Nothing warms the soul quite like a steaming bowl of spicy war wonton soup. Whether you’re craving quick comfort on a chilly evening or looking to spice up your dinner rotation, these fiery, flavorful recipes deliver big taste with minimal fuss. Get ready to discover 18 delicious variations that will transform your kitchen into a haven of heat and happiness—let’s dive in!
Spicy Sichuan War Wonton Soup
Tender pork and shrimp dumplings swim in fiery Sichuan broth that’ll clear your sinuses instantly. This isn’t your average wonton soup—it’s a flavor explosion that balances heat with savory depth. You’ll want to make extra because these disappear fast.
Ingredients
– 1 lb ground pork (I prefer 80/20 for juicier filling)
– ½ lb raw shrimp, peeled and deveined (fresh works best here)
– 1 package square wonton wrappers (keep them covered with damp towel)
– 8 cups chicken broth (homemade if you have it)
– 3 tbsp Sichuan chili oil (the good stuff with sediment)
– 2 tbsp soy sauce
– 1 tbsp black vinegar (essential for that tangy kick)
– 1 tsp Sichuan peppercorns (toasted and ground fresh)
– 3 green onions, thinly sliced (save some greens for garnish)
– 2 cloves garlic, minced (more if you’re feeling bold)
– 1 inch ginger, grated (fresh makes all the difference)
– 1 egg, beaten (room temp helps with sealing)
– 1 tsp sesame oil (my finishing touch)
Instructions
1. Combine ground pork, chopped shrimp, half the green onions, garlic, ginger, and beaten egg in a large bowl.
2. Mix filling vigorously for 2 minutes until sticky and well-combined.
3. Place 1 teaspoon of filling in center of each wonton wrapper.
4. Brush edges of wrapper with water using your fingertip.
5. Fold wrapper diagonally to form triangle, pressing edges firmly to seal.
6. Bring corners together and pinch to create classic wonton shape.
7. Arrange filled wontons on parchment-lined baking sheet without touching.
8. Bring chicken broth to rolling boil in large pot over high heat.
9. Add Sichuan peppercorns and simmer for 5 minutes to infuse flavor.
10. Carefully drop wontons into boiling broth in batches of 8-10.
11. Cook wontons for 4-5 minutes until they float to surface and wrappers turn translucent.
12. Remove cooked wontons with slotted spoon and divide among 4 bowls.
13. Stir Sichuan chili oil, soy sauce, and black vinegar into remaining broth.
14. Ladle hot broth over wontons in each bowl.
15. Drizzle with sesame oil and garnish with remaining green onions.
Wonton wrappers turn delightfully slippery while maintaining their delicate chew. The broth delivers immediate heat that gradually gives way to Sichuan peppercorns’ tingling numbness. Serve this with cold beer to cut through the spice, or over steamed rice for a more substantial meal.
Cantonese War Wonton Soup with Chili Oil
Just when you think you know wonton soup, this fiery Cantonese version turns everything upside down. Juggling delicate dumplings with that signature chili oil kick makes this my go-to comfort food with attitude. You’ll want to make extra—trust me.
Ingredients
– 1 lb ground pork (I like 80/20 for juicier filling)
– 24 wonton wrappers (keep them covered with a damp towel to prevent drying)
– 2 tbsp soy sauce (use the good stuff—it makes a difference)
– 1 tbsp sesame oil (toasted variety adds deeper flavor)
– 2 tsp grated ginger (freshly grated packs more punch)
– 2 green onions, finely chopped (both white and green parts)
– 8 cups chicken broth (homemade if you have it)
– ¼ cup chili oil (adjust based on your heat tolerance)
– 1 tsp white pepper (don’t skip this—it’s essential)
Instructions
1. Combine ground pork, soy sauce, sesame oil, grated ginger, and chopped green onions in a medium bowl.
2. Mix filling vigorously for 2 minutes until ingredients are fully incorporated and slightly sticky.
3. Place 1 teaspoon of filling in the center of each wonton wrapper.
4. Moisten wrapper edges with water using your fingertip.
5. Fold wrapper diagonally to form a triangle, pressing edges firmly to seal.
6. Bring chicken broth to a rolling boil in a large pot over high heat.
7. Carefully drop wontons into boiling broth one at a time.
8. Reduce heat to medium and simmer wontons for 6-8 minutes until they float to the surface.
9. Stir in chili oil and white pepper during the final minute of cooking.
10. Ladle soup into bowls, distributing wontons evenly.
Your kitchen will smell incredible as those tender pork parcels swim in that vibrant red broth. Yet the real magic happens when you break into a wonton—the juicy filling contrasts beautifully with the slick, spicy soup. Try topping with extra chili oil and crispy fried shallots for maximum crunch factor.
Thai-Inspired War Wonton Soup with Lemongrass
Bold flavors meet comforting warmth in this Thai-inspired war wonton soup. Lemongrass and ginger create an aromatic base that’s both soothing and invigorating. It’s my go-to when I crave something restorative but packed with personality.
Ingredients
– 1 lb ground pork (I like a 80/20 fat ratio for juiciness)
– 24 square wonton wrappers (keep them covered with a damp towel to prevent drying)
– 4 cups chicken broth (homemade if you have it, but low-sodium store-bought works fine)
– 2 stalks lemongrass, tender inner parts only, smashed (this releases maximum flavor)
– 1-inch piece fresh ginger, thinly sliced (peel it with a spoon—my favorite kitchen hack)
– 2 tbsp fish sauce (I prefer Red Boat for its clean, salty punch)
– 1 tbsp lime juice (freshly squeezed, never bottled)
– 2 green onions, thinly sliced (save the green parts for garnish)
– 1 small carrot, julienned (adds a sweet crunch)
– 1 cup sliced shiitake mushrooms (dried ones rehydrated in warm water work too)
– 1 tsp chili garlic sauce (adjust to your heat tolerance)
– 1 egg, lightly beaten (room temp helps it bind better)
Instructions
1. Combine ground pork, beaten egg, half the green onions, and 1 tbsp fish sauce in a bowl.
2. Mix vigorously for 2 minutes until the pork becomes slightly sticky.
3. Place 1 tsp of filling in the center of each wonton wrapper.
4. Moisten the edges with water using your fingertip.
5. Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal.
6. Bring the two bottom corners together and pinch to create a classic wonton shape.
7. Heat chicken broth in a large pot over medium-high heat until it reaches a gentle simmer.
8. Add smashed lemongrass and ginger slices to the broth.
9. Simmer uncovered for 10 minutes to infuse the broth with aromatic flavors.
10. Remove and discard the lemongrass and ginger using a slotted spoon.
11. Add carrot and shiitake mushrooms to the broth.
12. Cook for 3 minutes until vegetables begin to soften.
13. Gently drop wontons into the simmering broth one by one.
14. Cook for 4-5 minutes until wontons float to the surface and pork is cooked through.
15. Stir in remaining 1 tbsp fish sauce, lime juice, and chili garlic sauce.
16. Ladle soup into bowls and garnish with remaining green onions. Fluffy wontons float in a fragrant, golden broth that’s both spicy and sour. The tender pork filling contrasts beautifully with the crunchy carrots. Serve it with extra lime wedges for squeezing over the top—it brightens every bite.
Vietnamese War Wonton Soup with Sriracha
Escape the ordinary with this bold fusion soup that combines Vietnamese pho inspiration with Chinese wonton comfort. Spicy sriracha broth cradles tender pork-filled dumplings for a satisfying bowl that warms from the inside out. This is my go-to when craving something both familiar and exciting.
Ingredients
– 1 lb ground pork (I prefer 80/20 for better flavor)
– 24 square wonton wrappers (keep covered with damp towel to prevent drying)
– 8 cups chicken broth (homemade if you have it, but good quality store-bought works)
– 3 tbsp sriracha (adjust to your heat preference)
– 2 tbsp fish sauce (this is essential for authentic Vietnamese flavor)
– 1 tbsp minced ginger (freshly grated makes all the difference)
– 2 cloves garlic, minced (don’t skimp here)
– 4 green onions, thinly sliced (save some greens for garnish)
– 1 cup bean sprouts (for that classic crunch)
– 1 lime, cut into wedges (fresh lime juice brightens everything)
Instructions
1. Combine ground pork, half the minced garlic, and half the sliced green onions in a medium bowl.
2. Place 1 teaspoon of pork mixture in the center of each wonton wrapper.
3. Moisten the edges of each wrapper with water using your fingertip.
4. Fold each wrapper diagonally to form triangles, pressing edges firmly to seal.
5. Bring chicken broth to a boil in a large pot over high heat.
6. Reduce heat to medium and add ginger, remaining garlic, and fish sauce.
7. Simmer broth for 10 minutes to allow flavors to meld.
8. Add sriracha and stir until fully incorporated into the broth.
9. Carefully drop wontons into the simmering broth one at a time.
10. Cook wontons for 6-8 minutes until they float to the surface and pork is cooked through.
11. Divide bean sprouts among 4 serving bowls.
12. Ladle hot soup and wontons over the bean sprouts.
13. Garnish with remaining green onions and serve immediately with lime wedges.
Zesty lime cuts through the rich broth while bean sprouts add refreshing crunch. The wontons stay surprisingly firm despite simmering, creating perfect textural contrast. For an extra kick, I sometimes stir additional sriracha directly into my bowl at the table.
Malaysian Curry War Wonton Soup
Mouthwatering Malaysian curry war wonton soup brings bold Southeast Asian flavors to your kitchen in under an hour. This spicy, aromatic broth cradles delicate pork-filled dumplings that soak up the complex curry base. Perfect for chilly evenings when you crave something both comforting and exciting.
Ingredients
– 1 lb ground pork (I prefer 80/20 for juicier wontons)
– 24 wonton wrappers (keep these covered with a damp towel to prevent drying)
– 4 cups chicken broth (homemade if you have it, but boxed works fine)
– 1 can (13.5 oz) coconut milk (full-fat for that creamy richness)
– 2 tbsp Malaysian curry powder (this is the star – don’t skimp!)
– 1 tbsp grated ginger (freshly grated makes all the difference)
– 2 cloves garlic, minced (I always double this for extra punch)
– 1 tbsp vegetable oil (neutral oil lets the curry flavors shine)
– 1 tbsp fish sauce (the secret umami booster)
– 1 tsp sugar (just a pinch to balance the heat)
– 4 green onions, sliced (save the green parts for garnish)
Instructions
1. Combine ground pork, half the minced garlic, half the grated ginger, and 1 teaspoon fish sauce in a medium bowl.
2. Place 1 tablespoon of pork mixture in the center of each wonton wrapper.
3. Wet the edges of each wrapper with water using your fingertip.
4. Fold each wrapper diagonally to form triangles, pressing edges firmly to seal.
5. Bring the two opposite corners together and pinch to create the classic wonton shape.
6. Heat vegetable oil in a large pot over medium heat until shimmering.
7. Add remaining garlic and ginger, sautéing for 1 minute until fragrant.
8. Add Malaysian curry powder and toast for 30 seconds, stirring constantly to prevent burning.
9. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
10. Add coconut milk, remaining fish sauce, and sugar, stirring to combine.
11. Bring soup to a gentle simmer over medium-low heat (don’t boil vigorously).
12. Carefully add wontons to the simmering broth one by one.
13. Cook wontons for 6-8 minutes until they float to the surface and pork is cooked through.
14. Ladle soup into bowls, making sure each gets plenty of wontons and broth.
15. Top with sliced green onions.Just served, this soup delivers tender wontons that burst with savory pork against the creamy, spice-forward broth. The curry-infused coconut base clings beautifully to each dumpling, creating layers of texture in every spoonful. Try garnishing with fresh cilantro and a squeeze of lime for an extra bright note that cuts through the richness.
Korean Kimchi War Wonton Soup
Eager for something beyond basic soup? This Korean kimchi war wonton soup brings bold fermented heat and comforting dumplings together in one bowl. It’s my go-to when I crave spice and substance without the fuss.
Ingredients
– 1 package (about 12 oz) pork and cabbage wontons—I grab the frozen ones from my local Asian market for convenience.
– 4 cups low-sodium chicken broth, which lets the kimchi flavor shine without oversalting.
– 1 cup chopped napa cabbage kimchi, plus 2 tbsp of its brine for extra tang.
– 2 cloves garlic, minced finely—fresh is key here, not jarred.
– 1 tbsp toasted sesame oil, my favorite for its nutty aroma.
– 2 green onions, sliced thin, reserving the green tops for garnish.
– 1 tsp gochujang (Korean chili paste) for a deeper, fermented kick.
Instructions
1. Heat the sesame oil in a large pot over medium heat until it shimmers.
2. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Stir in the chopped kimchi and gochujang, cooking for 2 minutes to deepen the flavors.
4. Pour in the chicken broth and kimchi brine, then bring to a boil over high heat.
5. Reduce heat to a simmer and add the frozen wontons—no need to thaw first.
6. Cook the wontons for 6–8 minutes, until they float to the surface and the wrappers turn translucent.
7. Add the sliced green onions (white parts only) during the last minute of cooking.
8. Ladle the soup into bowls, ensuring each gets plenty of broth and wontons.
Aromatic and fiery, this soup balances the soft, chewy wontons with the crunch of kimchi. Serve it with a side of steamed rice to soak up the spicy broth, or top with a fried egg for extra richness.
Japanese Miso War Wonton Soup
Nourishing and deeply savory, this Japanese-inspired wonton soup brings together miso’s umami richness with delicate dumplings. Perfect for chilly evenings when you crave something comforting yet sophisticated. The combination creates a broth that feels both familiar and excitingly new.
Ingredients
– 8 cups cold water (I find starting with cold water makes clearer broth)
– 1/2 cup white miso paste (my favorite brand gives the best depth)
– 1 lb ground pork (80/20 ratio works perfectly for juicy wontons)
– 2 tbsp soy sauce (I always use low-sodium to control saltiness)
– 1 tsp grated fresh ginger (fresh makes all the difference here)
– 24 wonton wrappers (keep them covered with damp towel to prevent drying)
– 4 green onions, thinly sliced (save the green parts for garnish)
– 1 tbsp sesame oil (toasted sesame oil adds wonderful aroma)
Instructions
1. Combine ground pork, 1 tablespoon soy sauce, and grated ginger in a medium bowl.
2. Mix filling ingredients thoroughly with your hands until well combined, about 1 minute.
3. Place 1 teaspoon of pork filling in the center of each wonton wrapper.
4. Moisten the edges of wrapper with water using your fingertip.
5. Fold wrapper diagonally to form a triangle, pressing edges firmly to seal.
6. Bring the two bottom corners of triangle together and pinch to secure.
7. Repeat process until all wontons are assembled, keeping completed ones covered.
8. Pour 8 cups cold water into a large pot and bring to boil over high heat.
9. Reduce heat to medium and carefully add wontons to simmering water.
10. Cook wontons for 5-6 minutes until they float to surface and pork is cooked through.
11. Remove wontons with slotted spoon and divide among 4 serving bowls.
12. Ladle 2 cups of the hot cooking liquid into a separate bowl.
13. Whisk white miso paste into the hot liquid until completely dissolved.
14. Stir in remaining 1 tablespoon soy sauce and sesame oil.
15. Pour miso broth over wontons in each bowl.
16. Top with sliced green onions as garnish.
Complex yet comforting, the tender wontons contrast beautifully with the rich, savory broth. Serve immediately while hot, perhaps with a side of steamed rice for a more substantial meal. The sesame oil adds a final aromatic note that makes this soup truly memorable.
Shanghai-Style War Wonton Soup with Spicy Broth
Vibrant and comforting, this Shanghai-style war wonton soup brings bold flavors to your table. The spicy broth packs serious heat while tender wontons provide perfect texture contrast. You’ll want to make extra—it disappears fast.
Ingredients
– 1 lb ground pork (I prefer 80/20 for better flavor and moisture)
– 24 wonton wrappers (keep them covered with a damp towel to prevent drying)
– 6 cups chicken broth (homemade if you have it, but good quality store-bought works fine)
– 2 tbsp soy sauce (I always use low-sodium to control saltiness)
– 1 tbsp rice vinegar
– 2 tsp sesame oil (toasted variety gives deeper flavor)
– 1 tbsp chili oil (adjust based on your heat preference)
– 3 green onions, thinly sliced (save the green parts for garnish)
– 1 inch fresh ginger, grated (microplane works best here)
– 2 garlic cloves, minced (fresh only—powder won’t give the same punch)
– 1 tsp white pepper
Instructions
1. Combine ground pork, half the green onions, grated ginger, minced garlic, and white pepper in a medium bowl.
2. Mix filling ingredients thoroughly with your hands until well combined, about 1 minute.
3. Place 1 tablespoon of filling in the center of each wonton wrapper.
4. Moisten wrapper edges with water using your fingertip.
5. Fold wrapper diagonally to form a triangle, pressing edges firmly to seal.
6. Bring opposite corners together and pinch to create the classic wonton shape.
7. Arrange finished wontons in a single layer on a parchment-lined baking sheet.
8. Pour chicken broth into a large pot and bring to a boil over high heat.
9. Reduce heat to medium and add soy sauce, rice vinegar, and remaining green onions.
10. Carefully drop wontons into the simmering broth one at a time.
11. Cook wontons for 5-6 minutes until they float to the surface and wrappers turn translucent.
12. Remove pot from heat and stir in sesame oil and chili oil.
13. Ladle broth and wontons into bowls immediately.
Just ladled into bowls, the broth delivers immediate warmth with its spicy kick while the pork-filled wontons remain surprisingly delicate. The floating dumplings create visual appeal that matches their satisfying texture contrast. For a complete meal, serve alongside steamed jasmine rice to soak up every last drop of the flavorful broth.
Garlic Chili War Wonton Soup
Ready for a soup that punches above its weight? Garlic Chili War Wonton Soup delivers bold flavor with minimal fuss. This spicy, savory bowl comes together fast for a satisfying weeknight meal.
Ingredients
– 1 lb ground pork (I like the 80/20 blend for juicier wontons)
– 2 tbsp soy sauce
– 1 tbsp sesame oil (toasted variety adds deeper flavor)
– 4 cloves garlic, minced (freshly crushed releases more aroma)
– 1 tsp grated ginger
– 24 wonton wrappers (keep covered with a damp towel to prevent drying)
– 6 cups chicken broth (homemade if you have it, but boxed works fine)
– 2 tbsp chili oil (adjust based on your heat tolerance)
– 2 green onions, thinly sliced
– 1 cup fresh spinach leaves (stems removed for tender bites)
Instructions
1. Combine ground pork, soy sauce, sesame oil, half the minced garlic, and grated ginger in a medium bowl.
2. Mix filling vigorously with your hands for 1 minute until sticky and well-combined.
3. Place 1 teaspoon of filling in the center of a wonton wrapper.
4. Moisten wrapper edges with water using your fingertip.
5. Fold wrapper diagonally to form a triangle, pressing edges firmly to seal.
6. Bring opposite corners together and pinch to create the classic wonton shape.
7. Repeat with remaining wrappers and filling, keeping completed wontons under a damp cloth.
8. Bring chicken broth to a rolling boil in a large pot over high heat.
9. Add remaining minced garlic and chili oil to the boiling broth.
10. Carefully drop wontons into the broth one at a time.
11. Reduce heat to medium and simmer wontons for 5 minutes until they float to the surface.
12. Add spinach leaves and cook for 1 additional minute until just wilted.
13. Ladle soup into bowls, ensuring even distribution of wontons and broth.
14. Garnish with sliced green onions.
Just served, the wontons boast thin, tender skins that give way to savory pork filling. The broth carries a persistent garlic-chili heat that builds with each spoonful. For a complete meal, serve alongside steamed jasmine rice to balance the spice.
Spicy Coconut War Wonton Soup
Never underestimate the power of a spicy, coconut-infused broth to transform simple wontons into something extraordinary. This soup delivers bold heat balanced by creamy coconut milk, perfect for chilly evenings or when you need a flavor jolt. Ground pork and shrimp filling gets wrapped in delicate wonton wrappers before simmering in that aromatic broth.
Ingredients
– 1 lb ground pork (I like 80/20 for better flavor)
– ½ lb raw shrimp, peeled and finely chopped
– 24 square wonton wrappers (keep covered with a damp towel to prevent drying)
– 2 tbsp vegetable oil (avocado oil works great for high heat)
– 4 cloves garlic, minced (fresh is always better than jarred)
– 1 tbsp fresh ginger, grated
– 1-2 Thai chilies, thinly sliced (adjust based on your heat tolerance)
– 4 cups chicken broth (homemade if you have it)
– 1 can (13.5 oz) full-fat coconut milk (don’t use light – the richness matters)
– 2 tbsp fish sauce
– 1 tbsp lime juice (fresh squeezed makes all the difference)
– ¼ cup cilantro, chopped
– 2 green onions, thinly sliced
Instructions
1. Combine ground pork and chopped shrimp in a medium bowl.
2. Place 1 teaspoon of filling in the center of each wonton wrapper.
3. Moisten wrapper edges with water using your fingertip.
4. Fold wrapper diagonally to form a triangle, pressing edges to seal completely.
5. Bring opposite corners together and pinch to create the classic wonton shape.
6. Heat vegetable oil in a large pot over medium-high heat until shimmering.
7. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
8. Add sliced Thai chilies and cook for another 15 seconds.
9. Pour in chicken broth and bring to a rolling boil.
10. Reduce heat to maintain a gentle simmer.
11. Carefully add wontons to the simmering broth one at a time.
12. Cook wontons for 4-5 minutes until they float to the surface and filling is cooked through.
13. Stir in coconut milk until fully incorporated.
14. Add fish sauce and lime juice, stirring to combine.
15. Remove pot from heat immediately to prevent coconut milk from separating.
16. Ladle soup into bowls, dividing wontons evenly.
17. Top with chopped cilantro and sliced green onions.
Each spoonful delivers tender wontons that burst with savory filling against the creamy, spicy broth. The coconut milk creates a luxurious mouthfeel that cools the chili heat perfectly. Serve this with extra lime wedges for squeezing and steamed jasmine rice to make it a complete meal.
Mapo Tofu War Wonton Soup
Yep, this fusion soup combines the fiery kick of Sichuan mapo tofu with comforting wonton soup. You get spicy ground pork, silky tofu, and delicate wontons all in one bowl. It’s bold, brothy, and perfect for shaking up dinner.
Ingredients
– 8 oz ground pork (I like 80/20 for better flavor)
– 1 tbsp Sichuan peppercorns (toast them first for maximum aroma)
– 2 tbsp doubanjiang (fermented broad bean paste—this is the soul of the dish)
– 1 tbsp soy sauce (use low-sodium to control saltiness)
– 1 tsp sugar (balances the heat, don’t skip it)
– 4 cups chicken broth (homemade if you have it, but boxed works fine)
– 12 store-bought pork wontons (frozen ones save time, just thaw slightly)
– 14 oz soft tofu, cut into 1-inch cubes (handle gently to avoid breaking)
– 2 green onions, sliced (save the green parts for garnish)
– 1 tbsp cornstarch mixed with 2 tbsp water (this slurry thickens the broth perfectly)
Instructions
1. Heat a large pot over medium-high heat and add the ground pork.
2. Cook the pork for 5–7 minutes, breaking it up with a spoon until no pink remains.
3. Add the Sichuan peppercorns and toast for 1 minute until fragrant.
4. Stir in the doubanjiang and cook for 2 minutes to deepen the flavor.
5. Pour in the chicken broth and bring to a boil over high heat.
6. Add the soy sauce and sugar, stirring to combine.
7. Gently drop in the wontons and simmer for 4–5 minutes until they float.
8. Carefully add the tofu cubes and cook for 3 minutes without stirring.
9. Stir in the cornstarch slurry and cook for 1–2 minutes until the broth thickens slightly.
10. Turn off the heat and fold in the green onions.
Moreish and complex, the soup delivers numbing spice from the peppercorns against the soft tofu and tender wontons. Serve it with steamed rice to soak up the robust broth, or top with extra green onions for freshness.
Hot and Sour War Wonton Soup
Bold flavors collide in this fiery take on classic wonton soup. This version packs serious heat with a tangy vinegar punch that cuts through rich pork filling. Perfect for clearing sinuses or impressing dinner guests with minimal effort.
Ingredients
– 1 lb ground pork (I like the 80/20 blend for juicier wontons)
– 2 tbsp soy sauce (always use low-sodium to control saltiness)
– 1 tsp grated ginger (freshly grated makes all the difference)
– 2 cloves minced garlic (measure with your heart, but don’t skimp)
– 24 wonton wrappers (keep covered with damp towel to prevent drying)
– 6 cups chicken broth (homemade if you have it, boxed works fine)
– 3 tbsp rice vinegar (the unseasoned kind gives cleaner acidity)
– 2 tsp chili oil (my favorite brand has crunchy garlic bits)
– 4 green onions, sliced (reserve some greens for garnish)
– 1 cup sliced shiitake mushrooms (dried ones rehydrated work great too)
Instructions
1. Combine ground pork, soy sauce, ginger, and minced garlic in medium bowl.
2. Mix filling with fork until well-combined and slightly sticky, about 1 minute.
3. Place 1 teaspoon pork filling in center of each wonton wrapper.
4. Moisten wrapper edges with water using your fingertip.
5. Fold wrapper diagonally to form triangle, pressing edges to seal completely.
6. Bring corners together and pinch firmly to create classic wonton shape.
7. Arrange finished wontons on parchment-lined baking sheet without touching.
8. Bring chicken broth to boil in large pot over high heat.
9. Reduce heat to maintain gentle simmer when broth reaches boiling point.
10. Carefully drop wontons into simmering broth one at a time.
11. Cook wontons for 4-5 minutes until they float to surface and pork is cooked through.
12. Stir in rice vinegar and chili oil with wooden spoon.
13. Add sliced mushrooms and cook for 2 minutes until slightly softened.
14. Stir in most green onions, reserving 2 tablespoons for garnish.
15. Ladle soup into bowls immediately while hot. Don’t let wontons sit in broth too long or they’ll become soggy.
16. Top with reserved green onions before serving. Deliciously slippery wontons contrast with crunchy green onions in each spoonful. The broth delivers immediate heat followed by bright vinegar tang that makes you crave another bite immediately. Try serving with extra chili oil for heat lovers or drizzle with sesame oil for nutty depth.
Five-Spice War Wonton Soup
Nothing beats a steaming bowl of wonton soup on a chilly evening. Five-spice powder gives this classic a warm, aromatic twist that fills your kitchen with incredible fragrance. This version comes together faster than you’d expect for such impressive results.
Ingredients
– 1 lb ground pork (I like the 80/20 blend for better flavor)
– 2 tbsp soy sauce (use the good stuff – it makes a difference)
– 1 tsp five-spice powder (freshly opened for maximum aroma)
– 24 wonton wrappers (keep them covered with a damp towel to prevent drying)
– 8 cups chicken broth (homemade if you have it, but quality store-bought works great)
– 2 green onions, thinly sliced (save the green parts for garnish)
– 1 tbsp grated fresh ginger (don’t skip this – it’s the flavor backbone)
– 2 cloves garlic, minced (more if you’re feeling bold)
Instructions
1. Combine ground pork, soy sauce, five-spice powder, half the green onions, ginger, and garlic in a medium bowl.
2. Mix with your hands until well combined, about 1 minute.
3. Place 1 teaspoon of filling in the center of each wonton wrapper.
4. Moisten the edges of the wrapper with water using your fingertip.
5. Fold the wrapper in half to form a triangle, pressing edges firmly to seal.
6. Bring the two bottom corners together and pinch to form the classic wonton shape.
7. Bring chicken broth to a boil in a large pot over high heat.
8. Reduce heat to maintain a gentle simmer.
9. Carefully drop wontons into the simmering broth one at a time.
10. Cook for 4-5 minutes until wontons float to the surface and pork is cooked through.
11. Ladle soup into bowls, making sure each gets plenty of broth and wontons.
12. Garnish with remaining green onions.
Golden, aromatic broth surrounds tender pork-filled wontons that burst with five-spice warmth. The floating dumplings create a beautiful presentation that’s perfect for impressing dinner guests. For an extra kick, add a drizzle of chili oil right before serving to cut through the rich spices.
Black Bean War Wonton Soup with Chili Flakes
Bold flavors meet comforting warmth in this twist on classic wonton soup. Black bean paste and chili flakes create a savory, spicy broth that’s perfect for chilly evenings. It’s hearty enough to stand as a meal on its own.
Ingredients
– 1 package square wonton wrappers (I keep mine refrigerated until ready to use)
– 1 lb ground pork (80/20 blend adds great flavor)
– 2 tbsp fermented black bean paste (this is the flavor powerhouse)
– 1 tsp grated fresh ginger (don’t substitute powdered)
– 2 cloves garlic, minced
– 4 cups chicken broth (homemade if you have it)
– 1 tbsp soy sauce
– 2 tsp chili flakes (adjust based on your heat tolerance)
– 2 green onions, thinly sliced
– 1 tsp sesame oil (my finishing touch for aroma)
Instructions
1. Combine ground pork, 1 tablespoon black bean paste, ginger, and garlic in a bowl.
2. Mix thoroughly with your hands until well incorporated.
3. Place 1 teaspoon of filling in the center of each wonton wrapper.
4. Wet the edges of the wrapper with water using your fingertip.
5. Fold wrapper diagonally to form a triangle, pressing edges to seal.
6. Bring the two bottom corners together and pinch firmly to create the classic wonton shape.
7. Bring chicken broth to a boil in a large pot over high heat.
8. Reduce heat to maintain a gentle simmer.
9. Add remaining 1 tablespoon black bean paste and soy sauce to the broth.
10. Stir until black bean paste is fully dissolved.
11. Carefully drop wontons into the simmering broth one at a time.
12. Cook for 4-5 minutes until wontons float to the surface.
13. Stir in chili flakes and cook for 1 additional minute.
14. Remove pot from heat and stir in sesame oil.
15. Ladle soup into bowls and garnish with green onions.
Velvety wontons float in a deeply savory broth that packs subtle heat from the chili flakes. The black bean paste adds umami richness that makes this soup incredibly satisfying. Serve it with extra chili flakes on the side for those who want an extra kick.
Tom Yum War Wonton Soup
Grab your biggest soup pot—this Thai-inspired wonton soup packs serious heat and tang. Get ready for a flavor explosion that’ll clear your sinings and warm your soul in under 30 minutes.
Ingredients
– 1 lb ground pork (I like 80/20 for juicier wontons)
– 24 square wonton wrappers (keep them covered with a damp towel to prevent drying)
– 4 cups chicken broth (homemade if you have it, but boxed works fine)
– 2 stalks lemongrass, tender inner parts only, smashed and cut into 2-inch pieces
– 4 kaffir lime leaves, torn (fresh leaves make all the difference)
– 3 Thai chilies, smashed (adjust based on your heat tolerance)
– 3 tbsp fish sauce (this is your salt—don’t skip it)
– 2 tbsp lime juice (freshly squeezed, bottled just doesn’t compare)
– 1 tbsp palm sugar (brown sugar works in a pinch)
– 1 cup sliced mushrooms (I prefer shiitake for their meaty texture)
– ¼ cup chopped cilantro stems (save the leaves for garnish)
– 1 tbsp grated ginger (microplane gives you the most flavor)
Instructions
1. Combine ground pork, cilantro stems, and 1 tbsp fish sauce in a bowl.
2. Place 1 tsp pork mixture in the center of each wonton wrapper.
3. Moisten wrapper edges with water using your fingertip.
4. Fold wrapper diagonally to form a triangle, pressing edges to seal completely.
5. Bring corners together and pinch firmly to create the classic wonton shape.
6. Arrange finished wontons in a single layer on a parchment-lined baking sheet.
7. Bring chicken broth to a rolling boil in a large pot over high heat.
8. Add lemongrass, lime leaves, and Thai chilies to the boiling broth.
9. Reduce heat to medium and simmer for 5 minutes to infuse flavors.
10. Carefully drop wontons into the simmering broth one at a time.
11. Cook wontons for 3-4 minutes until they float to the surface.
12. Add mushrooms and cook for 2 more minutes until tender.
13. Stir in remaining 2 tbsp fish sauce, lime juice, and palm sugar.
14. Remove from heat and discard lemongrass pieces and lime leaves.
15. Ladle soup into bowls, dividing wontons evenly.
You’ll love the contrast between the tender pork-filled wontons and the fiery, aromatic broth. Serve it steaming hot with extra lime wedges for squeezing over the top—perfect for when you need something both comforting and invigorating.
Spicy Seafood War Wonton Soup
Aromatic and bold, this spicy seafood war wonton soup delivers serious flavor in every spoonful. Packed with shrimp, squid, and a fiery broth, it’s the ultimate comfort food with a kick. You’ll love how quickly it comes together for a satisfying weeknight meal.
Ingredients
– 1 lb raw shrimp, peeled and deveined (I like keeping the tails on for extra flavor)
– 8 oz cleaned squid tubes, sliced into rings (fresh squid makes all the difference)
– 24 wonton wrappers (thawed if frozen—room temp prevents tearing)
– 4 cups chicken broth (low-sodium lets you control the salt)
– 2 tbsp chili oil (my homemade version packs more heat)
– 1 tbsp soy sauce (use tamari for gluten-free)
– 1 tsp grated ginger (freshly grated tastes brightest)
– 2 cloves garlic, minced (don’t skimp—it’s essential)
– 2 green onions, thinly sliced (save the green tops for garnish)
– 1 tsp sesame oil (toasted sesame oil adds depth)
Instructions
1. Combine shrimp, squid, 1 minced garlic clove, and 1/2 tsp grated ginger in a bowl.
2. Place 1 wonton wrapper on a clean surface and spoon 1 tsp of the seafood mixture into the center.
3. Moisten the edges of the wrapper with water using your fingertip.
4. Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal.
5. Repeat steps 2–4 until all wontons are filled—work quickly to prevent wrappers from drying out.
6. Bring chicken broth to a boil in a large pot over high heat.
7. Reduce heat to medium and carefully add wontons to the simmering broth.
8. Cook wontons for 4 minutes until they float to the surface.
9. Add remaining shrimp and squid to the pot and cook for 2 minutes until opaque.
10. Stir in chili oil, soy sauce, remaining garlic, and ginger.
11. Simmer for 1 minute to let flavors meld.
12. Remove from heat and stir in sesame oil.
13. Ladle soup into bowls and garnish with green onions.
Kick back and enjoy the tender wontons swimming in that spicy, savory broth. The squid stays surprisingly chewy while the shrimp soak up all the chili heat. Serve it with extra chili oil on the side for those who really want to turn up the fire.
Vegetarian War Wonton Soup with Chili Paste
Might as well call this the ultimate comfort soup—it’s hearty, spicy, and packed with veggie-filled wontons. My version skips the meat but keeps all the flavor, thanks to a punchy chili paste base. You’ll want to make a big batch because leftovers disappear fast.
Ingredients
– 1 package square wonton wrappers (I like the thin ones for delicate dumplings)
– 2 cups finely chopped shiitake mushrooms (their earthy flavor is key)
– 1 cup shredded cabbage (I always grab Napa for its tender crunch)
– 3 cloves minced garlic (freshly minced, not jarred—trust me)
– 1 tbsp grated ginger (keep the peel on while grating for easier handling)
– 2 tbsp soy sauce (I use low-sodium to control saltiness)
– 1 tbsp sesame oil (toasted sesame oil adds depth)
– 4 cups vegetable broth (homemade if you have it, but store-bought works)
– 2 tbsp chili paste (I prefer sambal oelek for its bright heat)
– 2 chopped green onions (save the green tops for garnish)
– 1 tsp rice vinegar (a splash at the end brightens everything up)
Instructions
1. Combine shiitake mushrooms, cabbage, 2 cloves minced garlic, grated ginger, 1 tbsp soy sauce, and 1 tsp sesame oil in a bowl.
2. Place 1 tsp of filling in the center of each wonton wrapper.
3. Moisten wrapper edges with water using your fingertip.
4. Fold wrapper diagonally to form a triangle, pressing edges to seal tightly.
5. Bring 4 cups vegetable broth to a boil in a large pot over high heat.
6. Reduce heat to medium and carefully add wontons one by one.
7. Simmer wontons for 4 minutes until they float to the surface.
8. Stir in remaining 1 clove minced garlic, 1 tbsp soy sauce, 2 tsp sesame oil, and 2 tbsp chili paste.
9. Cook for 2 more minutes to let flavors meld.
10. Remove pot from heat and stir in 1 tsp rice vinegar.
11. Ladle soup into bowls and top with chopped green onions.
Wontons stay delightfully tender while the broth packs a slow-building heat from the chili paste. Serve it with extra chili paste on the side for heat lovers, or add a squeeze of lime for brightness.
Extra Spicy War Wonton Soup with Sichuan Peppercorns
Bold flavors demand bold techniques, and this soup delivers both. Sichuan peppercorns create that signature numbing sensation while chili oil brings the heat. You’ll want to make extra—it disappears fast.
Ingredients
– 1 lb ground pork (I prefer 80/20 for better flavor and moisture)
– 24 wonton wrappers (keep them covered with a damp towel to prevent drying)
– 6 cups chicken broth (homemade if you have it, but good quality store-bought works)
– 2 tbsp Sichuan peppercorns (toast them first for maximum aroma)
– 3 tbsp chili oil (I like Lao Gan Ma brand for its complex flavor)
– 4 cloves garlic, minced (fresh only—pre-minced jars lack punch)
– 2-inch piece ginger, grated (microplane works best here)
– 4 green onions, sliced (save the green parts for garnish)
– 2 tbsp soy sauce (I use reduced sodium to control saltiness)
– 1 tsp sesame oil (toasted variety adds depth)
– 4 cups fresh spinach (stems removed for better texture)
Instructions
1. Toast Sichuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant.
2. Grind toasted peppercorns coarsely using a mortar and pestle.
3. Combine ground pork, half the minced garlic, half the grated ginger, 1 tbsp soy sauce, and 1 tbsp ground Sichuan peppercorns in a bowl.
4. Mix filling vigorously for 2 minutes until sticky and well-combined.
5. Place 1 tablespoon pork mixture in center of each wonton wrapper.
6. Wet wrapper edges with water and fold into triangles, pressing edges to seal completely.
7. Bring chicken broth to a boil in a large pot over high heat.
8. Add remaining garlic, ginger, and white parts of green onions to boiling broth.
9. Reduce heat to medium and simmer broth for 10 minutes to infuse flavors.
10. Carefully drop wontons into simmering broth and cook for 5 minutes until they float.
11. Add spinach and cook for 1 minute until just wilted.
12. Stir in remaining soy sauce, chili oil, and sesame oil.
13. Ladle soup into bowls and garnish with green onion tops.
When the broth hits your tongue, expect immediate heat followed by that distinctive Sichuan numbness. The wontons should be tender but still have some bite to them. For an extra kick, drizzle additional chili oil at the table and serve with cold beer to cut through the spice.
Summary
Deliciously diverse, these 18 spicy war wonton soup recipes offer something for every palate and skill level. We hope you’ll try a few, find new favorites, and bring some comforting heat to your table. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these tasty bowls too!
