Print

Mushroom Wonton Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Heat a skillet over medium heat.
  2. Add the mushrooms and cook until their moisture evaporates, about 6–8 minutes.
  3. Stir in the green onions, garlic, ginger, soy sauce, sesame oil, and black pepper.
  4. Cook for 1 minute more and allow the mixture to cool.
  5. Place a wonton wrapper on a clean surface.
  6. Spoon about 1 teaspoon of filling into the center.
  7. Moisten the edges with water.
  8. Fold the wrapper into a triangle and press the edges firmly to seal.
  9. Bring the two corners together and seal to form a wonton shape.
  10. Repeat with the remaining wrappers and filling.
  11. In a large pot, combine the vegetable broth, garlic, ginger, soy sauce, and sesame oil.
  12. Bring the broth to a gentle simmer.
  13. Carefully add the wontons.
  14. Cook for 4–5 minutes until the wontons float and are fully cooked.
  15. Divide the wontons and broth among serving bowls.
  16. Garnish with green onions, cilantro, sesame seeds, and chili oil if desired.
  17. 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

Find it online: https://thefamilycooking.com/mushroom-wonton-soup/