Easy Mushroom Wonton Soup

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This easy Mushroom Wonton Soup recipe is hearty, savory, and delicious made with crunch beech brown mushroom and wontons. Instead of adding vegetables to your wonton soup, another alternative are mushrooms.

Wonton soup with beech brown mushrooms, sliced hard boiled egg, and greens onions in a soup bowl. Beech brown mushrooms on the table.

I know some people hate mushroom, but before you say you don’t like it, try it first. Beech brown mushroom are decadent and has a firmer flesh than regular white mushroom. When cooking with mushroom, don’t over soak it in the soup. Mushrooms are not good when mushy or soggy. Add the mushroom just before serving.

This easy Mushroom Wonton Soup recipe is one of my comfort food anytime of the year. As Asian, it doesn’t really matter if it’s winter or summer. We cook soup even though it’s sweltering heat outside. We love soup and we love it hot!

Enoki mushroom will also work well with this soup. Again, add it when ready to serve.

Use chicken broth or combine it with pork broth. When broth is ready, use a strainer if you prefer a clear soup. But if you are like me, I don’t like wasting spices like garlic, onion and ginger that were used to flavor the broth. Regardless, the broth will still be flavorful.

Prepare all the wonton ingredients and make the it before making the wonton broth.

What type of mushrooms to use in wonton soup

Beech brown mushrooms and enoki mushrooms are great to use when making wonton soup.

How to prepare the beech brown mushroom

The mushroom and stem are cut off the cluster about ¼ way down the stem. The mushroom cap can easily break off from the stem so be gentle when handling it. Wash the mushroom thoroughly before adding it to your soup to get rid of dirt.

Remove the mushroom cap and stem from the cluster before adding to the soup.

Can you keep leftover mushrooms in the fridge

Fresh mushrooms will stay fresh for more than a week if kept in a protective bag that came with it.

How to keep mushrooms crisp when added to soup

Mushrooms will easily absorb broth if left in the soup for a while. To avoid soggy mushrooms, remove it from the soup if not serving right away or add the mushrooms in the soup before serving.

Storing and reheating

I suggest making just enough wonton soup you can consume in one seating. Wonton will get soggy. Store the broth in the fridge for up to 3 days. Place uncooked wonton on a tray and then in the freezer for ½ hour. Once frozen, transfer uncooked wonton in a sealed airtight container for up to 2 months. No need to thaw wonton when making another serving. Bring broth to a boil, then lower heat to medium-low and then cook between 5-6 minutes.

Wonton soup with beech brown mushrooms, sliced hard boiled egg, and greens onions in a soup bowl.

FAQ

Can I use torn wonton wrappers?

Yes, you may. Add a drop of water in the torn area and overlap the wonton pieces. Press the overlapped pieces to attach it together.

Can I keep leftover wonton wrappers in the freezer?

Yes. Make sure to keep it in an air-tight container, bag or food saver.

Can I keep uncooked wontons in the freezer?

Yes, as long as you seal it in an air-tight bag or food saver. It will stay good for a month.

Wonton wrapped in 2 ways on a tray. Wrapper, wonton meat, plate and utensils on the table.

Wonton soup video

Wonton soup with beech brown mushrooms, sliced hard boiled egg, and greens onions in a soup bowl. Soup in the spoon.

Other similar recipes to try

Homemade Wonton Noodle Soup
Siomai
Lumpiang Shanghai

Recipe

To prepare this savory mushroom wonton soup, you have to make the wonton, then the broth. Wontons and mushrooms are cooked in the broth and garnished with hard boiled egg and green onions.

Print Pin Rate

Course: Soup

Cuisine: Chinese

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings:

Calories: 539kcal

Ingredients

Wonton Filling Ingredients

½ pound minced pork
½ cup shrimp peeled, deveined & minced
3 water chestnuts minced
1 teaspoon sesame oil
1 tablespoon Shao Hsing rice cooking wine
¾ tablespoon soy sauce
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons carrot finely diced
3 tablespoons green onion chopped
1 egg white
1 tablespoon corn starch
18 wonton wrappers

Broth for 3 Servings

5 cups chicken broth
2 garlic cloves julienned
1 teaspoon ginger julienned
2 teaspoons onion chopped
1½ tablespoons light soy sauce
1½ tablespoons rice cooking wine
½ teaspoon sesame oil
18 wontons
2 tablespoons green onions chopped
Salt to taste

Mushroom

3 cups beech brown mushroom

Garnish

3 hardboiled eggs peeled and cut in half
1 stalk green onions chopped

Instructions

Making Wontons

In a large bowl, combine pork, shrimp, egg white, green onion, water chestnut, carrots, Shao Hsing rice cooking wine, soy sauce, sesame oil, salt and ground black pepper.
Mix well and add cornstarch to the mixture. Continue mixing.
Cover mixture with saran wrap and refrigerate for an hour.
Take a wonton wrapper and place it on your palm. Put a spoonful of mixture in the center of the wrapper. Use your other hand and gather up the four corners of the wrapper forming like a star.

Making Wonton Broth

Use chicken broth or boil chicken with bones. You can also combine chicken and pork broth.
Boil ½ to whole chicken with 6 cups of water. The more bones the tastier your soup will be.
Bring it to boil. Reduce heat and simmer for an hour.
Add onion, garlic and ginger, soy sauce, rice wine and sesame oil.
When done, if you prefer a clear soup then strain the broth.
Place back the strained broth in the pot. Again, bring it to boil over medium heat.
Drop wonton and cook for 4-5 minutes. Remove and transfer the cooked wonton in a bowl if not eating right away or it will get soggy.
If serving right away, 2 minutes before wonton is cooked, add brown mushroom. Cook for 2 minutes.
Season with salt and pepper if needed.
Garnish with chopped green onions and hard boiled egg before serving. Enjoy!

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