Cantonese / American Chinese Recipe
Wonton Soup
Wonton soup is a clear broth soup with pork, shrimp, chicken, or vegetable wontons, often used as a baseline soup on Chinese American and Cantonese menus.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese / American Chinese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 24 wonton wrappers
- 8 oz ground pork, chicken, shrimp, or mixed filling
- 1 teaspoon grated ginger
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- White pepper
- 6 cups chicken, pork, seafood, or vegetable broth
- Scallions
- Bok choy or choy sum, optional
Method
- Mix filling with ginger, soy sauce, sesame oil, and white pepper.
- Fill wonton wrappers lightly and seal firmly.
- Bring broth to a simmer and season to taste.
- Cook wontons in boiling water until the filling is done.
- Transfer wontons to bowls.
- Ladle hot broth over them and add scallions.
- Add greens if desired.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.