This simple wonton soup is so delicious that it’s made us cut back on our takeout orders in the fall/winter months. I double the batch of wontons I make and freeze them, so every time we want soup, it’s a simple matter of boiling chicken broth, adding whatever compatible ingredients we have on hand, and throwing some of the frozen wontons in. I even add ramen noodles (without the seasoning packet!), making for a nice, filling weeknight dinner.
I’ve separated the directions for the wontons and the actual preparation of the soup since I switch it up a little depending on whether it’s the only thing we’re eating for dinner or if it’s just an appetizer. I also bumped up the seasoning a little bit and added a little bit of seasoning to the broth itself when preparing. I like getting ground pork from the Asian market, it’s not as fine a grind, and I like the texture; plus, I think it’s a little fattier, which is never bad. Regular ground pork from the supermarket also works just fine. Enjoy this wonton soup recipe.
Warm and Filling Wonton Soup Recipe
- 1 pound ground pork (minced pork)
- 1 tablespoon sesame oil
- 1½ tablespoons soy sauce
- 1 medium egg
- ¼ cup bread crumbs
- ½ teaspoon kosher salt - or to taste
- ½ teaspoon ground black pepper - or to taste
- 2 tablespoons green onions (scallions or green shallots) - green parts only, sliced thinly
- 16 ounces wonton wrappers - square
- Combine the ground pork, sesame oil, soy sauce, eggs, bread crumbs, salt, pepper and scallions in a large bowl. Mix well to combine, but avoid squeezing or overmixing.
- Place about 1 rounded teaspoon of filling in the centre of each wonton wrapper, then
- Wet the outer edges of 2 sides of the wonton. Fold the wonton into a triangle, seal the edges, and
- Shape as desired – to get the final shape pictured, wet one of the bottom corners of the triangle, flip it over, and bring the two corners together, squeezing to seal them together
- Bring 3 cups of low-sodium chicken broth to a boil over medium-high heat; if you’d like to season the broth, and I do, add 1 teaspoon soy sauce and 1 teaspoon sesame oil.
- Add 8 or so wontons to the broth; they are done when they float to the top, typically for 3 to 5 minutes. If using frozen wontons (see notes above recipe), it will take an additional minute or two.
- At this point, I typically add 1 package of ramen noodles (throw away the seasoning packet!) and sliced portobello mushrooms and boil for 3 additional minutes. If I’m using peeled, deveined shrimp, I also add them at this time. After 3 minutes, turn the heat off, top with a handful of cleaned spinach or bok choy leaves, stir, and wait for a minute or two (the residual heat will wilt/cook the greens). Serve, topping with thinly sliced scallions if desired.
- Same procedure as a dinner-sized portion, but reduced to 2 cups of broth per serving, omit the noodles, use 5 to 6 wontons, and scale up/down the additional vegetables as desired.