Learn How to Make Wonton Soup with homemade wontons! I promise that it isn’t as scary as you think it is. In fact, this soup recipe is quite simple and straight forward. If you have been looking to try making this Chinese soup at home, then this is the wonton soup recipe you need. I even let my kids help me make the wontons!
I’ve been making this recipe for so many years and have fine tuned it here and there until it has become one my standard go-to meals on a cool evening. It has always been one of my kids favorite soups as well, even when I add the mushrooms and spinach to the broth.
The recipe does call for cooking the broth with portobello mushrooms and I insist that you don’t skip out on that important step because they add a TON of amazing depth of flavor to the broth. If you aren’t a fan of mushrooms, just keep them whole so that you can easily remove them from the broth before serving.
If you have never made wontons, don’t let that intimidate you. They are so simple to make and surprisingly quick. I always have at least one kiddo helping me assemble them so you know they can’t be that complicated! This recipe is very versatile as far as the veggies are concerned so throw in your favorites. I often add fresh spinach at the very end just until it wilts and then serve it.
If you love this recipe on how to make wonton soup, I know you will also love my famous Chicken Fried Rice Recipe!
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How to Make Wonton Soup
An easy homemade wonton soup recipe that your whole family will love!
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
Wontons
1/4 pound lean ground pork
2 Tb finely minced onion
2 Tb finely minced celery
2 tsp soy sauce
1/2 beaten egg
1/2 tsp cornstarch
24 wonton wrappers
Soup
6 C chicken stock
1 Tb soy sauce
1/2 tsp pepper
1 1/2 C sliced portobello mushrooms
1/2 C chopped scallions
1/2 pound baby spinach (optional)
Instructions
1. In a large saucepan, combine stock, soy sauce, pepper and mushrooms. Bring to a boil and simmer for 8 minutes. Add the spinach if using and simmer 5 more minutes. Turn off the heat, add the green onions and cover the pan.
2. For the filling, combine pork, onions, celery, soy sauce, egg and cornstarch in a medium bowl. Keep wrappers covered with a damp towel to keep them from drying out. Dampen two adjoining sides of the wrapper with a wet finger. Place 1 level teaspoon of filling in the center of the wrapper. Fold wrapper in half to form a triangle with the point facing away from you and press close firmly around the filling. Bring the right and left sides of the triangle together and press together. Repeat with all 24 wontons.
3. Bring 2 quarts of water to boil in a large saucepan. Add some salt and drop wontons into the water and cook for 6 minutes. With a slotted spoon, remove from the water and add to the soup. Serve immediately
Notes
If you don’t want the mushrooms in your finished soup, keep them whole when you add them to your broth and then remove them after they have simmered in the broth mentioned in step 1. They add a TON of flavor so please don’t skip using them all together!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/6th
- Calories: 167
- Sugar: 7g
- Sodium: 1038mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 28mg
triplej84 says
YUM! I think we’ll been having this one soon.
Jeff and Cara says
I did it… I finally made one of your delicious sounding recipes! This afternoon Jeff and I tried this wonton soup. It was absolutely delicious!!!! Of course mine didn’t look as pretty as yours, but it sure tasted great. I made the wontons with ground chicken instead of pork and I really liked it! What a great recipes! Thanks!!
Carole says
I am so glad you tried it out! That is the whole purpose of this blog for me. I want to get others to try new recipes and not be intimidated. If I can do it, anyone can!
Mrs. Hess says
Oh yeah–I am one of the very lucky teachers who got to samplet this one–they are fabulous. I am printing this off as we speak to try and make them for my family tonight. Thanks a ton Carole-Elisabeth’s thank you is in the mail!