Wonton Soup in the UK: what it is, how to order it, where to find it
Quick answer
Wonton soup is a clear broth with silky pork-and-prawn dumplings, one of the comforts of Cantonese cooking. The wontons are small, thin-skinned and delicate, floating in a light stock with maybe some greens. It is a starter or, with noodles added (wonton noodle soup), a full meal. A good bowl depends on the broth and the freshness of the filling.
Calories and nutrition
- Calories
- 260
- Protein
- 18 g
- Carbs
- 24 g
- Fat
- 9 g
- Salt
- 2.4 g
200–340 kcal
Portion: One bowl (soup only), about 400 ml.
With noodles added, roughly 480 kcal; a light, high-protein starter on its own.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What wonton soup is
Wontons are parcels of thin wheat dough around a filling of minced pork and chopped prawn, seasoned with soy, sesame oil and white pepper, folded into little bundles. They are poached and served in a clear, savoury broth, often with a few leaves of choy sum. Add thin egg noodles and it becomes wonton noodle soup (wonton mein), a Hong Kong staple eaten at all hours. The wontons should be small and delicate with thin skins that just hold, the prawn snapping fresh, and the broth clean and savoury, traditionally made with pork bones and dried flounder or shrimp.
How to judge it
The broth should taste of something, not be watery, and the wontons should be freshly made with thin skins and a fresh, springy filling. Thick, doughy wontons in a bland broth are the low end. In a Cantonese noodle shop the wonton noodle soup is a benchmark: springy noodles, delicate wontons, clear rich broth. The best places make their wontons daily.
Wonton soup versus hot and sour soup
Wonton soup is Cantonese, clear and gentle. Hot and sour soup is northern, thick, dark, spicy and tangy. They are opposite ends of Chinese soup. Wonton is the delicate, comforting one; hot and sour the bold, warming one. Both are common starters on UK menus.
Where it is done well in the UK
Cantonese noodle shops and restaurants, especially in the Chinatowns. Our directory lists areas with the most Chinese restaurants.
How to order it
Order wonton soup as a gentle starter, or wonton noodle soup as a full, comforting meal. The broth should taste rich and the wontons be thin-skinned and fresh. Cantonese noodle shops make the best. Add chilli oil if you want a lift.
Where it's done well
UK councils with the most wonton soup specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve wonton soup near you.
Make it at home
Serves 4 · 45 min
Ingredients
- for the wontons: 200 g minced pork, 100 g raw prawns chopped, 1 tsp soy, 1 tsp sesame oil, white pepper, 20 wonton wrappers
- for the broth: 1 litre good chicken or pork stock, 1 tbsp soy, a little ginger
- choy sum or pak choi, spring onion
Method
- Mix the pork, prawn, soy, sesame oil and pepper. Put a little in each wrapper, wet the edges and gather into a bundle.
- Bring the stock to a simmer with the ginger and soy; taste and adjust.
- Poach the wontons in a separate pan of simmering water for three to four minutes until they float and the filling is cooked.
- Divide the wontons among bowls, add blanched greens, pour over the hot broth and scatter spring onion.
Cook the wontons in water, not the broth, so the broth stays clear. A good stock is the whole dish.