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I am dreaming of soup now that fall is coming. Lush, thick cream soups, fall pumpkin, and squash, meatball, chicken noodle, the list goes on and on. Thick, hearty, stick-to-your-ribs soups or simple, delicate healthy soups like this Wor Won Ton Soup that is a meal onto itself or that can accompany a salad.
Either way or any way, soup is a hit here!!! My family loves soup!! Amber simply adores a scrumptious bowl of homemade soup and even more with homemade wontons!! They can be so healthy and nutritious too!!
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Ramen style Soup Bowls, Set of 4
One type of soup that I love is Asian. That list goes on and on also. Today’s soup I have made countless times. I have made the wontons and frozen them, so you can have a soup ready in no time.
I enjoy both wor wonton soup recipes like this one or the plainer version of just wonton soup. Wonton fillings can be changed up too as to what you like by just altering the filling ingredients.
This soup is adapted from Emeril Lagasse; he makes some wicked soups!!!
I like making the wontons into little purses instead of the traditionally shaped wonton. The filling stays put and they freeze nice and flat and are easily stored. Kids enjoy making these too as Amber has helped many times!!
I hope you try this soup, you will love it. ENJOY!!!
Ingredients for Wor Won Ton Soup
Ingredients
It seems like a daunting list but really isn’t once you start making this delicious soup. You will find all of these ingredients at your local grocery store.
- canola oil
- garlic
- ginger
- green onions
- low sodium chicken broth
- ground pork
- egg yolk
- soy sauce
- rice vinegar
- sesame oil
- crushed red pepper
- wonton wrappers
- bok choy or baby bok choy
- white mushroom caps
- bamboo shoots
- carrots
How Do You Make Wontons for Soup
Mix the garlic, ginger, pork, egg yolk, soy sauce, vinegar, sesame oil, and crushed red peppers together in a small bowl. Work with 2-3 wontons at a time, making sure the rest is covered.
Fill a small bowl with water. Layout the wonton and place 1 tsp. of the pork mixture on the lower center, with your finger run water down two opposite sides and fold into a triangle making sure all the air is released. Take the two opposite corners and fold towards the center, dabbing with water to seal and overlap.
Lay the wontons on a floured cookie sheet and continue to assemble the wontons. Once you have a full baking sheet you may freeze them at this point for later use. Once frozen, remove to storage bags.
You can pop the frozen wontons right into the soup but let them cook just a bit longer to make sure the pork is cooked through.
How Do You Make Wonton Soup From Scratch?
Even before the wontons are made, in a large pot add the canola oil and sauté the finely chopped garlic and ginger for 2 min. until fragrant. Add the green onions and the chicken broth. Simmer for 20 min. while you make the wontons.
When all the wontons are made add the carrots to the stock and simmer for 5 min. Add the bok choy, mushrooms, and bamboo shoots. Simmer for 2 min.
Add the wontons, by hand quickly, one at a time, and simmer for 5 min., making sure the wontons float and the centers are cooked through. Serve immediately in a serving bowl garnished with the remaining thinly sliced green onions.
Pin it HERE!!
Wor Won Ton Soup
Tara Noland
The best won ton soup you will find, better than take out!! This soup is full of wonderful homemade wontons plus lots of healthy vegetables in a delightful light broth!
4.89 from 17 votes
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Prep Time 1 hour hr
Cook Time 40 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Soup Recipes
Cuisine Asian
Calories 212 kcal
Ingredients
Soup
- 1 tablespoon canola oil
- 1 tablespoon garlic finely chopped
- 1 tablespoon grated fresh ginger
- 1/4 cup thinly sliced green onions plus 3 tablespoons finely chopped for garnish
- 10 cups canned low-sodium chicken broth
- 1 1/2 cups thinly sliced bok choy
- 1/2 cup sliced white mushroom caps
- 1 small can of sliced bamboo shoots drained
- 1 cup carrots sliced
- Salt to taste
Wontons
- 1 tablespoon grated fresh ginger
- 1 teaspoon minced garlic
- 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
Instructions
In a large saucepan add the canola oil and sauté the 1 Tbsp. garlic and 1 Tbsp. ginger for 2 min. until fragrant. Add the green onions and the chicken broth. Simmer for 20 min. while you make the wontons.
Mix the 1 tsp. garlic, 1 Tbsp. ginger, pork, yolk, soy sauce, vinegar, sesame oil and crushed red peppers together in a small bowl. Work with 2-3 wontons at a time, making sure the rest are covered. Fill a small bowl with water. Lay out the wonton and place 1 tsp. of the pork mixture on the lower center, with your finger run water down two opposite sides and fold into a triangle making sure all the air is released. Take the two opposite corners and fold towards the center, dabbing with water to seal and overlapping. Lay the wontons on a floured cookie sheet and continue to assemble the wontons. Once you have a full baking sheet you may freeze them at this point for later use. Once frozen, remove to storage bags.
When all the wontons are made add the carrots to the stock and simmer for 5 min. Add the bok choy, mushrooms and bamboo shoots. Simmer for 2 min. Add the wontons, by hand quickly, one at a time and simmer for 5 min., making sure the wontons float and the center is cooked through. Serve immediately garnished with the remaining green onions. Makes 10 servings.
Adapted from Emeril Lagasse
Equipment
Video
Nutrition
Serving: 1Calories: 212kcalCarbohydrates: 20gProtein: 14gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 42mgSodium: 305mgFiber: 2gSugar: 2g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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