Chicken Wonton Soup with Shiitake and Napa Cabbage Recipe

When I think about cozy, soul-warming meals, nothing beats a bowl of Chicken Wonton Soup with Shiitake and Napa Cabbage. It’s the kind of recipe that makes you feel like you’re wrapped in a warm hug, especially on chilly evenings or when you’re craving something soothing yet flavorful. The combination of tender chicken-filled wontons, earthy shiitake mushrooms, and crisp napa cabbage in a delicate broth is just downright irresistible.

If you’ve never tried making wonton soup at home, this Chicken Wonton Soup with Shiitake and Napa Cabbage Recipe is a fantastic place to start. It balances depth and simplicity beautifully, so you don’t get overwhelmed but still impress everyone at the table. Plus, I love how the ingredients work together to create layers of umami without needing a million spices. You’re definitely going to want to add this one to your weeknight rotation or save it for a weekend dinner when you have a bit more time to savor the process.

Ingredients You’ll Need

Each ingredient in this Chicken Wonton Soup with Shiitake and Napa Cabbage Recipe plays a crucial role, creating a rich yet balanced flavor profile. When shopping, fresh shiitake mushrooms really elevate the dish, but dried ones work perfectly if rehydrated properly. Also, using good-quality wonton wrappers can save you so much time and effort without sacrificing taste.

• Napa cabbage: Adds a lovely crunch and mild sweetness that complements the savory broth.
• Salt: Essential for seasoning the cabbage and bringing out the flavors.
• Shiitake mushrooms: Fresh ones are ideal for texture and flavor, but dried mushrooms rehydrated in warm water work just as well and intensify the umami.
• Oil: Used to sauté and deepen the flavors—neutral oils like vegetable or canola work best.
• Boneless skinless chicken breast or thighs, or ground chicken: I prefer thighs for juiciness, but ground chicken makes the filling easier to work with.
• Ginger (finely minced): Adds a tiny zing and freshness that lifts the entire soup.
• Scallions (finely chopped): For that classic mild onion flavor and color contrast.
• Soy sauce: Key for salty, savory depth in the filling and broth.
• Shaoxing wine (or dry sherry cooking wine): This little boost brings complexity—don’t skip it if you can help it!
• Oyster sauce: Another umami powerhouse that balances sweet and salty notes.
• Sesame oil: For a toasty aroma and subtle nuttiness.
• Sugar: Just a bit to round everything out.
• White pepper: Offers a delicate heat without overpowering the soup.
• Chicken powder or bouillon paste: Intensifies the broth—use sparingly to avoid it getting too salty.
• Water: Ideally from soaking mushrooms or salting the cabbage, to help infuse the broth with extra flavor.
• Wonton wrappers: These are your vessel for all that lovely filling—fresh or store-bought both work fine.

Variations

I love mixing things up depending on what’s in my fridge or what mood I’m in, and you should totally feel free to customize this Chicken Wonton Soup with Shiitake and Napa Cabbage Recipe to your liking. It’s super forgiving and welcomes all kinds of tweaks.

• Variation: Swap out chicken for ground turkey or pork if you want a different meat flavor. I tried ground pork once and it added an extra richness that was delicious.
• Variation: For a vegetarian twist, replace chicken with finely diced tofu and boost the umami by adding dried shiitake soaking liquid to the broth.
• Variation: Spice lovers can add a splash of chili oil or fresh sliced chilies to the soup at the end. I do this when I want a little kick, especially in colder months.
• Variation: Use homemade wonton wrappers if you’re feeling adventurous; making your own is a fun project and totally worth it if you have time.
• Variation: Add other veggies like baby bok choy or carrots for more color and variety—just adjust cooking times accordingly.

How to Make Chicken Wonton Soup with Shiitake and Napa Cabbage Recipe

Step 1: Prepare and Season the Napa Cabbage and Mushrooms

Start by thinly slicing the napa cabbage and sprinkling it with salt, then letting it sit for about 10 minutes. This softens the cabbage and draws out some moisture, which will later become part of your flavorful broth. If you’re using dried shiitake mushrooms, soak them in warm water until softened, about 20-30 minutes, then slice. Keep that soaking water—you’re going to use it!

Step 2: Sauté for Maximum Flavor

Heat oil in a pan over medium heat and sauté the ginger until fragrant. Add the soaked shiitake mushrooms and drained napa cabbage, giving them a quick toss to warm through and infuse that ginger flavor. This step builds a flavor base that makes your soup so satisfying. Don’t rush it—let those aromatics soften and mingle.

Step 3: Make the Chicken Filling and Fill the Wontons

Mix your choice of chicken (I like thighs, but ground works great) with the scallions, soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, and half of the chicken powder. The filling should be well-seasoned but not overly salty, so taste as you go. Spoon about a teaspoon of filling onto each wonton wrapper, moisten the edges with water, and fold tightly. I usually pinch mine into a simple triangle or little purse shape—it’s easier and still looks adorable.

Step 4: Cook the Soup and Wontons

Bring chicken broth or water (mixed with the reserved mushroom soaking water and salty cabbage liquid) to a gentle boil. Add the sautéed veggies, then gently drop in your wontons in batches to avoid crowding. They’ll cook quickly—around 3-4 minutes—floating to the surface when done. Stir gently to keep everything cozy and intact. Adjust seasoning with the rest of the chicken powder and a splash more soy sauce if needed.

How to Serve Chicken Wonton Soup with Shiitake and Napa Cabbage Recipe

Garnishes

I always top my bowl with a few chopped scallions and a drizzle of toasted sesame oil. Sometimes I add a sprinkle of crushed chili flakes or fresh cilantro for extra punch. These simple garnishes add freshness and a beautiful pop of color that make the soup feel special every time.

Side Dishes

This soup is quite hearty on its own, but I love pairing it with a light cucumber salad or steamed jasmine rice to soak up every last drop of broth. Sometimes, I serve it alongside spring rolls for a complete Asian-inspired meal that feels festive but still homey.

Creative Ways to Present

For special occasions, I like serving this soup in pretty ceramic bowls with a small side dish of dipping sauce made from soy sauce, a splash of rice vinegar, and thinly sliced chili. Another fun idea is to serve wontons separately on a platter for dipping, while offering the hot broth in elegant teacups—perfect for entertaining with a bit of flair!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to two days. To avoid soggy wontons, I like to keep the broth separate from the wontons and veggies if I know I’ll be reheating it later. This way, everything tastes fresher and less mushy.

Freezing

Freezing cooked wonton soup can be tricky because the texture of the wontons can suffer. Instead, I recommend freezing just the wontons uncooked on a baking sheet, then transferring them to a freezer bag. You can then cook them fresh in broth whenever you want. The soup broth itself freezes beautifully if stored separately.

Reheating

When reheating, warm the broth gently on the stove and add the wontons only once the broth is simmering to avoid overcooking. This little trick keeps your wontons tender and plump without turning them gummy. Avoid microwaving unless you want uneven heating that can make the wontons tough.

FAQs

Final Thoughts

This Chicken Wonton Soup with Shiitake and Napa Cabbage Recipe holds a special place in my kitchen rotation—it’s the perfect blend of comfort and finesse. I hope you enjoy making it as much as I do, with all the aromatic flavors and the satisfying textures. Once you master the basic steps, you’ll find yourself playing around with it, making it your own beloved soup to share with friends and family. Trust me, it’s worth the little effort and will quickly become your go-to whenever you want that warm, homemade goodness.

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