Why You’ll Love This Recipe
- Light yet satisfying
- Packed with rich umami flavor
- Perfect for lunch or dinner
- Homemade wontons are easier than you think
- Vegetarian-friendly option
- Great for meal prep
- Comforting and nourishing
- Restaurant-quality soup at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Mushroom Filling
- 12 ounces mushrooms, finely chopped
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
For the Wontons
- 24 wonton wrappers
- Water for sealing
For the Broth
- 6 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Garnish
- Sliced green onions
- Fresh cilantro
- Sesame seeds
- Chili oil (optional)
Directions
- Heat a skillet over medium heat.
- Add the mushrooms and cook until their moisture evaporates, about 6–8 minutes.
- Stir in the green onions, garlic, ginger, soy sauce, sesame oil, and black pepper.
- Cook for 1 minute more and allow the mixture to cool.
- Place a wonton wrapper on a clean surface.
- Spoon about 1 teaspoon of filling into the center.
- Moisten the edges with water.
- Fold the wrapper into a triangle and press the edges firmly to seal.
- Bring the two corners together and seal to form a wonton shape.
- Repeat with the remaining wrappers and filling.
- In a large pot, combine the vegetable broth, garlic, ginger, soy sauce, and sesame oil.
- Bring the broth to a gentle simmer.
- Carefully add the wontons.
- Cook for 4–5 minutes until the wontons float and are fully cooked.
- Divide the wontons and broth among serving bowls.
- Garnish with green onions, cilantro, sesame seeds, and chili oil if desired.
- Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
Variations
- Shiitake Wonton Soup: Use shiitake mushrooms for a deeper umami flavor.
- Tofu Mushroom Wontons: Add finely crumbled tofu to the filling.
- Spicy Wonton Soup: Add chili paste or chili oil to the broth.
- Mixed Mushroom Soup: Use a blend of oyster, cremini, and shiitake mushrooms.
- Spinach Mushroom Wontons: Add finely chopped spinach to the filling.
- Miso Broth Version: Stir a spoonful of miso paste into the broth.
- Noodle Wonton Soup: Add cooked noodles for a heartier meal.
Storage/Reheating
Storage
Store leftover broth and wontons separately in airtight containers in the refrigerator for up to 3 days.
Freezing
Freeze uncooked wontons on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months.
Reheating
Reheat the broth gently on the stovetop and add the wontons until warmed through.
FAQs
What mushrooms work best for wonton filling?
Shiitake, cremini, baby bella, oyster, and white button mushrooms all work well.
Can I use store-bought wonton wrappers?
Yes. Store-bought wrappers make this recipe much easier and quicker.
Why cook the mushrooms before filling the wontons?
Cooking removes excess moisture and concentrates their flavor.
Can I freeze the wontons?
Yes. Uncooked wontons freeze very well and can be cooked directly from frozen.
How do I prevent wontons from opening during cooking?
Seal the edges well with water and press firmly before cooking.
Can I add protein?
Yes. Tofu, shrimp, chicken, or pork can be added to the filling.
What broth works best?
Vegetable broth is ideal, but chicken broth can also be used.
How do I know when the wontons are done?
They typically float to the surface and become slightly translucent.
Can I make this soup ahead of time?
The broth and filling can be prepared ahead, but wontons are best cooked shortly before serving.
What can I serve with Mushroom Wonton Soup?
Spring rolls, dumplings, Asian-style salads, and stir-fried vegetables pair beautifully with it.
Conclusion
Mushroom Wonton Soup is a comforting and flavorful dish that combines delicate homemade wontons with a fragrant, savory broth. Packed with earthy mushrooms and aromatic seasonings, it’s a satisfying meal that’s both nourishing and elegant. Whether served as a light dinner or a cozy appetizer, this soup brings warmth, flavor, and a touch of homemade comfort to every bowl.
PrintMushroom Wonton Soup
Mushroom Wonton Soup is a comforting and flavorful dish featuring delicate wontons filled with a savory mushroom mixture in a fragrant broth. Packed with earthy mushrooms, ginger, garlic, and herbs, this soup is both nourishing and satisfying.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 12 ounces mushrooms, finely chopped
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- 24 wonton wrappers
- Water for sealing
- 6 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Sliced green onions
- Fresh cilantro
- Sesame seeds
- Chili oil (optional)
Instructions
- Heat a skillet over medium heat.
- Add the mushrooms and cook until their moisture evaporates, about 6–8 minutes.
- Stir in the green onions, garlic, ginger, soy sauce, sesame oil, and black pepper.
- Cook for 1 minute more and allow the mixture to cool.
- Place a wonton wrapper on a clean surface.
- Spoon about 1 teaspoon of filling into the center.
- Moisten the edges with water.
- Fold the wrapper into a triangle and press the edges firmly to seal.
- Bring the two corners together and seal to form a wonton shape.
- Repeat with the remaining wrappers and filling.
- In a large pot, combine the vegetable broth, garlic, ginger, soy sauce, and sesame oil.
- Bring the broth to a gentle simmer.
- Carefully add the wontons.
- Cook for 4–5 minutes until the wontons float and are fully cooked.
- Divide the wontons and broth among serving bowls.
- Garnish with green onions, cilantro, sesame seeds, and chili oil if desired.
- Serve immediately.
Notes
- Cooking the mushrooms before filling removes excess moisture and intensifies flavor.
- Seal wontons firmly with water to prevent them from opening during cooking.
- Shiitake, oyster, cremini, and baby bella mushrooms all work well.
- Freeze uncooked wontons for up to 3 months and cook directly from frozen.
- Add tofu, shrimp, or chicken to the filling for extra protein.
- Serve with spring rolls, dumplings, or an Asian-style salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
