This homemade wonton soup is one of my favorite comfort meals when I want something warm, flavorful, and satisfying without spending all day in the kitchen. I enjoy how the soft wontons, savory broth, and fresh vegetables come together into a simple dish that feels cozy and homemade every time I make it.
Why You’ll Love This Recipe
I love this recipe because it is quick, comforting, and made with simple ingredients I usually already have. I like that it tastes like a restaurant-style soup but is easy enough for a busy day. I also enjoy how flexible it is, allowing me to adjust the filling and vegetables based on what I prefer or what is available.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For The Homemade Wontons
1 pound ground meat (chicken or beef)
1 cup green onions, finely chopped
1 cup cabbage, finely minced
1 tablespoon garlic, minced
1 tablespoon ginger paste
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon soy sauce
25 wonton wrappers
For The Soup
16 prepared wontons
7 cups chicken broth
2 tablespoons chili oil or chili garlic oil
1/2 medium onion, thinly sliced
1 tablespoon ginger paste
1 bunch bok choy, chopped (or vegetables of choice)
1/2 cup green onions
Salt and pepper to taste
Directions
I begin by preparing the wonton filling. I place the ground meat, green onions, cabbage, garlic, ginger paste, sesame oil, salt, black pepper, and soy sauce into a bowl and mix everything well until combined.
I place a small amount of filling in the center of each wonton wrapper. I lightly wet the edges with water, fold, and seal them securely. I repeat this process until all the filling is used.
To prepare the soup, I heat the oil in a large pot over medium heat. I add the sliced onion and ginger paste and sauté until fragrant.
I pour in the chicken broth and bring it to a gentle boil. I carefully add the wontons and cook them for about 5 to 7 minutes, until they float and are fully cooked.
I add the bok choy and let it cook for another 2 to 3 minutes until tender. I season the soup with salt and pepper, then finish with green onions before serving.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time is about 15 minutes.
Cooking time is about 15 minutes.
Total time is approximately 30 minutes.
Variations
I like using ground chicken for a lighter flavor, but ground beef also works well. Sometimes I add shrimp to the filling for extra texture. For vegetables, I often substitute bok choy with spinach, napa cabbage, or mushrooms depending on what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stovetop. If needed, I add a little extra broth or water to refresh the soup.
FAQs
Can I Freeze The Wontons?
I freeze uncooked wontons on a tray and then transfer them to a freezer-safe bag. They can be cooked directly from frozen.
What Do I Use To Seal The Wontons?
I always use water to seal the wrappers, and it works perfectly.
Can I Make This Soup Spicier?
I like adding extra chili oil or chili flakes when I want more heat.
Can I Use Store-Bought Wontons?
I sometimes use store-bought wontons when I am short on time, and the soup still turns out delicious.
What Vegetables Work Best In This Soup?
I like bok choy, spinach, napa cabbage, or mushrooms, but almost any tender vegetable works well.
Conclusion
This wonton soup is a recipe I truly enjoy making because it is simple, comforting, and full of flavor. I like serving it as a complete meal that feels warm and satisfying, especially on busy days when I still want something homemade.
This 30-minute homemade wonton soup is cozy, flavorful, and perfect for a quick and satisfying meal. With soft wontons, savory broth, and fresh vegetables, it’s a restaurant-style favorite made easy at home.
Ingredients
For the Homemade Wontons:
1 pound ground meat (chicken or beef)
1 cup green onions, finely chopped
1 cup cabbage, finely minced
1 tablespoon garlic, minced
1 tablespoon ginger paste
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon soy sauce
25 wonton wrappers
For the Soup:
16 prepared wontons
7 cups chicken broth
2 tablespoons chili oil or chili garlic oil
1/2 medium onion, thinly sliced
1 tablespoon ginger paste
1 bunch bok choy, chopped (or vegetables of choice)
1/2 cup green onions
Salt and pepper to taste
Instructions
In a bowl, combine ground meat, green onions, cabbage, garlic, ginger paste, sesame oil, salt, pepper, and soy sauce. Mix until well blended.
Place a small spoonful of filling in each wonton wrapper. Wet the edges with water, fold, and seal tightly. Repeat until all filling is used.
In a large pot, heat chili oil over medium heat. Add sliced onion and ginger paste, sauté until fragrant.
Add chicken broth and bring to a gentle boil.
Carefully add wontons to the broth. Cook for 5–7 minutes or until wontons float and are fully cooked.
Add bok choy and cook for 2–3 minutes until tender.
Season with salt and pepper, stir in green onions, and serve hot.
Notes
Use water to seal wonton wrappers effectively.
Freeze extra wontons uncooked for quick meals later.
