Wonton Noodle Soup

5 from 3 votes

Wonton Noodle Soup

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.

Prep Time30

Cook Time15

Total Time45

Course: Soup

Cuisine: Chinese

Keyword: pork

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.