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Wonton noodle soup is the ultimate comfort food—a warm, savory hug in a bowl. Filled with juicy pork and shrimp wontons, tender egg noodles, and a fragrant broth with hints of ginger and garlic, this dish feels like a homemade upgrade to your favorite takeout. It’s surprisingly easy to make, and wrapping your own wontons is a fun kitchen project (yes, even for beginners!). Plus, you can customize it with your favorite veggies or a kick of chili oil to suit your mood. Whether you’re under the weather or just craving something cozy, this soup is guaranteed to hit the spot.

Warm up your day with this delicious wonton noodle soup recipe. Perfect comfort food for any occasion, it’s a flavorful soup that’s simple to prepare.
Enjoy these flavors? You might also like to try vegan miso ramen soup, this miso mushroom soup, beef bulgogi bowls, or beef yaki udon noodle stir fry.
Why You’ll Love It
Such fresh flavors: The handmade wontons and fresh vegetables offer fantastic fresh flavors.
No hard to make: This isn’t a difficult recipe at all. In fact, I’m sure you’ll find it straightforward to make.
Customizable: You can mix and match the ingredients in a wonton noodle soup recipe, using different fillings in your wontons, choosing different vegetables, or even using a different soup broth as your base.
Wonton Noodle Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken stock: For the soup broth base.
Aromatics: Fresh ginger and garlic are so good in this recipe.
White pepper: You can use black pepper if that’s all you have.
Shrimp and pork: These proteins combine in the wontons. If you’ve never tried shrimp and pork together, you’ll love it!
Sugar: To add a touch of sweetness that contrasts with the savory and umami flavors.
Sesame oil: Just a little, to help combine the wonton filling mixture.
Wonton wrappers: Get the small, square-shaped ones.
Noodles: These make the soup filling and offer another texture.
Vegetables: Asian greens such as bok choy or napa cabbage add nutrients and flavor.
How to Make Pork and Shrimp Wonton Noodle Soup
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the soup base: Simmer the chicken stock, ginger, garlic, scallions, pepper, soy sauce, bouillon powder, and sugar in a pan. Cover and keep warm.
Prepare the wontons: Combine the filling ingredients and add them to the wonton wrappers, pinching them closed.
Cook the noodles: Cook the noodles and then divide them between warmed soup bowls.
Cook the veggies and wontons: Blanch the bok choy and remove to the bowls, then boil the wontons for a few minutes, and add those to the noodles in the bowls. Remove the solid ingredients from the soup and then divide the soup between the soup bowls. Garnish with chopped green onions, and serve.
Substitutions and Variations
Hoisin sauce: If oyster sauce is hard to find, you can substitute it for hoisin sauce. This does mean your wontons will be on the sweeter side though.
Noodles: Fresh Chinese egg noodles aren’t always easy to come by unless you live close to a well-stocked Asian grocery store. You can replace them with your favorite dried noodle of choice, whether it’s instant ramen, udon or soba noodles.
Vegetables: Gai lan, tat soi, kale, and spinach make good alternatives to baby bok choy.
Chicken stock: If you want a deeper flavor, use beef stock. For a seafood flavor, use seafood stock. Veggie stock is also a great option for a flavorful broth.
Make it spicy: Add your favorite hot sauce or Asian chili sauce to any part of this recipe – the filling, the soup base or as a topping.
Vegetarian version: Use vegetable broth instead of chicken stock and replace the shrimp and ground pork with 1 pound of plant-based protein and 1 cup of preferred mushrooms. Omit the chicken bouillon and oyster sauce and add more soy sauce or salt, to taste.
Shrimp only wontons: Replace the ground pork with more shrimp if you like.
Blanched vegetables: Feel free to add carrots, celery, mushrooms, corn, or any other vegetable that won’t leach too much of its own flavor into your broth. Broccoli or asparagus would be good too.
Sugar-free option: This recipe uses just a small amount of sugar in the soup base and the wontons. In Asian cooking, sugar is often used to create balance in flavor. If you are avoiding sugar, feel free to leave this out or substitute your preferred sweetener instead.
Serving Suggestions
Appetizers: Begin your meal with Asian chicken salad, zoodle salad or salt and pepper pork chop bites.
Side dishes: Enjoy crab cake egg rolls with your wonton noodle soup.
Dessert: Finish up with dragon fruit ice cream.
How to Store Wonton Soup
Store: You can store the soup without the cooked noodles in an airtight container for up to 5 days in the refrigerator.
Freeze: Don’t freeze the soup. However, you can freeze the wontons by placing them on a parchment paper lined baking sheet, covering it in plastic wrap, and freezing them for about 4 hours. Transfer the wontons into a plastic freezer bag and keep frozen until ready to use. They’ll be good for up to 3 months.
Thaw: You don’t need to thaw the wontons if frozen. Just cook them for 1 or 2 minutes longer.
Reheat: Microwave the soup for 1 or 2 minutes until heated through. Cook the noodles separately in boiling water per the instructions on the package and add to the bowl of soup.
Top Tips
Boiling water: Make sure your water is boiling when you cook the noodles, veggies and wontons. If the water is too cool, it will make your noodles rubbery, overcook the greens and make your wontons too soft.
Wonton folding: If folding the wontons seems too difficult, you can always just place the 1 tablespoon of the shrimp pork mixture into the wonton wrapper and just squeeze the whole thing together to form a little purse shape. They aren’t meant to be perfect!
Add more flavor: The soup base isn’t overpowering or very strong and it’s meant to be very light. If you find it a bit too bland for your liking though, add other seasonings to your soup, such as like more soy sauce, salt, peppers, fish sauce, homemade chili oil, or whatever else you have on hand.
Wonton Noodle Soup FAQs
I prefer to cook the noodles, vegetables and wontons separately from the soup base, so as to not add too much starch. The soup base should be slightly clear and very light in flavor. Adding too much starch will make this soup gummy, which is good for some other kinds of soup, but not this one.
You can make it however you prefer – without the wontons or with readymade frozen wontons. Whenever I make this soup, I like to make a double batch of wontons and freeze some for future soups!
Best Wonton Noodle Soup Recipe
Wonton Noodle Soup
Equipment
- Pot Large
- Metal Tongs or Slotted Spoon
Ingredients
For the Soup Base:
- 8 Cups chicken stock
- 2 Inches ginger, smashed
- 3 Cloves garlic, smashed but whole
- 2 scallions
- ⅛ Teaspoon white pepper
- 2 Tablespoons soy sauce
- 1 ½ Teaspoons chicken bouillon powder
- ¼ Teaspoon sugar
For the Wontons:
- ½ Pound shrimp, peeled and deveined, no tails
- ½ Pound ground pork
- 2 green onions, white part minced and green part finely sliced, kept separate
- 2 Tablespoons soy sauce
- 1 Tablespoon oyster sauce
- 1 Teaspoon sesame oil
- 2 Teaspoons ginger, grated or finely minced
- 2 Teaspoons garlic, grated or finely minced
- 2 Teaspoons cornstarch
- 1 Teaspoon sugar
- ⅛ Teaspoon white pepper
- 25 to 30 wonton wrappers, square shape
For the Noodles and Vegetables:
- 8 cups water
- 4 Portions Chinese egg noodles, wonton noodles, fresh or dried
- 4 Portions baby bok choy, or tat soi, gailan, or yu choi
To Garnish:
- 2 green onions, sliced
- chili oil, optional
Instructions
Make the Soup Base:
- In a large pot, heat the chicken stock, ginger, garlic, scallions, white pepper, soy sauce, chicken bouillon powder, and pinch of sugar over a medium heat.
- Cover the pot and let the mixture simmer while you prepare the other ingredients.
Make the Wontons:
- Mince the shrimp until it feels and looks like ground meat and becomes slightly sticky. Don’t pulverize it in the food processor or blender as this will toughen the shrimp.
- In a medium bowl, combine the shrimp, ground pork, white part of the green onion, soy sauce, oyster sauce, sesame oil, ginger, garlic, cornstarch, sugar, and white pepper.
- Hold a wonton wrapper in the palm of your hand diagonally and scoop 1 tablespoon of the filling into the center.
- Bring together the bottom and top of the wrapper and pinch, leaving the sides open. It will look like a triangle.
- Push the left and right sides together to meet the top and then smash the whole thing together so it looks like a little coin purse.
- Continue to make the dumplings then set aside. If it is taking a while, make sure to cover the wontons with a moist cloth so the edges of the wrapper don’t dry out and get cracked and hard.
Assemble Everything:
- In another large pot, boil 8 cups of water with a generous pinch of salt. Prepare 4 bowls for serving.
- Cook the noodles as per the directions on the package, and remove with tongs or a sieve, placing portions of noodles into each bowl.
- In the same pot of boiling water, blanch the bok choy, about 1 minute, and add on top of the noodles to one side.
- Boil the wontons until fully cooked through, about 4 minutes, removing with a slotted spoon or sieve and adding in the middle of each bowl.
- Remove the solid ingredients from the soup base using a slotted spoon and discard, then ladle about 2 cups of broth into each bowl.
- Top with thinly sliced green onions and chili oil if using. Serve hot.
Notes
Wonton folding: If folding the wontons seems too difficult, you can always just place the 1 tablespoon of the shrimp pork mixture into the wonton wrapper and just squeeze the whole thing together to form a little purse shape. They aren’t meant to be perfect!
Add more flavor: The soup base isn’t overpowering or very strong and it’s meant to be very light. If you find it a bit too bland for your liking though, add other seasonings to your soup, such as like more soy sauce, salt, peppers, fish sauce, homemade chili oil, or whatever else you have on hand.
Nutrition
You’re going to love this simple wonton soup recipe with noodles. It’s one of the best wonton soup recipes I’ve tried and is full of wonderful Asian flavors. Making your own wontons is easy and you can enjoy leftover wonton soup for days. The pork and shrimp wontons in this soup are so delicious.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.