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An aromatic, gingery wonton soup recipe
The best part of the colder months, for me, is soup, sweaters, and snuggling. It’s the perfect time for a light and fragrant soup with ginger chicken-stuffed wontons and bok choy. Making this wonton soup recipe is actually quite simple, aside from handcrafting about 20 wontons. But please, don’t be intimidated because they are pretty easy to assemble once you get in the groove of making a dozen (lol).
What you’ll need to make it: Ingredients List
Honestly, the hardest part of this recipe is making a delicious filling and not overfilling the wonton wraps. Just be prepared to gather quite a few ingredients–spices, ginger, scallions, and other “ancient Chinese secrets” (hee hee).
Here’s the lineup (*See recommendations and substitutions in the recipe card at end of post):
- Bouillon paste or cube*
- Garlic cloves and powder
- Dried red chilies or crushed red pepper
- Wonton wraps*
- Ground chicken
- Ginger paste* and powder
- Onion powder
- Ground white and black pepper
- Soy sauce
- Sesame oil
- Chili oil
- Rice wine vinegar
How to make wontons like a pro for this wonton soup recipe!
1. Blanch the bok choy in the broth
Soup is one of the best vehicles for vegetables. And I really like green things in my soup. In this case, I use bok choy in this recipe because it’s a little tougher than spinach but less crunchy than broccoli. It’s perfect, actually.
Just blanch the bok choy in the broth long enough to take away that hard crunch, leaving it a little crisp, tender, and vibrant in color. Set it aside in a large bowl.
Additional veggie alternatives are:
- Snow or sugar snap peas
Get creative with it!
2. Fill the wontons and boil them.
Get ready to become a wonton-making machine! All you need are some wonton wraps. Check! Flavorful wonton filling. Check! And a little flour, and a bowl of water. Check, check!
Begin by setting yourself up the right way on a smooth surface to make a nice little wonton station. This will allow you to keep things moving much more quickly and efficiently.
Essentially, you want to work quickly enough so that the wraps don’t dry out or crack around the edges. If you have never worked with wonton wraps before, I would recommend leaving them in the package as you take out no more than 5 at a time to fill them. This way, you can retain their moisture as you get your wonton wrapping on! Less pressure to watch the time.
3. Put it all together
In a serving bowl, add a bok choy, 3-4 wontons, and ladle in about one and a half (1.5) cups of broth. Time to slurp and enjoy!
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- 4 c water
- 1 TB Better Than Bouillon Roasted Chicken base*
- 3 garlic cloves, peeled, lightly smashed
- 3 dried Thai chilies* (optional)
- 1 TB Gourmet Garden Ginger Stir-in Paste*
- 1 12 oz pack of small wonton wraps*
- 1 lb ground chicken
- 1 tsp corn starch
- 1 tsp dried minced garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ginger powder
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/8 tsp ground black pepper
- 3 scallions, white parts only, minced
- 1 TB Gourmet Garden Ginger Stir-in Paste*
- 1 TB soy sauce
- 1 tsp sesame oil
- 1/2 tsp chili oil (optional)
- 1/2 tsp rice wine vinegar
- 1/2 tsp mirin*
- 2 large bok choy, halved
- 3 scallions, green parts only, chopped
- Make the broth. In a large pot on medium-high heat, add the water, garlic cloves, chilies, and ginger paste. Bring the liquid to a low rolling boil.
- Make the wonton filling. As the broth is heating, prepare the filling to make the wontons. In a medium-size bowl, combine the ground chicken, spices, and wet ingredients.
- Prep, fill, and fold. Prep an area to make the wontons (i.e. a large cutting board or counter surface). Grab a small bowl and fill it with water. Begin by adding a little flour to the surface. Working quickly to avoid the wraps from drying out, place a wrap on the floured surface and add about 1 tablespoon of the filling. Next, dip your finger in the water and run along the edges of the wrap. Fold the wrapper in half (diagonally) to make a triangle while gently pressing out any air pockets. Then, bring the ends of the wrap together, dabbing some water on one end to make it stick. And voila! You have made a wonton! Now repeat this step until you have made about 20 wontons.
- Blanch the bok choy. Next, prep the bok choy by cutting off the bottom stems. Be careful not to cut into the bulb because it can cause the leaves to separate from it. Cut the bok choy in half (lengthwise). Wash the bok choy thoroughly and put them in the soup broth. Allow them to blanch for about 2-3 minutes or until tender but still crisp and green. Once cooked, use a spider utensil to remove them from the broth into a large serving bowl. Bring the broth back to a low rolling boil for the next step.
- Test and boil. Lastly, cook a tester wonton by placing it into the hot broth. Slowly move it around to ensure it does not stick to the bottom of the pot. Allow it to cook for about 5-6 minutes or until the chicken is cooked through and not pink in the center. Now, fill the spider utensil with about 8 wontons and gently place them in the boiling water and repeat the steps. Place each cooked batch in the same bowl with the bok choy. Turn off the heat of the boiling soup.
- Garnish and serve. When ready to serve, pour ladles of the broth over the wontons and bok choy. This is recommended instead of just pouring all of the soup liquid over them at once to avoid unwanted bits at the bottom of the pot. Top with the sliced green parts of the scallion and, enjoy!
This recipe contains affiliate links to products and I love and use regularly in my kitchen.
- Better Than Bouillon Roasted Chicken base
- Gourmet Garden Ginger Stir-in Paste
- Nasoya Won Ton Wraps
- Better Than Bouillon Base: 1-2 bouillon cubes, your flavor of choice
- Dried Thai Chilies: Crushed red pepper
- Ginger paste: Two (2) 1-inch pieces of fresh ginger, peeled (remove before serving)
- Wonton wraps: Any wonton wraps will do
- Mirin: 1/2 tsp of rice wine vinegar, dry sherry, or dry white wine + a pinch of sugar
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 122mgSodium: 624mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 29g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.
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