Pork Wonton Soup

Pork Wonton Soup

Winter is synonymous with comfort food along the likes of soups, stews, pastas and oven bakes. 


Our Pork Wonton Soup recipe is notable for it’s simplicity, flavour and suitability for the Winter months.


Wontons are a Chinese dumpling classic most commonly filled with pork and shrimp - whether fried, steamed or added to soups, they make for a delicious snack, side or meal.


For those concerned with sodium intake, we have reduced the salt content by using Kikkoman’s Less Salt Soy Sauce, which has a similar aroma and flavour to the original soy sauce, and doesn't compromise on taste despite containing 43% less salt - all whilst containing zero artificial colourings or flavourings!


Serve this dish as a starter, or make it a main with the addition of noodles and bok choy. 


Note: Wontons freeze well, and can be made ahead and stored in the freezer for convenience


  • 450g boneless pork loin, coarsely chopped
  • 80g peeled shrimp, finely chopped
  • 2 teaspoons sugar
  • 1 tablespoon Chinese rice wine
  • 2 tablespoons Kikkoman Less Salt Soy Sauce 
  • 2 teaspoons chopped fresh ginger root
  • 24 wonton wrappers
  • 4 cups chicken broth
  • A few sprigs of green onion, chopped


  • In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 2 teaspoons chopped green onion and ginger. Combine well, and let stand for 25 to 30 minutes.
  • Add a teaspoon of the filling to the middle of the wonton wrapper. Use water to moisten the edges of the wonton wrapper, fold over the wrapper to make a triangle, and press the edges to seal. Bring the opposite ends together, overlap, use a dab of water and press to seal. 
  • Bring the chicken broth to a boil. Place the wontons in the pot, and cook for 6-7 minutes. Garnish with chopped green onion, and serve.