Uploaded July 2022 | Updated September 2026, 5 hours ago
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Wonton soup is one of those foods which recall treasured memories of childhood. It is a simple soup, but properly made it sings and brings and great deal of joy and contentment. It consists of a broth, in which garnishes such as wontons, pieces of barbecued pork, vegetables and mushrooms may be simmered.
This is a recipe which I have developed by attempting to recreate the flavors of soups I had and enjoyed. I frequently use this recipe as a template for making soup to incorporate leftovers so I have kept it simple, using a box of stock and some bouillon powder. The wontons, BBQ pork, snow peas and mushrooms are all optional and can be switched out for other things which may be at hand. Have leftover (western-style) ribs? Delicious. Have some leftover fried chicken? Try it, you’ll be surprised. Use leftover crispy bacon if you have some. Even a small amount of diced leftover fries can be delicious. Alternate vegetables include bok choi, pak choi, crown daisy, napa cabbage, green beans, zucchini (cut small), etc. Be sparing with really sweet vegetables like carrot.
The broth keeps fine, and before adding the garnish (the wontons, meat pieces, vegetables/mushrooms) it could even be chilled and frozen in portions for future use with pretty good flavor retention. Wontons in particular do not react well to being stored in broth. Other leftovers which one might use in this template may also not really want to be soaked in the broth. I try to use just enough wontons and other garnish for everyone who is eating, and then possibly repeat with the leftover broth at another meal, poaching off more wontons and adding other things, either to the soup pot (to warm a large amount) or straight to the soup bowl where it will be warmed by the hot broth.
Makes about two quarts.
Equipment:
• large soup pot
• ladle
Ingredients:
1 quart chicken broth often from a box
2 cup water rinse the box with the water
1/4 tsp chicken bouillon powder to taste really
1 clove garlic sliced very thin
1-2 inches ginger peeled and sliced thin
2-4 leaves scallion sliced thin, or in 2” julienne
12-20 ea wontons 3-5 per person, depending on size
4 oz sliced BBQ pork 1 oz per person
1/4 lb mushrooms sliced thin
2-4 oz snow peas whole if small, or sliced to (2”) julienne
to taste sesame oil in each bowl
Procedure:
1. Slice the garlic, ginger and green onion and place it into the soup pot with the broth, water and bouillon powder.
2. Bring the broth very slowly to a simmer over at least 30 minutes, preferably an hour. This is time-consuming but it is how the broth attains a lovely aroma.
3. Once the broth is simmering, add any raw elements, such as wontons which need to cook. Follow the instructions on your wontons regarding time, but do not let the soup boil hard – it just needs to simmer (actively) around the wontons.
4. Once the wontons are cooked, add any other garnish. If you are using something tough like cabbage which will need extra time to cook (depending on the cabbage), add it a little earlier.
5. Allow the rest of the garnish elements to warm through, and then serve, placing a few drops of sesame oil into the dish before ladling in the soup, or on top afterwards.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Do you need a kitchen thermometer? Get 10% off with ChefTemp! shareasale.com/r.cfm?b=2097152&u=3322095&m=111859&urllink=&afftrack=
Wonton soup is one of those foods which recall treasured memories of childhood. It is a simple soup, but properly made it sings and brings and great deal of joy and contentment. It consists of a broth, in which garnishes such as wontons, pieces of barbecued pork, vegetables and mushrooms may be simmered.
This is a recipe which I have developed by attempting to recreate the flavors of soups I had and enjoyed. I frequently use this recipe as a template for making soup to incorporate leftovers so I have kept it simple, using a box of stock and some bouillon powder. The wontons, BBQ pork, snow peas and mushrooms are all optional and can be switched out for other things which may be at hand. Have leftover (western-style) ribs? Delicious. Have some leftover fried chicken? Try it, you’ll be surprised. Use leftover crispy bacon if you have some. Even a small amount of diced leftover fries can be delicious. Alternate vegetables include bok choi, pak choi, crown daisy, napa cabbage, green beans, zucchini (cut small), etc. Be sparing with really sweet vegetables like carrot.
The broth keeps fine, and before adding the garnish (the wontons, meat pieces, vegetables/mushrooms) it could even be chilled and frozen in portions for future use with pretty good flavor retention. Wontons in particular do not react well to being stored in broth. Other leftovers which one might use in this template may also not really want to be soaked in the broth. I try to use just enough wontons and other garnish for everyone who is eating, and then possibly repeat with the leftover broth at another meal, poaching off more wontons and adding other things, either to the soup pot (to warm a large amount) or straight to the soup bowl where it will be warmed by the hot broth.
Makes about two quarts.
Equipment:
• large soup pot
• ladle
Ingredients:
1 quart chicken broth often from a box
2 cup water rinse the box with the water
1/4 tsp chicken bouillon powder to taste really
1 clove garlic sliced very thin
1-2 inches ginger peeled and sliced thin
2-4 leaves scallion sliced thin, or in 2” julienne
12-20 ea wontons 3-5 per person, depending on size
4 oz sliced BBQ pork 1 oz per person
1/4 lb mushrooms sliced thin
2-4 oz snow peas whole if small, or sliced to (2”) julienne
to taste sesame oil in each bowl
Procedure:
1. Slice the garlic, ginger and green onion and place it into the soup pot with the broth, water and bouillon powder.
2. Bring the broth very slowly to a simmer over at least 30 minutes, preferably an hour. This is time-consuming but it is how the broth attains a lovely aroma.
3. Once the broth is simmering, add any raw elements, such as wontons which need to cook. Follow the instructions on your wontons regarding time, but do not let the soup boil hard – it just needs to simmer (actively) around the wontons.
4. Once the wontons are cooked, add any other garnish. If you are using something tough like cabbage which will need extra time to cook (depending on the cabbage), add it a little earlier.
5. Allow the rest of the garnish elements to warm through, and then serve, placing a few drops of sesame oil into the dish before ladling in the soup, or on top afterwards.
Music: bensound.com/royalty-free-music
