Won ton soup

Won ton soup

One Dish. Two Ways.
Mark Roper

Clear beef or chicken broth with slippery tasty mini dim sum, dressed up with baby bok choy and fresh chilli for the adults. This recipe shows you how to make your own won tons, but you could easily buy them from the freezer department of an Asian grocer (like I usually do).


Quantity Ingredient
300g minced pork
2 teaspoons soy sauce
2 teaspoons oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon rice vinegar
1/4 teaspoon brown sugar
1 garlic clove, crushed
pinch white pepper
18-24 won ton wrappers
1 litre chicken stock

Ingredients for adults

Quantity Ingredient
1 spring onion, thinly sliced
1 bunch baby bok choy, leaves separated
splash sesame oil
1-2 red chillies, finely chopped


  1. Combine the pork, soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, garlic and white pepper in a bowl. Place one won ton wrapper on a clean work surface or chopping board. Cover the remaining wrappers with a damp tea towel to prevent them from drying out.
  2. Brush the edges of the won ton wrapper with a little water. Place a heaped teaspoon of the pork mixture in the centre. Lift up the edges and twist to seal - it should look like a money bag. Repeat with the remaining wrappers and filling.
  3. Bring a large saucepan of water to the boil over a high heat. Add the won tons and cook for 5-7 minutes, or until the won tons rise to the top and the filling is cooked through.
  4. While the won tons are cooking, bring the chicken stock to the boil in a saucepan over a high heat then reduce to a gentle simmer.
  5. When the won tons are ready, remove them using a slotted spoon and drain on a tea towel.

Bowl one

  • Put half of the won tons into the stock and heat for 1 minute. To serve, divide the won tons among the kids' bowls and ladle over some stock.

Bowl two

  • For the grown-ups, increase the heat to medium and add the spring onion and bok choy. Cook until the bok choy turns a vibrant green, about 2 minutes. Add the remaining won tons and heat through.

    Remove the saucepan from the heat and stir in the sesame oil. To serve, ladle the soup and won tons into bowls and scatter over the chilli.
One Dish Two Ways
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