Wonton Soup Recipe: Easy Homemade Savory Broth for Perfect Comfort

Steam rising from a bowl of fresh wonton soup always makes me pause—it’s that cozy kind of warmth you can almost taste before the first spoonful. I remember the first time I made homemade wonton soup with savory broth in my tiny apartment kitchen. My attempt was far from perfect (a few wontons burst open, and let’s just say I got generous with the soy sauce), but even then, the flavor was pure comfort. There’s something magical about folding wontons by hand, letting the dough hug a juicy pork filling, then watching them bob around in a bubbling, aromatic broth. Wonton soup became my go-to comfort recipe, especially on chilly nights or when I needed a little pick-me-up. It’s the dish I crave after long days, and the one my friends ask for when they come over, especially if someone’s feeling under the weather. Honestly, making fresh wonton soup is easier than you’d think—it’s way more forgiving than fancy restaurant versions. The savory broth packs a punch, and the wontons are soft, plump, and just the right kind of chewy. If you’ve ever wanted to master an easy wonton soup recipe at home, you’re in the right place. I’ve tested this so many times (yes, I’m that person who tweaks the ginger amount every single batch) and I always come back to this ultimate comfort recipe. Whether you’re cooking for yourself, your family, or just someone who needs a hug in a bowl, this wonton soup delivers every time.

Why You’ll Love This Recipe

You know, there are plenty of wonton soup recipes out there, but this one is my tried-and-true version—tested, tweaked, and totally reliable. It’s the kind of soup that feels like an instant mood boost. Here’s why you’ll become obsessed with this homemade wonton soup recipe:

• Quick & Easy: Comes together in under 45 minutes, so you don’t have to wait hours for comfort food. Perfect for busy weeknights or when you need something soothing—fast.
• Simple Ingredients: No need for a specialty Asian market; most of these ingredients are pantry staples or easy to find in any grocery store.
• Perfect for All Occasions: Seriously, this soup fits brunch, cozy dinners, or even a light lunch. It’s my favorite thing to serve when guests pop by unexpectedly.
• Crowd-Pleaser: Kids love the plump wontons, adults adore the savory broth, and there’s always someone asking for seconds. I’ve made this for picky eaters and it’s always a hit.
• Unbelievably Delicious: The combination of fresh ginger, garlic, and sesame oil in the broth makes it taste like a restaurant classic—without the takeout wait.

What sets this wonton soup apart? I blend the filling by hand for a perfect texture—never mushy, always juicy. The savory broth is balanced (not too salty, not bland), with a hint of white pepper that makes the flavor pop. You can tweak the fillings, use chicken instead of pork, or even make it vegetarian. It’s flexible, forgiving, and totally customizable. After your first spoonful, you’ll know why I call this my ultimate comfort recipe. It’s more than just soup—it’s a hug, a memory, and a little celebration in every bowl.

Ingredients Needed

This recipe is all about simple, fresh ingredients coming together for bold flavor and a satisfying texture. Nothing fancy, just honest flavors. Most are pantry staples, and a few are easily swapped for what you have on hand. Here’s what you’ll need for the best homemade wonton soup:

• For the Wontons:
  • Ground pork (8 oz / 225 g) – classic, juicy filling. Use ground chicken for a lighter version.
  • Wonton wrappers (about 30) – usually found in the refrigerated section. Square or round, both work!
  • Green onions (2 stalks, finely chopped) – adds freshness.
  • Fresh ginger (1 tbsp, grated) – warmth and zing; don’t skip.
  • Garlic (2 cloves, minced) – for depth.
  • Soy sauce (1 tbsp) – salty, savory base.
  • Shaoxing wine (1 tbsp) – optional, but adds a subtle sweetness. Substitute dry sherry if needed.
  • Sesame oil (1 tsp) – nutty aroma.
  • Salt (1/2 tsp) – to taste.
  • White pepper (1/4 tsp) – a gentle heat.
  • Cornstarch (1 tsp) – keeps the filling tender.
• For the Broth:
  • Chicken stock (6 cups / 1.4 L) – homemade or store-bought, low sodium preferred.
  • Fresh ginger (1-inch piece, sliced) – more warmth.
  • Garlic (2 cloves, smashed) – extra flavor.
  • Soy sauce (2 tbsp) – for umami.
  • Sesame oil (1 tsp) – finish with a drizzle.
  • Salt (to taste)
  • White pepper (to taste)
  • Green onions (for garnish)
  • Bok choy (2 heads, chopped) – optional, adds crunch and color.

Substitution Tips: Use ground turkey for a leaner filling. Swap spinach for bok choy if you like. For gluten-free, grab rice wrappers and tamari instead of soy sauce. If you want vegetarian wonton soup, use tofu in place of pork and veggie broth instead of chicken stock. I usually go with [Kikkoman] soy sauce and [Nasoya] wonton wrappers—they never let me down. Trust me, once you make this recipe, you’ll start customizing it to fit whatever you have in your fridge.

Equipment Needed

You don’t need a fancy setup for fresh wonton soup—just a few kitchen basics:

• Large pot: For simmering the savory broth and cooking the wontons. If you only have a medium pot, batch-cook the wontons.
• Mixing bowl: For combining your filling. Stainless steel or glass works best (easy cleanup).
• Chef’s knife & cutting board: For prepping garlic, ginger, and greens. I use my old wooden board—just keep it sharp!
• Measuring spoons & cups: For accuracy, but eyeballing works in a pinch (especially for the broth).
• Small spoon or chopsticks: For portioning the filling onto wrappers.
• Slotted spoon: For lifting wontons out without tearing them. If you don’t have one, a regular spoon works—just be gentle.
• Ladle: For serving up that golden broth.

Honestly, if you have a soup pot and a bowl, you’re most of the way there! I started out with budget tools and upgraded to stainless steel over time. If your slotted spoon is a bit bent or your measuring cups are mismatched, don’t worry—this wonton soup recipe is forgiving. Just make sure to rinse everything well (those ginger bits love to stick around) and keep knives sharp for easy prep. If you’re using bamboo steamers for the wontons, line them with parchment—learned that one the hard way!

Preparation Method

Let’s jump right into making your very own wonton soup with savory broth. Here’s the step-by-step guide that leaves little room for error (and lots of room for deliciousness):

1. Prepare the Filling:
   • In a large mixing bowl, add 8 oz (225 g) ground pork, 2 finely chopped green onions, 1 tbsp grated ginger, and 2 minced garlic cloves.
   • Pour in 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, and 1 tsp cornstarch.
   • Mix everything gently with chopsticks or a fork—don’t mash! The goal is a slightly sticky, but chunky filling.
   • Tip: If it feels too wet, add an extra pinch of cornstarch. If it’s too dry, splash in a little water.
2. Shape the Wontons:
   • Lay out your wonton wrappers (about 30) on a clean surface. Keep them covered with a damp towel to prevent drying.
   • Spoon about 1 teaspoon of filling onto the center of each wrapper.
   • Moisten the edges with water (use your fingertip). Fold the wrapper into a triangle, pressing gently to seal the edges. For the classic look, bring the two corners together and pinch to form a little “boat.”
   • Set finished wontons on a parchment-lined tray. If you’re slow like me, cover them with a damp towel as you go.
   • Warning: If wrappers tear, patch with a little extra water and press gently.
3. Prepare the Broth:
   • In a large pot, combine 6 cups (1.4 L) chicken stock, 1-inch sliced ginger, 2 smashed garlic cloves, 2 tbsp soy sauce, and a pinch of salt and white pepper.
   • Bring to a gentle boil, then reduce heat and let simmer for 15 minutes. You’ll smell the ginger and garlic—heavenly.
   • Add chopped bok choy (if using) during the last 5 minutes.
   • Taste and adjust seasoning—sometimes I sneak in a splash more soy sauce.
4. Cook the Wontons:
   • While broth simmers, bring a separate pot of water to a gentle boil. (I like cooking wontons separately to keep the broth clear.)
   • Drop wontons in, a few at a time. Stir gently so they don’t stick.
   • Boil for 4-5 minutes, or until wontons float and wrappers look semi-translucent.
   • Lift out with a slotted spoon. If any burst, don’t worry—they’re still tasty!
5. Assemble and Serve:
   • Divide cooked wontons among soup bowls (about 5-6 per serving).
   • Ladle hot savory broth over the top, making sure to scoop some greens.
   • Drizzle with a bit of sesame oil and garnish with chopped green onions.
   • Sit back and admire your handiwork—then dig in!

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Serves: 5

Personal tip: If prepping ahead, shape the wontons and freeze on trays—cook straight from frozen when you’re ready. The broth can also be made a day ahead (flavor gets even deeper overnight!).

Cooking Tips & Techniques

Making wonton soup at home means a few sneaky tricks can make all the difference. Here are my top tips for getting it right every time:

• Don’t Overfill Wontons: Too much filling and they’ll burst open. Aim for a teaspoon, even if it feels a little skimpy—trust me.
• Seal the Edges Well: Use just enough water to make the wrapper tacky, and press gently. If wrappers are dry, cover them with a damp towel between batches.
• Keep Broth Clear: Cook wontons in a separate pot of water. If you cook them in the broth, some starch clouds it up (learned this after my first cloudy soup disaster).
• Use Fresh Ginger and Garlic: Powdered versions taste flat. Fresh makes the broth sing.
• Batch Cooking: If you’re short on time, freeze shaped wontons and cook them straight from the freezer. They take just a minute longer to boil.
• Timing is Everything: Make the broth first, then shape and cook wontons so everything’s ready together. Multitasking pays off—a little chaos makes it more fun.
• Troubleshooting: If your wontons stick together, gently swirl the pot while boiling. If the wrappers split, patch with a bit of water and press; they’ll survive.

I’ve had my share of filling mishaps and wrapper tears, but honestly, the homemade flavor always wins. For best results, taste and tweak as you go—sometimes the broth wants more soy sauce or a dash more white pepper. Don’t be afraid to experiment!

Variations & Adaptations

One of the best things about fresh wonton soup is how easily you can switch things up. Here are some favorite adaptations:

• Vegetarian Version: Swap ground pork for crumbled firm tofu, add some finely chopped mushrooms, and use vegetable broth. The flavor stays rich, and the texture is surprisingly satisfying.
• Seafood Twist: Use shrimp instead of pork—or a blend of shrimp and ground chicken. Add a splash of fish sauce for depth.
• Low-Carb Wonton Soup: Use thin, egg-based wrappers or try “wontonless” soup—drop the filling straight into the broth as little meatballs.
• Seasonal Greens: Out of bok choy? Use spinach, napa cabbage, or even shredded carrots. Fresh pea shoots in spring are gorgeous!
• Spicy Kick: Stir in chili oil, sriracha, or a sprinkle of red pepper flakes for extra warmth.

Allergen swaps: For gluten-free, use rice wrappers and tamari. Dairy-free by default, soy-free with coconut aminos. If you’re cooking for a crowd with lots of dietary needs, make a batch of both pork and veggie wontons—guaranteed smiles all around. My personal favorite? Shrimp and scallion filling with a drizzle of chili oil. It’s a little spicy, totally addictive, and perfect for chilly evenings.

Serving & Storage Suggestions

Wonton soup is best served piping hot—the steam, the aroma, the way the broth soaks into the wontons. Here’s how I like to enjoy and keep it fresh:

• Serving: Ladle the soup into deep bowls, garnish with sliced green onions and a tiny swirl of sesame oil. Pair with a side of pickled veggies or a crisp Asian slaw. Jasmine tea makes a perfect beverage match.
• Presentation: For Pinterest-worthy bowls, arrange wontons neatly, sprinkle with herbs, and use a bright spoon for contrast.
• Storage: Leftovers keep well in the fridge for up to 3 days. Store wontons and broth separately for the best texture—combine when reheating.
• Freezing: Freeze uncooked wontons on a tray, then transfer to a bag. Cook straight from frozen. Broth freezes too—just thaw and reheat gently.
• Reheating: Warm broth over low heat, add wontons, and simmer until heated through. Don’t boil aggressively; gentle is key.
• Flavor Note: The broth’s flavor deepens overnight, so leftovers are even better the next day. Sometimes I add a splash more soy sauce or a dash of fresh herbs.

Honestly, a bowl of fresh wonton soup in front of you is the best comfort—whether you’re solo, with family, or hosting friends.

Nutritional Information & Benefits

Fresh wonton soup is surprisingly light and packed with good-for-you ingredients. Here’s a rough breakdown per serving (about 5 wontons + broth):

• Calories: ~250
• Protein: 13g
• Carbohydrates: 20g
• Fat: 11g
• Sodium: ~800mg

Health benefits? You get lean protein from pork or chicken, immune-boosting ginger and garlic, and hydrating broth. Bok choy and greens add vitamins A and C. It’s naturally dairy-free, and easy to make gluten-free. Major allergens here are wheat (wrappers) and soy—so swap as needed. From a wellness perspective, this soup is my go-to for gentle comfort when I’m under the weather, or just want something that feels nourishing but not heavy.

Conclusion

If you’re searching for the ultimate comfort recipe, this fresh wonton soup with savory broth is a must-try. It’s easy, customizable, and delivers pure satisfaction in every spoonful. Whether you follow the recipe to the letter or switch up fillings and greens, you’ll end up with a bowl that tastes like home. Personally, this soup has helped me through cold seasons, busy weeks, and even a few rough days—one taste and you’ll see why. I’d love to hear how you make this wonton soup your own! Drop your favorite filling ideas, twists, or family stories in the comments below. Share the recipe, pin it for later, and tag me if you try it—let’s make comfort food a community thing. The best meals are always the ones we share.

FAQs

Can I freeze homemade wontons before cooking?

Yes! Lay uncooked wontons on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook straight from frozen—just add an extra minute to boiling.

What’s the best substitute for pork in wontons?

Ground chicken or turkey work great. For vegetarian wontons, use crumbled tofu and chopped mushrooms.

Can I make the broth ahead of time?

Definitely. The broth tastes even better after sitting overnight. Just store it in the fridge and reheat gently when needed.

Why did my wonton wrappers tear?

Usually, it’s from overfilling or dried-out wrappers. Keep wrappers covered with a damp towel and use only a teaspoon of filling per wonton.

Is wonton soup gluten-free?

Not by default, since wrappers contain wheat. For a gluten-free version, use rice wrappers and tamari instead of soy sauce.

Wonton Soup Recipe: Easy Homemade Savory Broth for Perfect Comfort

---

• Author: Jason Miller
• Total Time: 45 minutes
• Yield: 5 servings 1x

Print Recipe

Pin Recipe

Description

This easy homemade wonton soup features juicy pork-filled wontons in a savory, aromatic broth. It’s the ultimate comfort food, perfect for chilly nights or when you need a soothing, satisfying meal.

---

Ingredients

Scale 1x2x3x

• 8 oz ground pork (or ground chicken/turkey for variation)
• 30 wonton wrappers
• 2 green onions, finely chopped (plus more for garnish)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry, optional)
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tsp cornstarch
• 6 cups chicken stock (low sodium preferred)
• 1-inch piece fresh ginger, sliced
• 2 cloves garlic, smashed
• 2 tbsp soy sauce
• 1 tsp sesame oil (for finishing)
• Salt, to taste
• White pepper, to taste
• 2 heads bok choy, chopped (optional)
• Green onions, for garnish

---

Instructions

1. In a large mixing bowl, combine ground pork, green onions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and cornstarch. Mix gently until just combined.
2. Lay out wonton wrappers on a clean surface, keeping them covered with a damp towel. Place about 1 teaspoon of filling in the center of each wrapper.
3. Moisten the edges of the wrapper with water, fold into a triangle, and seal the edges. Bring the two corners together and pinch to form a boat shape. Place finished wontons on a parchment-lined tray and cover with a damp towel.
4. In a large pot, combine chicken stock, sliced ginger, smashed garlic, soy sauce, salt, and white pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes. Add chopped bok choy during the last 5 minutes.
5. Taste and adjust seasoning of the broth as needed.
6. In a separate pot, bring water to a gentle boil. Drop wontons in, a few at a time, and stir gently. Boil for 4-5 minutes, until wontons float and wrappers are semi-translucent. Remove with a slotted spoon.
7. Divide cooked wontons among soup bowls (about 5-6 per serving). Ladle hot broth over the top, including greens.
8. Drizzle with sesame oil and garnish with chopped green onions. Serve immediately.

Notes

For gluten-free, use rice wrappers and tamari instead of soy sauce. Wontons can be frozen uncooked and boiled straight from frozen. Broth can be made ahead and stored overnight for deeper flavor. Don’t overfill wontons to prevent bursting. Cook wontons in water, not broth, to keep broth clear. Vegetarian option: use tofu and mushrooms for filling, and vegetable broth.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Soup
• Cuisine: Chinese

Nutrition

• Serving Size: About 5-6 wontons plus broth per serving
• Calories: 250
• Sugar: 2
• Sodium: 800
• Fat: 11
• Saturated Fat: 3
• Carbohydrates: 20
• Fiber: 2
• Protein: 13

Keywords: wonton soup, homemade wonton soup, easy wonton soup, Chinese soup, comfort food, pork wontons, savory broth, Asian soup, quick soup recipe