A steaming bowl of wonton soup is pure comfort—delicate, pork-and-shrimp-filled parcels floating in a fragrant, savory broth. While takeout versions are convenient, making it at home allows you to control the quality of the ingredients and build a broth with real depth. This recipe walks you through creating a simple yet flavorful broth from scratch and assembling tender, juicy wontons that are easier than you might think.
Serve it as a light meal on its own, or pair it with a simple stir-fry for a more substantial spread. The classic garnishes—green onions and a hint of sesame—add the perfect finishing touch.
Servings: 4 (as a main) or 6 (as a starter)
Makes: Approximately 30-35 wontons
Ingredients
For the Broth:
8 cups low-sodium chicken broth
2 cloves garlic, smashed
2 thin slices of fresh ginger (unpeeled is fine)
2 tablespoons low-sodium soy sauce
1 tablespoon mirin or dry sherry (optional)
1 teaspoon sesame oil
Salt and white pepper, to taste
