Wonton Soup
3.4Overall Score
Reader Rating: (3 Votes)


  • 8 cups good quality chicken broth
  • 1 can condensed chicken broth
  • 1/4 to 1/2 cup good quality beef stock or beef broth
  • 12 ounces whole mushrooms, more can be used if desired
  • 6 whole water chestnuts
  • 1 bunch green onions
  • 1 pound ground pork
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 packages square wonton wrappers


  1. Add both chicken broths and beef stock to a large pan and set heat to medium low.
  2. Once broth begins to simmer, set heat to allow soup to continue cooking at a slow simmer.
  3. Place pork in a mixing bowl.
  4. Add sesame oil, soy sauce, and white pepper. Mix well.
  5. In a food processor, blender, or by hand, finely mince the water chestnuts and add to the pork mixture.
  6. Repeat with 8 large white mushrooms. Save remainder of mushrooms to thinly slice and use as garnish when soup is finished.
  7. Slice 3 greens onions, both white and all of the green parts, very thin and mince as you would garlic, or use a food processor. Add to the pork mixture. Mix well.
  8. Fill wonton wrappers with 1/2 teaspoon fillings.
  9. Wet edges and seal in desired shape.
  10. Place on prepared baking sheet.
  11. Thinly slice remaining mushrooms and set aside.
  12. Thinly slice remaining green onions and set aside.
  13. Once all wontons are formed, place in refrigerator until ready to cook.
  14. Once ready to prepare soup, taste broth. If it has become too salty from simmering, add water a cup at a time until desired salt level is achieved.
  15. Bring broth to a boil.
  16. Gently add wontons to soup.
  17. Allow broth to come back to a boil, then immediately reduce heat to medium low.
  18. Continue simmering until won ton begin to float.
  19. Once wontons float, allow them to simmer another minute or two.
  20. Taste a wonton to make sure that the wrapper is cooked through and no longer doughy.
  21. Continue simmering until wontons are done.
  22. Ladle soup in to bowls and top with thinly sliced mushrooms and green onions.

View the original recipe from Pear Tree Kitchen
Images by Pear Tree Kitchen

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