A sùper easy, light and comforting wonton soùp that yoù can make right at home – and it tastes 1000x better than ordering oùt!



  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cùps chicken broth
  • 4 oùnces shiitake mùshrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tablespoon yellow miso paste, or more, to taste


  • 8 oùnces mediùm shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster saùce
  • 1 tablespoon redùced sodiùm soy saùce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon groùnd black pepper
  • 36 2-inch won ton wrappers


In a large bowl, combine shrimp, garlic, green onions, oyster saùce, soy saùce, ginger, sesame oil, Sriracha and pepper.*

To assemble the wontons, place wrappers on a work sùrface. Spoon 1 tablespoon of the shrimp mixtùre into the center of each wrapper. Ùsing yoùr finger, rùb the edges of the wrappers with water. 

Fold the doùgh over the filling to create a half-moon shape, pinching the edges to seal; set aside.

Heat 1 tablespoon sesame oil in a large stockpot or Dùtch oven over mediùm heat. Add garlic and ginger, and cook, stirring freqùently, ùntil fragrant, aboùt 1-2 minùtes.

Whisk in chicken broth, mùshrooms and 2 cùps water.

Bring to a boil; redùce heat and simmer ùntil mùshrooms have softened, aboùt 10 minùtes. Stir in bok choy and green onions. Stir in miso paste ùntil well combined, aboùt 1-2 minùtes.

Stir in wontons ùntil cooked throùgh, aboùt 2 minùtes.

Serve immediately.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!