Chicken Wonton Soup with Napa Cabbage and Shiitake Mushrooms Recipe

Oh, if you love cozy bowls of soup that feel like a warm hug, you’re going to adore this Chicken Wonton Soup with Napa Cabbage and Shiitake Mushrooms Recipe. It’s the perfect weeknight dinner when you want something that’s both comforting and a little special. The silky wontons paired with the earthy shiitake mushrooms and tender napa cabbage create such a beautiful harmony of flavors and textures — and trust me, it’s way easier to make than you might think.

One thing I really appreciate about this Chicken Wonton Soup with Napa Cabbage and Shiitake Mushrooms Recipe is how versatile it is. Whether you’re craving something light yet satisfying or want to impress someone with a homemade Asian-inspired soup, this recipe hits the spot. Plus, using simple pantry staples like chicken, soy sauce, and wonton wrappers means you can whip it up anytime without a hassle.

Ingredients You’ll Need

The ingredients here play off each other so well — crisp napa cabbage brings a subtle sweetness, shiitake mushrooms add that rich umami depth, and the chicken filling is juicy and flavorful. When shopping, fresh shiitakes really take this soup up a notch, but dried ones work too if you soak them ahead of time for that deep mushroom broth.

• Napa cabbage: Look for firm, crisp leaves with a pale yellow-green color for the best texture and flavor.
• Salt: Used here to draw moisture from the cabbage and season the filling; kosher salt works great.
• Shiitake mushrooms (fresh or dried): Fresh mushrooms give you wonderful texture, but if you use dried, soak them in warm water to rehydrate — don’t throw that soaking liquid away!
• Oil: A neutral oil like vegetable or canola for sautéing; it helps build flavor without overpowering.
• Chicken (breast, thighs, or ground): Ground chicken works well for the wonton filling; thighs add extra richness if you prefer those.
• Ginger (finely minced): Fresh ginger brightens the chicken filling beautifully.
• Scallions (finely chopped): Adds a fresh, mild onion flavor both inside the filling and as garnish.
• Soy sauce: Provides salty, savory depth; use low-sodium if you want to watch salt levels.
• Shaoxing wine (or dry sherry): Gives the filling that authentic slightly sweet, aromatic lift.
• Oyster sauce: Enhances the umami complexity — a little goes a long way.
• Sesame oil: For that signature toasted aroma; add sparingly as it’s quite potent.
• Sugar: Balances out salt and acidity nicely.
• White pepper: Offers subtle heat without overwhelming the mild flavors.
• Chicken powder (or bouillon paste): Concentrates the savory chicken essence in the broth.
• Water (preferably from soaking mushrooms or salting cabbage): Using this liquid infuses the broth with extra flavor — don’t toss it!
• Wonton wrappers: Key to easy and delicious homemade wontons; find fresh or frozen in most Asian markets.

Variations

I actually love tweaking this Chicken Wonton Soup with Napa Cabbage and Shiitake Mushrooms Recipe now and then depending on what’s in my fridge or the season. It’s such a forgiving recipe—you can easily make it your own.

• Vegetarian version: Swap the chicken for tofu and add some vegetable broth instead of chicken stock to keep that comforting vibe without meat. I’ve done this for friends, and they absolutely loved how hearty it still felt.
• Spicy kick: Add a dash of chili oil or some sliced fresh chili peppers for a punch of heat. It’s my go-to when I’m craving a little excitement.
• Different mushrooms: If shiitakes aren’t available, cremini or oyster mushrooms can be a tasty substitute. I’ve found mixing varieties adds a fun texture contrast.
• Gluten-free: Use gluten-free wonton wrappers and tamari instead of soy sauce to make this suitable for gluten sensitivities, and it tastes just as comforting.

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

Step 1: Prep Your Veggies and Mushrooms

Start by thinly slicing about 12 ounces of napa cabbage and sprinkle it with ¾ teaspoon salt. Let it sit for 10 minutes—it softens the cabbage just enough and draws out moisture. Meanwhile, if you’re using dried shiitake mushrooms, soak 1.5 ounces in warm water until plump, about 20–30 minutes. Reserve that soaking water for later—it’s full of flavor and perfect for your soup broth.

Step 2: Sauté Mushrooms and Drain Cabbage

Heat 3 tablespoons of oil in a pan over medium heat, then toss in the sliced shiitake mushrooms and cook until tender and fragrant, which takes about 5 minutes. While the mushrooms cook, squeeze out the excess water from the napa cabbage, then roughly chop it. Mixing sautéed mushrooms with cabbage adds a great depth to your soup later.

Step 3: Make the Chicken Filling

In a bowl, combine 1 pound of ground chicken (or finely diced if you prefer), 2 teaspoons finely minced ginger, and ¼ cup finely chopped scallions. Add 2 tablespoons soy sauce, 1½ tablespoons Shaoxing wine (or dry sherry), 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, ½ teaspoon white pepper, and 5 teaspoons chicken powder. Mix in the cooked mushrooms and chopped napa cabbage, plus 2 tablespoons of the reserved mushroom soaking water or cabbage liquid. Stir everything until well combined—this is the flavor bomb for your wontons!

Step 4: Wrap Your Wontons

Working with about 75–80 wonton wrappers, place around a teaspoon of filling in the center of each wrapper. Wet the edges with a little water and fold to seal, forming your preferred shape—triangles or traditional purses both work. Don’t worry about making them perfect; practice makes perfect, and the taste is what counts!

Step 5: Cook the Soup

Bring a large pot of water or chicken broth to a gentle boil. Add your wontons in batches, stirring gently to prevent sticking. They’ll be ready when they float to the surface—usually 3 to 5 minutes. Remove them with a slotted spoon and set aside. Now add your napa cabbage and any extra mushrooms into the broth and simmer for a few minutes until tender.

Step 6: Assemble and Serve

Return the wontons to the pot to heat through. Taste your broth and adjust seasoning if needed—sometimes a splash of soy sauce or a pinch of white pepper makes all the difference. Ladle the soup into bowls and get ready for comfort in a bowl.

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

Garnishes

I’m a sucker for simple garnishes that add freshness and texture. For this soup, I like a sprinkle of finely chopped scallions and a drizzle of chili oil if you want a touch of heat. Sometimes I add a few drops of toasted sesame oil for aroma. Fresh cilantro or thinly sliced fresh ginger can brighten it up too if you have those on hand.

Side Dishes

This soup pairs beautifully with light sides. I often serve it with steamed jasmine rice or crispy vegetable spring rolls for a little crunch. If I’m in a hurry, a simple cucumber salad dressed with rice vinegar and sesame seeds is a refreshing contrast.

Creative Ways to Present

For special occasions, I’ve served this Chicken Wonton Soup with Napa Cabbage and Shiitake Mushrooms Recipe in beautiful individual bowls with a vibrant chili-pepper oil swirl and a few edible flowers on top—makes the soup feel festive and extra inviting! You can also float some toasted garlic chips or a few drops of infused oil to elevate the presentation without much effort.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge for up to 2 days. If possible, keep the broth separate from the wontons so they don’t get soggy. That way when you reheat, you preserve the texture better — trust me, your future self will thank you!

Freezing

If you want to freeze, the best method I’ve found is to freeze uncooked wontons on a baking sheet first, then transfer them to a zip-top bag. When you’re ready, just cook them straight from frozen. The broth freezes well too, but I prefer to make fresh broth for best flavor when thawing.

Reheating

To reheat, gently warm the broth on the stove, then add in the wontons to heat through without overcooking. Avoid microwaving the entire soup at once, which can make wontons rubbery. Slow and steady wins this race for best texture!

FAQs

Final Thoughts

This Chicken Wonton Soup with Napa Cabbage and Shiitake Mushrooms Recipe holds a special place in my heart because it’s the kind of dish that feels like home no matter where you are. It’s warming, nourishing, and just brings a smile every time I make it. I hope you’ll give it a try soon and find that same cozy joy in every bowl—you deserve that kind of delicious comfort.

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