Wonton Soup

Wonton Soup

Warm up with this homemade version of a Chinese take-out favourite.


4 cups (1 L) chicken stock
2 heads baby bok choy
2 cups (500 mL) sliced mushrooms
300 g frozen pork wontons or frozen shrimp wontons
1 cup (250 mL) bean sprouts
1 carrot, shredded
3 green onions, sliced
1/4 cup (60 mL) coriander or parsley leaves


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.

Servings: 4

Tags: baby bok choy, mushrooms, soups & stews, take-out favourites

Nutritional Info

approx. per serving


pro14 g

total fat5 g

sat. fat1 g

carb32 g

fibre3 g

chol12 mg

sodium1,185 mg




vit A58%

vit C32%


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