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WonTon Soup


This version is a bit spicier than others. It was posted on by SunnyDaysNora, who said that cooking the wontons in water, rather than broth, keeps the broth clear.

Rate this recipe 4.2/5 (9 Votes)
WonTon Soup 1 Picture


  • 8 cups chicken broth
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons minced garlic
  • 1-1/2 teaspoons chile-garlic sauce (such as Sriracha®)
  • salt to taste
  • 8 cups water
  • 20 wontons, fresh or frozen
  • optional: bok choy
  • optional: bean sprouts


Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from


Step 1

Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.

While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

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