Wonton Soup
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt
- 2quarts chicken stock, preferably homemade (see Tip)
- 12baby bok choy, cut in halves or quarters lengthwise
- 8ounces fresh wonton noodles (optional)
- 20fresh or unthawed frozen wontons
- 1scallion, thinly sliced
- Soy sauce, red vinegar, chile oil or chile crisp, for serving
Preparation
- Step 1
Bring a large pot of salted water to a boil. In another large saucepan, bring the chicken stock to a boil. Add the bok choy to the stock, immersing all of it, then immediately turn the heat to the lowest setting. Let stand until ready to serve, 5 to 10 minutes. Season broth with salt, to taste.
- Step 2
If serving with noodles, cook the noodles in the boiling water according to the package’s directions. Transfer to serving bowls with tongs or chopsticks, and bring the water back to a boil. Drop the wontons into the boiling water and gently stir to make sure they don’t stick to one another or to the bottom of the pot. When the water returns to a rapid boil, add 2 cups cold water, then adjust the heat to maintain a steady simmer. Once the wontons float on the surface, continue to simmer for 2 minutes. The dough should look slightly translucent.
- Step 3
Using a spider or slotted spoon, divide the wontons among the serving bowls, then divide the bok choy and broth among the bowls. Serve immediately with scallion and soy sauce, vinegar, chile oil or chile crisp.
Tip
- To make homemade chicken stock for wonton soup, combine 8 ounces chicken wings, 8 ounces ground pork, 3 slices of ginger, 2 cut-up scallions and 7 cups water in a large pot. (Add an ounce of dried Chinese mushrooms or dried scallops and a whole star anise, if you have them.) Bring to a boil over medium heat, stirring occasionally, then immediately turn down the heat to maintain a bare simmer. Simmer, skimming any foam on top, for 35 minutes. Strain, discard the solids and season the stock to taste. For a quick shortcut to more flavorful soup, simmer 5 cups store-bought chicken stock with 2 ginger slices and 2 cut-up scallions for 15 minutes.
Private Notes
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Cooking Notes
FMonk
Can I not boil the wontons in the broth itself?
NannyT
Add thin matchsticks of char siu pork.
Richard
The bok choy is in the stock in step 1. Step 2 concerns water and wontons. In step 3, wontons are added to bowls; bok choy and broth (stock) are then added to the bowls.
Tec
For me, sometimes if bokchoy is not mini or was picked too mature, it adds a slightly disagreeable and intrusive taste. So I use Napa cabbage instead for a more neutral taste.
Urbanite
Uncooked Wonton skins often have flour or cornstarch to keep them separated. Cooking the wontons in the stock instead of water will make the stock too starchy.
Doris
This is exactly how I make my wonton noodle soup, using homemade wontons that I keep in the freezer for an easy and delicious meal any time. I use canned broth, and I add a 1/2-inch piece of ginger, a splash of dry sherry, and a splash of soy sauce. For the person asking about using the broth, see Step 3. Garnish each bowl with some sliced scallions. NOTE: If using frozen wontons, I have found that an 8-minute simmer (after bringing the water back to the boil) works perfectly.
Jane
Spinach leaves work as a substitute for bok choy. Used slightly thawed frozen wonton wrappers cut in 1/2" strips and boiled in salted water for 5 minutes in lieu of wonton noodles or filled wontons. The tips to add ginger, scallions (be generous!), sherry, soy sauce and chili oil/crisp were appreciated.
Claire
Yes, it's a special type of vinegar. Go into an asian store and ask around and hopefully they can show you a bottle with dark (almost black) colored vinegar with yellow and red on the bottle label!
TechGal
My favorite go to meal - anytime and any day.
Urbanite
Cooking the won tons in the stock instead of water makes the soup stock too starchy. Wonton skins often have flour or cornstarch to keep them separated and cooking the wontons in the stock ensures that starch comes out into the stock.
Name
Made the broth w better than bouillon chicken stock w a drizzle of sesame oil and sprinkle of ground white pepper. Used 2 packs of frozen store bought wontons. Perfect for an unseasonably cold and rainy weeknight dinner, we just wished the wontons were better quality. Added a bit of chili crisp as a garnish - it overwhelmed the flavors so would use sparingly next time
Nicole
Add chili crisp / oil at the end for more flavor. No chili oil for just a refreshing broth.
Nan Jacolick
I found the "Tip" chicken broth- almost flavorless. Disappointing
CP
Did just as written using home made bone broth, however skipped the noodles and added one ear of corn kernals cut from the cob (just because I had it). Threw the corn in with the bok choy. Simple and delicious!
JW
I was worried it would lack flavor. - Sautéed 4-5 sliced scallions, in neutral oil; 2-3 mins. Added 1 carrot cut into matchsticks; 2-3 mins. - Added a 1 in. piece of ginger, slivered; plus 3-4 cloves of minced garlic and sautéed 30 seconds. Season with salt & pepper; add 2 quarts broth (I used better than bouillon). - 12 baby bok choy?! How big are those? 2 was way more than enough! - Used frozen won tons. - Chili crisp was a MUST! Never had it; expensive but so good! - Lots of scallions on top!
Dana
We love this. I use Trader Joes Veggie dumplings and cellophane vermicelli and it is delicious.
summitfarm
Sautéed lots of garlic and ginger and a whole carrot grated. Then sauté chopped bok choy. Add homemade chicken stock, cook wontons separately. Add juice 1/2 lime, soy sauce and dollop of sesame oil. Sprinkle of hot pepper. Lots of chopped cilantro and scallions. And then the wontons and tablespoon of miso. Make sure miso doesn’t stay clumped. Best soup in the world!
Kevin D
We added broccoli and jalapeño slices to the soup and used 1/2 of an onion for additional flavor . This meal was delicious, light, and easy to make(modify too).
Gina
Is this supposed to come out half baby bok choy by volume or did I do something wrong?
paula
Had no book choy. Used arugula & box of tofu. Gyoza dumplings. Added miso paste at end.
paula
Used gyoza dumplings. Arugula & package of firm tofu (didn’t have vol Choy) added miso paste at end.
janelinderman
made the stock with the wings- did not use pork but added a leg and thigh- carrots, rosemary, onion and celery BEST stock I have made. AND I have made it every which way - with roasted bones and true fond blanc - this was simple and made the best stock ever--have always used other parts or a whole chicken . will use wings from now on-
Henry
What portions of soy sauce, red vinegar and chili oil should be combined and used?
meredith
This is the best wonton soup that I have ever eaten! I made the homemade wontons from the accompanying recipe (using store-bought wrappers), and folding them was difficult, but the end result is so delicious that it was worth the work. I had no idea that homemade wonton soup was so astronomically better than what you get at a restaurant. This recipe was a revelation for me! Even the picky kids liked it, and my family is already demanding that this go in the regular dinner rotation.
Jane
Spinach leaves work as a substitute for bok choy. Used slightly thawed frozen wonton wrappers cut in 1/2" strips and boiled in salted water for 5 minutes in lieu of wonton noodles or filled wontons. The tips to add ginger, scallions (be generous!), sherry, soy sauce and chili oil/crisp were appreciated.
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