.
- There are other ways of shaping the wontons as you can see in the photos above. Feel free to be creative.
- Cook the wontons separately first. This will prevent it from making the broth cloudy as some wontons are covered with extra flour.
- Bring enough water to a boil. Once boiling reduce the heat to a simmer, drop the wontons in batches and cook for about 4-5 minutes or until they float. (note: they are cooked when they start floating). Remove the wontons using a slotted spoon or simply drain.
- Bring the chicken broth to a boil (I boil the water and chicken broth at the same time but in separate pans to save some time).
- Season the broth with soy sauce (or a combo of fish sauce and soy sauce). Add the veggies (if using) and cook just until they are crisp-tender. Remove the veggies from the broth with a slotted spoon. Set aside. Add the sesame oil. Give a quick stir. Turn off the heat.
- To serve, ladle the cooked wontons into a bowl. Add vegetables (if using) and chopped green onions. Pour over enough broth. Just before eating add a few drops of sesame oil (eyeball it!) to give it that nutty yummy sesame taste.
Notes
Hubby and I think there’s no need for extra salt because of the soy sauce and oyster sauce but feel free to add a little, if you wish to.
There are other ways of shaping the wontons as you can see in the photo. Feel free to be creative.
Serve with vegetables, noodles (thin wonton noodles are perfect), or a side of rice.
Nutrition
Last updated on November 3rd, 2023 at 06:56 pm
I want to make this with ground beef. Any idea if it would taste right with the beef, and how do i know if the meat is cooked?
It's the same as the pork I can imagine but I haven't tried the beef version myself. If you do, please let us know. Thanks.
Hi…just saw your comment and thought I might be able to help….as for the meat….rule of thumb….use all your favorite spices….if celery salt…isn’t one of them use it…it adds just the write zing…..you never cook the meat when making wontons….it’s a flavour thing the meat must absorb into the noodle and In turn the starch will thicken the inside of your wonton ….now because the wrappers are so thin and theirs such a small amount of meat that I won’t take long at all…usually with this kinda noodle…you put it in the boiling…it sinks….when it floats it’s cooked to the aldente state…which works out to be 8 mins….if you like it slofter…go to 10 mins
If your making home made soup…you can put them in your broth when it’s half way done….good luck….enjoy!
Author
Thanks for the tip! That’s helpful for sure. 🙂
I mixed pork and beef , added a touch of Apple cider and they are so yummy. Never used oyster sauce before but now I think it will a staple in my kitchen. Great recipe.
Author
I am so glad you enjoyed this!! Thanks and I always have oyster sauce in my kitchen as it adds a lot of flavor.
When I a was sick as a child, my mom would make Wonton soup. I can not wait to try your version–it sounds like perfect comfort food to me!
It's comfort food for me Kristen and hope you like it, too! Thanks!
I've never made wontons but am intrigued. Your soup looks delicious and healthy for you.
Hope you get to try this Alison!
This looks amazing, my tummy is already rumbling just from looking at the pictures!
Please enjoy Marye!
Now THIS is how to serve and eat wonton soup! None of that watery, gummy stuff you get at local Chinese restaurants. I will have to make this soon to curb my craving!
Hope you like it Dee Dee! 🙂
Can't wait to make this for my oldest granddaughter. When she was a little bitty she wanted "one time soup" often. Yours looks and sounds like what we would get from the restaurant. TY for the recipe.
hi! can you mix the pork with prawn as well? thanks
You certainly can! 🙂
I just made this with ground chicken for a healthier choice. Excellent recipe. My favorite wonton soup ever! Thank you
Thanks for letting us know! So glad you enjoyed it and this is certainly one of my fave recipes on the blog!
Hi! I don't like oyster sauce, can I replace it by soy sauce or something else?
Thank you!
Soy sauce is already included so if you wish you can just increase the amount to taste.
You could try fish sauce(but read ingredients to be sure the fish sauce doesn’t contain any oyster). The only other thing that I could think of,is, maybe, omit the oyster and soy sauce then add coconut aminos. I, personally, think the fish sauce would be good to still give it a lot of flavor if you are strongly against oyster sauce or allergic to shellfish. Tell us if you try it that way,please.
Soooooo gooooooood. Thanks!
So glad you enjoyed this! Thanks!
If I want to freeze some wonton, would you recommend I cook them first?
Author
You can cook directly after freezing so no need to cook before freezing.
I’m making this recipe in double so I can make a quick soup when needed! It is not my first go with it hence the double batch. This is the tastiest and easiest recipe for wonton I’ve ever had! I’m also trying to comment more and have to say this recipe is so tasty and we love different world flavours that I signed up for your emails!
Author
You totally made my day Ann. Thanks for kindly telling us about this. Please enjoy the rest of the recipes. Thanks!
Yes making tonight’ and some for my son’s birthday ! He just loves these soups thank you
Author
Hope you enjoy this! My favorite Asian soup for sure.
Thank you so much for sharing your recipe — it is the best wonton soup I’ve ever eaten! And I agree whole-heartedly with you– the fresh ginger makes all the difference in the taste of the wonton ingredients. Simply delicious! Thanks again!
Author
Aww. You totally made my day! I am so glad you enjoyed this. I love the ginger here, too. Makes a huge difference indeed. Thanks for letting us know.
Hi Abigail! Is it ok to put some noodles in the soup?
Author
Yes, certainly. Enjoy. Thanks!
love this soup
Author
So glad to know this and thanks for letting us know!
Hi! I would love to try this recipe; however, a member of my family is allergic to shellfish. Therefore, I cannot use any “seafood” type ingredients such as oyster sauce. Is there anything I can use in place of this ingredient?
Thank you!
Author
There’s a vegetarian version of oyster sauce without oysters – mushroom oyster sauce. It contains mushrooms instead of oysters, so it is a good alternative for people who don’t or can’t eat seafood.You can also try it with sweet soy sauce or dark soy sauce (thicker and sweeter soy sauce). It won’t taste the same for either but should still be good.
I’ll give it a ten out of ten.
Pour ma part je met 225 gr de porc et 225 gr de crevette haches + une boite de 50 gr de châtaignes d’eau hachées
J’utilise le vin Xeres et quand c’est pret je congele pour des repas rapides… le reste de la recette est exactement pareil a la mienne !
Author
That sounds so yummy, too! I just used google translate. Thanks for letting us know!
I’ve been looking for a different wonton recipe. I tried it by frying the meat ui see what it tasted like. Only had to adjust salt and pepper. Its pretty tasty. I realized afterwards I forgot the egg but I checked other recipes and no egg was needed so I’m not worried. Making my wonton soup for supper tonight. Looking forward to it. Thanks.
Best recipe for wanton soup I’ve ever made! My mom loves it, too!
Author
Yay! So glad to know that and thank you for letting us know!!!
It is the BEST!! My mom loves it! And my dad, may he rest in peace, would’ve loved it as well!
Author
I am so delighted to know this! Thank you for letting us know.