Wonton Noodle Soup. Bouncy egg noodles in a homemade wonton soup with the best homemade wontons!
A popular dish at many Cantonese restaurants.
This simple wonton noodle soup recipe is one of my favorite Asian food dishes to make for this cold weather. There is nothing like those juicy wontons swimming in hot soup with bok choy and those thin egg noodles.
Popular Chinese Dish
You'll often find this popular soup noodle dish served in Hong Kong. Their traditional broth is more complicated as it made with pork bones, shrimp shells, flounder powder and other special ingredients. But I am sharing a simpler version of the broth and it tastes just as delicious!
A Childhood Favorite
My mother made her version for our family of 5 all the time, usually on a Sunday for lunch. The chicken soup would warm us up immediately and those juicy pork shrimp dumplings were the best part. It was a great way to prepare a quick easy meal for a large family. Since cooking wontons took a few minutes as they were already assembled and frozen. The whole cooking time was less than 10 minutes! Prep time was less than 2 minutes!
I am sharing my version of this Chinese food and I hope you enjoy my noodle wonton soup recipe! For a dedicated wonton recipe, please click here.
Ingredients
You will need the following ingredients for my wonton egg noodle soup. Please scroll down to recipe card below for measurements.
Note: The below different ingredients can be found at most Asian markets. You may be lucky enough to find them at select Western grocers. Certain pantry ingredients can also be found online, like on Amazon.
Wontons
- Wonton wrappers: I recommend using square wonton wrappers over the circular ones as they are more difficult to wrap. But if that's what you have, please feel free to use them!
Filling:
- Ground pork
- Frozen shrimp peeled, deveined and rinsed well with water to remove any muck. We want them to be clean as the chopped shrimp is going straight into the wonton filling. I recommend using large shrimps so you're spending less time on peeling.
- Large Egg
- Cornstarch or tapioca starch/potato starch
- Oyster sauce or vegetarian stir fry sauce
- Sesame oil, toasted
- Regular soy sauce
- Shaoxing wine or Dry Sherry wine
- Chicken bouillon powder
- White pepper or black pepper
Noodle Soup
- Wonton noodles
- Water
- Unsalted chicken broth or homemade chicken broth or chicken stock. Feel free to substitute with vegetable stock if you wish.
- Oyster sauce or vegetarian stir fry sauce
- Regular soy sauce
- Chicken bouillon powder
- Sesame oil
- Bok choy, Yu choy/Choy Sum
- Green onions or fresh scallions
- White pepper or black pepper
Serve with: Store bought chili oil or my homemade chili oil
How to Make Wonton Noodle Soup
Wontons
If needed, peel the tails off the shrimp. Rinse the shrimp well under cold water a few times until water runs clear and strain to remove dirt and any shells.
Transfer shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.
In a large bowl, add Wonton Filling ingredients (as listed). With clean hands, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.
Assembling Wontons (yields 50-60 pieces)
Keep square wonton wrappers moist by placing plastic wrap, a damp paper towel on top or store them in an airtight container. Avoid exposure to air or they will dry out quickly.
Prepare a small bowl of water nearby.
On a clean working surface, lay the wonton skin flat. Add 1 teaspoon of the filling into the center of each wrapper. Do not add more than a teaspoon of filling or you will not the able to seal it. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper.
Fold the wonton into a triangle shape so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper.
With your triangle, dab water on the tip of the left or right pointed end.
Take the remaining pointed end and seal it with the other. Repeat this process for remaining wontons. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking. (See images in blog post for visuals).
(Note: You will have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through)
Per serving, you'll need 5-6 wontons and you may freeze the rest in a Ziploc bag.
Soup (yields 1 bowl)
In a pot of boiling water on high heat, add fresh wonton noodles. Loosen noodles and blanch for 10 seconds just until al dente.
Immediately strain and transfer to serving bowl.
In a separate pot on high heat, add water, chicken stock, oyster sauce, regular soy sauce, chicken bouillon powder, sesame oil. Mix well. Cover and bring to a boil.
Once the wonton soup broth reaches boiling point, reduce heat to medium high and add 5-6 shrimp pork wontons. Immediately stir so they do not stick to the bottom of the pot. Boil for 3 minutes.
Reduce heat to medium. Blanch choy sum or bok choy in boiling hot broth for 1 minute or until vibrant green. Remove Asian greens and transfer to serving bowl.
To the simmering broth, season with white pepper to taste and green onions. Remove off heat and keep warm.
Place cooked wontons on top of noodles and pour hot wonton soup over top. Garnish with more green onions and optionally enjoy with chili oil.
FAQ
Can I freeze the wonton noodles?
Yes.
Where do I buy wonton noodles and wonton wrappers?
Your local Asian grocery store is your best bet! Check the refrigerated area.
Other recipes you may like!
- Pork Chive Wontons
- Dry Wonton Noodles
- Vegetable Dumplings
- Pork Cabbage Dumplings
- Pork Chive Dumplings
Wonton Noodle Soup
Ingredients
Wontons (yields 50-60 pieces):
- 400 grams wonton wrappers 50-60 wrappers
Wonton Filling:
- 200 grams ground pork
- 300 grams frozen shrimp peeled and deveined
- 1 egg
- 1 tablespoon cornstarch or tapioca starch/potato starch
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 2 teaspoon sesame oil toasted
- 2 teaspoon regular soy sauce not dark soy sauce or light soy sauce
- 2 teaspoon Shaoxing wine or Dry Sherry wine
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper or black pepper
Noodle Soup (yields 1 bowl):
- 100 grams wonton egg noodles or as needed
- 1 cup water
- 1 cup chicken broth unsalted
- 1 teaspoon oyster sauce
- 1 teaspoon regular soy sauce (not light or dark soy sauce)
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon sesame oil
- 1/16 teaspoon white pepper or black pepper to taste
- 1 green onion finely chopped
- 2 sprigs Bok Choy or Yu Choy/Choy Sum
Serve with:
- 1 teaspoon storebought chili oil or my homemade chili oil
Instructions
Wonton Filling:
- If needed, peel the tails off the shrimp. Rinse the shrimp well under cold water a few times until water runs clear and strain to remove dirt and any shells.
- Transfer shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.
- In a large bowl, add ingredients for Wonton Filling (as listed above). With clean hands, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.
Assembling Wontons:
- Keep square wonton wrappers moist by placing plastic wrap, a damp paper towel on top or store them in an airtight container. Avoid exposure to air or they will dry out quickly.
- Prepare a small bowl of water nearby.
- On a clean working surface, lay the wonton skin flat. Add 1 teaspoon of the filling into the center of each wrapper. Do not add more than a teaspoon of filling or you will not the able to seal it. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper. Fold the wonton into a triangle shape so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper.
- With your triangle, dab water on the tip of the left or right pointed end. Take the remaining pointed end and seal it with the other. Repeat this process for remaining wontons. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking. (See images in blog post for visuals).
- (Note: You will have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through)
- Per bowl, you'll need 5-6 wontons and you may freeze the rest in a Ziploc bag.
Soup
- Fill a small pot halfway with water to boil on high heat, add fresh wonton noodles. Loosen noodles and blanch for 10 seconds just until al dente. Do not overcook. Immediately strain and transfer to serving bowl. Set aside.
- In a separate pot on high heat, add 1 cup water, chicken stock, oyster sauce, regular soy sauce, chicken bouillon powder, sesame oil. Mix well. Cover and bring to a boil.
- Once the soup broth reaches boiling point, reduce heat to medium high and add 5-6 shrimp pork wontons. Immediately stir so they do not stick to the bottom of the pot. Boil for 3 minutes or until they float.
- Reduce heat to medium. Blanch vegetables in boiling hot broth for 1 minute or until vibrant green. Remove greens and transfer to serving bowl.
- To the simmering broth, season with white pepper to taste and green onions. Remove off heat.
- Place cooked wontons on top of noodles and pour wonton soup over top. Garnish with more green onions and optionally enjoy with chili oil.
Alex
I would love to curl up on the sofa with a bowl of this delicious soup right now, Christie! One of my all time favourites!
christieathome
Thanks so much Alex!!
Rosemary
Haha you know you are Asian when you eat hot soup and drinks in the summer. This is one I will be saving for when it cools off here! <3
Never Ending Journeys
I love wonton noodle soup, but have never tried making it before. It looks so good, thanks for sharing!
Tasia ~ two sugar bugs
I adore wonton noodle soup and think my girls would have so much fun helping to make the wontons! Thanks for all the great photos Christie!
Kim Lange
This looks so comforting! Don't care how hot it is, I want this soup! 🙂 Pinned!
Heidi | The Frugal Girls
I have such a weak spot for dumplings... and then you went and combined them with noodles to make this fabulous soup. This is Soooooo good!!