Wonton Soup — Damn Delicious

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Wonton Soup

A super easy, light and comforting wonton soup that you can make right at home – and it tastes 1000x better than ordering out!

Whenever we’re ordering take-out, wonton soup is always a must. Always, always, always. See, I have a major thing for wontons. And soup.

But little did I know that the homemade version is unbelievably easy. And fool-proof. The only thing that takes a little bit of time is wrapping up the wontons. But that’s when the kitchen helpers come in, like your fiance who can never wrap them perfectly but still, an extra set of hands is always helpful.

Once your wontons are done, you’re all set! But if you know you’ll have leftovers, it’s best to keep the wontons uncooked and separate until right before serving. Or if you’re anything like me, you’ll throw it all in at once and eat every last one of these by yourself!

Wonton Soup

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

A super easy, light and comforting wonton soup that you can make right at home – and it tastes 1000x better than ordering out!

Ingredients:

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups chicken broth
  • 4 ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tablespoon yellow miso paste, or more, to taste

For the wontons

  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon ground black pepper
  • 36 2-inch won ton wrappers

Directions:

  1. In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
  2. To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
  3. Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  4. Whisk in chicken broth, mushrooms and 2 cups water.
  5. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
  6. Stir in wontons until cooked through, about 2 minutes.
  7. Serve immediately.

*The filling in the wontons does not have to be cooked prior to wrapping.

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111 comments

This is one of my favourite comfort foods – I love the veggies you’ve added!

Looks scrumptious as do all your recipes. I am wondering what type of miso paste are you using? White, yellow, red……

It is best to use yellow miso.

This sounds wonderful and I love wonton soup. Can you tell me how to make it with pork or chicken? Do you used ground pork or chicken, uncooked? Thanks !

It is best to use uncooked ground pork/chicken.

Can Miso be omitted?

You can certainly try omitting the miso but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment.

Can fish sauce be used in the place of oyster sauce? All I have is fish sauce. :/

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Yes you can use fish sauce instead I just did it tonight.

I omit the miso, since it was not available in my rural town. It still turned out super delicious!

thanks for your answer, we do not have miso available here.

This looks like a really wonderful recipe, Chungah. Thank you so much for sharing.

My wife has a shellfish allergy. Can I add a meat that will cook okay?

Uncooked ground pork would be a great substitute.

Why do you not cook the chicken or ground pork. I have made egg rolls for year
and have always cooked the ground pork first. How long do you boil the wontons
in the soup

There is no need to cook the chicken or ground pork first – by doing so, you run the risk of overcooking the filling. But please feel free to do what works best and what is most comfortable for you.

I tried making this with cooked pork once, and I strongly advise not to try. Not only will it be overcooked, it‘s a pain to wrap once cooked.

Fiance? Did I miss an announcement?

Yes, fiancé! I actually just did a small announcement on Instagram. 🙂

I love wonton soup but never considered making it from scratch. Thanks for the recipe! I’m looking forward to trying it.

Mhmmm wontons! And just shrimp meat! c:
Thanks for the recipe! Xx http://icepandora.blogspot.com

I have never ever had wonton soup – can you believe it? Now I feel deprived, this looks fantastic! x

Making this! Chung-Ah, I loooooooove wonton soup. Never even tried making it at home! Looks incredible.

Oh is my wife gonna love me when I use this to make wor wonton soup (w/o seafood due to allergies) Thanks again

Do you put the book hoy in whole?

Yes, you can put them in whole.

This is such delicious comfort food perfect for cold evenings.

Ooops bok choy! Lol

Making this for dinner tonight.

I’m the same way. Whenever we get take out wonton soup is always a must! This looks perfect and so easy to make. Pinned!

I’ve been a longtime reader, yet rare commenter, so I apologize in advance for this semi-stalkery comment. But congrats on your engagement!! Best wishes!

I’ve always ordered wanton soup as a first course at any Asian restaurant although it is spicy.
according to the recipe here I don’t see what makes it so spicy. I intend to try and do it as a surprise meal tomorrow evening.

Ooo, another recipe to add to our winter holiday list – looks fabulous! 🙂

Where do you find the yellow miso paste?

Amy, I was able to find it in the refrigerated section of my local grocery store without any problems.

Is the baby shrimp cooked or raw?

The recipe actually calls for medium shrimp, and it should be raw, not cooked.

This soup looks so good, I love the homemade wontons!

This wonton soup sounds yummy! I love your recipes 🙂 I have a question, can chicken be substituted for the shrimp in this recipe or would other ingredients have to change as well? I will make the shrimp version for sure .. just wondering for another time! You share the best recipes. It’s always fun to open mail from you to see what’s next.

Yes, you can certainly substitute chicken, but it would be best if it was ground chicken (or ground turkey).

This is an absolutely delicious recipe- the wontons are the most flavorful we’ve ever had- thank you. Didn’t have miso paste, just omitted it.

This was delicious!! My children loved it too. My main issue was locating the miso paste (finally found it today) and bok choy seems to be out of season or something. I couldn’t locate it at all but this was still the most delicious wonton soup I’ve had. Thank you!

I cheated and used pork pot stickers that I bought from QVC. The broth though is delicious!

This. Was. So. Good! I’m not a big shrimp fan so I used ground pork (cooked them a couple extra minutes) and added some bamboo shoots with the bok choy step. Definitely adding it to my list of favorite soups.

This looks AMAZING! Can you freeze the wontons to have on hand later?

Yes! To freeze, place uncooked wontons in a single layer on a baking sheet overnight. Then transfer to freezer bags.

Hi, I love wonton soup! Planning to make this today! How well does it freeze?

I’m not entirely sure if the soup will freeze well but the wontons can be frozen prior to cooking.

Just wanted to say I just made this soup! It’s great! Wanted to share a couple of tweaks I made….my grocery store was out of baby bok choy so I used Napa Cabbage instead and shredded it. I used ground pork instead of shrimp and doubled the recipe. Glad I did! It’s delicious! Thanks for sharing!

I made this tonight and it was fantastic. I used ground pork and also doubled the recipe. I loved the miso added to the broth. It added some great flavor and you’d never know it was chicken stock. Definitely a keeper!!

My wontons sort of melted. They didn’t hold up well. Maybe it was too hot? Any tips?

I’m not entirely sure what happened, although a little bit of “melting” is normal but if they are in the soup for too long, say overnight, they will not hold up very well.

Ok i have been totally addicted to your site NEVER thought i could make this at home & have it taste AWESOME. I had to go to an AsianMarket to get the Miso Paste but glad I did. THANKS 🙂

I agree! When I was Ch’s age I only knew how to make 3 dishes–beef stroganoff, Spaghetti with meat sauce, and meatloaf–meals were really repetitive around our house. But…I must say that all of these made pretty good tasting leftovers. Ever have a meatloaf sandwich? Yum!

What size dutch oven did you use? I’m contemplating getting one but struggling with what size would be best for making soups and stews. Thanks!

I used a 3 1/2-qt Dutch oven.

This soup was delicious!! Thanks for the recipe. I also had trouble with the wontons- my first few fell apart, and then the ones that held together were very thin and barely stayed together. Are there different brand of wrappers? Do you have any recommendations for a brand? The wontons in take out soup seem thicker– mayber a different flour is used. Also Is there a special technique for wrapping? Thanks again- even with the wimpy wontons I made, it was still delicious!

It is best not to pack too much into the wrappers, or else they will break apart and/or explode when simmering in the soup. I have always used the Dynasty brand with great results but these should really work with any brand of wonton wrappers.

Just done it and it was really good and simple. I was scared with the wontons but everything went right.

Thanks a lot for the recipe that i will do again, for sure.

Made this for dinner tonight. The whole family loved it! Can’t wait to try more of your recipes.

Hiya, is broth the same as stock??

I scrolled through comments quickly, so forgive me if I’ve duplicated a question….I’ve made your potstickers and LOVE them! I have a few in the freezer still. Can I use them in this soup like wontons?

Yes, that should work just fine!

Do you know what the nutritional value for this recipe is?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

if I’m using ground pork, should I still use the oyster sauce, or do you recommend something else? Also, when an Asian recipe calls for Sesame oil, is that the dark brown oil, or the lighter oil…more like a vegetable/frying oil? I have both, and I’m never sure?

Yes, I recommend still using oyster sauce. As for the sesame oil – there’s really only one kind. I’m not really sure the other vegetable/frying oil that you are referring to. Nonetheless, sesame oil is a little bit darker.

I couldn’t find miso paste–my supermarket is pretty scant for Asian food ingredients–but this was still amazing! Definitely going in my permanent archive.

Just made this. A bit time consuming, but turned out good. I used ground pork instead of shrimp. Thank you for the recipe.

This looks great! I have used a couple of your recipe’s in the past with huge success. I will be making this one next week. Thanks for sharing 🙂

When I make Won To s, I use a combination of or by themselves Chinese BBQ pork, ground pork, chicken, shrimp or turkey whatever I have in the freezer. I also fry the WonTons, and then add them to the soup. Also, I save the broth from my Mongolian Fire lots, which makes a very rich broth.

I love your recipes and this soup looks so great, but I am allergic to mushrooms. Will it seriously effect the flavor if I leave them out or is there something I can substitute?

Sarah, the mushrooms provide a lot of flavor as the broth of this soup. I recommend substituting additional veggies of your choice (to create more of a vegetable stock) to suit your dietary restrictions.

How many calories does the soup have in it?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Is it possible to prepare the soup without oyster sauce? I have an allergy.

I stumbled upon this and was wondering if, after assembling the wontons, can they be frozen if you do not use them all?

Yes! To freeze, place uncooked wontons in a single layer on a baking sheet overnight. Then transfer to freezer bags.

For the frozen wontons, do you need to thaw them before adding them to the soup or can you throw them in frozen?

Nope – no need to thaw!

Do you have a receipt for Hot and Sour soup?, another one of my favorites

I do not have a recipe for hot and sour soup at this time, but please feel free to browse through the recipe index for more recipes!

Made this tonight and it turned out pretty freaking good. I was unable to find the miso paste, but I decided to use a miso ramen seasoning considering it was literally the only “miso” I could find in my tiny commissary. Not a bad substitute at all. I ended up making too much and shared with my neighbors. Over all, great recipe I will share with all of my peeps who love a good wonton soup.

Thanks for this tasty treat. I made it tonight and used ground beef rather than shrimp as I had it on hand. I had to cook the wontons for six minutes, but the flavor was still fantastic and savory. I have yet to find an Oyster sauce that isn’t chalk full of MSG and high fructose corn syrup so I substituted 1 Tbs. Hoisin Sauce and added 1/4 fish sauce. I also had white miso paste on hand so I just used that. I imagine it’s even tastier with the yellow! I really appreciate your tasty recipes. I have tried several and your blog is becoming a reliable resource for me. Thank you for the time you put into it. I have to say though that you must be a seasoned wonton preparer as this recipe took me about 35-40 minutes to make. I’ll work on it:).

I have a question, If I use the uncooked pork how long to I boil it for ?

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