Healthy Wonton Soup Recipe — Light, Flavorful, and Easy to Make

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 There's something incredibly comforting about a steaming bowl of wonton soup, especially when you know it's both delicious and good for you. This healthy version keeps all the authentic flavors you love while cutting unnecessary fat and calories. The best part? It's surprisingly simple to make at home, even if you're new to Asian cooking.

Why This Recipe Works

This wonton soup strikes the perfect balance between light and satisfying. Unlike heavy, greasy versions, this recipe uses lean protein and a clear, aromatic broth that won't leave you feeling weighed down. The wontons themselves are delicate parcels of seasoned filling that cook in just minutes, making this an ideal weeknight dinner when you want something nourishing without spending hours in the kitchen.

What to Serve With Wonton Soup

Wonton soup is incredibly versatile and pairs beautifully with many dishes. For a complete meal, serve it alongside stir-fried vegetables, steamed bok choy, or a fresh Asian-style salad. It also makes an excellent starter before main courses like crispy pork belly—click here for our crispy pork belly recipe—or ginger chicken. Many people enjoy it with a side of chili oil and pickled vegetables for added flavor and texture.

Ingredients

For the Wontons (makes about 30)

• 1/2 pound ground pork (or chicken for leaner option)
• 1/4 pound raw shrimp, finely chopped
• 2 green onions, finely minced
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1 egg white
• 30 wonton wrappers

For the Soup

• 8 cups low-sodium chicken broth
• 2 slices fresh ginger
• 2 cloves garlic, smashed
• 2 cups baby bok choy, chopped
• 1 cup shiitake mushrooms, sliced
• 2 green onions, sliced (for garnish)
• 1 tablespoon soy sauce (adjust to taste)
• 1/2 teaspoon sesame oil
• White pepper to taste
• Fresh cilantro (optional)

Step-by-Step Instructions

Preparing the Wonton Filling

1. Mix the filling: In a large bowl, combine ground pork, chopped shrimp, green onions, ginger, garlic, soy sauce, sesame oil, white pepper, and egg white. Mix gently in one direction for about 2 minutes until the mixture becomes slightly sticky and cohesive.
2. Test for seasoning: Cook a small amount in the microwave for 30 seconds to taste. Adjust seasoning if needed.

Wrapping the Wontons

3. Set up your station: Place wonton wrappers on a clean surface, keep a small bowl of water nearby, and have a lined baking sheet ready.
4. Fill and fold: Place 1 teaspoon of filling in the center of each wrapper. Dip your finger in water and moisten the edges. Fold the wrapper in half diagonally to create a triangle, pressing out any air bubbles. Then bring the two bottom corners together and press to seal, creating the classic wonton shape.
5. Prevent sticking: Place finished wontons on the baking sheet without touching. If not cooking immediately, freeze them on the sheet, then transfer to a freezer bag once solid.

Making the Soup

6. Build the broth: In a large pot, bring chicken broth to a boil with ginger slices and smashed garlic. Reduce the heat and simmer for 10 minutes to infuse flavors. Remove ginger and garlic.
7. Cook the wontons: Increase the heat to medium-high. Add wontons carefully, stirring gently to prevent sticking. Cook for 5-7 minutes until they float, and the filling is cooked through (internal temperature should reach 165°F).
8. Add vegetables: Add mushrooms and bok choy in the last 2-3 minutes of cooking. They should be tender but still vibrant.
9. Season and serve: Stir in soy sauce, sesame oil, and white pepper. Taste and adjust seasoning. Ladle into bowls, garnish with green onions and cilantro if desired.

Common Problems and Solutions

Wontons breaking apart while cooking: The water is boiling too vigorously. Reduce to a gentle simmer and handle wontons carefully when adding them to the pot.

Wontons sticking together: Make sure they don't touch when placed on the baking sheet. If cooking frozen wontons, add them individually while stirring gently.

Filling tastes bland: Don't skip the step of testing your filling before wrapping all the wontons. It's much easier to adjust the seasoning at this stage.

Wrappers tearing: Keep unused wrappers covered with a damp towel to prevent drying out. If they're too dry, they'll crack when folding.

Cloudy broth: Avoid boiling the soup too hard once wontons are added, as this releases starch. Keep it at a gentle simmer for a clear, restaurant-quality broth.

Essential Equipment

• Large mixing bowl - For preparing the filling
• Bamboo steamer basket - Alternative cooking method for wontons
• Large soup pot or Dutch oven  - For making the soup
• Spider strainer or slotted spoon  - Makes retrieving wontons easy
• Sharp knife and cutting board - For prep work
• Small bowl for water - For sealing wontons

Nutritional Information (per serving, approximately 6 wontons with broth)

• Calories: 245
• Protein: 18g
• Carbohydrates: 24g
• Fat: 8g
• Fiber: 2g
• Sodium: 680mg (using low-sodium broth)

This recipe serves 4-5 people as a main course or 6-8 as an appetizer.

Expert Tips You Won't Find Elsewhere

The ice cube trick: Add one small ice cube to your filling mixture. This keeps the filling moist and tender during cooking without adding fat. The ice melts during cooking, creating juicy wontons.

Double wrap for beginner insurance: If you're new to folding wontons, use two wrappers for your first few attempts. This prevents breakage while you're learning the technique.

Freeze in broth portions: Make extra wontons and freeze them in single-serving portions with concentrated broth in ice cube trays. When you want soup, just add water and simmer—instant homemade meal in 10 minutes.

The chopstick test: When mixing your filling, dip a chopstick into the mixture and hold it upright. If the filling clings to the chopstick without falling off, you've mixed it enough for the perfect texture.

Broth depth matters: Use a pot that's wider rather than deeper. This prevents wontons from piling on top of each other and ensures even cooking.

Save the cooking water: The starchy water left after cooking wontons makes an excellent base for other soups or can be used to adjust the consistency of stir-fry sauces.

Ginger placement: Score your ginger slices with a knife before adding to the broth. This releases more flavor without making the soup too spicy.

The overnight flavor trick: Make your broth the day before and refrigerate overnight. Any fat will solidify on top for easy removal, and the flavors will deepen beautifully.

Enjoy your healthy, homemade wonton soup—a bowl of comfort that's as good for your body as it is for your soul!