Homemade Wonton Soup
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
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.
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!
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 create 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.
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!
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If you like the sound of this Homemade Wonton Soup, here are a few other recipes you should check out!
Ingredients:
- 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
- 1 tsp cornstarch
- 1/2 lbs shrimp Cleaned and peeled
- 15-25 frozen wontons/dumplings
- 1/2 cup green onions Sliced
Instructions:
- 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 salt and pepper.
- Mix 1 teaspoon of cornstarch with 1 teaspoon of cold water to create a slurry. Add it during the final minute or two of cooking, while the soup is boiling and stir well until the broth slightly thickens and looks glossy.
- Remove from the heat, serve hot.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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We really enjoyed this recipe, the only things I didn’t add was the cilantro and the salt. What a flavorful soup 🍲 Definitely one for our soup go to’s🥰
What is the corn starch for?
The recipe has been updated! Thanks, Shannon!
I am looking forward to making this soup, but my question is can shrimp stock be replaced for the chicken stock?
You can definitely swap the stock for this recipe, Arnell! Let us know how it goes!
That looks so delicious I must try