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Posted by / Sunday, March 6, 2016

Wonton Soup

Wonton Soup is a hearty yet light soup with lots of veggies. Under 500 calories per serving!
The weathers been rainy, windy and rather nasty this last week leaving our family craving our favorite comfort foods like Wonton Soup.

It's light yet hearty, and full of lots of veggies! I used ground pork to fill the wontons but you could easily substitute it with ground chicken or turkey, for a healthier option. The flavors of this soup are amazing and it's the only way I've been able to fulfill my Wonton Soup cravings since our favorite Chinese food joint changed owners.

The hardest part of making Wonton Soup is filling the wrappers, it can be a little time consuming the first few times you make them. I will usually enlist the kids or Colt to help fold the dumplings. Sometimes we make the wonton's ahead of time so all that needs to be done is dropping them in the soup. They can even be frozen individually on a cookie sheet, lined with parchment paper, and then moved to a ziplock bag until ready to use. Just drop the frozen wontons into the soup, and cook until done! Since the wontons are frozen cooking time will take a little bit longer.

If your having a hard time finding Wonton Wrappers at the grocery store they are usually located near the fresh produce, in the refrigerator section. The last time I sent Colt to the store I forgot to tell him this little piece of important information! Oops!

Wonton Soup is definitely worth the time it takes to make! The flavors are amazing, and it is always a highly requested soup in our house. It's the perfect comfort food on a wet, cold, and windy day.
To make the Wonton Soup Base: Heat 2 tablespoons Cooking Oil over medium-high heat. (I used Extra Virgin Olive Oil) Add 4 cloves Minced Garlic, 1 medium Sliced Shallot, and 2 tablespoons Fresh Grated Ginger, cook until fragrant. Stir in 8 ounces Sliced Shiitake Mushrooms with the woody stems removed, and cook until softened.
I am missing the next set of pictures so you'll just have to imagine stirring in 10 cups Chicken Stock, 2 cups Water, 1 tablespoon Chili Garlic Paste and 1 tablespoon Soy Sauce.
Cut 4 whole Peeled Carrots on the bias: Slice top of carrot off at an angle, continue slicing carrot at the same angle to form oval slices of carrot.
Carrots cut on the bias will look like this when finished. Add to soup and bring to a simmer, reduce heat to low, cover, and cook while making wontons until carrots are tender.
To make Wontons: Stir together 1 pound Ground Pork, 1 whole Egg Yolk, 3 cloves Minced Garlic, 3 whole Sliced Thin Green Onions, 2 tablespoons Grated Fresh Ginger,  1 tablespoon Soy Sauce, 1 tablespoon Toasted Sesame Seed Oil, and 1 teaspoon Chili Garlic Paste, until well combined.
To Assemble: Stir together 1 Egg White and 1 tablespoon Water until well combined.
Take 1 Fresh Wonton Wrapper and place about 3/4 tablespoon of Pork Filling in center of wrapper.
Brush egg white mixture on all 4 edges.
Fold 1 corner to the opposite corner. Press filling towards center and seal both edges tightly together, pushing any air out.
Brush a little egg white mixture on opposite corners and press corners together.
Repeat until all of the pork mixture has been used.
Tip: Wontons can be frozen on a parchment lined baking sheet for later use at this point, once frozen transfer to a ziploc bag. Add frozen wontons directly to soup when ready to use.
Stir wontons into simmering broth and cook for 4 minutes until wontons start to float to the top of soup. Stir 2-3 times to make sure wontons aren't sticking to the bottom of pot.
Stir in 3 small Sliced Thin Baby Bok Choy, 8 ounces Drained Sliced Bamboo Shoots, 3 whole Sliced Thin Green Onions, and 1 tablespoon Toasted Sesame Seed Oil. Cook until bok choy turns bright green and tender, about 5 minutes.
Wonton Soup is light yet hearty with lots of fresh veggies!
Serve Wonton Soup with additional Soy Sauce, Chili Garlic Paste, Sriracha Hot Sauce, and any other desired condiments!

With around 481 calories per generous serving Wonton Soup is a favorite healthy comfort food dish perfect for lunch or dinner!

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Wonton Soup

Recipe by Serena Bakes Simply From Scratch
Wonton Soup is a light yet hearty soup. Perfect for lunch or dinner with 481 calories per serving. The wontons can be assembled ahead of time and then frozen until ready to use.
Prep time: PT45M
Cook time: PT30M
Total time: PT1H0M
Yield: 6 Servings
Calories per serving: 481
Fat per serving: 26g
  • 2 tablespoons Cooking Oil (I used Extra Virgin Olive Oil)
  • 4 cloves Garlic, Minced
  • 1 medium Shallot, Sliced Thin
  • 2 tablespoon Fresh Ginger, Grated
  • 8 ounces Shiitake Mushrooms, Sliced and Woody Stems Removed
  • 10 cups Chicken Stock
  • 2 cups Water
  • 1 tablespoon Chili Garlic Paste
  • 1 tablespoon Soy Sauce
  • 4 large Carrots, Cut On The Bias
  • 12 ounces Square Wonton Wrappers
  • 1 pound Plain Ground Pork
  • 1 whole Egg, Yolk and White Separated
  • 3 cloves Garlic, Minced
  • 3 whole Green Onions, Sliced Thin
  • 2 tablespoon Fresh Ginger, Grated
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Toasted Sesame Seed Oil
  • 1 teaspoon Chili Garlic Paste
  • 3 whole Baby Bok Choy, Sliced Thin
  • 8 ounces Canned Sliced Bamboo Shoots, Drained
  • 3 whole Green Onions, Sliced Thin
  • 1 tablespoon Toasted Sesame Seed Oil
  • For Serving: Soy Sauce, Chili Garlic Paste, Sriracha Sauce, and any other desired condiments.
Cooking Directions
  1. Wonton Soup Base: In a large soup pot heat oil over medium-high heat until hot.
  2. Add garlic, shallot, and ginger, cook until fragrant.
  3. Add mushrooms and cook for 1 minute until softened. Stir in chicken stock, water, chili paste, soy sauce, and carrots.
  4. Bring to a simmer, cover, and reduce heat to low. Cook for 30 minutes while making wontons or until carrots are tender.
  5. Wonton Dumplings: Mix together ground pork, 1 egg yolk, garlic, green onions, ginger, soy sauce, toasted sesame seed oil, and chili garlic paste.
  6. Mix together egg white with 1 tablespoon of water.
  7. Take 1 wonton wrapper and brush all 4 edges with egg white mixture.
  8. Place about 3/4 tablespoon of ground pork mixture into the center of wrapper.
  9. Fold in half so corners meet to form a triangle.
  10. Press all air out of wonton wrappers and press edges together. Brush opposite corners with egg white mixture.
  11. Overlap corners in the center and press together to form an envelope shape. Repeat with remaining wrappers until all pork has been used.
  12. Wontons can be frozen separately on a parchment lined cookie sheet and then stored frozen in a ziplock bag until ready to use. Add frozen wontons directly into boiling soup and allow an extra 5-10 minutes to cook.
  13. To assemble Wonton Soup: Drop assembled wontons into simmering soup. Cook for 4 minutes or until wontons start to float to the top of soup, stir 2-3 times as needed to prevent wontons sticking to the bottom of the pot.
  14. Gently stir in bok choy, bamboo shoots, green onions, and toasted sesame seed oil. Cook an additional 5 minutes or until wontons are cooked through and bok choy is bright green.
  15. Serve with additional condiments if desired.
Wonton Soup is hearty yet light with under 500 calories per generous serving!


  1. Looks amazing. Hubby always wants won ton soup whenever he doesn't feel good. However, is there a link so I can pin your recipes on Pinterest? I'm not finding one

  2. Looks amazing. Hubby always wants won ton soup whenever he doesn't feel good. However, is there a link so I can pin your recipes on Pinterest? I'm not finding one

  3. Ok that sounds so super easy, and full of flavor! Yum!!



Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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