Easy Wonton Soup Recipe

Every time I prepare my Weeknight Wonton Soup, I delight in mixing ground pork, shrimp, garlic, and ginger with tender wonton wrappers. I simmer chicken broth with napa cabbage, shiitake mushrooms, and julienned carrot until every ingredient harmonizes. This entirely handmade soup brings a satisfying, hearty flavor to my table.

I’ve always been on the hunt for recipes that let me recreate that authentic taste at home without too much fuss. This easy wonton soup recipe is one of my latest finds and trust me, it does not disappoint.

I started by mixing a filling using 12 wonton wrappers, 1/2 lb ground pork, and 1/3 lb shrimp along with chopped green onions, minced garlic, and fresh ginger. A splash of soy sauce and a teaspoon of sesame oil add that extra kick, while a lightly beaten egg helps hold everything together.

I then simmered the mix in a broth made with 6 cups chicken broth and 4 cups water, adding in julienned carrot, shredded napa cabbage, and slices of shiitake mushrooms for a burst of texture and flavor. This wonton soup recipe from scratch truly brings that simple, authentic Chinese food easy vibe into my kitchen making it a go-to dish when I’m craving something special.

Why I Like this Recipe

I like this recipe because it’s super simple and fast to make. I can easily mix the pork and shrimp filling and then just drop them into the broth without too much fuss.

I also really enjoy how the flavors, like garlic and ginger, give it that authentic Chinese taste that reminds me of eating out. Its mix of meat, seafood and veggies just makes it swoon-worthy.

Another thing is that it’s versatile. Sometimes I add extra veggies or tweak the seasoning a little bit and it still comes out delicious.

Overall, it’s comforting and tastes like a warm bowl of home, which is why I love it so much.

Ingredients

• Ground Pork: Good protein source that adds richness, flavor, and a savory feel.
• Shrimp: Provides lean protein with subtle sweetness and a slightly chewy texture.
• Garlic: Packed with flavor and health benefits, it intensifies the dish’s overall taste.
• Ginger: Adds warmth and zing; it aids digestion while giving the soup a spicy note.
• Soy Sauce: A salty, umami liquid that deepens flavors and balances the other ingredients.
• Chicken Broth: A rich, savory base that melds flavors and makes the dish hearty.
• Napa Cabbage: Crunchy, vitamin-packed, and fiber-rich, bringing light freshness to the soup.
• Shiitake Mushrooms: Earthy and nutritious fungi that infuse an umami boost into every bite.

Ingredient Quantities

• 12 wonton wrappers
• 1/2 lb ground pork
• 1/3 lb shrimp, peeled and chopped
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 egg, lightly beaten
• Salt and pepper, to taste
• 6 cups chicken broth
• 4 cups water
• 1 carrot, julienned
• 1 cup napa cabbage, shredded
• 1/2 cup shiitake mushrooms, sliced

How to Make this

1. In a bowl, mix together the ground pork, chopped shrimp, green onions, garlic, ginger, soy sauce, sesame oil, egg, salt, and pepper.

2. Scoop about a teaspoon of the filling onto the center of each wonton wrapper.

3. Wet the edges of the wrapper with a little water, fold it over the filling and press firmly to seal it up.

4. In a large pot, bring the chicken broth and water to a simmer over medium heat.

5. Add the julienned carrot, shredded napa cabbage, and sliced shiitake mushrooms to the pot.

6. Gently drop in the wontons, being careful not to overcrowd the pot.

7. Let the soup come back to a gentle boil and cook for 5-7 minutes or until the wontons float to the top.

8. Taste the broth and adjust the seasoning with extra salt and pepper if needed.

9. Serve the soup hot straight from the pot with a sprinkle of extra green onions if you like.

10. Enjoy your quick, homemade wonton soup any time a craving strikes!

Equipment Needed

1. A large mixing bowl to combine all your filling ingredients
2. A cutting board and a sharp knife for chopping shrimp, garlic, ginger, green onions, carrot, cabbage, and shiitake mushrooms
3. Measuring spoons and cups to accurately portion soy sauce, sesame oil, broth, and water
4. A small spoon or teaspoon for scooping the filling onto each wonton wrapper
5. A small bowl or cup filled with water to wet the edges of the wonton wrappers
6. A large pot to bring the chicken broth and water to a simmer and cook the wontons
7. A ladle for serving the soup straight from the pot

FAQ

Easy Wonton Soup Recipe Substitutions and Variations

• Ground pork: Try using ground chicken or turkey if you dont have pork on hand.
• Shrimp: You can substitute with scallops or even a firm white fish, though the flavor might be a bit different.
• Soy sauce: If you need a gluten free alternative, tamari or coconut aminos work just as well.
• Napa cabbage: Regular cabbage or even bok choy can be used when napa cabbage isnt available.
• Chicken broth: Vegetable broth is a good substitute if you’re looking for a lighter or vegetarian twist.

Pro Tips

1. Mix your pork and shrimp filling real good and let it sit for a few mins so the flavors get to know each other a bit more.
2. Keep the extra wonton wrappers under a damp cloth while youre working so they dont dry out and crack.
3. Be careful not to crowd the pot when you drop in the wontons; giving them some space helps them cook evenly.
4. Always taste your broth at the end and add a little extra salt or pepper if needed to make it just right.