Excited to spice up your dinner routine? These 18 fiery war wonton soup recipes are perfect for when you crave bold, comforting flavors with a serious kick. From quick weeknight meals to impressive weekend feasts, we’ve gathered the most delicious versions that will have your taste buds dancing. Get ready to discover your new favorite bowl of warmth and spice—let’s dive in!
Sichuan Spicy War Wonton Soup
Craving something that’ll wake up your taste buds and warm your soul? I first discovered these fiery little dumplings during a rainy Portland food cart adventure, and now they’re my go-to comfort food when I need a serious flavor kick. There’s something magical about that numbing Sichuan heat that just makes everything better.
Ingredients
– A package of about 30 wonton wrappers
– Half a pound of ground pork
– A couple of cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– A couple of green onions, finely chopped
– A tablespoon of soy sauce
– A teaspoon of sesame oil
– A good splash of Sichuan chili oil
– A teaspoon of Sichuan peppercorns, crushed
– 6 cups of chicken broth
– A handful of baby spinach leaves
– A tablespoon of black vinegar
Instructions
1. Combine the ground pork, minced garlic, grated ginger, half of the chopped green onions, soy sauce, and sesame oil in a medium bowl.
2. Mix everything together thoroughly with your hands until well combined.
3. Place a wonton wrapper on your work surface and spoon about 1 teaspoon of the pork mixture into the center.
4. Wet the edges of the wrapper with a little water using your fingertip.
5. Fold the wrapper in half to form a triangle, pressing the edges firmly to seal.
6. Bring the two bottom corners of the triangle together and pinch them to create the classic wonton shape.
7. Repeat with the remaining wrappers and filling, keeping completed wontons covered with a damp cloth to prevent drying.
8. Bring the chicken broth to a rolling boil in a large pot over high heat.
9. Carefully drop the wontons into the boiling broth and cook for 5-7 minutes until they float to the surface.
10. Reduce heat to medium and simmer for another 2 minutes to ensure the pork is fully cooked.
11. Add the baby spinach leaves and cook for just 30 seconds until wilted.
12. Remove the pot from heat and stir in the Sichuan chili oil, crushed Sichuan peppercorns, and black vinegar.
13. Ladle the soup into bowls, making sure each serving gets plenty of wontons and broth.
14. Garnish with the remaining chopped green onions.
But the real magic happens when you take that first bite – the tender wonton skins give way to the savory pork filling, while the broth delivers that signature Sichuan ma-la sensation that tingles and warms simultaneously. I love serving these with extra chili oil on the side for heat lovers, and they’re even better the next day when the flavors have really melded together.
Thai-Inspired Coconut War Wonton Soup
Zesty aromas of coconut and lemongrass always transport me back to that tiny Bangkok street food stall where I first fell in love with Thai soups. Today I’m sharing my war wonton version that’s become my go-to comfort food on chilly evenings – it’s like a warm hug in a bowl that comes together faster than takeout.
Ingredients
– A package of square wonton wrappers (about 24 pieces)
– Half a pound of ground pork
– A couple of minced garlic cloves
– A thumb-sized piece of ginger, grated
– One tablespoon of fish sauce
– A teaspoon of soy sauce
– Four cups of chicken broth
– One 14-ounce can of coconut milk
– A stalk of lemongrass, bruised and cut into 3-inch pieces
– A tablespoon of lime juice
– A handful of chopped cilantro
– A couple of thinly sliced green onions
Instructions
1. Combine the ground pork, minced garlic, grated ginger, fish sauce, and soy sauce in a medium bowl until well mixed.
2. Place one wonton wrapper on your work surface and spoon about one teaspoon of the pork 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 the edges firmly to seal – make sure there are no air pockets trapped inside.
5. Bring the two opposite points of the triangle together and press to seal, creating the classic war wonton shape.
6. Repeat steps 2-5 with the remaining wrappers and filling, placing finished wontons on a parchment-lined baking sheet.
7. Pour the chicken broth into a large pot and bring it to a rolling boil over high heat.
8. Add the lemongrass pieces and reduce heat to maintain a gentle simmer for 5 minutes to infuse the broth.
9. Carefully drop the wontons into the simmering broth and cook for 4-5 minutes until they float to the surface and the pork is fully cooked.
10. Stir in the coconut milk and heat through for 2 minutes without boiling to prevent curdling.
11. Remove the pot from heat and discard the lemongrass pieces.
12. Stir in the lime juice just before serving.
13. Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions.
Velvety coconut broth cradles those delicate pork-filled parcels that burst with flavor when you bite into them. I love serving this with extra lime wedges for squeezing over the top – the bright acidity cuts through the rich coconut perfectly, making each spoonful feel both comforting and refreshing.
Kimchi War Wonton Soup with Pork
Just when I thought my kimchi obsession couldn’t get any deeper, I discovered this magical fusion that’s become my go-to comfort food on chilly evenings. My Korean grandmother would probably raise an eyebrow at this mashup, but trust me—it works beautifully.
Ingredients
– 1 package of square wonton wrappers
– 1 pound of ground pork
– 2 cups of chopped kimchi (the funkier the better!)
– 4 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 8 cups of chicken broth
– 4 green onions, sliced
– A big pinch of red pepper flakes
– A splash of rice vinegar
Instructions
1. In a large bowl, combine the ground pork, chopped kimchi, minced garlic, grated ginger, soy sauce, and sesame oil.
2. Mix everything together with your hands until well combined—this is my favorite part, getting messy in the kitchen!
3. Place a wonton wrapper on your work surface and spoon about 1 teaspoon of the pork-kimchi mixture into the center.
4. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal.
6. Bring the two bottom corners together and press to form the classic wonton shape.
7. Repeat with remaining wrappers and filling—you should get about 24-30 wontons.
8. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
9. Carefully drop the wontons into the simmering broth and cook for 6-8 minutes until they float to the surface.
10. Add the sliced green onions and red pepper flakes to the broth.
11. Stir in the splash of rice vinegar—this brightens up the whole dish!
12. Cook for another 2 minutes until the wontons are tender but still hold their shape.
For that perfect bite, the wontons should be tender but still have a slight chew, while the broth packs just enough heat to warm you from the inside out. Freshly steamed rice makes the perfect companion for soaking up every last drop of that spicy, umami-rich broth.
Spicy Miso War Wonton Soup
Whenever I’m craving something that warms both body and soul, this spicy miso war wonton soup is my go-to comfort food—it’s the perfect balance of heat, umami, and cozy satisfaction that reminds me of those chilly evenings when only a big bowl of soup will do. I first stumbled upon this combination during a particularly blustery fall day when I raided my fridge and decided to throw together whatever sounded good, and now it’s become a regular in my weekly rotation. There’s something magical about how the spicy miso broth hugs each delicate wonton, making every spoonful feel like a warm hug.
Ingredients
– A package of fresh pork and ginger wontons (about 20 pieces)
– 4 cups of chicken broth
– 3 tablespoons of white miso paste
– A couple of cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– 1-2 tablespoons of chili garlic sauce (depending on how brave you’re feeling)
– A splash of soy sauce (about 1 tablespoon)
– 2 cups of fresh spinach leaves
– 2 green onions, thinly sliced
– A drizzle of toasted sesame oil
Instructions
1. Pour the 4 cups of chicken broth into a large pot and bring it to a gentle boil over medium-high heat.
2. Reduce the heat to medium-low and whisk in the 3 tablespoons of white miso paste until it’s completely dissolved and the broth is cloudy.
3. Add the minced garlic and grated ginger to the broth, stirring to combine.
4. Stir in 1-2 tablespoons of chili garlic sauce and 1 tablespoon of soy sauce.
5. Carefully drop the fresh pork and ginger wontons into the simmering broth one by one to prevent sticking.
6. Cook the wontons for 5-7 minutes, or until they float to the surface and the wrappers turn slightly translucent.
7. Tip: Don’t overcrowd the pot—cook in batches if needed to keep the wontons from tearing.
8. Stir in the 2 cups of fresh spinach leaves and cook for 1-2 minutes, just until wilted.
9. Tip: Add the spinach at the end to keep its vibrant green color and avoid mushiness.
10. Remove the pot from the heat and stir in the sliced green onions.
11. Drizzle with toasted sesame oil just before serving.
12. Tip: Toasting the sesame oil lightly in a pan beforehand enhances its nutty flavor.
Last night, I served this soup with an extra sprinkle of green onions and a side of crispy garlic bread for dipping—the soft, silky wontons against the spicy, savory broth created this incredible texture contrast that had everyone asking for seconds. Leftovers (if you’re lucky enough to have any) taste even better the next day as the flavors meld together, making it a perfect make-ahead meal for busy weeks.
Malaysian Curry War Wonton Soup
Bold flavors and comforting warmth—that’s what I crave when the weather starts to turn, and this Malaysian Curry War Wonton Soup hits all the right notes. I first discovered this dish during a rainy fall evening when my neighbor brought over a steaming bowl, and now it’s become my go-to for cozy nights in. There’s something magical about how the rich curry broth wraps around those delicate wontons.
Ingredients
– 1 package of store-bought wonton wrappers
– 1 pound of ground pork
– 2 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of Malaysian curry powder
– 1 can (14 ounces) of coconut milk
– 4 cups of chicken broth
– A couple of tablespoons of vegetable oil
– A big handful of fresh spinach
– A splash of fish sauce
– A pinch of salt
Instructions
1. Combine the ground pork, minced garlic, and grated ginger in a medium bowl, mixing with your hands until fully incorporated.
2. Place one wonton wrapper on a clean surface and spoon about 1 teaspoon of the pork mixture into the center.
3. Wet the edges of the wrapper with a finger dipped in water, then fold it into a triangle and press the edges firmly to seal—this prevents filling leakage during cooking.
4. Repeat with remaining wrappers and filling until all wontons are assembled.
5. Heat 2 tablespoons of vegetable oil in a large pot over medium heat until it shimmers.
6. Add 2 tablespoons of Malaysian curry powder to the hot oil and toast for 30 seconds until fragrant, which deepens the curry flavor.
7. Pour in 4 cups of chicken broth and 1 can of coconut milk, stirring to combine.
8. Bring the broth to a gentle simmer over medium-low heat, about 5-7 minutes.
9. Carefully drop the prepared wontons into the simmering broth one by one.
10. Cook the wontons for 6-8 minutes until they float to the surface and the pork filling is fully cooked through.
11. Stir in a big handful of fresh spinach and cook for 1 minute until just wilted.
12. Season the soup with a splash of fish sauce and a pinch of salt.
Aromatic and deeply satisfying, this soup delivers tender wontons that burst with savory pork in every bite. The creamy coconut curry broth clings beautifully to the dumplings, while the wilted spinach adds a fresh contrast. I love serving this with extra chili oil on the side for those who want an extra kick.
Tom Yum War Wonton Soup
Sometimes you just need a bowl that punches above its weight—something with the comfort of wonton soup but the bold, zesty kick of tom yum. I first stumbled upon this fusion at a tiny food stall in LA’s Thai Town, and after countless attempts to recreate it at home (and a few questionable broth experiments), I’ve landed on this version that’s become my go-to when I’m craving big flavor with minimal fuss.
Ingredients
- A couple of quarts of chicken broth
- A splash of fish sauce
- A good squeeze of lime juice from 2 limes
- A handful of sliced mushrooms
- A pound of frozen pork and shrimp wontons
- A couple of minced garlic cloves
- A few thin slices of fresh ginger
- A chopped Thai chili (seeds in if you like heat!)
- A tablespoon of tom yum paste
- A handful of fresh cilantro leaves
Instructions
- Pour the chicken broth into a large pot and set it over medium-high heat until it reaches a gentle simmer.
- Add the minced garlic, ginger slices, and Thai chili to the broth, and let them infuse for 5 minutes to build a aromatic base.
- Stir in the tom yum paste until it’s fully dissolved, which should take about 1 minute—this ensures no clumps and even flavor distribution.
- Drop in the frozen pork and shrimp wontons, and simmer for 6–8 minutes until they float to the top and the wrappers turn translucent.
- Toss in the sliced mushrooms and cook for another 3 minutes until they’re tender but still have a slight bite.
- Turn off the heat, then stir in the fish sauce and lime juice to preserve their bright, fresh flavors without cooking them out.
- Ladle the soup into bowls and top with a generous sprinkle of fresh cilantro leaves just before serving.
This soup delivers a brothy hug with a spicy, tangy edge—the wontons stay plump and juicy, while the mushrooms add an earthy contrast. Try serving it with a side of jasmine rice to soak up every last drop, or toss in some baby bok choy during the last minute of cooking for extra crunch.
Spicy Garlic Chili Oil War Wonton Soup
Finally, after years of trying to recreate that incredible spicy wonton soup from my favorite Chinatown spot, I’ve perfected this fiery garlic chili oil version that warms you from the inside out. It all started when my friend Sarah challenged me to make something that would clear her sinuses during a particularly nasty cold season. This became our go-to comfort dish during chilly evenings, and now I’m sharing it with you because everyone deserves this level of cozy heat in their life.
Ingredients
– 1 package of square wonton wrappers
– ½ pound of ground pork
– 2 green onions, finely chopped
– 1 tablespoon of soy sauce
– 1 teaspoon of grated ginger
– 4 cloves of garlic, minced
– ¼ cup of vegetable oil
– 2 tablespoons of chili flakes
– 4 cups of chicken broth
– A splash of sesame oil
– A couple of bok choy leaves, chopped
Instructions
1. Combine the ground pork, half of the chopped green onions, soy sauce, and grated ginger in a medium bowl, mixing thoroughly until the ingredients are evenly distributed.
2. Place 1 teaspoon of the pork mixture in the center of each wonton wrapper, then moisten the edges with water using your fingertip.
3. Fold each wrapper into a triangle, pressing the edges firmly to seal and ensuring no air pockets remain inside.
4. Bring a large pot of water to a rolling boil over high heat, then carefully drop in the wontons one by one.
5. Cook the wontons for exactly 4 minutes until they float to the surface and the wrappers become slightly translucent.
6. While the wontons cook, heat the vegetable oil in a small saucepan over medium heat until it reaches 350°F.
7. Remove the oil from heat and immediately stir in the chili flakes and minced garlic, which will sizzle and become fragrant.
8. In a separate pot, bring the chicken broth to a gentle simmer over medium heat, then add the bok choy and cook for 2 minutes until slightly wilted.
9. Divide the cooked wontons between two bowls, then ladle the hot broth and bok choy over them.
10. Drizzle the spicy garlic chili oil generously over each bowl, followed by a splash of sesame oil and the remaining green onions.
You’ll love how the tender wontons burst with savory pork filling against that fiery, garlicky oil that coats every surface. The broth becomes this incredible spicy umami bath that somehow manages to be both comforting and exciting at the same time. Yesterday, I even tried serving it over steamed rice for a heartier meal, and it was absolutely divine.
Hot and Sour War Wonton Soup
Keeping warm during those chilly autumn evenings always makes me crave something with a real kick—which is exactly why I developed this Hot and Sour War Wonton Soup after one particularly brisk farmers’ market trip. The combination of spicy, tangy broth and tender dumplings just hits the spot when you need a cozy lift, and it’s become my go-to for impressing friends without spending hours in the kitchen.
Ingredients
– A package of about 20 frozen pork and shrimp wontons
– 6 cups of chicken broth
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– A couple of teaspoons of chili garlic sauce
– A thumb-sized piece of ginger, grated
– 2 cloves of garlic, minced
– A handful of sliced green onions
– A big handful of fresh spinach
– A splash of toasted sesame oil
Instructions
1. Pour the 6 cups of chicken broth into a large pot and set the heat to medium-high.
2. Add the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 2 teaspoons of chili garlic sauce to the broth once it starts steaming.
3. Stir in the grated ginger and minced garlic, and let the broth simmer for 5 minutes to let the flavors meld together.
4. Gently drop the frozen wontons into the simmering broth and cook for 6–8 minutes, until they float to the top and the wrappers turn translucent.
5. Tip: Don’t overcrowd the pot—cook the wontons in batches if your pot is small to keep them from sticking.
6. Add the handful of fresh spinach and cook for just 1 minute, until it wilts slightly.
7. Turn off the heat and drizzle in a splash of toasted sesame oil for a nutty finish.
8. Tip: Taste the broth now; if you want more heat, stir in an extra half-teaspoon of chili garlic sauce.
9. Ladle the soup into bowls and top generously with sliced green onions.
10. Tip: For extra crunch, sprinkle with fried wonton strips or a few sesame seeds right before serving.
This soup delivers a brothy warmth with a spicy-tangy punch that makes every spoonful exciting. The wontons stay delightfully tender while the spinach adds a fresh, green contrast—perfect for dunking crusty bread or pairing with a simple cucumber salad on the side.
Spicy Lemongrass War Wonton Soup
Diving into my recipe box always brings back memories of that tiny Vietnamese restaurant where I first fell in love with this soup—the steam fogging up the windows, the aromatic broth that cleared my sinuses instantly. Today I’m sharing my homemade version that’s become my go-to comfort food whenever I need a flavorful pick-me-up, especially during those chilly evenings when only something warm and spicy will do.
Ingredients
– A couple of quarts of chicken broth
– A good glug of vegetable oil
– 3 stalks of fresh lemongrass, smashed and chopped
– A thumb-sized piece of ginger, sliced thin
– 4 cloves of garlic, minced
– 1-2 Thai chilies, sliced (depending on your heat tolerance)
– A pound of ground pork
– A couple tablespoons of soy sauce
– A splash of fish sauce
– A package of wonton wrappers
– A big handful of fresh spinach
– A couple of green onions, sliced
– A lime, cut into wedges
Instructions
1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat until it shimmers.
2. Add the chopped lemongrass, ginger slices, and minced garlic to the pot.
3. Cook for 2-3 minutes until fragrant, stirring constantly to prevent burning.
4. Add the sliced Thai chilies and cook for 30 seconds more.
5. Pour in 2 quarts of chicken broth and bring to a boil.
6. Reduce heat to low and simmer uncovered for 20 minutes to let flavors meld.
7. While broth simmers, mix 1 pound of ground pork with 2 tablespoons of soy sauce and 1 tablespoon of fish sauce in a bowl.
8. Place 1 teaspoon of pork mixture in the center of each wonton wrapper.
9. Wet the edges of the wrapper with water and fold into triangles, pressing edges to seal.
10. Bring broth back to a rolling boil and carefully drop in wontons.
11. Cook wontons for 5-6 minutes until they float to the surface and pork is cooked through.
12. Turn off heat and stir in 2 cups of fresh spinach until just wilted.
13. Ladle soup into bowls and top with sliced green onions.
14. Serve immediately with lime wedges on the side. Nothing beats the contrast of tender wontons against that fiery, citrusy broth—the spinach adds just the right fresh crunch. I love serving this with extra chili slices for my heat-loving friends, and it makes fantastic leftovers that somehow taste even better the next day.
Vietnamese-Inspired Pho War Wonton Soup
Oh my goodness, you guys—this Vietnamese-Inspired Pho War Wonton Soup is my latest kitchen obsession, born from that one rainy Tuesday when I couldn’t decide between pho and wonton soup, so I just smashed them together. It’s become my go-to comfort meal that somehow feels both familiar and excitingly new.
Ingredients
– A couple of quarts of beef broth
– A big splash of fish sauce
– A generous tablespoon of soy sauce
– A thumb-sized piece of ginger, sliced
– A couple of star anise pods
– One cinnamon stick
– A pound of ground pork
– A couple of chopped green onions
– A teaspoon of minced garlic
– A package of wonton wrappers
– A handful of bean sprouts
– A big handful of fresh basil leaves
– One sliced jalapeño
– A lime, cut into wedges
Instructions
1. Pour the beef broth into a large pot and set the heat to medium-high.
2. Add the fish sauce, soy sauce, ginger slices, star anise, and cinnamon stick to the broth.
3. Bring the broth to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes to let the spices infuse—this slow simmer is key for developing that deep pho flavor.
4. While the broth simmers, mix the ground pork, chopped green onions, and minced garlic in a bowl until well combined.
5. Place one wonton wrapper on your work surface and spoon about one teaspoon of the pork mixture into the center.
6. Moisten the edges of the wrapper with water using your fingertip, then fold it into a triangle and press the edges firmly to seal—making sure there are no air pockets prevents them from bursting during cooking.
7. Repeat with the remaining wrappers and filling until all wontons are assembled.
8. Remove the ginger slices, star anise, and cinnamon stick from the broth using a slotted spoon.
9. Increase the heat to medium and carefully drop the wontons into the simmering broth.
10. Cook the wontons for 5-7 minutes until they float to the surface and the pork filling is fully cooked—floating is your visual cue that they’re ready.
11. Divide the bean sprouts among serving bowls.
12. Ladle the hot soup and wontons over the bean sprouts.
13. Top each bowl with fresh basil leaves and sliced jalapeño.
14. Serve immediately with lime wedges on the side for squeezing over the soup.
Perfect for cozy nights, this soup delivers a wonderful contrast between the tender, pork-filled wontons and the crunchy bean sprouts, all swimming in that aromatic, savory broth. I love adding an extra squeeze of lime right at the end—it brightens everything up and makes each spoonful taste even more vibrant.
Spicy Seafood War Wonton Soup
Sometimes you just need a bowl of soup that packs a punch, and this spicy seafood war wonton soup is my go-to when I want something both comforting and exciting. I first discovered this dish during a rainy Seattle weekend when I was craving something warm but didn’t want the same old chicken noodle—now it’s become my signature dish for impressing dinner guests without spending hours in the kitchen.
Ingredients
– A couple of cups of chicken broth
– About a pound of mixed seafood (I usually grab shrimp and scallops)
– A dozen or so wonton wrappers
– A couple of cloves of garlic, minced
– A tablespoon of fresh ginger, grated
– A splash of soy sauce
– A teaspoon of chili oil (or more if you’re brave like me)
– A handful of chopped green onions
– A cup of fresh spinach leaves
Instructions
1. Heat 2 cups of chicken broth in a medium pot over medium-high heat until it reaches a gentle simmer.
2. Add minced garlic and grated ginger to the broth and let them infuse for exactly 2 minutes until fragrant.
3. Carefully place wonton wrappers one by one into the simmering broth, making sure they don’t stick together.
4. Cook wontons for 3-4 minutes until they float to the surface and become slightly translucent.
5. Add mixed seafood to the pot and cook for another 2-3 minutes until shrimp turn pink and scallops become opaque.
6. Stir in a splash of soy sauce and teaspoon of chili oil, adjusting the heat level to your preference.
7. Toss in fresh spinach leaves and cook for just 1 minute until they wilt but still maintain their bright green color.
8. Remove the pot from heat and immediately stir in chopped green onions.
But what really makes this soup special is how the tender wontons soak up that spicy broth while the seafood stays perfectly juicy. I love serving this in big, deep bowls with extra chili oil on the side for my heat-loving friends—the contrast between the silky broth and the satisfying chew of the wontons never fails to hit the spot on a chilly evening.
Mapo Tofu War Wonton Soup
Winters in Chicago have me craving something that warms from the inside out, and my latest kitchen experiment—a mashup of spicy Sichuan mapo tofu and comforting wonton soup—hit the spot perfectly. I first dreamed this up after a particularly blustery day when my usual soup felt too tame and my mapo tofu needed more broth to combat the chill. Now it’s my go-to for turning a dreary afternoon into a cozy, flavor-packed escape.
Ingredients
– A 14-ounce block of soft tofu, cut into ¾-inch cubes
– About ½ pound of ground pork
– A couple of tablespoons of Sichuan chili bean paste
– A splash of soy sauce (around 1 tablespoon)
– A teaspoon of toasted sesame oil
– 4 cups of chicken broth
– A dozen or so store-bought pork wontons
– 2 minced garlic cloves
– A thumb-sized piece of ginger, grated
– A tablespoon of cornstarch mixed with 2 tablespoons of water
– A pinch of Sichuan peppercorns, crushed (optional for that tingly buzz)
Instructions
1. Heat a large pot over medium heat and add the ground pork, breaking it up with a spoon until it’s browned and crumbly, about 5–7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—this base will make your soup deeply aromatic.
3. Add the Sichuan chili bean paste and soy sauce, stirring to coat the pork evenly and let it sizzle for 30 seconds to bloom the spices.
4. Pour in the chicken broth and bring it to a gentle boil over high heat, which should take roughly 3–4 minutes.
5. Carefully drop in the pork wontons and simmer for 5 minutes until they float to the top and the wrappers turn translucent.
6. Gently add the tofu cubes and simmer for another 3 minutes to heat through without breaking them—I use a spoon to lower them in to keep their shape.
7. Stir in the cornstarch slurry and cook for 1–2 minutes until the soup thickens slightly, giving it a velvety texture that clings to the ingredients.
8. Turn off the heat, drizzle with sesame oil, and sprinkle crushed Sichuan peppercorns if using for that signature numbing kick.
My favorite part is how the silky tofu melts against the chewy wontons, with the broth balancing heat and savoriness in every spoonful. Serve it with a side of steamed rice to soak up the extra sauce, or top it with fresh scallions for a bright finish that cuts through the richness.
Spicy Mushroom War Wonton Soup
Gosh, I first made this soup during a rainy weekend when I was craving something comforting yet exciting—it’s become my go-anytime meal that feels like a warm hug with a spicy kick. Here’s how I whip it up in my own kitchen, tweaked just right after a few happy accidents.
Ingredients
– A couple of cups of vegetable broth
– A splash of soy sauce
– A pinch of red pepper flakes
– About 8 ounces of sliced mushrooms
– A dozen or so wonton wrappers
– A tablespoon of minced garlic
– A drizzle of sesame oil
– A handful of chopped green onions
Instructions
1. Pour the vegetable broth into a large pot and set it over medium-high heat until it starts to simmer gently, which should take about 5 minutes.
2. Add the sliced mushrooms and minced garlic to the broth, stirring occasionally, and let them cook for 8 minutes until the mushrooms soften and release their juices.
3. Tip: For deeper flavor, let the mushrooms sauté in the broth without crowding the pot—this helps them brown slightly instead of steaming.
4. Stir in the soy sauce, red pepper flakes, and sesame oil, then reduce the heat to low and let the soup simmer for another 5 minutes to blend the spices.
5. Carefully place each wonton wrapper into the soup one by one, making sure they don’t stick together, and cook for 4 minutes until they float to the top and look tender.
6. Tip: Don’t overcook the wontons—once they float, they’re done, or they can turn mushy if left too long.
7. Turn off the heat and sprinkle the chopped green onions over the soup, giving it a quick stir to incorporate them evenly.
8. Tip: Save a few green onions for garnish right before serving to keep their fresh crunch intact.
That first spoonful delivers a silky broth with earthy mushrooms and delicate wontons that soak up all the spicy goodness. Try serving it with a side of crispy garlic bread for dipping—it’s a simple twist that makes every bite even more satisfying.
Korean Gochujang War Wonton Soup
A few weeks ago, I was craving something spicy and comforting after a long rainy day, and this Korean Gochujang War Wonton Soup was my delicious solution—it’s become my go-to when I need a flavor-packed hug in a bowl. I love how the spicy gochujang paste mingles with the savory broth, creating a soup that’s bold enough to wake up your taste buds but cozy enough to curl up with on the couch. Trust me, once you try this, you’ll be making it on repeat just like I do!
Ingredients
– A couple of cups of chicken broth
– A splash of soy sauce
– A heaping tablespoon of gochujang paste
– A teaspoon of minced garlic
– A pinch of sugar
– About 12 frozen pork wontons
– A handful of sliced green onions
– A drizzle of sesame oil
Instructions
1. Pour 2 cups of chicken broth into a medium saucepan and place it over medium-high heat.
2. Stir in 1 tablespoon of gochujang paste until it fully dissolves into the broth—this prevents clumps and gives a smooth, spicy base.
3. Add 1 teaspoon of minced garlic and a pinch of sugar to balance the heat, then let the mixture come to a gentle boil, which should take about 3–4 minutes.
4. Gently drop 12 frozen pork wontons into the boiling broth, being careful not to overcrowd the pot so they cook evenly.
5. Reduce the heat to medium and simmer the wontons for 5–7 minutes, or until they float to the top and the wrappers turn slightly translucent.
6. Stir in a splash of soy sauce for that umami kick, then remove the saucepan from the heat.
7. Ladle the soup into bowls and top with a handful of sliced green onions and a drizzle of sesame oil right before serving to keep the flavors fresh and aromatic.
But the best part is biting into those tender wontons that soak up the spicy broth, making each spoonful a perfect mix of heat and heartiness. I love serving this with a side of kimchi for an extra kick, or you can toss in some spinach for a veggie boost—it’s so versatile and always hits the spot!
Spicy Beef Brisket War Wonton Soup
Fridays in our house always mean something simmering on the stove, and this spicy beef brisket war wonton soup has become our new favorite comfort food ritual. I first discovered this dish during a rainy weekend when I was craving something that would warm us from the inside out, and now it’s my go-to when I want to impress guests without spending all day in the kitchen.
Ingredients
– About 2 pounds of beef brisket, cut into 1-inch chunks
– A couple of tablespoons of vegetable oil
– 1 large yellow onion, roughly chopped
– 4 cloves of garlic, minced
– A big spoonful of gochujang (Korean chili paste)
– 8 cups of beef broth
– A splash of soy sauce (about 2 tablespoons)
– 1 package of frozen pork and shrimp wontons (around 20 pieces)
– 2 cups of fresh spinach leaves
– 2 sliced green onions for garnish
Instructions
1. Pat the beef brisket chunks completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the brisket chunks in a single layer, working in batches if needed, and sear until deeply browned on all sides, approximately 4-5 minutes per batch.
4. Transfer the browned beef to a clean plate, leaving about 1 tablespoon of drippings in the pot.
5. Add the chopped onion to the pot and cook until softened and lightly golden, about 5 minutes.
6. Stir in the minced garlic and cook until fragrant, just 30 seconds more.
7. Mix in the gochujang until the onions are evenly coated and the paste darkens slightly, about 1 minute.
8. Pour in the beef broth and soy sauce, scraping up any browned bits from the bottom of the pot.
9. Return the seared brisket to the pot and bring everything to a gentle boil.
10. Reduce heat to low, cover, and simmer for 2.5 hours until the beef is fork-tender.
11. Tip: Keep the soup at a bare simmer—bubbles should just break the surface occasionally—to prevent the meat from becoming tough.
12. Tip: Skim off any foam that rises to the top during the first 30 minutes of simmering for a clearer broth.
13. Add the frozen wontons directly to the simmering soup and cook according to package directions, usually 6-8 minutes until they float.
14. Tip: Don’t overcrowd the wontons—cook them in two batches if your pot is small to ensure they cook evenly.
15. Stir in the fresh spinach until just wilted, about 1 minute.
16. Ladle the soup into bowls and garnish generously with sliced green onions.
Rich, tender brisket melts in your mouth while the spicy broth warms you through. The wontons add delightful pockets of savory goodness that soak up all that incredible flavor. We love serving this with extra chili paste on the side for those who want an extra kick, and sometimes I’ll add a soft-boiled egg to make it even more substantial.
Chili Crab War Wonton Soup
Finally, after that unforgettable trip to Singapore where I tried chili crab for the first time, I knew I had to recreate those flavors at home. This Chili Crab War Wonton Soup is my weeknight-friendly twist—packing all that sweet, spicy, savory goodness into a comforting bowl that comes together faster than ordering takeout. Trust me, your family will be fighting over the last wonton!
Ingredients
– 1 pound of lump crabmeat, picked over for shells
– A package of about 24 wonton wrappers
– 2 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 2 tablespoons of tomato paste
– 1 tablespoon of sriracha (or more if you’re brave!)
– A couple of tablespoons of soy sauce
– 1 teaspoon of sugar
– 4 cups of chicken broth
– A splash of rice vinegar
– 2 green onions, thinly sliced
– A drizzle of sesame oil
Instructions
1. In a medium bowl, combine the crabmeat, half of the minced garlic, half of the grated ginger, 1 tablespoon of soy sauce, and the sugar.
2. Place 1 teaspoon of the crab mixture in the center of each wonton wrapper.
3. Moisten the edges of the wrapper with water using your fingertip.
4. Fold the wrapper in half to form a triangle, pressing the edges firmly to seal.
5. Bring the two bottom corners of the triangle together and pinch them to form the classic wonton shape.
6. In a large pot, heat a drizzle of sesame oil over medium heat for 1 minute.
7. Add the remaining garlic and ginger, sautéing for 30 seconds until fragrant.
8. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
9. Add the sriracha and cook for another 30 seconds.
10. Pour in the chicken broth and remaining tablespoon of soy sauce, bringing to a boil.
11. Gently drop the wontons into the boiling broth.
12. Reduce heat to a simmer and cook the wontons for 5-6 minutes until they float to the surface.
13. Stir in the rice vinegar and half of the sliced green onions.
14. Ladle the soup into bowls, making sure each gets plenty of wontons and broth.
15. Garnish with the remaining green onions.
Perfectly tender wontons burst with sweet crab in every bite, while the broth delivers a slow-building heat that keeps you going back for more. I love serving this with extra sriracha on the side for heat lovers, and sometimes I’ll even toss in some baby bok choy during the last minute of cooking for extra greens.
Spicy Duck War Wonton Soup
Every time I make this spicy duck war wonton soup, I’m transported back to that tiny Brooklyn noodle shop where I first tried it during a rainy autumn evening—the steam fogging up the windows while the spicy broth warmed me from the inside out. Now it’s my go-to comfort dish when I need something that feels both adventurous and familiar, and I love how the rich duck plays against the delicate wontons.
Ingredients
– 1 pound of ground duck (I usually grab this from my local butcher)
– A couple of cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 1 teaspoon of Sichuan peppercorns, crushed
– A generous splash of soy sauce (about 2 tablespoons)
– 1 teaspoon of chili oil (or more if you’re brave like me)
– 24 wonton wrappers (the square ones work best)
– 6 cups of chicken broth (homemade if you have it)
– 2 green onions, thinly sliced
– A small handful of fresh cilantro leaves
Instructions
1. Combine the ground duck, minced garlic, grated ginger, crushed Sichuan peppercorns, soy sauce, and chili oil in a medium bowl.
2. Mix everything with your hands until well incorporated—this helps the flavors meld together.
3. Place 1 teaspoon of the duck filling in the center of each wonton wrapper.
4. Moisten the edges of the wrapper with water using your fingertip.
5. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal.
6. Bring the two bottom corners of the triangle together and pinch them to create the classic wonton shape.
7. Bring the chicken broth to a boil in a large pot over high heat.
8. Reduce the heat to medium and gently drop the wontons into the simmering broth.
9. Cook the wontons for 6-8 minutes until they float to the surface and the wrappers become translucent.
10. Ladle the soup into bowls, making sure each gets plenty of broth and wontons.
11. Top with sliced green onions and fresh cilantro leaves.
You’ll love how the tender duck filling bursts with spicy, aromatic flavors while the delicate wonton wrappers soak up that rich broth. Try serving it with extra chili oil on the side for those who want an extra kick, or pair it with some crispy garlic bread for dipping—it’s become my favorite rainy-day ritual.
Spicy Black Bean War Wonton Soup
Finally, after that chilly afternoon walk, I knew exactly what my soul needed—something warm, spicy, and packed with flavor. This Spicy Black Bean War Wonton Soup has become my go-to comfort dish, especially when I want to clear my sinuses and feel cozy from the inside out. I love how the wontons soak up that rich broth, making every spoonful a little adventure.
Ingredients
– A package of about 20 square wonton wrappers
– Half a pound of ground pork
– A couple of tablespoons of spicy black bean sauce
– A splash of soy sauce
– One teaspoon of minced garlic
– A pinch of red pepper flakes
– Four cups of chicken broth
– A handful of chopped green onions
– One tablespoon of vegetable oil
Instructions
1. In a medium bowl, combine the ground pork, spicy black bean sauce, soy sauce, minced garlic, and red pepper flakes until fully mixed.
2. Place one wonton wrapper on a clean surface and spoon about one teaspoon of the pork mixture into the center.
3. Moisten the edges of the wrapper with a little water using your fingertip.
4. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal—this prevents the filling from leaking during cooking.
5. Repeat steps 2–4 until all the filling is used, placing finished wontons on a lightly floured tray to avoid sticking.
6. Heat the vegetable oil in a large pot over medium heat for about one minute until shimmering.
7. Add the remaining minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
8. Pour in the chicken broth and bring it to a boil over high heat, which should take roughly 5 minutes.
9. Gently drop the wontons into the boiling broth one by one to prevent clumping.
10. Reduce the heat to medium-low and simmer the wontons for 6–8 minutes until they float to the surface and the wrappers turn translucent.
11. Stir in the chopped green onions and cook for another minute to soften them slightly.
12. Ladle the soup into bowls, ensuring each serving has both broth and wontons. Carefully crafted, this soup delivers a tender bite from the wontons contrasted with a bold, spicy broth that tingles with every sip. For a fun twist, I sometimes top it with crispy fried shallots or serve it alongside steamed rice to make it heartier.
Summary
Spice up your meal rotation with these 18 incredible war wonton soup recipes! Whether you’re craving something fiery or flavorful, there’s a perfect bowl waiting for you. We’d love to hear which recipes become your new favorites—drop us a comment below and don’t forget to share this delicious roundup on Pinterest so fellow food lovers can discover these amazing dishes too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
