This wonton noodle soup is my ultimate comfort food and something I crave on a chilly day. This dish reminds me of home because I grew up making and folding my own wontons so I hope you enjoy my family's recipe.
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What is Wonton Noodle Soup?
Wonton noodle soup is a classic comfort dish made with plump pork and shrimp wontons, springy thin egg noodles, and a light, savory broth. The wontons are homemade and a family recipe that beats anything store-bought or in restaurants. This recipe makes extra wontons that you need for the soup so you can freeze any remaining.
Why You'll Love This Wonton Noodle Soup
- Freezer Friendly: One batch of wontons makes enough for several meals, so you can stock up and thank yourself later.
- Better Than Takeout: The juicy pork and shrimp filling beats anything from a delivery bag.
- Cozy and Light: It's warm and satisfying without leaving you in a food coma.
Ingredients
For the Wontons
- Ground pork
- Shrimp
- Ginger
- Garlic
- Green onions
- Soy sauce
- Sugar
- Oyster sauce: Adds a savory, slightly sweet depth that makes the filling taste restaurant worthy.
- Sesame oil
- Salt
- White pepper
- Cornstarch
- Wonton wrappers: Thin, square sheets of dough found in the refrigerated section of most grocery stores.
Noodle Soup Broth
- Thin dried egg noodles: Also called Canton noodles, these are springy, delicate noodles that soak up the broth beautifully.
- Low sodium chicken broth
- Ginger
- Chicken bouillon: Boosts the savory flavor of store bought broth. Adjust this amount to your taste!
- Soy sauce
- Sesame oil
- Salt
- White pepper
- Shaoxing wine: A Chinese rice cooking wine that adds aroma and depth, but dry sherry can be used as a substitute.
- Green onions
Toppings
- Bok choy: A mild, tender Chinese green that adds freshness and crunch.
- Green onions
- Chili crisp
Customizations
- Go All Pork: If you have an allergy to shrimp or just don't like it, you can use all pork in the filling instead.
- Swap the Greens: Use yu choy, spinach, or napa cabbage if bok choy isn't at your store.
- Add Some Heat: Stir a spoonful of chili oil or a few slices of fresh chili right into the broth.
How to Make Wonton Noodle Soup
Step 1: Make the Filling
In a large mixing bowl, combine the ground pork, chopped shrimp, minced ginger, minced garlic, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, white pepper, and cornstarch.
Mix well with your hands or chopsticks until the filling is sticky and cohesive.
Step 2: Fold the Wontons
Form a "C" shape with your hand and place one wonton wrapper over your fingers. Use a butter knife or small spoon to scoop about 1 teaspoon of filling into the center, then gently push down in the middle as you fold all the edges inward and pinch to seal. It doesn't have to look perfect!
Repeat with the remaining filling and wrappers. You won't need all of them for the soup, so freeze the extras for next time.
Step 3: Cook the Wontons
In a large pot over medium high heat, bring water to a gentle boil.
Add 10 to 12 wontons (or however many you're craving) and gently stir to prevent sticking. Cook for 3-5 minutes, then use a slotted spoon to transfer them to a plate.
Step 4: Blanch the Bok Choy and Cook the Noodles
In the same pot of boiling water, blanch the bok choy for about 30 seconds until bright green and slightly tender, then remove with the slotted spoon.
Add the dried egg noodles and cook according to the package directions, then drain and set aside.
Step 5: Make the Broth
In a separate large pot over medium high heat, add the chicken broth, sliced ginger, chicken bouillon, soy sauce, sesame oil, salt, white pepper, and Shaoxing wine, if using.
Bring to a simmer and cook for 5 minutes to let the flavors come together. Remove the ginger slices, stir in the chopped green onions, and turn off the heat.
Step 6: Assemble and Serve the Wonton Noodle Soup
Divide the noodles, wontons, and bok choy into serving bowls, then pour the hot broth over the top. Garnish with extra green onions and a spoonful of chili crisp if you like.
Storage
Store leftover broth, noodles, and wontons in separate airtight containers in the fridge for up to 3 days, then reheat the broth on the stove and add everything back in.
Freeze uncooked wontons on a baking sheet without touching until hardened, then transfer to a freezer bag for up to 3 months and cook straight from frozen, adding 1 to 2 extra minutes.
Frequently Asked Questions (FAQs)
Can I make wonton noodle soup ahead of time?
Yes! Make and freeze the wontons ahead and prep the broth up to 3 days in advance. Just cook the noodles fresh so they don't turn mushy.
Why do you cook the wontons and noodles separately from the broth?
Boiling them in plain water keeps the starch out of your broth so it stays clear and clean tasting instead of cloudy.
How do I keep my wontons from falling apart?
Don't overfill them, and press out any air pockets as you seal. Keep the water at a gentle boil rather than a rolling one so they don't get tossed around.
What can I use instead of egg noodles?
Ramen noodles, rice noodles, angel hair pasta, or even udon all work.
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Wonton Noodle Soup
Ingredients
Wontons
- ½ pound ground pork
- ½ pound shrimp peeled, deveined, and roughly chopped
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- 2 green onions finely chopped
- 2 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- Dash of white pepper
- ½ tablespoon cornstarch
- 1 pack wonton wrappers about 40 pieces
Noodle Soup
- 6 oz thin dried egg noodles also called Canton noodles
- 5 cups low sodium chicken broth
- 2 inch ginger thinly sliced
- 1 teaspoon chicken bouillon powder
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- ¼ teaspoon salt
- Dash of white pepper
- 1 tablespoon Shaoxing wine optional
- 2 green onions chopped
For Serving
- Bok choy halved or chopped
- Chopped green onions
- Chili crisp
Instructions
- In a large mixing bowl, combine the ground pork, chopped shrimp, minced ginger, minced garlic, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, white pepper, and cornstarch. Mix well with your hands or chopsticks until the filling is sticky and cohesive.½ pound ground pork, ½ pound shrimp, 1 Tbsp minced ginger, 2 cloves garlic, 2 green onions, 2 Tbsp soy sauce, 1 tsp granulated sugar, 1 Tbsp oyster sauce, 1 tsp sesame oil, ½ tsp salt, Dash of white pepper, ½ Tbsp cornstarch
- To fold the wontons, form a "C" shape with your hand and place one wonton wrapper over your fingers. Use a butter knife or small spoon to scoop about 1 teaspoon of filling into the center of the wrapper, then gently push down in the middle as you fold all the edges inward and pinch to seal. It doesn't have to look perfect! Repeat with the remaining filling and wrappers. You won't need all the wontons for the noodle soup so I like to freeze the extras for next time.1 pack wonton wrappers
- In a large pot over medium-high heat, bring water to a gentle boil. Add about 10-12 wontons (or your preferred amount) and gently stir to prevent sticking. Cook for 3-5 minutes, then use a slotted spoon to transfer them to a bowl or plate.
- In the same pot of boiling water, blanch the bok choy for about 30 seconds until bright green and slightly tender, then remove with the slotted spoon. Add the dried egg noodles to the same pot and cook according to the package directions, then drain and set aside.Bok choy, 6 oz thin dried egg noodles
- In a separate large pot over medium-high heat, add the chicken broth, sliced ginger, chicken bouillon, soy sauce, sesame oil, salt, white pepper, and Shaoxing wine, if using. Bring to a simmer and cook for 5 minutes to let the flavors come together. Remove the ginger slices, stir in the chopped green onions, and turn off the heat.5 cups low sodium chicken broth, 2 inch ginger, 1 tsp chicken bouillon powder, 1 Tbsp soy sauce, 2 tsp sesame oil, ¼ tsp salt, Dash of white pepper, 1 Tbsp Shaoxing wine, 2 green onions
- In serving bowls, divide the noodles, cooked wontons, and bok choy, then pour the hot soup over the top. Garnish with more chopped green onions and chili crisp if desired.Chopped green onions, Chili crisp
Notes
- Make sure not to overfill the wontons so the wontons do not burst when cooking. Just a small amount of filling is needed then pinch to seal the wontons.
- Cook the wontons separately from the soup because store-bought wontons usually have starch coating, which you don't want in your broth.
- If you can't find thin egg noodles (also known as Canton noodles), you can use any thin noodles you prefer such as ramen, rice noodles, angel hair pasta.
