war wonton soup recipe

Written ByJenny Smyth Posted on
war wonton soup recipe
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The Best war wonton soup recipe

I’m so excited to share this war wonton soup recipe with you all! I’ve been making it for years, and it’s always a hit with my family. My kids love helping me wrap the wontons, and my husband loves how easy it is to make on a weeknight.

The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course, or as a side dish. And the best part? It’s packed with nutrients, thanks to the abundance of vegetables and lean protein from the wontons.

I like to make a big batch on the weekends and freeze it for later, so I can easily reheat it for a quick and easy meal during the week. One of my favorite things about this recipe is how customizable it is – feel free to add your favorite vegetables or protein sources to make it your own. I also love how easy it is to make ahead of time – just assemble the soup and refrigerate or freeze until ready to serve.

The combination of flavors and textures in this soup is just magic – the savory broth, the tender wontons, and the crunchy vegetables all come together to create a truly satisfying meal. And don’t even get me started on the leftovers – this soup only gets better with time, if that’s even possible! My family requests this recipe again and again, and I’m happy to oblige.

Whether you’re looking for a comforting meal after a long day or a delicious side dish for your next dinner party, this war wonton soup recipe has got you covered. Give it a try and let me know what you think!

War Wonton Soup

War Wonton Soup

4.9 from 872 votes

A hearty and spicy soup loaded with pork and shrimp wontons, tender vegetables, and a fiery broth. This dish is perfect for warming up on a cold day and packs a punch of flavor.

Prep Time40 mins
Cook Time25 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Wontons

1/2 pound ground pork
1/2 pound raw shrimp, peeled and finely chopped
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
1/4 cup chopped green onions
1 package (about 50) wonton wrappers

For the Broth

8 cups chicken broth
2 tablespoons chili oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
2 cloves garlic, smashed
1 inch piece ginger, sliced
1 cup sliced shiitake mushrooms
1 cup bok choy, chopped
1/2 cup sliced bamboo shoots
2 green onions, sliced for garnish

👨‍🍳Directions

1In a mixing bowl, combine the ground pork, chopped shrimp, soy sauce, grated ginger, minced garlic, sesame oil, and chopped green onions.
2Mix thoroughly until all ingredients are evenly incorporated.
3Lay out a wonton wrapper and place about 1 teaspoon of the filling in the center.
4Dip your finger in water and moisten the edges of the wrapper, then fold it in half to form a triangle, pressing out any air.
5Bring the two bottom corners together, moisten one corner, and press to seal, forming a classic wonton shape.
6Repeat with remaining wrappers and filling.
7In a large pot, combine the chicken broth, chili oil, soy sauce, rice vinegar, sugar, smashed garlic, and sliced ginger.
8Bring the broth to a boil over high heat, then reduce the heat to medium-low and let it simmer for 10 minutes to infuse the flavors.
9Add the sliced shiitake mushrooms, chopped bok choy, and bamboo shoots to the simmering broth.
10Cook for 3 minutes until the vegetables are tender but still vibrant.
11Carefully drop the wontons into the simmering broth, about 10 to 12 at a time.
12Cook for 4 to 5 minutes, until the wontons float to the surface and the filling is cooked through.
13Use a slotted spoon to transfer the cooked wontons to serving bowls.
14Ladle the hot broth and vegetables over the wontons in each bowl.
15Garnish with sliced green onions and serve immediately.

🔧Equipment

Large pot
Mixing bowl
Small bowl for water
Slotted spoon
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a milder soup, reduce the chili oil to 1 tablespoon or omit it entirely. You can also add other vegetables like napa cabbage or snow peas.

Watch Video Of How War Wonton Soup Works

This war wonton soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or a delicious side dish for your next dinner party.

One of my favorite things about this recipe is how easy it is to reheat – simply thaw overnight in the fridge or reheat on the stovetop with some additional broth as needed.

And don’t forget about storage ideas – leftover soup makes an amazing freezer meal that can be reheated whenever you need it.

❓ Frequently Asked Questions About War Wonton Soup

Q: What type of meat should I use for the wontons?

A: You can use either pork or chicken for the wontons – both options work beautifully in this recipe. If you’re looking for a leaner option, chicken is a great choice. If you want something more traditional, pork is where it’s at.

Q: Can I use store-bought wontons instead of making my own?

A: Of course! While making your own wontons can be fun and rewarding, store-bought wontons are definitely an acceptable substitute in a pinch.

Q: How do I know if my wontons are cooked through?

A: The easiest way to check if your wontons are cooked through is to cut into one – if they’re still raw or undercooked in the middle, they’ll need a bit more cooking time.

Q: Can I add other ingredients to make this soup more substantial?

A: Absolutely! Feel free to add noodles, rice, or other starchy ingredients to make this soup more filling.

Q: How do I store leftover soup?

A: Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.

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