If you’re craving takeout, you could make this Homemade Wonton Soup in the time it would take the delivery driver to make it to your place. Filled with aromatic flavours of ginger, garlic and cilantro and packed with your favourite store-bought wontons, this soup is going to be a new family classic; I’m sure of it.

Homemade Wonton Soup in a white and blue china bowl.

Key Ingredients for this Homemade Wonton Soup.

The base: A good soup needs to have a strong and flavourful base. I use fresh garlic, ginger, onion, and cilantro stems to build up some flavour. 

The wontons: Store-bought wontons or dumplings have been a lifesaver in my home. There is such a variety of fillings for you to pick from. You get bonus points if you pick them up from your local Asian Grocer. 

The veg: I like to pop in some mushrooms for earthiness and fresh bok-choy to add a bit of crunch! 

If you’re looking to make a soup like this or any other soup in a larger quantity, you’ll want to look at getting a stock pot like this!

Homemade Wonton Soup in a white and blue china bowl.

Tip on nailing this homemade wonton soup.

It’s all about building flavour from the start. When you add in your aromatics (ginger, garlic, onion), make sure to cook them down to crate as much flavour as possible. It’s good to note there is a difference between brown and burnt. Don’t let them overcook and start to dry out, as they’ll make your beautiful soup super bitter.

Homemade Wonton Soup in a white and blue china bowl.

Add what you love. 

For this recipe, I added about a half pound of cleaned shrimp. There is nothing I love more than perfectly poached, tender shrimp. Alternatively, you could substitute it for other proteins if you’re not a shrimp fan. Using firm tofu would be a great option as well!

Other recipes you should check out!

If you like the sound of this Homemade Wonton Soup, here are a few other recipes you should check out!

Kimchi Fried Rice

Mongolian Beef

Peanut Red Curry

Homemade Wonton Soup

Print Recipe
Homemade Wonton Soup in a blue and white china bowl


  • 1 tsp Olive Oil
  • 1 inch Ginger Minced
  • 2 cloves Garlic Minced
  • 1 large Onion Diced
  • 1/4 cup Cilantro stems Optional
  • 8 cups Chicken stock
  • 1 cup Water
  • 6 Mushrooms Sliced thin
  • 2 tbs Soy sauce
  • 1 tsp Sesame oil
  • 1-1 tsp Salt
  • 1/2 tsp Pepper
  • 2-3 Baby bok choy Quartered
  • 2 tbs Cornstarch
  • 1/2 lbs Shrimp Cleaned and peeled
  • 15-25 Frozen wontons/dumplings
  • 1/2 cup Green onions Sliced


  • Into a pot set over medium high heat, add in 1 tbsp of olive oil, ginger, garlic, onion and cilantro stems. Let those get to know each other and saute for 3-4 min or until the onions are translucent.
  • Add in 8 cups of stock and 1 cup of water, bring to a boil. Once boiled add in 6 chopped mushrooms, quartered bok choy, soy sauce, sesame oil, ½ lbs of shrimp and 15-20 frozen wontons and ½ cup of green onions.
  • Bring to a boil and allow to cook for 5-6 min. Stir often. Season with more salt and pepper.
  • Remove from the heat, serve hot.
Print Recipe
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