15 Quick Chinese Wonton Soup Recipes You’ll Love to Try

Chinese wonton soup is a beloved comfort food, combining delicate dumplings, flavorful broth, and aromatic seasonings.

With endless variations, this classic dish can be light and clear or rich and hearty, depending on your preference.

In this collection of 15 Chinese wonton soup recipes, you’ll discover traditional favorites and creative twists, all featuring tender wontons filled with meat, seafood, or vegetables.

Each recipe brings authentic flavors to your kitchen while offering warmth and satisfaction in every bowl.

Whether for a quick weeknight dinner or a festive gathering, these soups are always a hit.

15 Quick Chinese Wonton Soup Recipes You’ll Love to Try

From traditional pork-filled wontons to inventive vegetable or seafood variations, Chinese wonton soup is versatile, comforting, and flavorful.

These 15 recipes make it easy to recreate restaurant-quality soups at home while experimenting with broths, seasonings, and fillings.

Perfect for family meals, cozy nights, or special occasions, each bowl offers a balance of texture, flavor, and warmth.

Enjoy the delicate dumplings, aromatic broth, and wholesome ingredients that make wonton soup a timeless favorite in Chinese cuisine.

Vegan Chinese Wonton Soup with Mushroom Filling

This vegan version of the classic Chinese wonton soup replaces meat with savory mushrooms and vegetables.

The dumplings are wrapped delicately and served in a flavorful, soothing broth.

Each spoonful combines tender wontons and aromatic soup, offering comfort and warmth.

Perfect for cozy evenings or when craving authentic Chinese flavors made plant-based.

Ingredients:

• 30 vegan wonton wrappers
• 1 tablespoon sesame oil
• 1 cup finely chopped mushrooms (shiitake or button)
• ½ cup finely chopped cabbage
• 1 small carrot, grated
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• ½ teaspoon white pepper
• 4 cups vegetable broth
• 1 tablespoon rice vinegar
• 2 tablespoons chopped scallions

Instructions:

• Heat sesame oil in a skillet and sauté garlic and ginger until fragrant.
• Add mushrooms, cabbage, and carrot. Stir-fry until the moisture evaporates.
• Season with soy sauce, white pepper, and a touch of salt. Remove from heat and let it cool.
• Place 1 teaspoon of filling in the center of each wonton wrapper.
• Moisten the edges with water, fold, and press tightly to seal.
• In a separate pot, bring vegetable broth to a boil.
• Add rice vinegar and a few drops of sesame oil for flavor.
• Gently drop wontons into the simmering broth and cook for 5 to 6 minutes, until they float.
• Garnish with chopped scallions and serve hot.

This Vegan Mushroom Wonton Soup is warm, delicate, and filled with umami richness.

The broth enhances the savory filling beautifully, creating harmony in every bite.

A perfect vegan comfort food that satisfies cravings for traditional Chinese wontons without any compromise.

Spinach and Tofu Wonton Soup

This wholesome vegan wonton soup features a flavorful spinach and tofu filling wrapped in thin, silky wonton wrappers.

The light broth carries a hint of garlic and soy, creating a perfect balance of texture and taste.

It’s nourishing, energizing, and easy to digest.

A soulful bowl that brings comfort and elegance together effortlessly.

Ingredients:

• 25 vegan wonton wrappers
• 1 tablespoon sesame oil
• 1 cup chopped spinach (fresh or blanched)
• ½ cup crumbled firm tofu
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 tablespoon rice vinegar
• 2 green onions, chopped

Instructions:

• Heat sesame oil in a pan and sauté garlic and ginger.
• Add chopped spinach and cook for 2 minutes until wilted.
• Stir in tofu and soy sauce. Mix well and cook for another minute.
• Remove from heat and let the filling cool slightly.
• Place a teaspoon of the mixture onto each wonton wrapper.
• Fold diagonally, pressing edges with wet fingers to seal securely.
• In a separate pot, bring vegetable broth to a simmer.
• Add rice vinegar and season lightly with salt and pepper.
• Gently drop the wontons into the soup and cook for 5 to 7 minutes.
• Garnish with chopped green onions and a drizzle of sesame oil.

This Spinach and Tofu Wonton Soup feels refreshing and hearty at once.

The light, clean broth complements the tender green filling beautifully.

A nutritious and comforting meal that’s perfect for both lunch and dinner.

Vegetable Medley Wonton Soup

This colorful vegan wonton soup combines a medley of finely chopped vegetables for a vibrant and flavorful filling.

The wontons are nestled in a clear, ginger-infused broth that tastes both delicate and aromatic.

It’s a wholesome, feel-good meal perfect for every season.

The flavors are mild yet deeply satisfying, making it universally loved.

Ingredients:

• 30 vegan wonton wrappers
• 1 tablespoon vegetable oil
• ½ cup shredded carrots
• ½ cup finely chopped cabbage
• ½ cup minced bell pepper
• ¼ cup chopped scallions
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

• Heat vegetable oil in a skillet and add garlic and ginger.
• Stir in cabbage, carrots, and bell pepper. Cook until vegetables are soft.
• Add soy sauce and season with salt and pepper. Let it cool completely.
• Place 1 teaspoon of filling in the center of each wonton wrapper.
• Fold and seal the edges tightly using a dab of water.
• Bring vegetable broth to a boil in a large pot.
• Add sesame oil and scallions for aroma.
• Drop wontons gently into the simmering broth and cook until they float.
• Serve hot with extra chopped scallions on top.

This Vegetable Medley Wonton Soup is beautifully vibrant and naturally flavorful.

It delivers a comforting, homemade taste that celebrates freshness and balance.

An inviting vegan soup that satisfies hunger while nourishing the soul.

Ginger Scallion Wonton Soup

This aromatic vegan wonton soup features a fragrant ginger-scallion broth and a delicate vegetable filling.

The rich aroma fills the kitchen, and the clear soup provides perfect warmth on cool days.

Every bite of the soft wontons melts into the gingery broth, creating harmony in taste and texture.

A true comfort classic made vegan.

Ingredients:

• 25 vegan wonton wrappers
• 1 tablespoon sesame oil
• ½ cup finely diced mushrooms
• ½ cup chopped napa cabbage
• 1 teaspoon grated ginger
• 2 tablespoons chopped scallions
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a pan and sauté ginger until fragrant.
• Add mushrooms and cabbage, cooking for 5 minutes until tender.
• Season with soy sauce and stir in scallions.
• Let the mixture cool before filling wonton wrappers.
• Place a teaspoon of filling in each wrapper, then fold and seal.
• In a pot, bring vegetable broth to a simmer.
• Add rice vinegar and sesame oil to enhance flavor.
• Drop in the wontons and cook for 6 minutes or until they float.
• Garnish with fresh scallions before serving hot.

This Ginger Scallion Wonton Soup offers a soothing and fragrant flavor profile.

The balance of spice and subtle sweetness makes it comforting and refreshing.

A simple yet elegant vegan soup that warms your heart and pleases your senses.

Bok Choy and Shiitake Wonton Soup

This flavorful vegan wonton soup highlights the earthy depth of shiitake mushrooms paired with tender bok choy.

The light, aromatic broth enhances the natural umami of the filling.

Each spoonful feels like a comforting embrace.

It’s a timeless Chinese-inspired soup made completely plant-based yet deeply satisfying.

Ingredients:

• 30 vegan wonton wrappers
• 1 tablespoon sesame oil
• 1 cup finely chopped shiitake mushrooms
• ½ cup finely chopped bok choy
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• 1 tablespoon chopped scallions
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a skillet and sauté garlic and ginger.
• Add shiitake mushrooms and bok choy. Cook for 5 minutes until soft.
• Stir in soy sauce, mix well, and let the filling cool.
• Place 1 teaspoon of the mixture into each wonton wrapper.
• Fold tightly, sealing with water along the edges.
• In a separate pot, bring vegetable broth to a simmer.
• Add rice vinegar and a drizzle of sesame oil.
• Carefully drop in wontons and cook until they rise to the surface.
• Garnish with chopped scallions and serve immediately.

This Bok Choy and Shiitake Wonton Soup brings together earthy mushrooms and crisp greens beautifully.

The light broth enhances the umami depth perfectly.

A nourishing, hearty, and delicious vegan dish ideal for any occasion

Chinese Cabbage and Carrot Wonton Soup

This vegan Chinese wonton soup combines the sweetness of carrots and the mild crunch of cabbage inside tender wonton wrappers.

Each dumpling is perfectly seasoned and served in a clear, savory broth with subtle hints of garlic and ginger.

It’s refreshing, light, and deeply comforting — a perfect way to enjoy wholesome Chinese home cooking.

Ingredients:

• 25 vegan wonton wrappers
• 1 tablespoon sesame oil
• 1 cup finely chopped cabbage
• ½ cup grated carrot
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• Salt and white pepper to taste
• 2 tablespoons chopped green onions

Instructions:

• Heat sesame oil in a pan and sauté garlic and ginger until fragrant.
• Add cabbage and carrot, cooking until soft and slightly golden.
• Season with soy sauce, salt, and pepper. Let the mixture cool completely.
• Place a teaspoon of filling into each wonton wrapper and seal the edges firmly with water.
• In a pot, bring vegetable broth to a simmer and stir in rice vinegar.
• Drop the wontons into the broth and cook until they float to the top.
• Garnish with chopped green onions before serving hot.

This Chinese Cabbage and Carrot Wonton Soup is vibrant, nourishing, and bursting with natural sweetness.

Each spoonful offers comfort, warmth, and balance.

It’s a soothing vegan soup that nourishes both body and soul with authentic Chinese simplicity.

Vegan Miso Wonton Soup

This fusion-style wonton soup combines the rich umami of miso with traditional Chinese wontons filled with vegetables.

The result is a deeply flavorful yet gentle broth that complements the soft dumplings perfectly.

It’s light, nourishing, and layered with savory notes of miso, soy, and sesame.

A unique twist on classic Chinese comfort food.

Ingredients:

• 30 vegan wonton wrappers
• 1 tablespoon sesame oil
• ½ cup chopped mushrooms
• ½ cup finely chopped spinach
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon white miso paste
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• 2 tablespoons green onions, chopped

Instructions:

• Heat sesame oil in a skillet and sauté garlic and ginger.
• Add mushrooms and spinach, cooking for 3–5 minutes until softened.
• Season with soy sauce and remove from heat to cool.
• Fill each wonton wrapper with one teaspoon of filling and seal tightly.
• In a pot, bring vegetable broth to a gentle simmer.
• Whisk in the miso paste and rice vinegar until fully dissolved.
• Gently drop the wontons into the miso broth and cook for 5–6 minutes.
• Top with green onions before serving hot.

This Vegan Miso Wonton Soup delivers a perfect balance of savory depth and light, delicate comfort.

Each bite feels warm and soothing.

A nourishing vegan delight that blends Chinese tradition with a touch of Japanese flair.

Chinese Pumpkin and Spinach Wonton Soup

This golden-hued wonton soup is a vegan masterpiece featuring a silky pumpkin and spinach filling.

The creamy interior contrasts beautifully with the clear, aromatic broth.

Each dumpling bursts with earthy sweetness and leafy freshness.

It’s a comforting and elegant dish perfect for cooler days and refined palates alike.

Ingredients:

• 25 vegan wonton wrappers
• 1 tablespoon olive or sesame oil
• ½ cup mashed cooked pumpkin
• ½ cup finely chopped spinach
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• 2 tablespoons chopped cilantro

Instructions:

• Heat oil in a skillet and sauté garlic and ginger until fragrant.
• Add spinach and cook until wilted.
• Stir in pumpkin and soy sauce, then remove from heat.
• Mix well and let it cool before wrapping.
• Spoon 1 teaspoon of filling into each wonton wrapper and seal.
• In a large pot, bring vegetable broth to a simmer.
• Add rice vinegar and a dash of pepper.
• Drop the wontons gently into the broth and cook for 6 minutes.
• Garnish with chopped cilantro before serving.

This Pumpkin and Spinach Wonton Soup offers a blend of creaminess and lightness.

Its warm flavor and smooth texture create a cozy, satisfying experience.

A delightful vegan option for both festive and everyday dining.

Chinese Broccoli and Tofu Wonton Soup

This wholesome vegan wonton soup combines protein-rich tofu and crisp broccoli in a delicate broth.

It’s a wonderful way to enjoy plant-based Chinese flavors in a single comforting bowl.

The light soy-garlic base enhances the fresh filling, making it nourishing and deeply satisfying.

Ideal for lunch or a light dinner.

Ingredients:

• 30 vegan wonton wrappers
• 1 tablespoon sesame oil
• ½ cup finely chopped broccoli florets
• ½ cup crumbled firm tofu
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• Salt and white pepper to taste
• 2 tablespoons green onions

Instructions:

• Heat sesame oil in a pan and add garlic and ginger.
• Stir in tofu and broccoli, cooking for 4–5 minutes until fragrant.
• Add soy sauce and cook for another minute.
• Allow the filling to cool before wrapping.
• Place a teaspoon of filling in each wonton wrapper and seal tightly.
• In a pot, bring vegetable broth to a simmer and stir in rice vinegar.
• Drop the wontons into the soup and cook for 6 minutes.
• Garnish with green onions and serve warm.

This Broccoli and Tofu Wonton Soup combines freshness, protein, and comfort beautifully.

The tofu adds richness while the greens provide crunch.

A wholesome, flavorful, and satisfying vegan twist on the traditional wonton soup.

Chinese Celery and Mushroom Wonton Soup

This aromatic vegan wonton soup features a fragrant filling of celery and mushrooms, offering a delightful crunch and earthy flavor.

The clear, gingery broth complements the tender dumplings perfectly.

It’s elegant, simple, and filled with nourishing goodness — an ideal light meal or comforting starter.

Perfect for any occasion.

Ingredients:

• 25 vegan wonton wrappers
• 1 tablespoon sesame oil
• ½ cup finely chopped celery
• ½ cup minced mushrooms
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• 2 tablespoons green onions, chopped
• Salt and white pepper to taste

Instructions:

• Heat sesame oil in a skillet over medium heat.
• Add garlic and ginger, sautéing until aromatic.
• Stir in mushrooms and celery, cooking for 5 minutes until soft.
• Add soy sauce and remove from heat to cool.
• Place 1 teaspoon of filling into each wonton wrapper and seal tightly.
• Bring vegetable broth to a gentle simmer in a large pot.
• Add rice vinegar and a touch of sesame oil.
• Drop the wontons into the broth and cook for 5–6 minutes.
• Garnish with green onions before serving hot.

This Celery and Mushroom Wonton Soup is crisp, savory, and wonderfully aromatic.

The light broth balances perfectly with the tender dumplings.

A vegan-friendly, flavor-packed soup that brings both comfort and freshness to your table.

Chinese Sweet Corn and Tofu Wonton Soup

This light and velvety vegan wonton soup brings together the natural sweetness of corn and the softness of tofu.

The smooth broth absorbs a hint of ginger and sesame, making each sip aromatic and wholesome.

Every bite of the corn-filled wontons feels comforting and satisfying.

A delightful Chinese classic transformed into a nourishing vegan dish.

Ingredients:

• 25 vegan wonton wrappers
• 1 tablespoon sesame oil
• ½ cup sweet corn kernels
• ½ cup finely crumbled firm tofu
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• 2 tablespoons chopped green onions

Instructions:

• Heat sesame oil in a skillet and sauté garlic and ginger until fragrant.
• Add corn and tofu, stirring for 3–4 minutes until slightly golden.
• Season with soy sauce, salt, and pepper. Remove from heat and let it cool.
• Place one teaspoon of filling in the center of each wonton wrapper.
• Fold diagonally and seal the edges with a bit of water.
• In a pot, bring vegetable broth to a simmer and stir in rice vinegar.
• Gently add the wontons and cook for 6 minutes until they float.
• Garnish with green onions and serve hot.

This Sweet Corn and Tofu Wonton Soup is silky, delicate, and brimming with natural sweetness.

It provides comfort and light nourishment in every bowl.

Perfect for both lunch and dinner, it’s a simple vegan dish with a touch of elegance.

Chinese Kale and Mushroom Wonton Soup

This aromatic vegan soup features hearty kale and earthy mushrooms wrapped inside soft, tender wontons.

The rich broth carries notes of soy, garlic, and sesame, enhancing the rustic flavor.

It’s both hearty and light, ideal for days when you crave warmth and freshness in one bowl.

A healthy twist on a timeless Chinese favorite.

Ingredients:

• 25 vegan wonton wrappers
• 1 tablespoon sesame oil
• ½ cup finely chopped kale leaves
• ½ cup finely chopped mushrooms
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil (for finishing)
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a skillet and sauté garlic and ginger.
• Add mushrooms and kale, cooking for 5 minutes until tender.
• Stir in soy sauce and season with a little salt and pepper.
• Allow the filling to cool completely.
• Spoon 1 teaspoon of filling into each wonton wrapper and seal tightly.
• In a large pot, bring vegetable broth to a simmer.
• Add rice vinegar and a drizzle of sesame oil for aroma.
• Gently add wontons and cook for 6 minutes until they float.
• Serve hot, garnished with scallions or chili oil if desired.

This Kale and Mushroom Wonton Soup offers earthy comfort and balanced nutrition.

Each dumpling delivers flavor and warmth.

A satisfying vegan soup that brings both freshness and depth to your meal.

Chinese Bok Choy and Carrot Wonton Soup

This beautifully balanced vegan wonton soup blends the crisp sweetness of carrots with the freshness of bok choy.

The light, gingery broth enhances the delicate vegetable filling.

Each dumpling bursts with vibrant flavor and color, making this soup both nourishing and visually delightful.

Perfect for a light yet fulfilling vegan meal.

Ingredients:

• 30 vegan wonton wrappers
• 1 tablespoon sesame oil
• ½ cup finely chopped bok choy
• ½ cup grated carrot
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• Salt and white pepper to taste
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• 1 tablespoon chopped scallions

Instructions:

• Heat sesame oil in a skillet and sauté garlic and ginger until fragrant.
• Add carrots and bok choy, cooking until soft and fragrant.
• Stir in soy sauce and season lightly with salt and pepper.
• Let the filling cool before wrapping.
• Place a teaspoon of filling in each wonton wrapper and seal the edges with water.
• In a pot, bring vegetable broth to a gentle simmer and stir in rice vinegar.
• Drop the wontons into the broth and cook until they float to the top.
• Garnish with chopped scallions before serving.

This Bok Choy and Carrot Wonton Soup is light, aromatic, and wholesome.

The clean flavors make it both refreshing and satisfying.

A nourishing vegan dish ideal for any occasion.

Chinese Spinach and Water Chestnut Wonton Soup

This crisp and savory vegan soup features a delicious spinach and water chestnut filling inside delicate wontons.

The broth is light yet aromatic, infused with sesame and ginger.

Each bite offers a perfect contrast of soft wrappers and crunchy filling.

It’s elegant, refreshing, and rich in natural texture and taste.

Ingredients:

• 25 vegan wonton wrappers
• 1 tablespoon sesame oil
• 1 cup finely chopped spinach
• ¼ cup finely chopped water chestnuts
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• Salt to taste
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• 1 tablespoon chopped green onions

Instructions:

• Heat sesame oil in a skillet and sauté garlic and ginger.
• Add spinach and cook for 2–3 minutes until wilted.
• Stir in water chestnuts and soy sauce, mixing well.
• Let the mixture cool completely before filling the wontons.
• Spoon 1 teaspoon of filling into each wrapper and seal tightly.
• In a separate pot, bring vegetable broth to a gentle boil.
• Add rice vinegar and a drizzle of sesame oil for aroma.
• Drop the wontons into the broth and cook for 5–6 minutes.
• Garnish with green onions before serving warm.

This Spinach and Water Chestnut Wonton Soup feels light yet flavorful.

The crunchy filling provides a refreshing contrast.

A perfect vegan soup that balances comfort, elegance, and nourishment in one bowl.

Chinese Cabbage and Glass Noodle Wonton Soup

This creative vegan wonton soup combines shredded cabbage with delicate glass noodles for a hearty, textural filling.

The savory broth brings everything together with its ginger-sesame aroma.

Each dumpling delivers comfort and flavor, offering a soothing and complete meal experience.

A warm, soul-calming Chinese vegan classic.

Ingredients:

• 30 vegan wonton wrappers
• 1 tablespoon sesame oil
• 1 cup shredded cabbage
• ½ cup cooked glass noodles (cellophane noodles), chopped
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• 2 tablespoons chopped scallions

Instructions:

• Heat sesame oil in a pan and sauté garlic and ginger until aromatic.
• Add cabbage and stir-fry for 3–4 minutes until softened.
• Add chopped glass noodles and soy sauce. Mix well and cook for another minute.
• Allow the mixture to cool before wrapping.
• Place a teaspoon of filling in each wonton wrapper and seal securely.
• In a large pot, bring vegetable broth to a simmer.
• Stir in rice vinegar and a drizzle of sesame oil.
• Drop the wontons into the simmering broth and cook for 6 minutes.
• Garnish with chopped scallions before serving.

This Cabbage and Glass Noodle Wonton Soup is hearty yet delicate.

The soft noodles and crisp cabbage blend perfectly in every bite.

A comforting vegan soup that delivers warmth, balance, and authentic Chinese flavor.