post@digimark.no I’m guessing you’ve noticed how a steaming bowl of wonton soup hits different when it’s freezing outside. Those pillowy dumplings floating in fragrant broth? They’re basically edible comfort. But here’s the thing—making it doesn’t require hours of fussing or ingredients you can’t pronounce. Let me show you how to pull together something genuinely satisfying.
Why You’ll Love this wonton soup
If you’re craving something that feels fancy but doesn’t require you to spend hours in the kitchen, this wonton soup is your answer. I love how the delicate wonton skins cradle savory chicken and tofu filling, creating little pockets of comfort in every spoonful. The aromatic broth infused with ginger and star anise makes your kitchen smell incredible. Plus, you’re getting vegetables tucked throughout, so you’re basically eating something wholesome without feeling like you’re sacrificing flavor. It’s the kind of dish that makes you feel accomplished without the stress.
What Ingredients are in wonton soup?
Making wonton soup at home is easier than you might think, especially when you have all the right ingredients on hand. The beauty of this recipe lies in how it combines simple, accessible ingredients to create a restaurant-quality dish. Each component plays an important role, from the protein-rich chicken and tofu filling to the aromatic broth that brings everything together. Whether you’re a seasoned cook or trying Asian cuisine for the first time, these ingredients work together seamlessly to deliver a comforting and delicious meal.
Ingredients:
- 4 cups low sodium chicken broth
- 1 1/4 lbs boneless chicken breasts
- 1/4 cup carrot, julienned
- 1/4 cup soft tofu
- 1/4 cup scallion, chopped
- 3 garlic cloves, minced
- 1 tablespoon gingerroot, minced and peeled
- 1 tablespoon hoisin sauce
- 12 wonton skins
- 1 tablespoon tamari or soy sauce
- 1 star anise
- 1 slice fresh ginger
- 1/4 cup bok choy, leaves shredded
- 1/4 cup leek, rinsed and julienned (white part only)
A few ingredient considerations will help solidify your wonton soup turns out perfectly. Using low sodium broth allows you to control the salt level throughout the dish, preventing an overly salty final product. Fresh ginger and garlic make a significant difference in flavor compared to their powdered counterparts, so seek these out at your local grocery store. If you can’t find wonton skins at regular supermarkets, check Asian markets where they’re typically more readily available and often fresher. Additionally, soft tofu is essential for this recipe as it blends smoothly into the filling; firm tofu won’t create the same creamy texture you’re aiming for.
How to Make this wonton soup
Begin by preparing the broth and chicken. In a large saucepan, bring 4 cups of low sodium chicken broth to a boil, then add 1 1/4 lbs of boneless chicken breasts. Reduce the heat and simmer covered for 8-10 minutes until the chicken is cooked through. Strain the broth, reserving it for later use, and set the chicken aside to cool. Once cooled enough to handle, shred the chicken into thin 1-inch strips. While the chicken cooks, prepare the carrots in a separate saucepan by bringing enough water to cover 1/4 cup of julienned carrot to a boil. Add the carrots and simmer covered for about 2 minutes until tender, then drain and rinse under cold water to stop the cooking process.
Next, prepare the wonton filling by combining the shredded chicken, 1/4 cup soft tofu, 1/4 cup chopped scallion, 3 minced garlic cloves, 1 tablespoon minced and peeled gingerroot, and 1 tablespoon hoisin sauce in a small bowl. Mash the mixture together with a fork until well combined. To assemble the wontons, drop 1 tablespoon of filling onto the center of each wonton skin, brush the edges with water, and fold into a triangle. Press on the filling to remove trapped air and seal the edges, then bring the two points of the triangle together, twist, and press to form the classic wonton shape. Repeat this process with the remaining filling to create 12 wontons total.
For the final assembly, combine the reserved broth with 1 tablespoon tamari or soy sauce, 1 star anise, and 1 slice of fresh ginger in a saucepan and bring to a boil. Reduce heat and simmer covered for 20 minutes, then remove and discard the star anise and ginger slice. In a separate large pot, cook the wontons in simmering water until they rise to the surface, about 3-5 minutes, then drain and set aside. Add the cooked carrots, 1/4 cup shredded bok choy leaves, and 1/4 cup julienned leek (white part only) to the broth, bring to a simmer, then remove from heat. Add the cooked wontons to the broth and serve immediately in bowls.
wonton soup Substitutions and Variations
One of the best things about wonton soup is how incredibly flexible it is, which means you’ve got plenty of room to make it your own. I’d swap the chicken for shrimp or pork if that appeals to you, or go vegetarian with mushrooms and extra tofu. Don’t have bok choy? Spinach works just fine. You can bulk things up with noodles or rice, dial back the soy sauce if you prefer milder flavors, or add chili oil for heat. The beauty here is that you’re basically building a canvas where your preferences matter most.
What to Serve with wonton soup
While wonton soup’s a complete meal on its own, pairing it with the right sides can transform your bowl from satisfying to absolutely craveable. I’d recommend crispy chow mein noodles for that textural contrast, or steamed white rice if you want something lighter. Spring rolls make an excellent companion, adding that fried element that complements the broth beautifully. Don’t overlook simple cucumber salad either, it cuts through richness perfectly. Sesame breadsticks work surprisingly well too. The key is choosing sides that won’t overshadow your soup but instead enhance every slurp you take.
Final Thoughts
Making wonton soup from scratch might seem intimidating at first, but I’m telling you, once you get the hang of folding those little pockets of deliciousness, you’ll wonder why you ever relied on takeout. This recipe brings together simple ingredients into something genuinely satisfying. The homemade wontons taste infinitely better than frozen versions, and you’ll control exactly what goes inside. Plus, the aroma filling your kitchen? That’s therapy you can’t buy. Whether you’re battling a cold or just craving comfort, this soup delivers warmth from the first spoonful. You’ve got this.
