Cooking Lucid
Wonton Soup
Delicate pork and shrimp wontons floating in a clear, fragrant chicken broth. A Cantonese comfort classic — light, soothing, and deeply satisfying.
Prep 40 min
Cook 20 min
Total 1h
Serves 4
Ingredients
Step 1 — Make the filling
- ½ lb ground pork
- ½ lb shrimp (peeled, finely chopped)
- 2 green onions (minced)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- ½ tsp white pepper
- 1 tsp cornstarch
Step 2 — Wrap wontons
- 1 package wonton wrappers (about 40)
- Small bowl of water
Step 3 — Broth and serve
- 8 cups chicken broth
- 1 thumb ginger (sliced)
- 2 green onions (sliced)
- Baby bok choy or choy sum
- Sesame oil (drizzle)
- White pepper
Instructions
- 1
Make the filling
Combine pork, shrimp, green onions, soy sauce, sesame oil, Shaoxing wine, white pepper, and cornstarch. Mix until sticky and well combined.
- 2
Wrap the wontons
Place 1 teaspoon filling in the center of each wrapper. Wet edges with water, fold into a triangle, then bring the two corners together and press to seal. Makes about 40 wontons.
- 3
Cook and serve
Bring chicken broth and ginger to a boil in a large pot. Add wontons and cook 4–5 minutes until they float and filling is cooked through. Add bok choy and cook 1 minute. Ladle into bowls, garnish with green onions, a drizzle of sesame oil, and white pepper.
Nutrition per serving: 280 cal · 22g protein · 28g carbs · 8g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
