Easy Wonton Soup Quick Homemade Wontons in Ginger Chicken Broth

Q: Is this an Easy Wonton Soup Recipe suitable for complete beginners?

Yes — this recipe is deliberately simple, using store-bought wonton wrappers and straightforward filling and broth steps, so no advanced knife skills are required. Expect about 25 minutes of active prep and a total of ~40 minutes, and don’t be put off if your first few folds aren’t museum-quality — the soup will still taste great. A quick tip: mix the filling until tacky, test one cooked wonton for seasoning, and cover assembled wontons with a damp towel to stop them drying out.

Q: How do I stop wontons from leaking or falling apart in the broth?

Don’t overfill the wrapper — a teaspoon to a tablespoon of filling is usually plenty depending on wrapper size — and press out air pockets before sealing. Moisten the edges with a little water, press firmly to seal, and keep finished wontons under a damp towel until cooking. Also cook the wontons in a gentle simmer (not a rolling boil) so the wrappers don’t burst and the broth stays clear.

Q: Can I make wontons or the soup ahead of time and freeze them?

Yes — for best results, flash-freeze individual wontons on a tray until firm, then transfer to a labeled freezer bag; they’ll keep well for a month or two. Cook frozen wontons straight from the freezer in simmering broth, adding 1–2 minutes to the cooking time. Store leftover broth in the fridge for up to 3 days (reheat gently) or freeze it separately to preserve flavour and clarity.

Q: How can I keep the broth clear and make the soup healthier or lower in sodium?

Keep the stock at a gentle simmer rather than a boil — that preserves clarity and prevents cloudiness. Use low-sodium chicken stock and taste before adding soy sauce; a little sesame oil goes a long way for aroma so use sparingly. To reduce calories or fat, use lean ground chicken or turkey for the filling and boost vegetables like bok choy and mushrooms; note the recipe’s rough nutrition is ~320 kcal and ~900–1,200 mg sodium per serving depending on ingredients.

Easy Wonton Soup Recipe My GoTo Ginger Chicken Broth 40 min

By Sophie ChenSeptember 20, 2025

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5.00 (2 Ratings)

Table of Contents

☷

Recipe Introduction

Easy Wonton Soup Recipe is my go-to when I want comfort fast. I stumbled on this after a late shift. The bright ginger chicken broth steals the show.

Quick Hook

Ever had a bowl that feels like a hug? As my grandma used to say, soup fixes everything. This version blends savory pork and optional shrimp into delicate wontons.

The result is a ginger chicken broth wonton soup that sings.

Brief Overview

Wonton soup comes from Cantonese kitchens. It’s a beloved weekday meal across many Asian homes. Difficulty is easy . Prep takes 25 minutes active.

Cook time is 15 minutes . Total time is 40 minutes . This makes about four generous bowls. Serve with scallion pancakes or steamed rice.

Main Benefits

Top health win: this bowl is protein forward. The pork and shrimp provide about 23 g protein per serving. It’s lighter than cream soups.

Perfect for a rainy night or a quick weeknight dinner. Honestly, it also shines at casual dinner parties. What makes it special is the mix of simple store-bought ease and homemade flavor.

Using a store-bought wonton wrappers recipe saves time. Yet the broth tastes like you simmered it all day.

I’ve burned a batch by boiling too hard. Don’t do that. Keep a gentle simmer. Also, sealing wrappers felt awkward at first.

After ten wontons, I got neat. Freezing works great. Flash freeze on a tray then stash in a bag. That makes a great frozen wonton soup shortcut for busy nights.

If you want the easy route, you’ll love this as a quick weeknight wonton soup . It’s also a solid homemade touch compared to a plain frozen dumpling soup .

The combination of pork, shrimp, scallions, and sesame oil is classic. Use a thermometer if unsure cook pork to 160° F for safety.

Now, let’s move to the ingredients so you can start filling wrappers and simmering that fragrant broth.

Ingredients & Equipment

I love how simple this feels. My go-to is the Easy Wonton Soup Recipe . My gran used to say, soup fixes everything. I agree, honestly.

Main Ingredients

Wontons (filling)

Ground pork 8 oz (225 g) .
Raw shrimp, peeled, chopped optional 8 oz (225 g) .
Scallions, finely chopped 3 (about 3 tbsp / 30 g) .
Fresh ginger, grated 1 tbsp (6 8 g) .
Garlic, minced 1 clove (about 3 g) .
Soy sauce 1½ tbsp (22 ml) .
Sesame oil 1 tsp (5 ml) .
Egg white 1 , binder.
Salt, pinch about 1/8 tsp (0.5 g) .

Wrappers

Wonton wrappers, 1 package (30 40 wrappers).

Broth & soup

Low-sodium chicken stock 6 cups (1.5 L) .
Ginger slices 3 4 thin slices .
Scallion whites 2 .
Soy sauce 1 tbsp (15 ml) .
Sesame oil 1 tsp (5 ml) .
Bok choy or spinach 8 10 oz (225 300 g) .
Mushrooms 4 oz (115 g) .

Quality notes: Use fresh ginger. Pick firm scallions. Choose low-sodium stock. Fresh shrimp should smell sweet, not fishy. Good pork has small white marbling.

Seasoning Notes

Easy Wonton Soup Quick Homemade Wontons in Ginger Chicken Broth presentation

Essential combos: soy + sesame oil + ginger. This trio makes that classic taste. Add white pepper for warmth. Garlic gives backbone.

Flavor enhancers: a splash of Shaoxing wine. A few drops of toasted sesame oil at the end. Chili oil for heat.

Quick subs: tamari for gluten-free. Ground turkey for leaner filling. Gyoza wrappers if no wonton sheets. Frozen options: for a fast night, frozen wontons work.

Think Frozen Wonton Soup or Frozen Dumpling Soup .

Equipment Needed

Essentials only: large pot (3 4 qt / 3 4 L). Mixing bowl. Small bowl of water. Slotted spoon. Measuring spoons and cups.

Household alternatives: use a deep skillet if no pot. A fork works for mixing. A damp towel replaces a plastic cover.

A quick truth: wrapping takes practice. I messed up a dozen the first time. They still tasted amazing. Keep broth at a gentle simmer.

Check pork reaches 160° F ( 71° C) if you use a thermometer. This is safety critical.

This list supports any version from Pork and shrimp wontons to a Ginger chicken broth wonton soup . It’s perfect for a Quick weeknight wonton soup or a proud Homemade wonton soup recipe moment.

Cooking Method

Oh my gosh, soup fixes everything. Julia Child said no one is born a great cook. That fits because this Easy Wonton Soup Recipe turns beginners into dinner heroes.

Prep smart and it comes together in 40 minutes total.

Prep Steps

Set up mise en place. Chop scallions, grate ginger, and measure soy and sesame oil. Keep wonton wrappers under a damp towel. Put a small bowl of water nearby for sealing.

Save time by batching tasks. Mix filling first, then make the broth. Freeze extra wontons on a tray. Handle raw pork and shrimp carefully.

Wash hands and surfaces after contact. Keep raw meat cold.

step-by-step Process

Mix filling until tacky and well combined. Chill briefly if warm.
Simmer chicken stock with ginger and scallion whites for 8– 10 minutes . Keep it at a gentle simmer.
Spoon 1 teaspoon to 1 tablespoon filling on each wrapper. Moisten edges and fold. Seal tight.
Bring broth back to a gentle simmer. Add wontons in batches. Stir gently.
Cook until wontons float and wrappers look opaque, about 3– 5 minutes . Check filling reaches 160° F / 71° C if unsure.
Add greens and mushrooms with 1– 2 minutes left. Taste and adjust seasoning.

Visual cues matter. Wontons float and wrappers turn opaque. Filling should not look raw. Broth should simmer gently, not roar.

Pro Tips

Keep wrappers moist under a damp towel. Flash freeze spare wontons on a tray, then bag them for Frozen Wonton Soup or Frozen Dumpling Soup nights.

Use a teaspoon for uniform size Pork and shrimp wontons.

Avoid overfilling. Too much filling bursts wrappers. Don’t boil hard; rolling boils tear them and cloud the broth. Test one wonton to fine tune seasoning.

make-ahead options work great. Freeze shaped wontons on a single layer for two months. Cook from frozen, adding 1– 2 minutes to the cooking time.

This Homemade wonton soup recipe with ginger chicken broth wonton soup vibes is perfect for a Quick weeknight wonton soup or for impressing guests.

Honestly, even messy folds taste amazing. Try it and call me when you need seconds.

Recipe Notes

These notes go with my Easy Wonton Soup Recipe. I cook this soup at least once a month. It feels like comfort food therapy.

Serving Suggestions

Plate the broth hot. Use deep bowls for a cozy look. Garnish with scallions and cilantro. Add a few drops of chili oil.

For a real treat, serve with scallion pancakes. A light Riesling also works. If you want a casual night, make it a Quick weeknight wonton soup.

Guests will be impressed.

Storage Tips

Cool the soup quickly. Refrigerate within two hours. Store in airtight containers for up to 3 days. For raw wontons, freeze them on a tray first.

Transfer to a bag and keep up to 2 months. To reheat, simmer gently. Do not boil hard. Cook frozen wontons from frozen.

Add an extra minute or two. Check pork fillings reach 160° F / 71° C if you use a thermometer.

Variations

Swap pork for chicken for a lighter bowl. That makes a Ginger chicken broth wonton soup twist. Use all shrimp for briny Pork and shrimp wontons.

Or go vegetarian with tofu and shiitake. Seasonal swaps: add bok choy in winter. Use summer spinach when it’s fresh.

These tweaks keep the Homemade wonton soup recipe fun.

Nutrition Basics

Each serving has about 320 calories. Protein runs near 23 grams. It’s a good source of warmth and satiety. Ginger helps digestion and calms nausea.

Low-sodium stock cuts the salt. Use whole scallions for vitamin C.

I once overfilled wrappers. They burst in the pot. Lesson learned. Keep filling small. Also try frozen options like Frozen Wonton Soup or Frozen Dumpling Soup for busy nights.

store-bought wrappers make this a store-bought wonton wrappers recipe friendly meal. Honestly, this Wonton Soup Recipe Easy enough for a beginner.

It still tastes like a restaurant bowl.

Final thought: don’t stress the folds. The broth and filling matter most. Enjoy your bowl and share it with someone you love.

Easy Wonton Soup Irresistible Ginger Chicken Broth Quick Wontons

Frequently Asked Questions

Is this an Easy Wonton Soup Recipe suitable for complete beginners?

Yes this recipe is deliberately simple, using store-bought wonton wrappers and straightforward filling and broth steps, so no advanced knife skills are required. Expect about 25 minutes of active prep and a total of ~40 minutes, and don’t be put off if your first few folds aren’t museum quality the soup will still taste great.

A quick tip: mix the filling until tacky, test one cooked wonton for seasoning, and cover assembled wontons with a damp towel to stop them drying out.

How do I stop wontons from leaking or falling apart in the broth?

Don’t overfill the wrapper a teaspoon to a tablespoon of filling is usually plenty depending on wrapper size and press out air pockets before sealing. Moisten the edges with a little water, press firmly to seal, and keep finished wontons under a damp towel until cooking.

Also cook the wontons in a gentle simmer (not a rolling boil) so the wrappers don’t burst and the broth stays clear.

Can I make wontons or the soup ahead of time and freeze them?

Yes for best results, flash freeze individual wontons on a tray until firm, then transfer to a labeled freezer bag; they’ll keep well for a month or two. Cook frozen wontons straight from the freezer in simmering broth, adding 1 2 minutes to the cooking time.

Store leftover broth in the fridge for up to 3 days (reheat gently) or freeze it separately to preserve flavour and clarity.

What are simple variations or substitutions if I want shrimp, vegetarian, or gluten-free options?

Swap the pork for finely chopped shrimp for a lighter, brinier wonton, or use ground chicken with extra ginger for a different flavour profile. For vegetarian wontons, sauté finely chopped shiitake, tofu and carrot until well reduced, then season with soy and sesame oil.

To make it gluten-free, use tamari or coconut aminos and seek out gluten-free wonton or gyoza wrappers (or use rice paper rolls as an alternative).

How can I keep the broth clear and make the soup healthier or lower in sodium?

Keep the stock at a gentle simmer rather than a boil that preserves clarity and prevents cloudiness. Use low-sodium chicken stock and taste before adding soy sauce; a little sesame oil goes a long way for aroma so use sparingly.

To reduce calories or fat, use lean ground chicken or turkey for the filling and boost vegetables like bok choy and mushrooms; note the recipe’s rough nutrition is ~320 kcal and ~900 1,200 mg sodium per serving depending on ingredients.

Easy Wonton Soup Quick Homemade Wontons In Ginge

Easy Wonton Soup Recipe My GoTo Ginger Chicken Broth 40 min Recipe Card

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Preparation time:25 Mins

Cooking time:15 Mins

Servings:Makes 4 generous bowls (about 6 8 wontons per serving; total 24 32 wontons)

Instructions:

Make the filling: combine ground pork, chopped shrimp (if using), chopped scallions, grated ginger, minced garlic, soy sauce, Shaoxing wine (if using), sesame oil, pepper, egg white (or cornstarch slurry), and a pinch of salt in a bowl; mix until tacky and well combined, chill briefly if warm.
Prepare the broth: in a large pot bring chicken stock to a gentle simmer with ginger slices and scallion whites; simmer 8 10 minutes to infuse, then season with soy sauce, sesame oil and a pinch of salt and keep at a low simmer (not a rolling boil).
Wrap the wontons: lay one wrapper flat and place about 1 teaspoon (small wrappers) to 1 tablespoon (large wrappers) of filling in the center; moisten edges with water and seal into desired shape (classic triangle then pinch, or simple purse), avoid overfilling, press out air and place finished wontons on a parchment lined tray covered with a damp towel.
Cook the wontons in the broth: bring broth back to a gentle simmer and add wontons in batches so they cook evenly; stir gently to prevent sticking and cook until wontons float and wrappers are opaque and tender, about 3 5 minutes (internal temp for pork should reach 160 °F / 71 °C).
Add vegetables and finish the soup: with 1 2 minutes remaining add bok choy or spinach and mushrooms and cook until greens are just tender; taste and adjust seasoning with soy, salt or pepper as needed.
Serve: ladle hot broth into bowls, divide wontons and vegetables evenly, garnish with sliced scallions, cilantro, a few drops of chili oil or sesame oil and toasted sesame seeds as desired, and serve immediately.