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.
Quick Summary: Wonton Noodle Soup
- ⭐️ What It Is: Wonton Noodle Soup is made with pork and shrimp wontons, egg noodles, and a light, savory broth.
- 👍 Why Make This Recipe: It's my family's recipe that we've been making for many years.
- ⏰ Total Time: 40 minutes
- 🧂 Key Ingredients: Ground pork, shrimp, wonton wrappers, thin egg noodles, chicken broth, and bok choy.
- 🚫 Skip This: No need to simmer bones for hours because store-bought chicken broth works great.
- 🫢 The Secret: Cook the wontons and noodles in a separate pot of water.
- ❓ Can You Freeze Wontons? Yes, freeze uncooked wontons on a tray, then transfer to a bag.
- 🍽️ Best For: Chilly nights, cozy weeknight dinners.
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What is Wonton Noodle Soup?
Wonton noodle soup is a classic Cantonese comfort dish made with plump pork and shrimp wontons, springy thin egg noodles, and a light, savory broth.
Skip the noodles and you basically have my classic wonton soup, and once you have a freezer stash of these wontons, you can turn them into wonton egg drop soup or a cozy Thai red curry wonton soup. The wontons are my family's recipe, right up there with our beef chow fun, and honestly they beat anything store bought or from a restaurant.
This recipe makes more wontons than you need for two bowls so freeze the extras. They're perfect for a quick batch of spicy wontons in chili oil on a night when you don't feel like making broth.
Why You'll Love This Wonton Noodle Soup
- Freezer Friendly: One batch makes enough for several meals and any extras are perfect for my one pan viral dumpling bake.
- Better Than Takeout: The juicy pork and shrimp filling beats anything from a delivery bag, just like my homemade chicken chow mein.
- Cozy and Light: It's warm and satisfying without leaving you in a food coma.
Key Ingredients
For the Wontons:
- Ground pork and Shrimp: My family uses a 50/50 mix of these two for more flavor and texture but you can use 100% pork if you don't want to use shrimp.
- 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: Chicken broth is perfect to use for an easy, flavorful broth. No need to simmer bones for hours!
- Chicken bouillon: Boosts the savory flavor of store bought broth. Adjust this amount to your taste!
- Shaoxing wine: A Chinese rice cooking wine that adds aroma and depth, but dry sherry can be used as a substitute.
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 my homemade lemongrass chili oil or a few slices of fresh chili right into the bowl.
- Top It with Char Siu: Add a few slices of char siu pork or char siu chicken recipe for a heartier bowl like the ones at Hong Kong noodle shops.
How to Make Wonton Noodle Soup
Make the Filling
Combine the ground pork, chopped shrimp, minced ginger, minced garlic, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, white pepper, and cornstarch.
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!
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.
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.
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.
Assemble and Serve
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.
Wonton Noodle Soup FAQs
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.
Boiling them in plain water keeps the starch out of your broth so it stays clear and clean tasting instead of cloudy.
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.
Ramen and angel hair pasta are the closest swaps. Rice noodles like the ones in my easy chicken pho work too, or go with thick, chewy noodles like in my beef udon soup.
Other Soup Recipes to Try!
If you loved this Wonton Noodle Soup recipe or any other recipes on my site, please leave a ⭐️ rating and let me know your thoughts in the comments below!
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.
Mary says
I am allergic to shrimp should I just leave it out or can I substitute it with something else?
Herman Chan says
You can leave it out and replace it with more ground pork
Linda Briney says
Great recipes! Healthy and delicious. Thank you
Herman Chan says
So glad you like it thanks!