This homemade wonton soup is better than Chinese takeout and so easy to make! Enjoy the comforting flavors of tender wontons, vegetables, and warm broth seasoned with classic Chinese flavors of ginger, soy sauce, sesame oil, and garlic.
We always order wonton soup when we go to a Chinese restaurant, and I just can’t get enough of it! I also make sure to order our favorite appetizers too! I love that I can make our favorites at home when we have a craving for them. My favorites are wontons, egg rolls, and fresh spring rolls.
What Is Wonton Soup?
Wonton soup is a seasoned broth-based soup filled with boiled wontons and veggies. Soft wonton dumplings stuffed with ground pork and spices add so much flavor and depth to this delicious Chinese soup. My recipe is filled with lots of fresh mushrooms and bok choy. Bok choy is a Chinese cabbage that adds the best texture!
Similar to tortellini or ravioli, wontons are bursting with goodness on the inside. I love a good pasta, or in this case egg noodle, that is stuffed with a delicious cheese or meat mixture. Pierogi, a traditional Polish dumpling, is another great recipe to try!
Wonton Soup Ingredients
The ingredients for this wonton soup are simple and fresh and so delicious. This soup is so versatile, and I love switching up the vegetables. All of the authentic Chinese flavors in this soup go perfectly together and you’re going to LOVE it!
- Sesame Oil: Sesame oil is a must when flavoring Chinese cuisine!
- Garlic: The added flavor of garlic is always delicious.
- Shiitake Mushrooms: I love the texture of mushrooms in this soup, but you can leave them out.
- Ginger: Fresh ginger is always BEST!
- Chicken Broth: Chicken broth is my favorite in this soup, but feel free to use beef or vegetable broth if you prefer.
- Baby Bok Choy: Cute little baby bok choy is both beautiful and delicious in this soup. Bok choy is a Chinese cabbage full of great nutrients.
- Frozen Wontons: Pre-made wontons are what make this soup so easy to put together. It’s so easy to pull from the freezer when you’re ready to make this soup!
- Soy Sauce: Soy sauce adds delicious flavor and a little salty flavor. It tastes great in this recipe, and you can add more if you’d like.
- Green Onions: Green onions are a great garnish for Chinese dishes, and the color is so pretty for garnishing.
Classic Chinese Soup Recipe
Making wonton soup at home is extremely easy with just a few simple steps. It comes together in 15 minutes! You will love how fast you can have dinner ready for your family! Just follow the recipe card at the end of this post for exact measurements and instructions.
- Cook Garlic, Mushrooms, and Ginger: In a large pot over medium-high heat add the sesame oil, garlic, mushrooms, and ginger. Saute for about 2-3 minutes or until tender.
- Boil Broth, Bok Choy, and Wontons: Add in the chicken broth then bring to a boil. Reduce heat and add in the bok choy and let simmer for about 5 minutes. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
- Add Soy Sauce and Green Onions: Add soy sauce and green onions and serve in bowls.
Variations and Add-In Ideas
The ideas are endless when making this easy wonton soup. You can even switch up the broth flavors and guests can choose which flavor of broth to add their wonton dumplings and vegetables to! Here are some extra ingredient suggestions for this savory wonton soup.
- Vegetable Ideas: Shredded carrots, broccoli florets, and bell peppers are just a few ideas of veggies you can add in. The options are endless, and I love switching up the vegetables to experiment with different flavors.
- Try Adding Protein: Fresh shrimp, cooked chicken, or tofu would be incredible in this soup.
- Change Up the Greens: Instead of baby bok choy, try using fresh spinach, cabbage, or kale. You can’t go wrong with the added nutrition and texture of greens.
- Make it Spicy: If you love spicy like me, add a little heat with white pepper, red chili flakes, or a drizzle of sriracha sauce.
Storing Leftover Wonton Soup
Make a big batch of this delicious soup and save it to eat throughout the week. It warms up perfectly and the flavors are still better than ever! Follow my instructions below for storing and reheating this incredible soup.
- In the Refrigerator: Store any leftover wontons and soup airtight in the fridge for up to 4 days. Wontons that are left in the broth may soften a little, but they are still delicious when they are reheated. You can store and seal them separately in their own container to prevent them from softening in the broth.
- To Reheat: Reheat the soup in the microwave or on the stovetop for a few minutes until warmed through. I like to add a new batch of frozen wonton noodles to the pot when reheating the soup over the stove.
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 cup shiitake mushrooms chopped (optional)
- 1 tablespoon ginger, minced
- 8 cups chicken broth, or any broth
- 1/2 pound baby bok choy, halved
- 25-30 frozen wontons
- 1 tablespoon soy sauce
- 2 green onions, sliced
- In a large pot over medium high heat add the sesame oil, garlic, mushrooms and ginger. Saute for about 2-3 minutes or until tender.
- Add in the chicken broth and bring to a boil. Reduce heat and add in the bok choy and let simmer for about 5 minutes. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
- Add in soy sauce and green onions and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Do you have a hot and sour recipe?
Yes! Here you go: Hot and Sour Soup
I could not find frozen wontons anywhere but did use frozen potstickers and it worked out fine. This recipe is a keeper – delicious! So many levels of flavor even my picky husband loved it. Thank you!
Made this soup yesterday it smelled delicious my only problem was the wontons were so mushy that it thickened the broth looking like a cream of chicken soup. I cooked it in a slow cooker which was probably the wrong thing to do. It was way to doughy and had to throw it out. I will absolutely try this again though…
Would love some feedback.
I would try cooking them on the stovetop instead. Cooking them for too long n the slow cooker can have this result!
How do you get the broth to have a nice dark appearance
That’s from the soy sauce!
Are the frozen wontons you purchase raw?
Do you add them to the soup straight from the freezer or should they be thawed first?
If I make your pork wontons, do I cook them according to that recipe and then add them to the soup or is 3-4 minutes in the boiling soup long enough to cook them?
Appreciate your help and thanks for the recipes!
You take the frozen wontons and put them straight into the soup! If yo uuse my pork wontons, follow the directions on the recipe card and then add them to the soup. Let me know how it turns out!
Where do you get the frozen wontons? Or is there a recipe for them?
I can find frozen wontons at my local grocery store!
Very easy, and good. I just needed to increase the soy sauce to about 4 TBS and added some Mirin cooking wine to give it a little more deeper flavor. Next time I make it I’m going to add some sliced water chestnuts.
I made this today. I used 10 cups of broth, and I am going to add more. I had some roast pork that I added. It is very tasty
Can u put in a slow cooker?
I haven’t tried that before but I’m sure that would work!