I perfected the Best Wonton Soup with homemade pork and shrimp wontons in a clear savory broth studded with fresh vegetables that mirrors classic Chinese restaurant recipes.

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I started making this Wonton Soup Recipe From Scratch because takeout started tasting flat, and honestly I was curious if it could be better at home. What surprised me most was how mixing ground pork with shiitake mushrooms turned a humble filling into something that felt like restaurant food.

It sneaks up on you, salty, delicate, a little bright in the right places, and yet it’s not fussy. This is the Best Wonton Soup I know, the kind that makes you pause and actually listen to your spoon.

If you like bold quick wins, give this a shot, you wont regret it.

Ingredients

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Ground pork: rich in protein, adds savory fat and depth, can be a bit fatty.
Shrimp: lean protein, low carbs, gives sweet briny flavor and tender texture.
Wonton wrappers: mostly carbs, pillowy when boiled they soak up broth and taste.
Chicken stock: low calorie, savory umami base, boosts broth richness and comfort.
Ginger: bright slightly spicy, aids digestion and freshens the broth flavors.
Shiitake mushrooms: meaty umami, add fiber and earthy depth to the soup.
Bok choy: crisp leafy vitamins, low calorie, gives color and gentle crunch.
Scallions: mild onion flavor, fresh garnish, adds aroma and slight sharpness.
Sesame oil: strong toasted aroma, small amount goes far, adds nutty finish.

Ingredient Quantities

1/2 lb (225 g) ground pork

1/2 lb (225 g) raw shrimp, peeled, deveined and finely chopped

30 to 40 wonton wrappers (about 1 package)

1 egg, beaten (for filling)

1 tbsp light soy sauce (for filling)

1 tsp toasted sesame oil (for filling)

1 tsp cornstarch

1/2 tsp sugar

1/4 to 1/2 tsp salt

1/4 tsp white pepper

6 cups (1.4 L) chicken stock or broth

2 cups (480 ml) water

2 tbsp light soy sauce (for broth)

1 tbsp Shaoxing wine or dry sherry (optional)

1 tsp sesame oil (for broth)

1-inch piece fresh ginger, thinly sliced or grated

2 cloves garlic, smashed or minced

4 oz (115 g) shiitake or cremini mushrooms, sliced

6 baby bok choy or about 2 cups napa cabbage, chopped

3 scallions / green onions, thinly sliced

small bunch cilantro, chopped, for garnish (optional)

1 tbsp vegetable oil (optional, for sealing or quick stir of veg)

How to Make this

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1. Make the filling: in a bowl combine 1/2 lb ground pork, 1/2 lb chopped raw shrimp, the beaten egg, 1 tbsp light soy sauce, 1 tsp toasted sesame oil, 1 tsp cornstarch, 1/2 tsp sugar, 1/4 to 1/2 tsp salt and 1/4 tsp white pepper. Mix until tacky and well blended, but dont overwork it or it gets tough.

2. Fill the wrappers: lay a wonton wrapper flat, put about 1 tsp filling in the center (you should get 30 to 40 wontons). Wet the edges with a little water, fold into a triangle, press out air, then bring the two opposite corners together and seal with water. Its ok if some look messy, they still taste great.

3. Prep the broth base: in a large pot add 6 cups chicken stock and 2 cups water, 2 tbsp light soy sauce, 1 tsp sesame oil for the broth, and 1 tbsp Shaoxing wine or dry sherry if using. Add the sliced 1-inch ginger and smashed or minced 2 garlic cloves.

4. Add mushrooms and simmer: drop the 4 oz sliced shiitake or cremini mushrooms into the broth and bring to a gentle simmer. Let it simmer for about 8 to 10 minutes to get the flavors out of the ginger and mushrooms.

5. Quick veg option: either add the bok choy or chopped napa cabbage (6 baby bok choy or about 2 cups napa) straight to the simmering broth for the last 1 to 2 minutes, or for better texture stir fry the greens and mushrooms first in 1 tbsp vegetable oil for 1 minute then add to the broth.

6. Cook the wontons: with the broth at a gentle simmer (not a rolling boil), drop the wontons in a few at a time. They will sink then float; once they float, cook 2 to 3 more minutes until filling is cooked through. If you prefer, cook wontons in a separate pot of boiling water then transfer to broth so it stays clear.

7. Finish and season: taste the soup and adjust salt or soy if needed. Add thinly sliced 3 scallions and a final splash of sesame oil (about 1 tsp) for aroma. Turn off the heat.

8. Garnish and serve: ladle wontons, broth, mushrooms and greens into bowls, top with chopped cilantro if you like. Serve immediately while hot.

9. Make ahead and freeze: to freeze, place uncooked wontons on a baking sheet without touching, freeze until solid, then transfer to a zip top bag. To cook from frozen, add a minute or two to the cooking time and dont thaw first.

10. Storage and tips: leftover soup keeps 2 to 3 days in the fridge (store wontons and broth together), reheat gently so wontons dont fall apart, and if broth gets cloudy a quick strain before serving helps.

Equipment Needed

1. Large mixing bowl (for pork and shrimp filling)
2. Measuring cups and measuring spoons (for stock, soy, sesame oil, cornstarch)
3. Small bowl or ramekin (water for sealing wontons, dont skimp)
4. Cutting board and sharp knife (for shrimp, ginger, mushrooms, scallions)
5. Wooden spoon or silicone spatula (mix the filling gently)
6. Large pot (6 to 8 qt soup pot for broth and cooking wontons)
7. Slotted spoon or spider/skimmer and a ladle (lift wontons, serve soup)
8. Baking sheet lined with parchment or a silicone mat (freeze wontons before bagging)
9. Frying pan or wok, optional if you want crisper veg use it for a quick stir fry

FAQ

Can I use just pork or just shrimp instead of both? Yes, you can. Use the same total weight (about 1/2 lb) of one protein, but if you go all shrimp add a little extra cornstarch or egg so the filling binds better; all pork will be a bit richer so taste and add salt or soy as needed.

How do I stop wontons from falling apart when cooking? Dont overfill them, press the edges firmly and seal with a little beaten egg, remove as much air as you can, chill them 10 to 15 minutes before cooking, and simmer the broth gently instead of boiling like crazy.

Can I freeze wontons and how do I cook them from frozen? Yes. Freeze them single layer on a tray until firm (1 to 2 hours), then transfer to a bag. Cook from frozen in simmering broth, adding about 1 to 2 minutes to the normal cook time until they float and are cooked through.

How long do wontons need to cook in the broth? Fresh wontons usually take 3 to 5 minutes in simmering broth, until they float and the filling is opaque. Frozen ones take closer to 5 to 7 minutes.

Can I make this soup vegetarian? Yes, swap the pork and shrimp for finely chopped firm tofu plus extra mushrooms or water chestnuts for texture, use vegetable or mushroom stock, and keep the soy, sesame and ginger for the umami.

What's the best way to store leftovers and reheat without getting soggy wontons? Store broth and wontons separately if possible for 2 to 3 days. Reheat the broth to a simmer and then add the wontons just long enough to warm them through (2 to 4 minutes). Microwaving whole soup makes them mushy fast.

Easy Wonton Soup Recipe Substitutions and Variations

Ground pork: swap for ground chicken or turkey, or use crumbled firm tofu tossed with 1 tsp soy sauce and 1 tsp sesame oil for a vegetarian option. Use about the same weight and taste for salt as you go, theyll still be juicy.
Raw shrimp: substitute with finely chopped raw scallops, minced chicken, or pre cooked shrimp (add them at the end so they dont overcook). For a veg version try finely chopped shiitake or oyster mushrooms with a splash of soy.
Wonton wrappers: use gyoza or dumpling wrappers, or cut egg roll wrappers into squares. For a gluten free idea try rice paper sheets though texture will be different. Keep wrapper size similar so folding is easy.
Chicken stock or broth: replace with vegetable broth for a meat free soup, mushroom stock for extra umami, or light dashi for a cleaner, ocean like flavor. Use the same total liquid and adjust soy or salt to taste.

Pro Tips

– Keep the filling cold and dont overmix it. Chill the bowl 15 to 30 minutes if it gets sticky, that makes scooping and wrapping way easier and helps the texture stay tender.

– Cover your wrappers with a damp towel and work in small batches. Dry edges tear and wontons leak, so seal with a little water or an egg wash and press out all the air pockets.

– Cook wontons gently and not all at once. A rolling boil will shred skins, and overcrowding drops the temp too fast; cook in 8 to 10 at a time and use a slotted spoon to transfer so the broth stays clearer.

– Boost the broth with small, concentrated tricks: quickly sauté the mushrooms or fry the ginger and garlic a little before adding liquid, or toss in the shrimp shells when you have them to deepen the seafood flavor. A tiny pinch of sugar or a splash of vinegar at the end can make the flavors pop.

– For freezing and leftovers do the flash freeze method: freeze uncooked wontons on a tray until solid then bag them. When reheating, warm the broth first then add frozen wontons, and reheat gently so they dont fall apart.

Easy Wonton Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I perfected the Best Wonton Soup with homemade pork and shrimp wontons in a clear savory broth studded with fresh vegetables that mirrors classic Chinese restaurant recipes.

Servings

servings

Calories

540

kcal

Equipment: 1. Large mixing bowl (for pork and shrimp filling)
2. Measuring cups and measuring spoons (for stock, soy, sesame oil, cornstarch)
3. Small bowl or ramekin (water for sealing wontons, dont skimp)
4. Cutting board and sharp knife (for shrimp, ginger, mushrooms, scallions)
5. Wooden spoon or silicone spatula (mix the filling gently)
6. Large pot (6 to 8 qt soup pot for broth and cooking wontons)
7. Slotted spoon or spider/skimmer and a ladle (lift wontons, serve soup)
8. Baking sheet lined with parchment or a silicone mat (freeze wontons before bagging)
9. Frying pan or wok, optional if you want crisper veg use it for a quick stir fry

Ingredients

1/2 lb (225 g) ground pork
1/2 lb (225 g) raw shrimp, peeled, deveined and finely chopped
30 to 40 wonton wrappers (about 1 package)
1 egg, beaten (for filling)
1 tbsp light soy sauce (for filling)
1 tsp toasted sesame oil (for filling)
1 tsp cornstarch
1/2 tsp sugar
1/4 to 1/2 tsp salt
1/4 tsp white pepper
6 cups (1.4 L) chicken stock or broth
2 cups (480 ml) water
2 tbsp light soy sauce (for broth)
1 tbsp Shaoxing wine or dry sherry (optional)
1 tsp sesame oil (for broth)
1-inch piece fresh ginger, thinly sliced or grated
2 cloves garlic, smashed or minced
4 oz (115 g) shiitake or cremini mushrooms, sliced
6 baby bok choy or about 2 cups napa cabbage, chopped
3 scallions / green onions, thinly sliced
small bunch cilantro, chopped, for garnish (optional)
1 tbsp vegetable oil (optional, for sealing or quick stir of veg)

Directions

Make the filling: in a bowl combine 1/2 lb ground pork, 1/2 lb chopped raw shrimp, the beaten egg, 1 tbsp light soy sauce, 1 tsp toasted sesame oil, 1 tsp cornstarch, 1/2 tsp sugar, 1/4 to 1/2 tsp salt and 1/4 tsp white pepper. Mix until tacky and well blended, but dont overwork it or it gets tough.
Fill the wrappers: lay a wonton wrapper flat, put about 1 tsp filling in the center (you should get 30 to 40 wontons). Wet the edges with a little water, fold into a triangle, press out air, then bring the two opposite corners together and seal with water. Its ok if some look messy, they still taste great.
Prep the broth base: in a large pot add 6 cups chicken stock and 2 cups water, 2 tbsp light soy sauce, 1 tsp sesame oil for the broth, and 1 tbsp Shaoxing wine or dry sherry if using. Add the sliced 1-inch ginger and smashed or minced 2 garlic cloves.
Add mushrooms and simmer: drop the 4 oz sliced shiitake or cremini mushrooms into the broth and bring to a gentle simmer. Let it simmer for about 8 to 10 minutes to get the flavors out of the ginger and mushrooms.
Quick veg option: either add the bok choy or chopped napa cabbage (6 baby bok choy or about 2 cups napa) straight to the simmering broth for the last 1 to 2 minutes, or for better texture stir fry the greens and mushrooms first in 1 tbsp vegetable oil for 1 minute then add to the broth.
Cook the wontons: with the broth at a gentle simmer (not a rolling boil), drop the wontons in a few at a time. They will sink then float; once they float, cook 2 to 3 more minutes until filling is cooked through. If you prefer, cook wontons in a separate pot of boiling water then transfer to broth so it stays clear.
Finish and season: taste the soup and adjust salt or soy if needed. Add thinly sliced 3 scallions and a final splash of sesame oil (about 1 tsp) for aroma. Turn off the heat.
Garnish and serve: ladle wontons, broth, mushrooms and greens into bowls, top with chopped cilantro if you like. Serve immediately while hot.
Make ahead and freeze: to freeze, place uncooked wontons on a baking sheet without touching, freeze until solid, then transfer to a zip top bag. To cook from frozen, add a minute or two to the cooking time and dont thaw first.
Storage and tips: leftover soup keeps 2 to 3 days in the fridge (store wontons and broth together), reheat gently so wontons dont fall apart, and if broth gets cloudy a quick strain before serving helps.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.