Spicy Wonton Soup Recipe

Make filling

In a medium bowl combine ground pork, finely sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper and cornstarch. Mix thoroughly with a spoon or chopsticks until mixture is slightly tacky (about 30–45 seconds). Chill for 10 minutes if mixture feels too loose.

Assemble wontons

Place one wonton wrapper on a clean surface. Put about 1 teaspoon (heaping) of filling in the center. Dip finger in cold water and wet the edges of the wrapper. Fold wrapper in half to form a triangle, press out air and seal edges. Bring the two opposite corners of the triangle together, overlap and press to seal, creating the traditional wonton shape. Repeat until all filling is used (about 24 wontons). Keep assembled wontons covered with a damp towel to prevent drying.

Cook wontons

Bring a medium pot of water to a gentle boil. Add wontons in batches so they can float freely. Cook 3–4 minutes until wrapper is translucent and filling is cooked through (internal temp ~165°F/74°C). Remove with a slotted spoon and set aside on a plate. If adding to broth, cook them directly in the simmering broth for 4–5 minutes instead.

Prepare stock

In a 4–5 quart pot combine chicken stock, dried shiitake mushrooms (if using), smashed garlic and ginger slices. Bring to a gentle simmer over medium heat and simmer 12–15 minutes to infuse flavors.

Season broth

Remove and discard ginger slices and lightly squeeze out mushrooms (slice mushrooms if you want to return them to the soup). Stir in soy sauce, rice vinegar, chili oil, doubanjiang (or gochujang), white pepper and salt. Taste and adjust heat/salt: add more chili oil or 1/2 tsp sugar if too sharp. Keep broth at a low simmer.

Finish broth

Right before serving, stir in toasted sesame oil for aroma. If you prefer a clearer broth, skim any foam off the surface during simmering.

Cook noodles and greens (if using)

If adding ramen noodles (+$1.50), bring the broth to a gentle boil and add 2 oz noodles per serving. Cook according to package instructions (usually 2–4 minutes for fresh, 3–5 for dried). Add baby spinach or bok choy in the last 30–60 seconds so they wilt but remain bright.

Combine wontons and broth

Add cooked or pre-cooked wontons to each serving bowl. Ladle 1.5 cups of hot spicy broth over the wontons (and noodles/greens if included).

Garnish and serve

Top each bowl with sliced green onions, cilantro (if using), and a spoonful of chili crisp or extra chili flakes to taste. Serve immediately with lime wedges on the side.