Best 7 Wor Wonton Soup Recipes

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Wonton soup, a classic Chinese dish, is a comforting and flavorful soup that can be enjoyed by people of all ages. With its delicate wontons filled with a variety of ingredients, such as pork, shrimp, or vegetables, swimming in a savory broth, wonton soup offers a delightful combination of textures and flavors. Whether you're looking for a quick and easy meal or a hearty and satisfying dish, wonton soup is sure to hit the spot.

Let's cook with our recipes!

HOMEMADE WOR WON TON SOUP



Homemade Wor Won Ton Soup image

A flavorful soup filled with vegetables, wontons and shrimp.

Provided by Holly Nilsson

Categories     Soup

Time 1h

Number Of Ingredients 17

8 ounces ground pork
4 green onions (finely chopped)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 egg white
1 ½ teaspoons cornstarch
30 wonton wrappers
4 cups mixed vegetables (broccoli, carrots, bok choy and celery)
8 cups chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons fresh ginger
⅓ cup fresh basil leaves (sliced)
3 tablespoons green onions
1 clove garlic (minced)
24 medium shrimp (defrosted and tail removed)

Steps:

  • In a large bowl combine all filling ingredients.
  • Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
  • Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
  • Bring broth to a boil. Add vegetables, soy sauce, sesame oil, ginger, carrots and celery. Let boil 2 minutes.
  • Add in wontons, bok choy and broccoli and let boil about 5 minutes. Add in shrimp in the last 3 minutes. Remove from heat, add remaining ingredients and serve immediately.

Nutrition Facts : Calories 283 kcal, Carbohydrate 34 g, Protein 17 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1611 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

WONTON SOUP



Wonton Soup image

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.

Provided by Emeril Lagasse

Categories     appetizer

Time 1h30m

Yield about 2 quarts, 6 to 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots

Steps:

  • In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
  • In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
  • Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
  • Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

WONTON SOUP



Wonton Soup image

A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

½ pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
⅛ cup finely chopped green onion

Steps:

  • In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
  • Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
  • FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g

WONTON SOUP



Wonton Soup image

Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 7

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt
3 scallions, thinly sliced on the diagonal
2 to 3 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil

Steps:

  • Make wontons.
  • Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.

WOR WONTON SOUP DELUXE



Wor Wonton Soup Deluxe image

Make and share this Wor Wonton Soup Deluxe recipe from Food.com.

Provided by the-cat-did-it

Categories     Stocks

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 25

1 (10 ounce) package egg roll wraps or 1 (10 ounce) package wonton wrappers
20 medium shrimp, cooked
3 tablespoons rice wine or 3 tablespoons dry sherry
1 teaspoon gingerroot, chopped
1 teaspoon soy sauce
1 tablespoon sesame oil
2 tablespoons parsley, minced
1 egg, beaten
1 teaspoon garlic powder
4 scallions, thinly sliced
salt
pepper
1 chicken breast, cooked and thinly sliced
20 medium cooked shrimp
1 (16 ounce) package barbecued pork
2 tablespoons sesame oil
1 cup bok choy, sliced
1/2 lb mushroom, sliced
5 dried black mushrooms
1 (8 ounce) can water chestnuts, sliced
1 teaspoon gingerroot, chopped
1 (6 ounce) package snow peas, trimmed
1 (15 ounce) can baby corn
1/2 lb broccoli, cut into small pieces
7 cups chicken broth

Steps:

  • For Wontons:.
  • Heat a large non-stick skillet over medium-high heat until hot.
  • Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
  • Continue cooking 3 to 5 minutes.
  • Add the cooked chopped shrimp.
  • Remove from heat, mix thoroughly& allow to cool slightly.
  • Place a small amount of water into a small bowl to use for sealing the wontons.
  • Place a tablespoon or more of the filling into the center of each wrapper.
  • Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
  • Hold filled wonton by the tip with the longest side down.
  • Gently wrap corners around filled part, moisten with water and gently pinch to seal.
  • The finished wonton resembles a nurse's hat.
  • Set wontons aside on an oiled plate & continue with remaining wontons.
  • The reason for oiling the plate is to prevent wontons from sticking.
  • FOR THE SOUP:.
  • Soak black mushrooms in warm water for about 20 minutes. Discard stems.
  • Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
  • Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
  • 5 minutes before serving add the brocoli, mushrooms, shrimp.
  • 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
  • Ladle soup into individual large soup bowls with as many wontons per person as desired.
  • Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
  • Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.

Nutrition Facts : Calories 442.4, Fat 15.4, SaturatedFat 4.2, Cholesterol 157.3, Sodium 895.7, Carbohydrate 39.4, Fiber 4.1, Sugar 5.1, Protein 36.1

WOR WONTON SOUP



Wor Wonton Soup image

"WOR" in Chinese means "everything", so Wor Wonton Soup means a wonton soup that has everything in it... This is a meal in itself!

Provided by Alan Leonetti

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/2 lbs ground pork
8 medium cooked shrimp (chopped)
12 medium cooked shrimp (or more)
1 cooked pork chop (thinly sliced strips)
1 chicken breast (cooked or fried and cut into thinly sliced strips)
1/2 lb sliced mushrooms
1 (8 ounce) can sliced water chestnuts
1 teaspoon chopped gingerroot
1 egg (beaten)
2 hard-boiled eggs, sliced
1 teaspoon sherry wine
1 teaspoon soy sauce
3 tablespoons sesame oil
2 tablespoons flat-leaf Italian parsley (minced)
1 teaspoon garlic powder
7 cups chicken broth
1 (6 -8 ounce) package snow peas (optional)
1 bunch scallion (thinly sliced)
salt and pepper
egg roll wrap (makes larger wontons)

Steps:

  • Heat a large non-stick skillet over medium-high heat until hot.
  • Add ground pork and brown until no longer pink.
  • Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
  • Continue cooking 3 to 5 minutes.
  • Add the cooked chopped shrimp.
  • Remove from heat, mix thoroughly and allow to cool slightly.
  • That is your filling for the wontons.
  • Place a small amount of water into a small bowl to use for sealing the wontons.
  • Place a tablespoon or more of the filling into the center of each wrapper.
  • Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.
  • It will look like a triangle.
  • Hold filled wonton by the tip with the longest side down.
  • Gently wrap corners around filled part, moisten with water and gently pinch to seal.
  • The finished wonton resembles a nurse's hat.
  • Set wontons aside on an oiled plate& continue with remaining wontons.
  • The reason for oiling the plate is to prevent wontons from sticking.
  • Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
  • Add sliced mushrooms, sliced water chestnuts and snow peas.
  • Add wontons individually and cook until they float, about 1 or 2 minutes.
  • Ladle soup into individual large soup bowls with as many wontons per person as desired.
  • Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
  • Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.

HOT AND SOUR WONTON SOUP



Hot and Sour Wonton Soup image

Spice up your typical bland wonton soup recipe and try this flavorful version.

Provided by Tsquare

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 21

1 pound ground pork
¼ cup grated carrot
1 egg
¼ cup minced green onions
2 tablespoons grated ginger
2 teaspoons soy sauce
½ teaspoon sesame oil
¼ teaspoon red pepper flakes
⅛ teaspoon ground turmeric
salt and ground black pepper to taste
50 wonton wrappers
2 ½ (32 fluid ounce) containers chicken broth
¼ cup rice vinegar
2 tablespoons soy sauce
1 teaspoon hot chile paste, or to taste
2 cups sliced fresh mushrooms
2 carrots, sliced
3 cups chopped bok choy
1 cup bean sprouts
1 teaspoon sesame oil
2 tablespoons minced green onions, or to taste

Steps:

  • Combine pork, 1/4 cup carrot, egg, 1/4 cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. Mix filling well.
  • Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges.
  • Pour chicken broth into a pot; bring to a boil. Reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots; simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts; simmer until wontons are no longer pink inside, about 5 minutes.
  • Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 35.3 g, Cholesterol 71.5 mg, Fat 11.4 g, Fiber 2.2 g, Protein 19 g, SaturatedFat 3.5 g, Sodium 2021.1 mg, Sugar 3.6 g

Tips:

  • Use a large pot or Dutch oven to make sure there's enough room for all the ingredients.
  • If you don't have wonton wrappers, you can use egg roll wrappers or even spring roll wrappers.
  • Make sure to chop the vegetables and meat into small pieces so that they cook evenly.
  • Add the wontons to the soup last so that they don't overcook.
  • Season the soup to taste with soy sauce, salt, and pepper.
  • Serve the soup with a side of rice or noodles.

Conclusion:

Wonton soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give wonton soup a try. You won't be disappointed!

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