Wonton Vegetable Soup

You can find bok choy anytime of year but its peak season is during the winter months. I like the baby bok choy for this soup but if you can't find it feel free to substitute for the larger bok choy or even Napa cabbage. 

I kept this soup on the simpler side with just the wontons and vegetables, but it would also be great with some shrimp and chicken thrown in. Also, don't feel you have to limit yourself to these vegetables, throw in whatever you like or may have on hand!

This recipe makes a good amount of wontons, so if you have extra throw them in the freezer and save for later use. This recipe was adapted from Emeril Lagasse.  



  • 20-30 wonton wrappers
  • 8 oz ground pork
  • 1 teaspoon ginger, minced
  • 2 teaspoon garlic, minced
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 Tablespoon soy sauce
  • 2 Tablespoon scallions, finely sliced


  • 1/2 Tablespoon vegetable oil
  • 2 cloves garlic, smashed
  • 2 slices ginger root, 1 inch thick
  • 10 cups chicken broth
  • 1 1/2 Tablespoons soy sauce
  • 1 Tablespoon, fresh ginger juice**
  • 2 medium carrots, peel and sliced
  • 2-3 baby bok choy, sliced
  • 4-6 cremini or shitake mushrooms, thinly sliced
  • Salt and pepper
  • Scallions and chili paste for garnish

**grate ginger and then squeeze out the liquid


To assemble the wontons: In a bowl combine pork, ginger, garlic, sesame oil, rice wine vinegar, soy sauce and scallions. Lay wontons on counter and place 1 teaspoon of pork filling in the middle of each square. 

Brush all four edges of the wrapper with a little water and fold corners together so it forms a triangle. Seal tightly so that all the extra air is removed from inside.  Continue to fold the 2 bottom corners together so they stick together. Let wontons sit while you make the soup.

For the soup: Add oil to a large pot over medium heat.  Add garlic and ginger and saute for 1-2 minutes then add in broth and bring up to a boil.  Reduce heat and let soup simmer for 20-30 so the garlic and ginger infuse into the soup. Once it has infused, remove garlic and ginger pieces and add in soy sauce and ginger juice.

Add in carrots, bok choy, and mushrooms and let simmer 3-5 minutes or until they begin to get tender. Add in wontons and simmer an additional 5-10 minutes or until pork is cooked through.  Check soup for seasonings and add salt and pepper to taste. Ladle in soup bowls and serve.  Garnish with sliced scallions and pass around chili paste for those who like a little heat.

Makes 4-6 servings

AuthorAmy Koch