Wonton Soup Recipe

Name: Wonton Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 duck Chinese barbecued/roast, skin removed, flesh finely chopped, keep carcass for stock; 1 piece ginger grated; 2 green onions chopped; 1 tablespoon soy sauce; 4 dried shiitake mushrooms soaked, drained, finely chopped; 1 teaspoon sesame oil plus more to serve; 24 wonton wrappers; 1 duck carcass from wontons; 4 cups water; 4 cups chicken stock; 2 garlic cloves sliced; 1 piece ginger finely sliced; 3 cilantro roots scraped clean, bruised, or substitute 6 whole stems, leaves removed; 5 green onions roughly chopped, plus more to garnish; 3 1/2 ounces chinese cabbage shredded, about 1 1/2 cups; cilantro leaves to serve

Servings: persons

1 duck Chinese barbecued/roast, skin removed, flesh finely chopped, keep carcass for stock
1 piece ginger grated
2 green onions chopped
1 tablespoon soy sauce
4 dried shiitake mushrooms soaked, drained, finely chopped
1 teaspoon sesame oil plus more to serve
24 wonton wrappers
1 duck carcass from wontons
4 cups water
4 cups chicken stock
2 garlic cloves sliced
1 piece ginger finely sliced
3 cilantro roots scraped clean, bruised, or substitute 6 whole stems, leaves removed
5 green onions roughly chopped, plus more to garnish
3 1/2 ounces chinese cabbage shredded, about 1 1/2 cups
cilantro leaves to serve

1
To make the wontons: In a small bowl, combine all ingredients, mixing well. Brush edge of each wrapper with water. Place 1 level tbsp of filling in the middle of each wrapper. Bring the corners to the middle and press sides together to enclose mixture and seal. Place on an baking sheet lined with parchment and freeze until ready to use.
2
To make the soup: In a stockpot, combine duck carcass, water, stock, garlic, ginger and cilantro roots. Bring to boil. Reduce heat to medium, simmer for 5 mins. Reduce heat to low and cook gently, uncovered, for 40 mins. Stir in green onions. Simmer a further 20 mins
3
Strain stock and return to clean pot. Bring to a boil on high and cook frozen wontons in 3 batches for 2-3 mins, until they float.
4
Divide wontons between serving bowls and ladle soup over. Serve topped with cabbage, cilantro leaves and a drizzle of sesame oil.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 duck Chinese barbecued/roast, skin removed, flesh finely chopped, keep carcass for stock, 1 piece ginger grated, 2 green onions chopped, 1 tablespoon soy sauce, and more.

Yes, Wonton Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wonton Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions