If you’re craving takeout, you can make this homemade wonton soup faster than a delivery can arrive. Bright with ginger, garlic and cilantro, and filled with your favorite store-bought wontons, this soup is simple to prepare and destined to become a weeknight favorite.
Key ingredients for this homemade wonton soup
The base: A flavorful broth is the backbone of a great soup. Fresh garlic, ginger, diced onion and cilantro stems create a fragrant, savory foundation.
The wontons: Store-bought wontons or dumplings are a convenient shortcut and come in many fillings. For the best flavor variety, check your local Asian grocer.
The vegetables: Sliced mushrooms add earthiness, while baby bok choy gives a crisp, fresh bite.
If you plan to make larger batches, consider using a roomy stock pot to make preparation easier and more efficient.
Tips for nailing this soup
Building flavor at the start is crucial. Gently sauté ginger, garlic and onion until the onions are translucent to release their aroma. Aim for a golden, fragrant base rather than browned or burnt, since overcooked aromatics can turn a broth bitter.
Add what you love
This recipe includes about half a pound of peeled, cleaned shrimp for tender, perfectly poached seafood in the broth. If you prefer another protein, sliced firm tofu, shredded chicken, or thinly sliced beef are excellent alternatives.
Other recipes to try
If you enjoy this wonton soup, you might also like these recipes:
Kimchi Fried Rice
Mongolian Beef
Peanut Red Curry
Recipe
Homemade Wonton Soup
Ingredients:
- 1 tsp olive oil
- 1 inch ginger Minced
- 2 cloves garlic Minced
- 1 large onion Diced
- 1/4 cup cilantro stems Optional
- 8 cups chicken stock
- 1 cup water
- 6 mushrooms Sliced thin
- 2 tbs soy sauce
- 1 tsp sesame oil
- 1-1 tsp salt
- 1/2 tsp pepper
- 2-3 baby bok choy Quartered
- 1 tsp cornstarch
- 1/2 lbs shrimp Cleaned and peeled
- 15-25 frozen wontons/dumplings
- 1/2 cup green onions Sliced
Instructions:
-
In a pot over medium-high heat, add 1 tsp olive oil, minced ginger, minced garlic, diced onion and cilantro stems. Sauté for 3–4 minutes until the onions are translucent and the aromatics are fragrant.
-
Pour in 8 cups of chicken stock and 1 cup of water, then bring to a boil. Once boiling, add sliced mushrooms, quartered baby bok choy, 2 tbsp soy sauce, 1 tsp sesame oil, the cleaned shrimp, frozen wontons and half of the sliced green onions.
-
Let the soup return to a boil and cook for 5–6 minutes, stirring occasionally, until the wontons are cooked through and the shrimp are opaque. Season with salt and pepper to taste.
-
Make a slurry by mixing 1 tsp cornstarch with 1 tsp cold water. Stir it into the simmering soup during the last minute or two to slightly thicken the broth and give it a glossy finish.
-
Remove from heat, ladle into bowls, garnish with the remaining green onions, and serve hot.
Enjoy!
Weekly recipes sent right to your inbox
Want more recipes like this? Sign up for our newsletter