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Wanton Soup Recipe

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Adjust Servings:
Soup base
30g Ikan Bilis cleaned
4pcs Dried scallops small, optional refer to post
1 tsp Dried sole fish optional, refer to post
2-3 Coriander root
4pcs Water Chestnuts cut into quarters
3 slices Ginger
1 tsp Goji Berries
120g Minced Pork Pork Shoulder
2 tsp Corn Starch
1.5 tsp Hua Diao Wine
2 tsp Light Soya Sauce
1 tsp Ginger Juice optional
1.5 tsp Sesame Oil
dash White Pepper
2 tsp Oyster Sauce
3 pcs Water Chestnuts chopped finely
2-3pcs Dried Mushrooms chopped finely
2 tsp Goji Berries
1 stalk Spring Onion chopped finely
1 stalk Coriander chopped finely
Prawns cubed, optional
1/2 tsp Dried sole fish optional
12 large pcs Wanton Skin
1 tsp Egg mixed
1 stalk Spring Onion chopped finely
1 stalk Coriander chopped finely
drizzle Sesame Oil Or fried onion oil

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Wanton Soup Recipe

Delicious, crunchy and flavourful home made wantons full of goodness!

  • Serves 2
  • Easy


  • Soup base

  • Wanton

  • Garnish



Wanton mee is one of my favourite dishes. One of those things besides bak chor mee (minced meat noodle), that I will order when I have no appetite or cannot decide what to eat when at the food court or hawker centre. No matter how full or how sick I am, these are 2 dishes that I always find comfort in and so making wanton soup is a dish I learned to prepare for survival  while studying in USA.

Wanton soup with noodles


Home made wanton to me is full of ho liao (good ingredients) packed in. I love my wantons to be moist, crunchy and flavourful although I am fine with pork only wantons commonly found outside. Actually technically speaking, these are more like dumplings than wantons and if you add prawns, they are prawn dumpling 水饺. I usually have minced pork (with marbled fat), corn starch, water chestnut, parsley, spring onions, goji berries and dried mushrooms in there for a balance of meat, crunchy sweetness, fruity sweetness and fragrance. Sometimes I will add some fish paste to give the pork a bouncier and more moist texture. If I do so, I will reduce the salt and soya sauce as the fish paste is seasoned. Sometimes I will add prawns to give it an extra sweetness. The prawns will be de-veined and cut into small cubes and mixed in so that I can bite into the crunchy sweetness of the prawns. Some people prefer to mince it, but I rather not in this case. It is a personal preference.

I know that some people may not be able to find dried sole fish 扁鱼 (boneless) and you can still prepare the dish without it, just that it will have a missing oomph and fragrance signature of this ingredient. If you do manage to get your hands on it, you can toast or air fry it till it is fragrant and brown then cut or tear into smaller pieces and store it. What my mum taught me is then to let is cool, tear into smaller pieces, put into a food processor and pulverize it to powder. This makes adding it to your wantons and soups a breeze. Store excess in an airtight container preferably in the fridge.

For water chestnuts, NTUC also sell them peeled and cleaned in the chiller section together with bamboo shoots and tofu. Definitely a plus considering used to have to wash off all the mud in the past!


Of course the soup of the wanton cannot be lacking in flavour too! For the soup, I usually use fried ikan billis, toasted sole fish, a few water chestnuts (usually I will have leftovers), some dried scallops and the roots of coriander used in the wantons and for garnish (don’t waste!). Boil it for 10 minutes then lower the fire to simmer for 1-2 hours in a claypot. The soup will have a opaque murky look and you barely need any seasoning after you are done with the wantons. If you are in a hurry, throw in more ikan bilis and skip the scallops and the tasty wanton soup can be ready in under 20 minutes with the help of some seasoning like fish sauce and soya sauce and maybe a little mushroom powder.

wanton soup Ikan bilis
Cleaned ikan bilis – remove head and black intestines within. Usually those sold at NTUC is pretty clean already. These came from Indonesia. A lot of work, but flavour is so much better!


For wanton noodles, you can use the fresh ones in the chiller section of supermarkets or buy them from the noodle store, or even make your own. But I always stock up a pack of dried noodles from Guang Xiang Tai or HK scallop noodles on standby so that I can cook at wimp and don’t worry about noodles going bad on me.


For the dry noodle sauce, I usually use a mix of fish sauce, oyster (mushroom) sauce, sesame oil (if have fried onion oil or lard will be good to add on), char siu sauce or ketchup, sambal chilli and some wanton soup. To save time, I will mix a bowl of this and adjust to taste. Then scoop some over the cooked noodles and mix evenly.


Wantons are easy to make a lot in advance at one go and store in fridge. I know most people store the raw ones in the freezer but I prefer to store the cooked ones as there is less tendency of skin drying out or breaking. To heat up, I will just throw into the soup base and boil for 3-5 minutes. A quick and instant meal. For a light meal, I will sometimes have maybe 4-6 of these large wantons wantons in the soup and add some green leafy vegetables and tofu or seaweed. They are also amazing when fried. But I will only have them freshly fried. Anyway, I prefer fried tofu wantons (vegetarian and so yummy cos crispy on inside and soft inside) which I will share sometime soon…. After I recover bah!

So without further ado, here is the recipe.


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Prepare stock base

Place ikan bilis in a bowl and drizzle oil over. Place in toaster oven, microwave oven or air fryer to fry till crispy.
Drain the ikan bilis and place them into a soup bag. Keep the oil for other purposes.
As mentioned in post, if in a hurry, simply boil the ikan bilis bag on high heat with ginger, coriander root, water chestnut and toasted sole fish (refer to post) for 10-20 minutes or till soup is murky. Season with mushroom powder and soya sauce to taste. Soup is just as tasty.
If you have time to broil the soup over low heat, then add the dried scallops and cook over low heat for at least 1 hour. The soup will barely need any seasoning, at most a dash of soya sauce to taste.


Prepare wanton filling

Prepare wanton filling while you start to broil soup and let it marinade in fridge. Wrap only right before you want to cook.
Mix all the ingredients together evenly. To test, spoon a small ball of filling and drop into soup base.
Once happy with taste, store in fridge till ready to use.


Wrap wantons

To wrap wantons, prepare a small bowl of water.
Using a teaspoon, scoop out the mixture and place in the centre of wanton skin.
Using finger, dab with water and wet the outer rim of the wanton skin around the filling.
Fold wanton skin in half, pressing on all sides to ensure proper sealing.
Place on a plate, making sure exterior of wantons are dry.
Do not overlap wantons too much in case they stick together in our humid weather.


Cook wantons

Bringing the soup base to high boil, add the wantons in one at a time, taking care not to overcrowd the pot.
Cook the wantons in batches if there is no space in the pot.
Once wanton floats up, cook for another 2-3 more minutes before gently scooping out with a strainer or thongs.
Drizzle some soup over the cooked wantons to prevent them from sticking to each other.
Add goji berries into soup base. Taste and season accordingly.
Add soup over wanton and serve with garnish.


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