Wonton Soup

Wonton Soup

The Spruce / Morgan Walker

Prep: 45 mins
Cook: 20 mins
Total: 65 mins
Servings: 5 to 6 servings
Yield: 40 wontons
Nutrition Facts (per serving)
629 Calories
27g Fat
49g Carbs
44g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 629
% Daily Value*
Total Fat 27g 35%
Saturated Fat 6g 32%
Cholesterol 126mg 42%
Sodium 2032mg 88%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 44g
Vitamin C 58mg 290%
Calcium 267mg 21%
Iron 6mg 31%
Potassium 1500mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The name wonton translates to "swallowing a cloud" in Chinese, as the pieces floating in this popular soup is thought to resemble them. Light, delicious, and unassuming, the humble wonton packs a punch of flavor in a small one-bite package. For these wontons, the most tedious part is the assembly and folding. However, many find the process to be meditative.

While we enjoy the soup topped with baby bok choy, the finishings for this soup are also customizable, like using spinach as the greens.


For the Wontons:

  • 40 wonton wrappers, store-bought or homemade

  • 1 pound boneless lean pork, chopped finely

  • 1 tablespoon soy sauce 

  • 1 tablespoon oyster sauce 

  • 5 drops sesame oil 

  • 1 teaspoon sherry

  • 1/2 teaspoon sugar

  • 2 green onions, finely minced

  • 1 tablespoon minced ginger 

  • 1 teaspoon salt 

  • 1 teaspoon cornstarch

For the Soup Base:

  • 4 1/2 to 5 cups chicken stock

  • 4 teaspoons soy sauce

  • 3 tablespoons sesame oil 

For the Toppings: 

  • 10 to 12 pieces baby bok choy 

  • Green onion, chopped, to taste

  • Chili oil, to taste

  • Sesame oil, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Wonton Soup
    The Spruce / Morgan Walker 
  2. In a medium bowl, add all of the wonton ingredients except for the wrappers and mix with a fork until fully combined and the mixture feels sticky.

    Combine ingredients
    The Spruce / Morgan Walker
  3. Place a wonton wrapper in one hand and adjust to look like a diamond shape. Scoop 1 teaspoon of wonton filling into the bottom half of the wonton wrapper. Fold the bottom side over the filling, then fold once more so the top part of the diamond is left open.

    begin to fold wrapper
    The Spruce / Morgan Walker
  4. Fold the left side over then fold the right to create a seal. You may need to brush a thin layer of water onto the wonton and press. As you’re making the wontons, use a damp paper towel to prevent them from drying out.

    Wrap wontons
    The Spruce / Morgan Walker 
  5. Meanwhile, combine the chicken stock and soy sauce in a pot and bring to a rolling boil. Allow the mixture to boil for 5 minutes, then add about 12 wontons at a time and boil over medium heat until wontons are floating on the surface of the water. Continue to boil until the wrappers are swollen, about 2 minutes. To check for doneness, use a slotted spoon to remove a wonton and split it with a fork. If the wonton is cooked through, stop heat immediately and transfer the wontons to individual serving bowls. If not, continue to boil until cooked through.

    Once you’ve cooked the wontons, add the bok choy and allow to cook until tender, about 5 minutes. Remove from the pot and add to your serving bowl.

    boil bok choy
    The Spruce / Morgan Walker
  6. To your serving bowl, add chopped green onion, a dash of soy sauce and sesame oil. Pour in 1 and 1/2 cups hot broth. Garnish with chili oil and serve hot.

    enjoy Wonton Soup
    The Spruce / Morgan Walker 


  • You can double the recipe for the wontons and freeze half the batch for a later date. Just up the boil time by 3 minutes when cooking from frozen.

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