Shrimp wonton soup recipe
This homemade shrimp wonton soup is easy to make and full of flavor, featuring fluffy shrimp wontons in a classic broth, just like in Asia. (This recipe makes 20 wontons).
Servings: 4 servings
Ingredients
Shrimp wonton filling:
- ½ lb. white shrimp peeled and deveined, 26-30 count per pound
- 1.25 oz. fresh shiitake finely chopped, 2 large caps
- 2 bulb scallions finely chopped, plus more for garnish
- 0.5 oz. shallot finely chopped, quarter of one medium
- ¼ tsp coarse sea salt
- ½ tbsp light soy sauce + 1 pinch of sugar or ¾ tbsp coconut aminos
- ½ tbsp toasted sesame oil
- ⅛ tsp ground white pepper
- 1 tsp Chinese shaoxing wine Taiwanese michu, or Japanese gluten-free mirin, Optional
- 20 piece (gluten-free) wonton wrappers square shape, or store-bought wonton wrappers
Soup Broth:
- 4 cup Chicken broth or stock I use Pacific Foods
- 1 ⅓ cup water see notes
Serving bowls:
- 8 pieces seaweed snack torn, divided
- Small handful chopped scallions
- Small handful chopped cilantro optional
- 4 tsp soy sauce divided
- Pinch ground white pepper
- ½ tsp coarse sea salt or to taste, divided
- 4 tsp toasted sesame oil divided
Instructions
Prepare the filling:
- Mince shrimp in a food processor and transfer to a bowl. Add chopped mushrooms, scallions, shallots, and all seasoning. Mix by hand in one direction until sticky.
Wrap the wontons:
- Set up a workstation with wonton wrappers, filling, and water. Place 1 tsp of filling in the center of a wrapper. Dab the edges with water, fold into a triangle, and press to remove air bubbles. Bring the two points together, dab with water, and seal. Repeat.
Cook the wontons:
- Boil water in a large pot, lower heat, and simmer wontons for 3 minutes (store-bought) or 5 minutes (homemade). Once they float, simmer for an extra minute.
- Transfer wontons to a cold water bath very briefly for 10 seconds. This process helps firm up the wonton skin and give it a QQ (bouncy) texture. Drain and transfer the wontons to a bowl and drizzle with oil to prevent sticking.
Prepare the broth:
- Simmer chicken broth and water in a medium pot until warmed.
Assemble the bowls:
- Divide seaweed, scallions, cilantro, soy sauce, pepper, salt, and sesame oil among 4 bowls. Ladle in hot broth (1 ¼ cup per bowl), add wontons (5 per bowl), and garnish with scallions. Serve hot.
Video
Notes
- Diluting chicken broth with water: How much water you add depends on how salty or flavorful your broth is since store-bought ones can vary a lot. Aim for a slightly less salty broth since the serving bowls are already seasoned. Just give it a taste and adjust! :)
- Keeping boiled wontons warm: You can keep the wontons warm by placing them in an unheated oven temporarily.
- Why soak wontons in cold water after boiling: This quick soak firms up the wonton skins, giving them a bouncier, toothsome texture (QQ).
- Boil wontons and soup separately: Boil the wontons in a separate pot to keep the broth clear. This avoids any starch from clouding the soup.
- Flavor-building tip: For that restaurant-style broth, layer flavors in both the pot and your serving bowl like we do in the recipe.
- Make-ahead & Freeze: Fold the wontons in advance if making from scratch. Flash freeze them until solid, then store in freezer-safe bags. They freeze well for months and you can cook them from frozen.
- Storing leftovers: Store the cooked wontons and broth separately to prevent the wonton skins from softening too much.
- Reheating: Reheat wontons in broth gently over medium-low heat on the stovetop, stirring often for even warming. Or microwave for 1 minute, stir, then heat for another minute or until steaming hot throughout. Stir again before serving.
- Different wonton fillings: Try chicken, beef, or shrimp with pork wonton fillings. Check out our wonton filling ideas article (coming soon) for more inspiration!
Nutrition
Serving: 5wontons | Calories: 249kcal | Carbohydrates: 27g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1509mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg