Tested till perfect Wonton Soup
Wonton Soup
Photography by Matthew Kimura

Wonton Soup

Serve with: Egg and Radish Salad — Finish with: Strawberry Rhubarb Compote

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 29 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 cups 4cupschicken stock
  • 2 heads 2headsbaby bok choy
  • 2 cups 2cupssliced mushroommushrooms
  • 300 g 300gfrozen pork wontons or frozen shrimp wontons
  • 1 cup 1cupbean sprouts
  • 1 1carrotcarrots, shredded
  • 3 3green oniongreen onions, sliced
  • 1/4 cup 1/4cupcoriander or parsley leaves
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In large saucepan, bring stock and 2 cups (500 mL) water to boil. Cut bok choy lengthwise into quarters; add to stock. Add mushrooms; reduce heat, cover and simmer for 10 minutes.

Add wontons; cook over medium-high heat, covered, until wontons float to surface, about 4 minutes.

Add bean sprouts, carrot, green onions and coriander.

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Nutritional Information Per serving: about

cal 228 pro 14g total fat 5g sat. fat 1g
carb 32g fibre 3g chol 12mg sodium 1,185mg

% RDI:

calcium 9 iron 25 vit A 58 vit C 32
folate 39
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