Wonton Soup Recipe

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Wonton Soup Recipe: If you have ever had frozen wontons from a store or wontons from a Chinese restaurant that offers good value and most likely uses frozen wontons, you will be shocked at how dramatically different homemade wontons are from store-bought ones. The primary distinction lies in the consistency of the filling, which is a result of the fact that homemade wontons are created with only unadulterated fresh ingredients.

Wonton Soup Recipe


  1.  6 cups of low-sodium chicken broth,
  2. 1 thinly sliced inch of fresh ginger,
  3. 1 bulb of minced garlic
  4. 20 mini frozen wontons (my favourite brand is Trader Joe’s Chicken Cilantro).
  5. 1 & 1/2 cups of sliced shiitake mushrooms
  6. 4 baby bok choy, cut in half lengthwise
  7. 1 tablespoon of soy sauce
  8. 1 teaspoon of sesame oil scallions,
  9. pick out the green parts to garnish only




  • In a large saucepan, bring the chicken stock to a boil.
  • Once the garlic and ginger are added to the pot, cover and cook for 5 minutes to bring out their flavours. Use the side of a knife to smash the ginger slices to release their flavour.
  • Simmer for 2–3 minutes, or until the wontons are heated through and the bok choy is tender and wilted. After 5 minutes, add the frozen wontons and mushrooms. Cook, slightly covered, until the bok choy is almost done.
  • Add the sesame oil and soy sauce and mix well.
  • Spoon evenly among four bowls. Scatter some fresh onions on top.


Recipe Notes:



1 . Wonton Wrappers

  • In Australia, you may find Wonton Wrappers in the refrigerated department of Woolworths and Coles, in the section where fresh noodles are sold (often next to the pasta). Wonton Wrappers are available throughout the year.
  • Because there are forty packets in each pack, you will need two of them. On the other hand, you could make one package with a little reduced amount of filler.


2 . Soy Sauce

  • Use one tablespoon and one teaspoon of all-purpose soy sauce as a substitute. Learn more about the various kinds of soy sauce by reading this article.



3 . Shaoxing wine

  • It is highly recommended that you use Chinese cooking wine in accordance with the recipe since it imparts a more complex flavour into the filling. Utilise sherry, cooking sake, or Mirin as a substitute. You should simply omit alcohol if you are unable to consume it.


4 . Sesame Oil

  • You might think that this is a lot, but believe me when I say that it tastes AMAZING! A better taste can be achieved by using roasted (brown oil) rather than untested (yellow) oil.



5 .  Chicken broth

  • Take a couple of cans of Asian chicken broth with you if you happen to be at the store that sells Asian food. It has a more golden colour and a flavour that is slightly “cleaner” than chicken broth that is purchased from a Western grocery. In the photographs, I utilised it as the subject.


6 . Smash garlic cloves

  • by applying pressure to the side of the knife, which causes them to burst open but allows them to remain intact for the most part. You will have a clean broth that is free of any chunks of garlic in it because it allows the flavour to permeate the soup while also making it simple to remove it from the liquid before serving.
  • For soups that do not have noodles, I use anywhere from six to eight wontons, whereas for soups that do contain noodles, I use five or six wontons.
    These Asian egg noodles are purchased at Woolworths in Australia, and I use them. Egg noodles, whether they are fresh or dried, will work just well.
  • When I’m in a particularly sluggish mood, I cook the wontons in the broth created by the soup. It is important to keep in mind that it will absorb some of the broth, so you should add half a cup of water.
  • The filling for the wontons is derived from a recipe for Wonton Soup that was published on Omnivore’s Cookbook, which is an excellent blog that Specialises in authentic Chinese cuisine. On par with my mother’s, it is much better!





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