Description

Wonton Soup is a classic Chinese dish featuring delicate dumplings filled with seasoned pork, gently simmered in a clear, savory broth. With fresh green onions, bok choy, and simple seasonings, this comforting soup is easy to make and better than takeout!

Ingredients

For the Wontons:

1/2 lb ground pork
1 tbsp soy sauce
1 tbsp sesame oil
1 clove garlic, minced
1 tsp grated fresh ginger
2 green onions, finely chopped
1 tsp cornstarch
20-25 wonton wrappers

For the Broth:

6 cups low-sodium chicken broth
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp sesame oil
1 clove garlic, minced
1 tsp grated ginger
1 cup bok choy or baby spinach, chopped
2 green onions, sliced (for garnish)
Optional: chili oil or crushed red pepper flakes for heat

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Instructions

Make the wonton filling:
In a medium bowl, mix ground pork, soy sauce, sesame oil, garlic, ginger, green onions, and cornstarch until well combined.
Assemble the wontons:
Place 1 tsp of filling in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, and press to seal. Fold the corners together and press to form a “nurse’s cap” shape (or just seal into triangles).
Make the broth:
In a large pot, combine chicken broth, soy sauce, vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
Cook the wontons:
Gently drop wontons into the simmering broth. Cook for 4–5 minutes, or until wontons float and pork is cooked through.
Add greens:
Stir in bok choy or spinach and simmer for 1–2 more minutes until wilted.

Serve:
Ladle soup into bowls and garnish with sliced green onions and optional chili oil.

Notes

You can freeze uncooked wontons for later—freeze in a single layer, then store in a zip-top bag.
Use ground chicken or shrimp instead of pork, if preferred.
For extra flavor, add a splash of oyster sauce or a dash of white pepper to the broth.