Wonton soup is a Chinese soup of filled wontons served in a savory broth, often with scallions and leafy greens. This homemade chicken-and-pork version makes four generous bowls and keeps nutrition information practical by listing an estimate per serving alongside a balanced, flavorful recipe.
Ingredients
- 8 oz (225 g) ground chicken
- 4 oz (115 g) ground pork
- 2 tbsp (30 ml) reduced-sodium soy sauce, divided
- 1 tbsp (15 ml) toasted sesame oil, divided
- 1 tbsp (8 g) finely grated fresh ginger
- 2 cloves garlic, finely grated or minced
- 2 green onions, thinly sliced, plus 1 more for serving
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) rice vinegar
- ¼ tsp ground white pepper
- 30 square wonton wrappers, about 8 oz (225 g)
- 8 cups (1.9 L) low-sodium chicken broth
- 1 tbsp (15 ml) water, for sealing wrappers as needed
- 4 cups (120 g) baby bok choy leaves, roughly chopped
- 1 tsp (5 ml) chili oil, optional, for serving
Instructions
- In a medium bowl, mix the ground chicken, ground pork, 1 tablespoon (15 ml) soy sauce, 1 teaspoon (5 ml) sesame oil, ginger, garlic, two sliced green onions, cornstarch, rice vinegar, and white pepper until evenly combined. Avoid prolonged mixing, which can make the filling dense.
- Set a wonton wrapper on a clean surface and keep the remaining wrappers covered with a barely damp towel so they do not dry out. Place about 1 teaspoon of filling in the center. Moisten two edges with water, fold the wrapper into a triangle, and press out air while sealing the edges. Bring the two bottom corners together and press to seal. Repeat with the remaining wrappers and filling; you should have about 30 wontons.
- Bring the chicken broth to a gentle boil in a large pot. Lower the heat to maintain a steady simmer. Add the wontons in batches if needed so they have room to move, and simmer for about 5–7 minutes, depending on their size. Check a representative wonton by opening it and checking the center with a food thermometer: the poultry filling must reach 165°F (74°C), the USDA FSIS safe minimum temperature for poultry. If it has not reached that temperature, continue cooking and check again.
- Once the wontons are cooked through, add the bok choy and simmer for 1–2 minutes, just until tender but still bright. Stir in the remaining 1 tablespoon (15 ml) soy sauce and 2 teaspoons (10 ml) sesame oil. Taste the broth and adjust with a little more soy sauce or water if needed.
- Divide wontons, greens, and hot broth among four bowls. Finish with the reserved sliced green onion and, if desired, a few drops of chili oil. Serve promptly.
Tips
- Keep the wrappers covered while filling, and seal them firmly around the filling. Trapped air and dry edges can cause wontons to split in the broth.
- For the best texture, simmer gently rather than at a hard boil. A rolling boil can break the wrappers before the filling cooks through.
- Ground chicken and pork provide a juicy, savory filling. You can use 12 oz (340 g) ground chicken instead, though the filling will be leaner and slightly less rich.
- Nutrition varies with wrapper size, broth, filling fat, and how much broth is consumed. For the estimate below, servings are based on four equal portions with all the broth divided evenly.
Serving Suggestions
Serve as a light main meal with steamed rice, or offer a smaller bowl before a larger meal. Add a plate of steamed or stir-fried vegetables for more color and texture. Keep extra soy sauce, chili oil, and rice vinegar on the table so everyone can season their own bowl. For a simpler, less spicy serving, use only green onion as a garnish.
Variations
For a shrimp filling, replace the chicken and pork with 12 oz (340 g) finely chopped raw shrimp; cook until the shrimp is opaque and the filling reaches the USDA FSIS safe minimum of 145°F (63°C). For a meat-free option, mix 8 oz (225 g) crumbled firm tofu with 4 oz (115 g) finely chopped mushrooms, ginger, garlic, and soy sauce; use vegetable broth. The texture will be softer and the nutrition will differ.
Baby bok choy can be swapped for 4 cups (120 g) spinach or napa cabbage. Spinach wilts in under a minute, while sliced napa cabbage may need 2–3 minutes. If you like a more aromatic broth, simmer it with two slices of fresh ginger, then remove them before serving. For extra heat, add chili oil at the table instead of putting it in the pot.
Wonton Soup Nutrition
One of four servings is approximately 430 calories, with 29 g protein, 47 g carbohydrates, 14 g fat, 4 g fiber, and 1,250 mg sodium. These are estimates, not laboratory values; actual amounts depend especially on wrapper size, meat leanness, broth sodium, and added condiments. Using low-sodium broth and measuring soy sauce can make the sodium estimate more manageable, while leaving out chili oil changes the calories only slightly.
Storage and Reheating
For the best texture, store cooked wontons and broth separately in covered containers. Refrigerate within 2 hours of cooking and use within 3–4 days. Cool the broth promptly in shallow containers; do not leave the pot at room temperature to cool for an extended period. Wontons soften as they sit in broth, so separating them helps preserve their wrappers.
Reheat broth to a simmer and add the wontons and greens until hot throughout. When reheating leftovers, the USDA FSIS recommends reaching 165°F (74°C); check the center of a wonton with a food thermometer. Avoid repeatedly cooling and reheating the same portion. You can freeze cooked wontons and broth separately for up to 2 months for best quality, though the wrappers may be softer after thawing; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
How many calories are in a bowl of wonton soup?
A serving of this recipe is estimated at about 430 calories, including roughly seven or eight wontons, greens, and one-quarter of the broth. Restaurant and packaged versions can differ substantially in portion size, filling, and sodium, so check their nutrition information when available.
Is wonton soup high in sodium?
This version is estimated to contain about 1,250 mg sodium per serving, largely from broth, soy sauce, and wrappers. The exact amount varies by product. Choose low-sodium broth and soy sauce, and taste before adding more seasoning.
Can I make wonton soup ahead?
Yes. Shape the uncooked wontons and refrigerate them, covered, for up to one day, or freeze them on a tray before transferring to a freezer-safe container. Cook frozen wontons straight from frozen, adding a few minutes and checking that the filling reaches its safe temperature. Keep raw filling and wontons refrigerated until cooking.
How do I know when wontons are cooked?
The wrappers should look tender and the filling must reach its safe internal temperature. Because filling size and simmer strength vary, use a food thermometer in the center of a representative wonton rather than relying only on appearance or a fixed cooking time.
Can I use frozen wontons?
Yes. Add them directly to gently simmering broth without thawing, following the package cooking time as a guide. Check that the filling is fully cooked and reaches the USDA FSIS safe minimum temperature appropriate to its ingredients.
Why did my wontons fall apart?
Common causes include wrappers that dried out, seams that were not sealed, overfilling, or broth boiling too vigorously. Keep wrappers covered, use about a teaspoon of filling, press out air, and cook at a gentle simmer.
Related
- Smoking a Pork Loin: Juicy, Tender Results
- Smoking Beef Ribs: Timing, Temperature, and Tenderness
- Smoking Behind the Supermarket With You: A Smoked Snack
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).