Chinese War Wonton Soup Recipe

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Chinese War Wonton Soup
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  1. -Chinese Barbecued Pork-
  2. Place sugar, hoisin sauce, soy sauce, rice wine and salt in a small bowl. Stir until sugar is dissolved. Add pork, turn to coat with marinade. Marinate pork in refrigerator, covered, turning occasionally at least 8 hours, or overnight.
  3. Heat oven to 375*. Place pork on rack in roasting pan, in center of oven. Roast until thermometer inserted in thickest part of pork reads 165*, about 45 minutes. Cool completely before slicing.
  4. -
  5. -Wontons-
  6. For filling, combine all ingredients except wonton wrappers and water. Position wrapper with one corner pointing towards you. Spoon 1 rounded teaspoon of filling just below the center of wrapper. Fold bottom cornerup over the filling. roll up wrapper and filling, leaving 1 at the top. Moisten the right-hand corner with water. Grasp both side corners and bring together and over lap the left over the right corner. Fold the top down and seal. It will look like an envelope. I do this production-line style. Use 24 wontons in the soup. Wrap and freeze remaining wontons
  7. Bring the 8 cups of water to boil. Drop wontons, in one at a time, cooking 4-5 at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
  8. -
  9. -War Wonton Soup-
  10. Wash the chicken breast. Place in a small saucepan, cover with water, bring to boil and simmer for 20 minutes, turn off heat. Wash nappa cabbage and bok choy well and drain, cut into bite size pieces.
  11. In a large Dutch oven, place bouillon cubes, add 8 cups of water, heat over medium heat. Add mushrooms, green onions, cabbage, bok choy and snow peas, and cook until almost tender. Meanwhile, cut up the chicken into bite size pieces and add the chicken and the broth to the Dutch oven. Add all other ingredients and heat thoroughly, except the wontons. Do not overcook. When ready to serve, place 4 wontons on the bottom of a large soup bowl, and cover with soup. Serve immediately. If additional broth is need, use 2 cups of water and 1 chicken bouillon cube and 1 beef bouillon cube
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1165.74 Kcal (4881 kJ)
Calories from fat 547.46 Kcal
% Daily Value*
Total Fat 60.83g 94%
Cholesterol 273.1mg 91%
Sodium 5347.18mg 223%
Potassium 1364.68mg 29%
Total Carbs 81.06g 27%
Sugars 4.18g 17%
Dietary Fiber 3.6g 14%
Protein 73.49g 147%
Vitamin C 2.3mg 4%
Iron 5mg 28%
Calcium 203.4mg 20%
Amount Per 100 g
Calories 93.87 Kcal (393 kJ)
Calories from fat 44.09 Kcal
% Daily Value*
Total Fat 4.9g 94%
Cholesterol 21.99mg 91%
Sodium 430.59mg 223%
Potassium 109.89mg 29%
Total Carbs 6.53g 27%
Sugars 0.34g 17%
Dietary Fiber 0.29g 14%
Protein 5.92g 147%
Vitamin C 0.2mg 4%
Iron 0.4mg 28%
Calcium 16.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.7
  • 31

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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