Wonton Soup is full of flavor from tender, pork-stuffed wontons, onions, mushrooms, carrots, celery, and Napa Cabbage in a perfectly seasoned vegetable broth. It is healthy, homemade, and delicious.
The pork mixture can be mixed early in the day, covered, and refrigerated. These fantastic wontons take a little extra time, but they are well worth the effort as they are the stars of the soup!
Ingredient Notes and Substitutions
- Ground pork: Finely chopped shrimp, ground turkey, or ground chicken can be substituted.
- Ginger: Freshly grated or ginger paste. Ginger paste is sold in tubes in the refrigerated produce section of most grocery stores. It keeps for weeks stored in the refrigerator.
- Wonton wrappers: Find them in the refrigerated section of Asian markets or most grocery stores.
- Mushrooms: I use cremini mushrooms, but you can substitute white mushrooms.
- Broth: Use low-sodium vegetable or chicken broth
- Cabbage: Napa cabbage is usually found near the snow peas and bok choy in the refrigerated produce section.
How To Make Wonton Soup
- Mix the pork, ginger, soy sauce, green onions, breadcrumbs, egg, salt, and pepper. Cover and place it in the refrigerator.
- Cook the onions, mushrooms, carrots, and celery in a little oil over medium heat. Reduce the heat to low and add the garlic and ginger, cook for a minute.
- Now add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the carrots are tender.
- Stuff the wontons with the pork mixture. See how to wrap wontons.
- Once the carrots are tender, add the stuffed wontons and the Napa Cabbage to the soup and simmer for 3-5 minutes or until they float.
Preparation Tips For Wonton Soup
- Keep both your extra wonton wrappers and your prepared pork-stuffed wontons covered with lightly moistened paper towels while you work.
- To make things even faster, you can substitute frozen wontons. Sometimes, Costco sells mini chicken cilantro wontons.
- Both the wontons and the Napa cabbage will cook quickly. Be prepared to serve promptly.
- To add more vegetables, use chopped baby bok choy, shiitake mushrooms, or broccoli. Add at the same time as the wontons and Napa Cabbage, but reduce the wontons and cabbage by about half, so there is enough room to simmer everything.
Serving Suggestions
- Appetizer: chicken lettuce wraps, crispy baked tofu, coconut shrimp, or crab rangoon dip
- Stir fry: pork chop suey, Szechuan chicken, or vegetable stir fry
- Salad: Asian cucumber salad, Ramen noodle salad, or Asian noodle salad
Wonton Soup Recipe
A brothy soup full of sweet pork stuffed dumplings, onions, mushrooms, carrots, celery and Napa cabbage and fresh ginger.
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Servings: 6 servings
Calories: 285kcal
Ingredients
Pork Wontons
- ¾ lb ground pork
- 1 tablespoon fresh grated ginger or ginger paste
- 1½ tablespoon soy sauce
- 2 green onions, thinly sliced
- ¼ cup panko bread crumbs
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 36-46 wonton wrappers
Soup
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 medium yellow onion, chopped
- 8 ounces baby Bella Mushrooms thickly sliced
- 2 large carrots, cut into matchsticks
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger or ginger paste
- 6 cups vegetable broth or low sodium chicken broth
- 4-5 cups Napa Cabbage chopped
- 2 green onions chopped
Instructions
- In a small bowl, mix the pork, ginger, soy sauce, green onions, breadcrumbs, egg, salt, and pepper. Cover and place it in the refrigerator.
- In a large stockpot or Dutch oven, heat the olive oil and sesame oil over medium heat. Cook the onion, mushrooms, carrots, and celery for 5-6 minutes, stirring frequently. Reduce the heat to low. Add the garlic and ginger and cook for 1 minute.
- Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the carrots are tender.
- Place a wonton wrapper squarely in front of you. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and bring the bottom half up over the filling. Press firmly along the sides to seal.
- Moisten the left and right bottom corners of the rectangle. Bring those corners together and pinch firmly. While working with the wontons, keep the extra skins and stuffed wontons covered with lightly water-moistened paper towels.
- Once the carrots are tender, add the stuffed wontons and the Napa Cabbage to the soup and simmer for 3-5 minutes or until they float. Garnish with green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low on the stovetop.
- To freeze the soup, first cool it completely. Then freeze in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight, then reheat over low heat on the stovetop.
Nutrition
Calories: 285kcal | Carbohydrates: 14g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 522mg | Potassium: 757mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4245IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 2mg
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Catherine
I made this tonight and it turned out so comforting. The broth was flavorful and the wontons cooked perfectly!
Kimberly
yay, i am a wonton fan! I liked your tip about simmering the broth with ginger and garlic —ginger adds flavours also a lot of health benefits
Amy
Making the wontons from scratch was so rewarding and surprisingly easy! The pork filling was seasoned perfectly, and the broth was so light and savory.
Beth Pierce
Thank you, Amy! We love the soup, too!
Elizabeth F
By now you know that I could eat soups every single day as I enjoy them and always look for new ways of preparing popular soup recipes.
This is a delicious stick to your ribs soup and I enjoy it on occasion without the pork. Yum!
Beth Pierce
So happy that you like it, Elizabeth!
Emily
I haven’t had wonton soup in AGES. I’ve been thinking about making my own lately, so this was definitely the nudge that I need. I think I’ll even try whipping upt he wonton wrappers myself, too!
Beth Pierce
Thanks, Emily! Enjoy!
Catalina
I made this tonight and it turned out so comforting. The broth was flavorful and the wontons cooked perfectly.
Beth Pierce
So glad that you liked it, Catalina! It is a favorite of mine!
Kat
Making those little pork dumplings by hand is such a cozy way to spend a rainy afternoon. I usually grab that ginger paste for the fridge too. It keeps the whole process much faster and easier.
Bedabrata Chakraborty
I am so in love with this recipe. I love pork, but I end up making very spicy dishes. This is so light on the system.
Beth Pierce
I agree 100%
Ben
I made this a couple of nights ago, and it left us all WONTON more. LOL.
Seriously, though. It’s tasty.
Beth Pierce
So happy that you liked it, Ben!
Katie
Looks so good. Can’t wait to try this one!