No culinary degree required for this restaurant-quality wonton soup! With just a few pantry staples and 15 minutes, you’ll be slurping up the most comforting, flavor-packed broth that makes even frozen wontons taste extraordinary.
The Ultimate Quick & Easy Wonton Soup Recipe
No complicated cooking skills needed—just boil the wontons, and while they’re cooking, prepare a simple soup base using everyday ingredients like chopped scallions, a bit of soy sauce, dried shrimp, and a touch of vinegar or sesame oil.
That’s it! In just minutes, you’ll have a bowl of soup that’s hot, savory, and full of depth.
Honestly, I don’t think anything beats a quick wonton soup for breakfast. It’s warm, flavorful, and satisfying without being heavy. It’s become my go-to on busy mornings or whenever I want something nourishing that doesn’t take much effort. Sometimes I even make a second bowl—it’s that easy and that good.
Every time I make this soup, my kids drink the broth down to the very last drop—no exaggeration. There’s never anything left in their bowls, and they always ask for seconds. That’s how I know this recipe works.
Uses frozen wontons but tastes completely fresh – genius for busy cooks
What makes this recipe even more convenient is that wontons, just like dumplings and buns, freeze really well.
I always keep a bag of frozen pork wontons in the freezer. That way, I can put together a full, satisfying meal with almost no prep—just boil the wontons and mix the soup base.
Papery dried shrimp
Now, about the dried shrimp—the papery kind you often find in Chinese cooking. I really encourage you not to skip them. They may look unassuming, but they add an incredible umami punch to the broth.
Even just a small spoonful transforms the flavor, making the soup taste more savory and well-rounded.
These dried shrimp are often used in fillings for things like pan-fried chive cakes, but here, their purpose is different: they’re a key ingredient in building a deeply flavorful broth. If you’re new to using them, this soup is a great introduction.
Ingredients (Serves 2)
Wontons
- 15–20 frozen wontons or homemade fresh pork wontons
Soup base seasonings
- 1 tsp chopped scallion
- 1 tsp chopped cilantro (or chopped celery)
- 1/4 tsp salt
- 1/2 tsp chicken bouillon powder
- 1/4 tsp white pepper powder
- 1 tsp light soy sauce
- 1 tsp black vinegar (optional, for tangy aroma)
- 1 tsp papery dried shrimp (or 5g seaweed)
- 1 tsp lard (or 1/2 tsp sesame oil for a richer broth)
Other
500ml water (or bone broth/chicken broth for a deeper flavor)
Instructions
- Cook the Wontons
Bring 500ml of water or broth to a boil in a pot. Gently add the wontons and stir lightly to prevent sticking to the bottom.
Boil on high heat until the wontons float. Add about half a bowl of cold water and bring it back to a boil. Continue cooking for 1–2 minutes, until the wrappers turn translucent and the filling is fully cooked.
- Make the Soup Base
While the wontons are cooking, prepare a large serving bowl. Add the scallion, cilantro, dried shrimp (or seaweed), salt, chicken bouillon, white pepper, soy sauce, black vinegar, and lard (or sesame oil).
Ladle in 2–3 spoonfuls of the boiling wonton water (or preheated broth). Stir well to dissolve the seasonings and build the fragrant soup base.
- Assemble and Serve
Use a slotted spoon to transfer the cooked wontons into the prepared bowl. Stir gently to mix.
Optional: sprinkle with white sesame seeds or add a few drops of chili oil for an extra boost of flavor.
Frequently Asked Questions
What‘s a good substitute for dried shrimp?
If you don’t have papery dried shrimp, you can use 5g of seaweed or simply skip it—the broth will still be delicious.
Can I use vegetable broth?
Yes, but using chicken or bone broth adds more depth. If you prefer a vegetarian version, use seaweed and sesame oil for added umami.
Can I double the recipe?
Absolutely—just scale up the ingredients proportionally based on how many people you’re serving.
Easy Homemade Wonton Soup
Ingredients
Wontons
- 15 –20 frozen wontons or homemade fresh pork wontons
Soup base seasonings
- 1 tsp chopped scallion
- 1 tsp chopped cilantro or chopped celery
- 1/4 tsp salt
- 1/2 tsp chicken bouillon powder
- 1/4 tsp white pepper powder
- 1 tsp light soy sauce
- 1 tsp black vinegar optional, for tangy aroma
- 1 tsp papery dried shrimp or 5g seaweed
- 1 tsp lard or 1/2 tsp sesame oil for a richer broth
Other
- 500 ml water (or bone broth/chicken broth for a deeper flavor)
Instructions
Cook the Wontons
- Bring 500ml of water or broth to a boil in a pot. Gently add the wontons and stir lightly to prevent sticking to the bottom.
- Boil on high heat until the wontons float. Add about half a bowl of cold water and bring it back to a boil. Continue cooking for 1–2 minutes, until the wrappers turn translucent and the filling is fully cooked.
Make the Soup Base
- While the wontons are cooking, prepare a large serving bowl. Add the scallion, cilantro, dried shrimp (or seaweed), salt, chicken bouillon, white pepper, soy sauce, black vinegar, and lard (or sesame oil).
- Ladle in 2–3 spoonfuls of the boiling wonton water (or preheated broth). Stir well to dissolve the seasonings and build the fragrant soup base.
Assemble and Serve
- Use a slotted spoon to transfer the cooked wontons into the prepared bowl. Stir gently to mix.
- Optional: sprinkle with white sesame seeds or add a few drops of chili oil for an extra boost of flavor.
Nutrition
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