Authentic Wor Wonton Soup Recipe – Better Than Takeout!
Wor Wonton Soup is a feast for the senses—an elevated take on classic wonton soup that transforms it into a complete, nourishing meal. Packed with delicate wontons, tender chicken, succulent shrimp, and vibrant vegetables, each spoonful offers a satisfying balance of textures and flavors.
The rich, aromatic broth, infused with garlic, sesame oil, and white pepper, ties everything together, creating a deeply comforting dish. With velvety chicken, umami-rich char siu, and crisp baby bok choy, this soup is both hearty and wholesome, perfect for any occasion.
Whether you’re craving a restaurant-quality dish at home or looking for a cozy, one-bowl meal, this Wor Wonton Soup delivers. Simple yet impressive, it’s a flavorful, nourishing option that’s easy to prepare and sure to satisfy.
Wor Wonton Soup Ingredients: A Harmony of Flavor and Texture
Chicken – Tender and velvety, the chicken adds a delicate richness to the broth, soaking up the soup’s aromatic essence.
Shrimp – Sweet and succulent, these plump bites bring a touch of oceanic depth, balancing the savory notes of the soup.
Wontons – Pillowy and satisfying, each dumpling bursts with flavor, making this soup a hearty, comforting meal.
Char Siu (or Ham) – Smoky and slightly sweet, the roasted pork infuses the broth with a signature depth and warmth.
Bok Choy – Crisp stems and tender leaves add freshness, offering a vibrant contrast to the rich, savory elements.
Mushrooms & Carrots – Earthy and subtly sweet, they provide layers of umami and a satisfying bite.
Chicken Stock – The soul of the soup, this rich and aromatic base ties everything together with warmth and depth.
Sesame Oil & White Pepper – A final flourish of nuttiness and gentle heat enhances every spoonful with complexity and warmth.
Mastering Wor Wonton Soup: Tips, Pairings & FAQs
Wor Wonton Soup is a flavorful and hearty dish packed with delicate dumplings, tender meats, and vibrant vegetables. Whether you’re making it for a cozy dinner or a special gathering, these expert tips, serving suggestions, and FAQs will help you perfect this restaurant-quality soup at home.
Recipe Tips
1. Mastering the Velveted Chicken Technique
To achieve ultra-tender chicken, use the velveting technique, which coats the meat in a cornstarch and oil mixture before briefly blanching it in water. This step locks in moisture and ensures the chicken stays succulent even after simmering in the broth. Avoid overcooking—45 seconds is enough to keep it juicy.
2. Enhancing the Broth for Deeper Flavor
While store-bought chicken stock works, homemade stock elevates this soup. Simmer bones with garlic, ginger, and scallions for a rich, aromatic base. For extra umami, add a dash of soy sauce or a splash of Shaoxing wine when simmering the broth.
3. Cooking Wontons to Perfection
Wontons can become gummy if overcooked, so cook them separately in boiling water before adding them to the bowls. This prevents excess starch from clouding the broth. To maintain their texture, add them just before serving rather than simmering them too long in the soup.
What to Serve with Wor Wonton Soup
1. Crispy Spring Rolls
The crunch of golden, crispy spring rolls pairs beautifully with the comforting warmth of this soup. Filled with vegetables or shrimp, they add a contrasting texture and can be served with a side of sweet chili or soy dipping sauce.
2. Steamed Jasmine Rice
A bowl of fragrant jasmine rice on the side makes this meal even more satisfying. It helps soak up the flavorful broth and provides a neutral base that balances the richness of the soup.
3. Asian Cucumber Salad
A refreshing cucumber salad with rice vinegar, sesame oil, and chili flakes adds a light, tangy contrast to the soup’s deep umami flavors. The crisp, cool texture complements the warm, hearty broth.
Frequently Asked Questions
1. Can I use homemade wontons instead of frozen ones?
Absolutely! If you prefer homemade wontons, prepare them in advance and freeze them. They can be boiled straight from frozen, just like store-bought ones, making this dish both convenient and fresh.
2. How can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken stock with vegetable broth, omit the meat, and use tofu or plant-based wontons. Mushrooms and bok choy will still provide plenty of depth and texture.
3. Can I store leftovers?
Wor Wonton Soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the broth separate from the wontons to prevent them from getting too soft.
4. What’s the best way to reheat this soup?
Reheat the broth on the stove over medium heat until hot, then add the wontons and proteins just before serving. Avoid microwaving everything together, as the wontons may become overly soft.
This Wor Wonton Soup is a soul-warming dish with rich flavors and a perfect balance of textures. With these tips and pairings, you’ll have a restaurant-worthy bowl that’s both comforting and impressive. Enjoy!
Wor Wonton Soup (AKA Subgum Wonton Soup)
Ingredients
- Protein: Boneless skinless chicken breast (or thighs), thinly sliced; large shrimp, peeled and deveined; char siu (or Virginia ham), cut into thin strips.
- Broth & Seasoning: Chicken stock or a homemade blend of pork and chicken stock, salt (to taste), white pepper, sesame oil.
- Vegetables: Baby bok choy cut into 1-inch pieces (separate leafy parts from stems); carrots, thinly sliced; baby bella or button mushrooms, sliced; garlic, minced.
- Wontons & Enhancers: Frozen wontons; cornstarch; neutral oil divided; water.
Instructions
- Fill a large pot with water and bring it to a rolling boil. Prepare the chicken by combining it with cornstarch, one teaspoon of neutral oil, and water. Mix well to coat.
- Add the prepared chicken to the boiling water, gently stirring for about 45 seconds or until the pieces turn opaque. Remove with a slotted spoon and set aside. Repeat this process with the shrimp, cooking for 45 seconds to one minute, depending on their size. Be cautious not to overcook. Transfer the shrimp to a separate plate.
- Carefully drop the frozen wontons into the boiling water and allow them to cook for approximately six minutes.
- In a wok set over medium-high heat, add the remaining tablespoon of neutral oil. Introduce the minced garlic, sliced carrots, and mushrooms, sautéing for about two minutes until the carrots become slightly tender and the mushrooms develop a rich, golden hue.
- Incorporate the bok choy stems and continue stir-frying for an additional minute. Pour in the chicken stock and bring the mixture to a gentle simmer. Once the broth is heated, add the char siu (or ham), pre-cooked chicken, and shrimp. Allow the soup to return to a simmer.
- By this time, the wontons should be fully cooked. Remove them from the boiling water using a strainer and distribute them evenly among four serving bowls.
- Once the soup has reached a gentle simmer, mix in the bok choy leaves along with the salt, white pepper, and sesame oil. Stir thoroughly, then taste and adjust the seasoning if necessary. Ladle the hot broth and its ingredients over the wontons, ensuring an even distribution. Serve immediately and enjoy.
