EASY WONTON SOUP Recipe

I perfected an Easy Wonton Noodle Soup Recipe that nests juicy pork and shrimp wontons in one pot and includes a surprising twist in the filling.

I almost never brag but this one-pot EASY WONTON SOUP has become my secret weeknight flex. The filling, a mix of ground pork and raw shrimp, stays juicy in every bite and somehow tastes way fancier than the effort.

Its simple, fast, and hides little surprises that keep you coming back for another spoonful. If you like things a bit punchy and textural, try my take on Wonton Soup Easy.

I messed with a couple of tricks until the texture hit right, and I promise this will change how you think about soup.

Ingredients

• Wonton wrappers: Thin dough, mostly carbs, quick cooks, a little chewy when boiled.
• Ground pork: Adds savory fat and protein keep wontons juicy, richer flavor.
• Shrimp: Lean protein, low calories, slightly sweet, theyre a nice bite.
• Chicken broth: Umami rich base, adds salt and warmth, hydrates soup without heaviness.
• Bok choy: Crunchy greens, vitamin C and fiber, brightens soup and freshness.
• Shiitake mushrooms: Optional umami boost, earthy flavor, some fiber and B vitamins.
• Ginger: Pungent warmth, aids digestion, adds bright spicy lift to broth.
• Green onions: Mild onion tang, aroma, low calorie, nice color and freshness.
• cilantro: Herbaceous note, tiny vitamin punch, optional garnish for brightness.

Ingredient Quantities

• About 24 wonton wrappers
• 8 oz ground pork
• 8 oz raw shrimp, peeled, deveined and finely chopped
• 2 green onions, thinly sliced
• 1 large egg
• 1 tsp cornstarch
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp white pepper
• 6 cups low sodium chicken broth
• 4 baby bok choy, halved or 2 cups napa cabbage, thinly sliced
• 1/2 cup sliced shiitake mushrooms, optional
• Fresh cilantro or extra green onion for garnish, optional

How to Make this

1. Beat the egg and split it roughly in half, put one half into a mixing bowl for the filling and reserve the rest in a small dish for sealing the wontons later.

2. Finely chop the shrimp and thinly slice the green onions; add them to the bowl with the ground pork. Add the 1 tsp cornstarch, 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 clove minced garlic, 1/2 tsp salt and 1/4 tsp white pepper. Mix with your hands or a spoon until tacky and well combined, then chill 10 minutes if you can to firm it up.

3. Keep the wonton wrappers covered with a damp towel so they dont dry out. Lay one wrapper on your palm or a board, brush the edges lightly with the reserved egg wash, place about 1 tsp of filling in the center (dont overfill) and fold into a triangle, press out any air and seal.

4. For the classic pouch shape bring the two bottom corners of the triangle together, press to seal with a little egg wash so they stick. Repeat until you have about 24 wontons; cover finished wontons with a damp towel.

5. In a large pot bring 6 cups low sodium chicken broth to a gentle boil, then turn down to a simmer. Add the sliced shiitake mushrooms now if you are using them so they get some time to soften.

6. Gently drop the wontons into the simmering broth in batches if needed, stir once so they dont stick to the bottom, simmer 4 to 6 minutes until the wontons float and the filling is cooked through.

7. Add the halved baby bok choy or 2 cups thinly sliced napa cabbage in the last 2 to 3 minutes of cooking so it stays bright and tender but fully wilted.

8. Taste the broth and adjust seasoning with a pinch more salt or a splash of soy sauce if it needs it. Dont over salt since the sauces already add umami.

9. Serve hot in bowls, spooning several wontons and veggies into each. Garnish with extra sliced green onion or fresh cilantro if you like. Leftover uncooked wontons can be frozen on a tray then stored in a bag for later.

Equipment Needed

1. Large mixing bowl, to combine pork, shrimp and half the beaten egg
2. Small bowl or ramekin, for the reserved egg wash
3. Cutting board, for chopping shrimp and slicing green onions
4. Sharp chef’s knife, makes quick work of the shrimp and ginger
5. Measuring spoons (and a 1 cup measure), for soy, cornstarch and broth amounts
6. Pastry brush or simply your finger, to seal wontons with the egg wash
7. Clean damp kitchen towel, to keep wrappers and finished wontons from drying out
8. Large pot (6 quart or so), to simmer the chicken broth and cook wontons
9. Slotted spoon or spider/skimmer plus a ladle, to lift wontons and serve the soup

FAQ

EASY WONTON SOUP Recipe Substitutions and Variations

• Wonton wrappers: gyoza/gyoza-style dumpling wrappers, egg roll wrappers cut into small squares, or rice paper for a gluten free option (rice paper is more delicate so handle gently).
• Ground pork: ground chicken or turkey, ground beef, or a firm tofu + finely chopped shiitake mushroom mix for a vegetarian twist (season well with soy and sesame oil).
• Raw shrimp: chopped scallops, lump crab or imitation crab, or just use extra pork or tofu if you want no seafood.
• Low sodium chicken broth: vegetable broth, mushroom stock, or plain water with a bouillon cube or a splash of soy sauce for extra depth.

Pro Tips

1) Keep the filling cold and firm. If it feels too wet let it chill longer or add a little more cornstarch, even a splash of cold water while you mix will make it tacky and easier to seal. Pulse the shrimp briefly in a food processor so it’s chopped not pureed, and always handle the filling with cool hands so it doesnt get greasy.

2) Don’t overfill the wrappers. About a teaspoon is plenty. Brush the edges lightly with the reserved egg wash, press out all the air, and seal tight — any trapped air will cause popping in the broth. Keep unused wrappers under a damp towel and finished wontons covered the same way.

3) Simmer gently, dont boil hard. Bring the broth to a boil then reduce to a gentle simmer before adding wontons, drop them in gently and stir once so they dont stick. Add bok choy or napa in the last 2 to 3 minutes so it stays bright and tender. Taste and adjust seasoning at the end with a splash of soy or a pinch of salt, not before.

4) Freeze smartly for later. Lay uncooked wontons on a tray in a single layer, freeze until solid, then transfer to a bag. Dust them lightly with cornstarch or flour first so they wont stick together. And a safety note: make sure pork is cooked through (ground pork should hit about 160F) and shrimp are opaque before serving.