How to Make Subgum Wonton Soup the Whole Family Will Love
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Subgum wonton soup blends tender meat-filled dumplings, vibrant vegetables, and rich broth in a comforting, nutritious bowl. A perfect homemade alternative to takeout, it’s easy to prepare and endlessly customizable for weeknight meals or family gatherings.
Ingredients
**For the Wontons**
200g ground chicken
100g raw shrimp, finely chopped
1 tbsp soy sauce
1 tsp sesame oil
1 tsp minced ginger
1 garlic clove, minced
1 tbsp scallion, sliced
20 wonton wrappers
**For the Broth**
6 cups low-sodium chicken or vegetable stock
2 tbsp soy sauce
1 tbsp toasted sesame oil
3 slices fresh ginger
2 garlic cloves, smashed
1 tsp rice vinegar (optional)
**Vegetables (choose 4 or more)**
Napa cabbage
Baby bok choy
Carrots (julienned)
Snow peas
Baby corn
Water chestnuts
Shiitake or button mushrooms
**Optional Proteins**
Poached chicken, shredded
Peeled small shrimp
Cubed firm tofu
Instructions
1. In a bowl, mix ground chicken, chopped shrimp, soy sauce, sesame oil, ginger, garlic, and scallion until sticky.
2. Lay out wonton wrappers. Place 1 tsp of filling in the center of each. Dampen two edges, fold into triangles, and seal. Bring corners together and pinch.
3. Heat sesame oil in a pot. Add ginger and garlic; sauté 30 seconds. Add broth, soy sauce, and vinegar. Simmer gently.
4. Drop 12-15 wontons into broth. Cook until they float, about 3 minutes.
5. Add optional proteins and simmer another 2 minutes.
6. Add chopped vegetables. Simmer until just tender but still crisp.
7. Taste and adjust seasoning with soy sauce or a pinch of sugar.
8. Ladle into bowls and garnish with scallion, cilantro, or chili crisp.
Notes
You can freeze uncooked wontons on a tray, then store in a freezer bag. Cook directly from frozen – just add 2 minutes to the cook time.
To make vegetarian, replace filling with tofu and mushrooms, and use veggie stock.
Keep broth and dumplings separate when storing leftovers to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Table of Contents
Few dishes check as many boxes as subgum wonton soup. It is light yet filling, familiar yet exciting, and-when you make it at home-much healthier than anything that comes in a take-out carton. In this guide you will learn exactly how to recreate the restaurant favorite from scratch, even on a busy weeknight. Along the way we will explore the soup’s Chinese-American roots, walk through each ingredient, and share pro tips that guarantee perfect results every single time.
What Is Subgum Wonton Soup? A Delicious Cultural Fusion
Subgum wonton soup is a happy marriage of two ideas:
- Wonton soup – a clear chicken or pork broth with delicate meat-filled dumplings.
- Subgum dishes – a Chinese-American term (雜錦 / zájǐn) that literally means “mixed treasures,” referring to a medley of proteins and vegetables in one dish.
Because of that fusion, subgum wonton soup delivers three key experiences in one bowl:
- Silky dumplings for chew and comfort.
- Crunchy vegetables for texture and color.
- Savory broth that ties every bite together.
A Brief History
- Early 1900s: Chinese immigrants in San Francisco and New York begin adapting Cantonese recipes to local palates.
- 1920s-1950s: American diners fall in love with chop-suey and chow mein. Chefs add the “subgum” label to signal an extra-generous mix of ingredients.
- Today: Subgum wonton soup remains a staple in Chinese-American restaurants, although every chef puts a personal spin on the vegetable-and-protein lineup.
Takeaway: Regular wonton soup focuses on dumplings; subgum wonton soup celebrates variety. Therefore, feel free to customize-so long as your bowl balances soft, crisp, and savory elements.
Ingredients You’ll Need for Subgum Wonton Soup
Below you will find the classic components plus tasty variations. Because the list looks long, break it into four simple groups and the prep becomes painless.
1. Wontons (The Star)
| Ingredient | Purpose | Swap Ideas |
|---|---|---|
| Wonton wrappers | Thin dough squares that turn tender in broth | Gyoza skins (trimmed) |
| Ground chicken & shrimp | Traditional filling proteins | All-shrimp, all-chicken, or finely diced tofu |
| Scallion, garlic, ginger | Fragrant base | Shallot, chive, or lemongrass |
| Soy sauce & sesame oil | Umami + aroma | Tamari for gluten-free |
2. Flavorful Broth
- 6 cups low-sodium chicken or vegetable stock
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 3 slices fresh ginger
- 2 cloves garlic, smashed
- 1 tsp rice vinegar (optional but brightens everything)
3. Vegetable “Treasures”
Choose at least four for true subgum character. Because every veggie cooks at a different speed, cut them into uniform, bite-size pieces.
- Napa cabbage
- Bok choy or baby bok choy
- Carrots (julienned)
- Snow peas
- Baby corn
- Water chestnuts (for crunch)
- Mushrooms (shiitake or button)
4. Extra Protein (Optional but Delicious)
- Poached chicken breast, shredded
- Small peeled shrimp
- Cubed firm tofu
Pro tip: Keep the add-ins to roughly 1 ½ cups total so the broth stays clear and inviting.
Step-by-Step Recipe for Homemade Subgum Wonton Soup
Making subgum wonton soup sounds involved, yet it breaks down into four stress-free stages. Because you can freeze extra dumplings, the second pot will be even faster.
1. Prepare the Subgum-Style Wonton Filling
- Place the ground chicken and finely chopped shrimp into a bowl and stir to combine evenly. Stir in soy sauce, sesame oil, grated ginger, minced garlic, and thinly sliced scallions to build flavor into the mix. Stir well until the mixture becomes cohesive and slightly tacky.
- Stir until the filling develops a tacky consistency – this stickiness is key to keeping your dumplings intact during cooking.
Why it works: Shrimp brings a hint of sweetness that softens the richness of chicken, while sesame oil adds a toasty aroma that ties it all together.
2. Fold Perfect Wontons for Your Subgum Soup
- Lay a wrapper on your palm.
- Spoon 1 teaspoon of filling into the center.
- Lightly wet two edges of the wonton wrapper, fold it over the filling to form a triangle, and press along the seams to seal it snugly.
- Bring the two long points together, overlap, and pinch.
To work efficiently, arrange a mini station with wrappers, a bowl of water, the filling, and a tray lined with parchment – soon you’ll fold them with ease.
If shaping dumplings brings you joy, you’ll also love our silky Burrata Ravioli or the Short Rib Ravioli – perfect next stops for stuffed pasta lovers craving something decadent and hands-on.
3. Build a Flavor-Rich Broth
- Warm sesame oil in a large soup pot over medium heat until fragrant.
- Toss in sliced ginger and crushed garlic, cooking for about 30 seconds until their aromas bloom.
- Carefully add the broth, soy sauce, and a splash of rice vinegar, letting the flavors blend.
- Maintain a steady, gentle simmer – boiling too hard can cloud the broth and mute delicate flavors.
4. Cook, Combine, and Serve
- Blanch wontons: Gently lower a dozen or so wontons into the simmering soup. Let them cook for about 3 minutes, or until they rise to the top.
- Add proteins: If you’re adding extra proteins like shrimp or shredded chicken, stir them in now and let them cook for another two minutes.
- Add vegetables: Toss in your quick-cooking vegetables – such as snow peas or baby corn – right at the end to keep their bite and vibrant color.
- Taste and adjust: Taste your broth and fine-tune the flavor – add a dash of soy sauce or a touch of sugar if it needs balance.
- Garnish: Serve hot in warmed bowls, finishing each with fresh scallions, chopped cilantro, or a touch of chili oil for extra depth.
Serving size: This recipe yields four generous bowls. To make the soup go further for a light supper, simply add more broth and serve six smaller portions.
Expert Tips to Make Subgum Wonton Soup Better Than Takeout
Because small tweaks create big flavor leaps, apply these tried-and-true chef secrets.
Boost Flavor Without Extra Work
- Roast the bones: If you make your own stock, roasting chicken bones first adds depth. For more cozy, broth-based inspiration, try our Mille-Feuille Nabe – a Japanese hot pot layered with napa cabbage and pork that’s as beautiful as it is flavorful.
- Use white pepper: Just ⅛ teaspoon delivers a subtle, restaurant-style kick.
- Finish with sesame oil: A few drops right before serving lock in aroma.
Save Time on Busy Nights
- Freeze raw wontons on a tray, then bag. They cook straight from frozen in 5 minutes.
- Keep a “soup kit”-pre-washed bok choy, sliced carrots, and snap peas-in the fridge.
- Batch the broth: Simmer double stock on Sunday; refrigerate up to five days or freeze.
Make Subgum Wonton Soup Kid-Friendly
- Skip chili oil and reduce ginger.
- Dice veggies small; therefore, little eaters won’t pick them out.
- Offer soy sauce on the side so everyone seasons to taste.
Add Gourmet Flair
- Replace chicken with poached lobster for a celebration meal. Or take a cue from your favorite takeout classics and serve it alongside this Honey Walnut Chicken for a full Chinese-American dinner night at home.
- Swirl in a beaten egg for ribbons, similar to egg-drop soup.
- Sprinkle toasted black sesame seeds for contrast and crunch.
Because creativity keeps cooking fun, experiment and record your favorite combinations.
FAQs About Subgum Wonton Soup
Can I make subgum wonton soup vegetarian?
Absolutely. Swap the meat filling for minced mushrooms and tofu, then use vegetable stock. Because the veggies already shine, you will not miss the meat.
What is the difference between subgum and chop-suey?
Both highlight mixed ingredients. However, chop-suey is usually stir-fried with a thick sauce, while subgum refers to a broader mix-often in soups or saucy dishes-and retains a clearer broth.
Can I cook frozen wontons directly in the soup?
Yes, although add them first and extend simmer time by two minutes. Therefore, they cook through without breaking apart.
For another freezer-friendly dumpling dinner, discover this easy Crockpot Pierogies & Kielbasa recipe.
Is subgum wonton soup healthy?
When you control sodium and lean proteins, the soup is high in protein, rich in vitamins, and low in saturated fat. Moreover, steaming or simmering keeps calories modest.
How do I store leftovers?
Cool completely, then refrigerate broth and wontons separately. Reheat gently; otherwise the dumplings overcook.
Final Ladle of Inspiration
Now that you know how to make subgum wonton soup from scratch, why not plan a soup night this week? The recipe rewards both patient weekend cooks and weeknight warriors, because most steps can be prepped ahead. Moreover, the colorful bowl looks impressive enough for guests yet comforting enough for picky eaters. If you’re drawn to soul-warming dishes, you might also enjoy our Amish Hamburger Steak Bake – another hearty classic perfect for cozy nights.
Call to action: Gather your favorite vegetables, fold a batch of wontons, and let the simmering broth fill your kitchen with aroma. Then come back and tell us which veggie-protein combo made your family ask for seconds!
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