Chef John's Pork Wonton Soup


The term 'wonton' is mostly commonly translated as meaning 'irregularly-shaped pasta'. The second translation I found is from a popular Cantonese homonym that literally means 'swallowing clouds'. If given the choice between eating 'irregularly-shaped pasta', or 'swallowing clouds', I'm going with the clouds every time! You can add ginger, onion, soy, hot pepper, cilantro, lime, lemon grass, etc., to suit your taste and customize the broth.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs
6 servings


Wonton Filling:

  • 1 pound ground pork

  • 3 green onions, minced

  • 3 cloves garlic, crushed

  • 1 ½ tablespoons freshly grated ginger

  • 1 tablespoon soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon dry sherry

  • 1 teaspoon sriracha sauce

  • ¼ teaspoon sesame oil


  • 2 teaspoons vegetable oil, or as needed

  • 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced

  • 1 ½ quarts chicken stock

  • 1 (10 ounce) package wonton wrappers, or as needed

  • 1 egg white, beaten

  • 1 head bok choy, thinly sliced


  1. Stir pork, green onion, garlic, ginger, soy sauce, fish sauce, dry sherry, sriracha sauce, and sesame oil together in a large bowl until well-combined. Cover the bowl with plastic wrap and refrigerate meat mixture until chilled, 30 minutes to 1 hour.

  2. Heat vegetable oil over medium-high heat. Saute mushrooms in hot oil until golden and fragrant, about 10 minutes. Pour chicken stock over mushrooms; bring broth to a simmer.

  3. Place wonton wrappers on a flat work surface and drop about 1/2 teaspoon pork mixture into the center of each wonton. Brush egg white onto the border of each wrapper. Take the bottom corner and fold it up to the top corner to form a triangle and press edges with fingers to seal. Hold opposite ends of the triangle, center-tip facing down. Gently push down on meat pocket to form a flat base and fold triangle points together to form a tortellini shape.

  4. Stir bok choy into mushroom broth and return broth to a simmer. Add wontons to broth; cook until wontons are wrapper firms and meat is cooked through, 3 to 5 minutes.

    top-down view of a bowl of wonton soup with sliced shiitake mushrooms and baby bok choy

Nutrition Facts (per serving)

347 Calories
14g Fat
33g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 347
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 23%
Cholesterol 54mg 18%
Sodium 1436mg 62%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 21g
Vitamin C 37mg 186%
Calcium 130mg 10%
Iron 4mg 19%
Potassium 482mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.