Beyond flavor-filled wontons, the soup broth itself is simply seasoned, which is key in the delicate balance of creating something delicious.

This decadent vegetarian wonton soup recipe is better than takeout. 

Wontons originate from northern China, with evidence of its existence going as far back as the Qing Dynasty (1644). Wonton soup was traditionally enjoyed by rich upper-class families. Flour wonton wrappers are stuffed and then boiled steamed or, fried. They are similar to Chinese dumplings however, wontons are made with square wrappers and dumplings with round ones. Wonton wrappers are also thinner.

There were numerous wonton restaurants in cities during the Tang and Song dynasties, these traditional wontons were filled with a light stuffing and boiled in soup. Especially in the winter months in some regions.

Historically, the famous Chinese doctor Zhang Zhongjing, would stuff wontons with medicinal ingredients and offer them to anyone suffering from frostbite. Ancient Chinese cookbooks refer to them as medicinal food since you could fill wonton wrappers with all kinds of healthy ingredients and medicinal plants and disguise the medicinal flavors with herbs and spices.

I love how the Chinese have had an advanced understanding of treating illness with healthy foods and cutting down on ‘bad foods’ for centuries.

Wontons are traditionally stuffed with pork and shrimp, as well as vegetables, shallots, and ginger. Each different region of China has its own version. Boiled, steamed, fried, and even dessert wontons. The possibilities are endless.