Wonton Soup
on Aug 09, 2024, Updated Jul 03, 2025
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Soup season is upon us again and this homemade Wonton Soup is the ultimate bowl of comfort! Silky smooth wontons, an umami broth made from scratch, and bright veggies come together to make this delectable soup.
There’s two types of people when it comes to soup – those that like them blended and thick and those that like them brothy with lots of add ins. I honestly love all kinds (as you can probably tell from all the Soup Recipes on the blog!) but this veg Wonton Soup is one of my favourites! I have used my Homemade Wontons for this recipe, but honestly, store-bought wonton wrappers or even frozen dumplings/wontons work in a pinch.
- Comes together in just 30 minutes – with the same bright and punchy flavors of a soup that’s been simmered for hours!
- The broth can be made ahead and stored in the refrigerator. Simply add the wontons and reheat when you’re ready to serve
- Super customisable – you can use veg/chicken/pork wontons
Jump to section: Wonton SOup
Veg Wonton Soup Ingredients
The broth is what lends the most flavor to this dish, and here’s what you’ll need for that:
- Veggies: Shiitake mushrooms, button mushrooms, carrots, chives, and spring onion for loads of flavor and texture
- Aromatics: Ginger, garlic, and lemongrass root for flavor and aroma
- Seasoning: Salt and sugar
- Oil: I have used toasted sesame oil as it lends that authentic Indo-Chinese flavor. However, any regular white oil works too
- Sauces: Light soy sauce (can be replaced with a lesser quantity of dark soy sauce and rice vinegar for umami, depth of flavor, and a slight tang
- White pepper powder: For heat
- Water: To form the base of the broth
- Wontons: I have made mine from scratch, but store-bought frozen wontons work really well in this recipe
Frequently Asked Questions
I find that the easiest way to wrap wontons is to make potlis by bringing together the edges of the circular wrapper once the filling is placed inside, and twisting it to seal. You can check out my Homemade Wontons recipe for more on this.
If your wontons are breaking once you begin to cook them in the broth, it likely means that you have added too much filling for the amount of dough. We just need about a tablespoon of filling per wonton!
The main difference between wontons and dumplings is the thickness of the wrapper – dumplings are thicker. For this recipe, however, both types work just fine.
Richa’s Top Tips
- I’ve used shiitake mushrooms in this recipe because they add a unique flavour & texture to the soup. If they are not available to you, use any other mushrooms instead.
- We add light soy sauce to this recipe for that beautiful color, but you can replace it with 1 teaspoon dark soy sauce if that’s what you have available.
- Wontons should be added to the soup just before serving & cooked for only 2 minutes. They will continue cooking because the broth is hot. Any longer and the wonton skin tends to overcook. This timing is for veg and chicken wontons. If using pork wontons, cook for 4 minutes.
- If you are using frozen wontons or dumplings, you don’t need to defrost them. Just add them directly to the broth.
- If you have greens like bok choy on hand, you can also add that to the broth to make this soup more filling.
- Serve the soup with a generous pour of chilli oil on top for the best experience!
Make This Wonton Soup Your Own
- Add chicken, pork, lamb, prawns, or any other meat of your choice to the broth.
- You can also use non vegetarian wontons (check out my recipe for chicken momos here) for a protein-rich meal.
- Add whatever veggies you like and have available. Bell-peppers, sweet corn, and baby corn, and are some that taste amazing in this soup.
- Adding greens like bok choy, spinach or kale to the broth tastes really nice while make this soup more wholesome.
Serving Ideas
This soup tastes really nice and is filling on it’s own, however here are some ways you can make a whole meal:
- Serve it with some fried rice or noodles
- A big sharing platter of stir-fried veggies is a great way to add more fiber and nutrition to your meal
- Indo-Chinese dishes like ginger chicken, dragon chicken, or spring rolls add more flavor to the whole dish.
Storage Ideas
- Make ahead: The broth is super meal-prep friendly. You can make it ahead and store in the fridge (without the wontons) for up to 4 days. Simply add in the wontons, cook as per the recipe and serve when you are ready to eat.
If you are looking for your next rainy day fix, look no further than this wonton soup broth that is for sure going to warm you up! I can’t think of a better meal to make in these monsoons. If you recreate this, do send me your pictures over on my IG @my_foodstory!
30-Minute Wanton Soup
Ingredients
- 2 teaspoons toasted sesame oil
- 2 teaspoons finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 lemon grass root, smashed
- 3 dried shiitake mushrooms
- 5 cups of water, divided
- ½ teaspoon salt
- ½ cup julienned carrots
- 6-8 button mushrooms, quartered
- 2 teaspoons light soy sauce
- ½ teaspoon sugar
- 1 ½ teaspoon rice vinegar
- ½ teaspoon white pepper powder
- 2 tablespoons finely chopped chives or spring onion greens
- 6 wontons
Instructions
- Heat oil in a large pot, add ginger & garlic and saute for a minute.2 teaspoons toasted sesame oil, 2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic
- Add the lemon grass root, shiitake mushrooms & stir for a minute.1 lemon grass root, 3 dried shiitake mushrooms
- Add 3 cups of water, salt and cook covered for 15 minutes to make mushroom stock in a jiffy.5 cups of water, ½ teaspoon salt
- Remove mushrooms from the stock, cool & slice them and add it back to the stock.
- Add the remaining 2 cups of water to the stock & bring it to a boil.5 cups of water
- Add julienned carrots, mushrooms, soy sauce, sugar, vinegar, pepper powder, chives & boil for 5 minutes.½ cup julienned carrots, 6-8 button mushrooms, 2 teaspoons light soy sauce, ½ teaspoon sugar, 1 ½ teaspoon rice vinegar, ½ teaspoon white pepper powder, 2 tablespoons finely chopped chives or spring onion greens
- Add wontons to this and cook on medium heat for exactly 3 minutes & your wonton soup is ready to serve.6 wontons
Notes
- Shiitake mushrooms give a unique flavour & texture to the soup. If they are not available to you, use any other mushrooms instead.
- Light soy sauce can be replaced with 1 teaspoon of dark soya sauce.
- Wontons should be added to the soup just before serving & cooked for 2 minutes. Any longer and the wonton skin tends to overcook. This timing is for veg and chicken wontons. If using pork wontons, cook for 4 minutes.
- If using frozen wontons, use them as is without defrosting
- Leftover broth (without the wontons) can be stored in an airtight container in the fridge for up to 4 days. Heat the broth when ready to serve, add the wontons, cook for the required time and serve.
