4 Wonton Soup Recipes: Simple, Warm, Tasty, and Comforting

Liputan6.com, Jakarta - Are you looking for something warm and comforting to cook at home? If yes, wonton soup recipes are a great place to start. Wonton soup is a popular Chinese dish made of soft dough pockets filled with meat or vegetables, served in a clear, flavorful broth. It is easy to make, filling, and perfect for any time of the year.

One of the best things about wonton soup recipes is how flexible they are. You can use many different fillings such as pork, shrimp, chicken, or even mushrooms for a plant-based option. Whether you eat meat or not, there is a version that works for you. Each filling gives the soup a different taste, so you can try a new variety every time you cook.

In this article, you can find four tasty wonton soup recipes that you can try at home. We gathered them from various sources, Friday (6/3/2026). Let's get ready to start cooking.

This is the most traditional version of wonton soup. The filling uses ground pork seasoned with soy sauce and ginger, wrapped in thin dough and cooked in a light, savory broth. It is a beloved recipe across many Chinese households and is perfect for beginners.

Ingredients:

- 250g ground pork

- 30 wonton wrappers

- 2 tbsp soy sauce

- 1 tsp sesame oil

- 1 tsp fresh ginger, grated

- 2 green onions, chopped

- 1 egg white

- 1 litre chicken or pork broth

- Salt and white pepper to taste

- Bok choy (optional garnish)

Instructions:

1. In a bowl, mix the ground pork, soy sauce, sesame oil, grated ginger, green onions, and egg white. Stir well until everything is combined.

2. Place one wonton wrapper flat on a clean surface. Put one teaspoon of the pork filling in the center.

3. Wet the edges of the wrapper with a little water using your finger. Fold the wrapper in half to make a triangle, pressing the edges to seal tightly. Then bring the two bottom corners together and press to form the classic wonton shape.

4. Repeat with the remaining wrappers and filling. Set the finished wontons aside on a lightly floured surface.

5. Bring the broth to a gentle boil in a large pot. Add salt and white pepper to taste.

6. Carefully drop the wontons into the boiling broth. Cook for 5 to 6 minutes, or until they float to the surface and the wrapper looks slightly translucent.

7. Ladle the soup into bowls. Add bok choy or extra green onions on top if desired. Serve hot.

Tip: Do not overfill the wrappers. Too much filling makes them hard to seal and they may open during cooking.

This shrimp version is lighter than the pork recipe but just as satisfying. The shrimp filling has a naturally sweet flavor that pairs beautifully with a clean, ginger-infused broth. It is a popular choice in Cantonese-style wonton soup recipes found in dim sum restaurants.

Ingredients:

- 300g raw shrimp, peeled and chopped

- 30 wonton wrappers

- 1 tbsp light soy sauce

- 1 tsp sesame oil

- 1/2 tsp sugar

- 1 tbsp cornstarch

- 1 tsp ginger, finely grated

- 1 litre clear chicken broth

- 2 slices fresh ginger (for broth)

- Chili oil or sesame seeds (optional)

Instructions:

1. Chop the shrimp into small pieces. Some chunks are fine because you do not need a smooth paste. Place them in a mixing bowl.

2. Add soy sauce, sesame oil, sugar, cornstarch, and grated ginger to the shrimp. Mix well and let it rest for 10 minutes in the refrigerator.

3. Lay a wonton wrapper flat. Place one teaspoon of shrimp filling in the center. Wet the edges, fold into a triangle, and seal firmly. Connect the corners as before.

4. Continue wrapping until all the filling is used.

5. Pour the broth into a pot and add the two slices of fresh ginger. Bring to a boil over medium heat, then lower the heat to a simmer. Remove the ginger slices after 5 minutes.

6. Add the shrimp wontons to the simmering broth. Cook for 4 to 5 minutes until they float and the shrimp inside turns pink and opaque.

7. Serve in bowls with a drizzle of chili oil or a sprinkle of sesame seeds if you like.

Tip: Chilling the shrimp filling helps it hold together better inside the wrapper during cooking.

This halal-friendly wonton soup recipe uses ground chicken as the main filling. The chicken filling is mild and juicy, and the broth is made entirely from halal chicken stock for a clean, wholesome bowl.

Ingredients:

- 250g halal ground chicken

- 30 wonton wrappers

- 2 tbsp halal soy sauce

- 1 tsp sesame oil

- 1 tsp garlic, minced

- 1 tsp ginger, grated

- 2 green onions, finely chopped

- 1 litre halal chicken broth

- Salt and white pepper to taste

- Fresh cilantro for garnish

Instructions:

1. Combine the ground chicken, soy sauce, sesame oil, garlic, ginger, and green onions in a bowl. Mix until the seasoning is well distributed throughout the meat.

2. Lay one wonton wrapper on a flat surface. Add one teaspoon of the chicken filling to the center.

3. Dampen the edges of the wrapper with water. Fold into a triangle and press firmly to seal. Connect the two bottom corners and pinch together to hold the wonton shape.

4. Repeat with all remaining wrappers and filling. Lay them out without touching each other so they do not stick.

5. Heat the halal chicken broth in a large pot over medium heat. Season with salt and white pepper.

6. Once the broth is boiling, add the wontons. Cook for 5 to 7 minutes until the wrappers are soft and the chicken inside is fully cooked through.

7. Ladle into bowls and top with fresh cilantro. Serve immediately while hot.

Tip: To check if the chicken is fully cooked, cut one wonton open. The meat inside should be white all the way through with no pink.

This vegan wonton soup recipe proves that you do not need meat to enjoy a deeply flavorful bowl. Mushrooms bring a rich, earthy taste to the filling, and when cooked in a vegetable broth with soy and ginger, the result is a warming soup that is 100% plant-based. It is a wonderful option for anyone following a vegan or vegetarian diet.

Ingredients:

- 200g shiitake mushrooms, finely chopped

- 100g firm tofu, crumbled

- 30 vegan wonton wrappers

- 2 tbsp soy sauce

- 1 tsp sesame oil

- 1 tsp garlic, minced

- 1 tsp ginger, grated

- 1 tsp cornstarch

- 1 litre vegetable broth

- Baby spinach or noodles (optional)

Instructions:

1. Heat a small pan over medium heat. Add a little oil, then cook the chopped mushrooms for 4 to 5 minutes until they release their water and become tender. Let them cool completely.

2. In a bowl, mix the cooled mushrooms, crumbled tofu, soy sauce, sesame oil, garlic, ginger, and cornstarch. Stir until everything is combined into a firm filling.

3. Place one vegan wonton wrapper on a flat surface. Add one teaspoon of mushroom filling to the center.

4. Wet the edges of the wrapper, fold into a triangle, and press tightly to seal. Join the two corners together to complete the wonton shape. Repeat with all remaining wrappers.

5. Bring the vegetable broth to a boil in a pot. Add salt to taste if needed.

6. Gently drop the wontons into the boiling broth. Cook for 5 to 6 minutes until the wrappers become soft and slightly translucent.

7. Add a handful of baby spinach or cooked noodles to the bowls before serving if you like. Ladle the wontons and hot broth over the top. Enjoy immediately.

Tip: Always squeeze out excess moisture from the cooked mushrooms before mixing the filling. A wet filling can make wrappers tear or open in the broth.