Wor Wonton Soup
Wor Wonton Soup is a zesty, flavorful soup that’s hearty enough to enjoy as a main dish. This Wonton Noodle Soup recipe makes a terrific base for customizing with your favorite proteins and veggies, and can even be adapted as an easy Wonton Egg Drop Soup!
What is Wor Wonton Soup?
The word Wor means “everything” in Chinese, so this Wor Wonton Soup Recipe is literally a kitchen sink soup!
Traditionally, Wor soups are made with whatever ingredients are available. Various types of veggies, meats, and toppings are included depending on the season, or how much effort one wants to exert. Therefore, each soup batch differs from the last, making it a flexible and exciting dinner that’s terrific for using leftovers.
In this simple, delicious version we add some of our favorite ingredients to balance the protein and flavors. However, you can add anything and everything to your homemade Wor soup!
The Best “Everything” Wonton Noodle Soup Recipe
Wor Wonton Soup is great to make any time… Take your time and enjoy hand-making wontons together for a relaxing and fun weekend family activity. Or, use ready-made frozen wontons to create a super quick and effortless dish.
You can even do both and pre-make fresh wontons from scratch when you have a chance, then freeze them to use later. Whenever you have a craving or need a last-minute dinner plan, simply pull out your stash of wontons, and you’re ready to go!
The base of this soup recipe comes together in only about 10 minutes, and is great for customizing with whatever you have in the fridge and pantry. It’s a savory, scrumptious combination of chicken broth, garlic, and soy sauce that’s a perfect foundation for building up with whatever flavors you like.
Ingredients You Need
Although you can use store-bought frozen wontons, I highly recommend you try making your own wontons at some point. You’ll be amazed how easy they are to put together, and they taste so much better when fresh!
Here are the ingredients needed to make zesty homemade wontons:
- Ground pork or chicken
- Scallions (green onions)
- Soy sauce
- Garlic
- Fresh ginger root
- Sesame oil
- Crushed red pepper
- Refrigerated wonton wrappers
To make the base of this wonton chicken soup recipe you need:
- Sesame oil
- Garlic
- Fresh ginger
- Chicken broth
- Soy sauce
- Shredded chicken
- Bok choy (large or baby bok choy)
- Shitake mushrooms
- Scallions
Other Optional Ingredients
This recipe is fantastic for customizing with your favorite ingredients and whatever you have on hand. Here are just a few suggestions for substitutes or additional goodies you can include in Wor Wonton Chicken Soup:
- Vegetables: Corn, baby corn, water chestnuts, broccoli, carrots, edamame, or other fresh or frozen veggies.
- Meat: Swap the cooked chicken for cooked shredded pork, beef, or tofu.
- Seafood: Add cooked shrimp or scallops for even more delicious protein.
How to Make Wontons
Homemade wontons are incredibly flavorful, and much easier to make than you might think!
Follow these simple steps to make the best chicken and veggie wontons from scratch:
First, set out a medium mixing bowl. Add ground chicken or pork, scallions, soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Mix until well combined.
Next, lay out several wonton wrappers and get out a small dish of water to act as glue. Place 1 ½ teaspoons of the meat filling in the center of each wonton.
Use your finger to paint a line of water along two connected edges.
Fold the wet corner up to meet the opposite corner. Use your fingers to close and seal the edges of the wonton wrapper, making a triangle shape.
Now, use your finger to dampen the two bottom corners. Bring them together and pinch to seal.
Repeat with the remaining wonton wrappers and filling.
You can use the wontons immediately to make the soup or place them in an airtight bag and keep them in the freezer for later use. They will keep well for up to 3 months.
How to Make Wor Wonton Soup
Set a large pot over medium-high heat. Add the sesame oil, garlic, and ginger. Sauté for 2 minutes, to soften the aromatics, then pour in the chicken broth and soy sauce. Bring to a boil. Lower the heat and simmer the soup base for about 10 minutes.
Meanwhile, load soup bowls with shredded chicken, bok choy, sliced mushrooms, and scallions. These ingredients will steep in the hot broth, just like a Chinese Hot Pot soup!
Once the soup has simmered to build up that terrific flavor, reduce the heat, and gently lower the wontons into the soup.
Simmer on medium-low for 2-3 minutes. Be sure you DO NOT over-cook the wontons, or they will open up and disintegrate into the soup.
Get the Complete (Printable) Chicken Wonton Soup Recipe + Video Below. Enjoy!
Immediately ladle the wonton noodle soup broth into the bowls, and serve hot.
Leftovers will keep well for up to 3 days if stored in an airtight container in the refrigerator.
Easy Wonton Egg Drop Soup Recipe
You can also use this recipe to make wontons from scratch and elevate a simple egg drop soup! This combination is loaded with protein and is even easier to make than Wor Wonton Chicken Soup.
First, make the wontons per the recipe instructions. Then, make the Egg Drop Soup in just 3 steps:
- Combine all the ingredients for the Egg Drop Soup recipe in a pot on the stove and bring to a simmer. (Click the link above for the full recipe.)
- Whisk eggs well in a small bowl. Then, stir the soup to create a whirlpool-like swirl and slowly pour the eggs into the broth. This will make lovely egg drop ribbons throughout the soup.
- After adding the eggs and allowing them to cook for a minute, poach the wontons in the soup for just 2-3 minutes until done. Serve immediately.
Frequently Asked Questions
Absolutely! In fact, I often double the recipe and freeze half to enjoy later. Stored in an airtight container, it will keep well for up to three months.
This dish is great to make as a vegetarian or vegan version. Substitute the chicken broth with vegetable broth and use your favorite vegan frozen wontons.
Traditional wonton wrappers are made with flour and are therefore not gluten-free. However, you can certainly use a gf-friendly wonton wrapper made with coconut or rice flour. Also, be sure that you purchase a gluten-free soy sauce.
While I have personally not used these substitutes, I’d love to hear how your version turns out if you try!
Looking for More Comforting Soup Recipes?
- Japanese Miso Soup Recipe
- Greek Lemon Chicken Soup
- Slow Cooker Chicken Ramen Noodles
- Spicy Thai Chicken Soup
- Low Carb Vietnamese Pho Recipe
- Tom Yum Soup Recipe
- Bacon Cheeseburger Soup (Crockpot or Stovetop)
- Chicken Pot Pie Soup (With Biscuits)
- 15 Bean Soup
Wor Wonton Soup Recipe
Ingredients
For the Wontons –
- ½ pound ground pork or chicken
- ¼ cup chopped scallions
- 2 tablespoons soy sauce
- 2-3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper
- 25 refrigerated wontons wrappers usually 2 inch squares
For the Wonton Soup –
- 1 tablespoon sesame oil
- 3-4 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 8 cups chicken broth
- 2 tablespoons soy sauce
- 2 cups cooked shredded chicken use up leftovers
- 2 cups chopped bok choy
- 8 ounces sliced shiitake mushrooms
- ½ cup chopped scallions
Instructions
For the Wontons:
- Set out a medium mixing bowl. Add ground pork or chicken, scallions, soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Mix until well combined.
- Lay out several wontons wrappers. Set out a small dish of water to act as glue. Place 1 ½ teaspoons of the met filling in the center of each wonton. Use your finger to paint a line of water along two connected edges. Fold the wet corner up to meet the opposite corner. Use your fingers to close and seal the edges of the wonton wrapper, making a triangle shape.
- Now use your finger to dampen the two bottom corners. Bring them together and pinch to seal. Repeat with the remaining wonton wrappers and filling.
For the Wonton Soup:
- Set a large 6-8 quart saucepot over medium-high heat. Add the sesame oil, garlic, and ginger. Sauté for 2 minutes, to soften the aromatics, then pour in the chicken broth and soy sauce. Bring to a simmer. Simmer the soup base for 10 minutes.
- Meanwhile, load soup bowls with shredded chicken, bok choy, sliced mushrooms, and scallions. (These ingredients will steep in the hot broth, “Hot Pot” style!)
- Once the soup has simmered 10 minutes, reduce the heat, and gently lower the wontons into the soup. Simmer on medium-low for 2-3 minutes. (DO NOT over-cook the wontons or they will open up and disintegrate into the soup.) Then ladle the wonton soup broth into the bowls. Serve hot.
This was such a flavorful soup. I ended up making the wontons with ground pork, and it was the most time consuming part of the dish, but really worth it. The wontons added so much to the overall flavor. I was nervous about the cooking time of 3 minutes with raw pork, but it was just perfect. I ended up with more won tons because I made my filling portion smaller, so I saved some for another time. I also remembered part way through that I should keep a damp paper towel over the wrappers, as they dry out quickly, and they begin to tear more as you shape them. The textures made each bite so interesting with the yummy wontons, bok choy, and mushrooms. The hot pot technique cooked everything just right.
This is so good!! My kids helped make it and they really enjoyed! So fun making and eating!