Wonton Soup Recipe: Chicken Broth And Wonton Filling for a Tasty Bowl

Wonton soup is a clear broth with small dumplings called wontons. You stir-fry a simple filling, seal it inside wonton wrappers, then boil the parcels for a short time. This method uses bright green vegetables, bamboo shoots, soy sauce, and a little ginger. You can serve it with chicken broth, dashi, or miso soup broth.

This guide shows a basic wonton soup workflow. It explains how to cut and stir-fry the filling, how to seal wonton wrappers, and how to simmer the wontons without breaking them. It also notes that these wontons skip cabbage and carrots, which some commercial versions use to bulk out the filling.

Use these measured ingredients for a home-style wonton soup. You can use chicken or pork for the meat, and bok choy or celery with optional spinach for the greens. Choose one soup liquid for serving, but boil the wontons in water first if you plan to use dashi or miso soup broth.

• Wonton wrappers: 32 wrappers (about 250 g), or egg roll wrappers: 8 sheets cut into quarters

• Minced chicken or pork: 250 g

• Bamboo shoots (drained): 100 g, cut into matchsticks

• Broccoli: 150 g (florets and peeled stalk)

• Bok choy: 200 g, or celery: 150 g (optional spinach: 75 g)

• Bean sprouts: 120 g

• Powdered ginger: 1/2 tsp

• Soy sauce: 1 tbsp

• Neutral oil: 1 tbsp (plus 1 tsp as needed)

• Sesame oil (optional): 1 tsp

• Serving liquid, choose one: chicken broth 1 litre, or dashi 1 litre, or miso soup broth 1 litre

• Water for boiling (if needed): 2 litres

  Equipment

  Basic tools keep the work quick and safe. A wok helps with fast stir-frying, but a wide frying pan also works. Use a slotted spoon to lift wontons without tearing the wrappers. Keep a small bowl of water ready to help seal wrapper edges when needed.

  • Wok (or wide frying pan)

  • Medium saucepan or stockpot

  • Chopping board and sharp knife

  • Mixing bowl or plate (for cooked filling)

  • Slotted spoon

    Prep the filling ingredients

    Cut the meat into tiny pieces. This is easier with cooked meat, but raw meat gives a better result after stir-frying. Cut bamboo shoots into matchsticks. Chop broccoli florets into small pieces, about 1 cm across, and slice the stalk into matchsticks. Wash bean sprouts and discard any that are not white and crisp.

    If using celery, slice stalks lengthwise into wide strips, then cut across into thin slices. If using bok choy, separate leaves from stalks. Treat stalks like celery. Cut leaves into strips, then break into small pieces. If using spinach, cut it like bok choy leaves. Keep leafy greens separate so they go in late.

    Stir-fry the filling

    Heat 1 tbsp oil in a wok. High heat gives better colour, but it needs fast stirring. Use medium heat if you are new to wok cooking. Do not crowd the wok. Cook in batches if needed. You can also stir-fry each ingredient on its own, then mix at the end.

    Add the meat first. If it is raw, stir-fry until lightly cooked, then drain any juices. Add a little more oil if the wok looks dry. Add soy sauce and powdered ginger, then stir well. Add optional sesame oil for flavour, but keep it small so it does not take over the filling.

    Add broccoli and the celery or bok choy stalks. Cook until just slightly softened. Broccoli should turn bright green, without turning dull or brown. Add bok choy leaves and or spinach next. Cook only until the leaves just wilt. This keeps the filling fresh and stops excess water in the wrapper.

    Add bamboo shoots and bean sprouts last, then turn off the heat. Toss for a short time, since bean sprouts overcook fast. Spread the filling on a plate to cool. A cooler filling is easier to wrap. Hot filling can soften wrappers too much and may cause leaks when the wontons boil.

    Wrap the wontons

    Set wrappers on a clean surface. Place a small amount of filling in the centre of each wrapper, about 2 tsp. Lift the corners so all four meet, then pinch and fold to seal. Seal well so the soup stays clear. Repeat until you use all filling, keeping wrappers covered to stop drying.

    Boil the wontons

    Bring a pot of water or chicken broth to a high simmer or low boil. If you plan to serve the wontons in dashi or miso soup broth, boil the wontons in water first. A hard boil can harm the taste of dashi and miso broths, so keep those liquids for serving, not for boiling.

    1. Lower a few wontons into the simmering pot. Do not overfill the pot.

    2. Simmer for 3 minutes. Stir gently once to stop sticking.

    3. Lift wontons with a slotted spoon and place them aside.

    4. Repeat until all wontons are cooked, working in batches.

    Serve as wonton soup

    Place cooked wontons into bowls, about 6 to 8 per person. Pour hot serving liquid over them. Use chicken broth, dashi, or miso soup broth, based on what you prefer. Serve at once. If you hold wontons too long in hot liquid, the wrappers can soften more than you may like.

    Notes, tips, and variations

    If you want a different taste, you can use tamale filling inside the wrappers and follow the same boiling method. For easier handling, keep a steady simmer rather than a rolling boil. If wrappers open in the pot, reduce the heat and seal future wontons more firmly. Cooked filling also helps wrappers stay sealed.

    Nutritional values (estimated, per serving)

    These values are estimates for one serving when the batch serves four. Actual numbers change with wrapper brand, meat type, and how much oil the filling absorbs. If you serve with miso soup broth or dashi instead of chicken broth, sodium and protein levels can change.

    Nutrient	Amount
    Energy	360 kcal
    Protein	22 g
    Carbohydrate	38 g
    Fat	13 g
    Fibre	4 g
    Sodium	900 mg