Easy Homemade Wonton Noodle Soup
Bouncy egg noodles in a comforting wonton soup with the best homemade wontons! This wonton noodle soup is made of simple ingredients and is a great main dish for the family! It's restaurant-quality saving you money on takeout.
- Prep time
- 40 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz wonton wrappers (approx. 50-60 wrappers)
- 10.5 oz shrimp (peeled and deveined)
- 7 oz ground pork (or ground chicken)
- 1 large egg
- 1 tbsp cornstarch ( or tapioca starch/potato starch)
- 1 tbsp oyster sauce ( or vegetarian stir fry sauce)
- 2 tsp sesame oil (toasted)
- 2 tsp regular soy sauce
- 2 tsp Shaoxing wine (or Dry Sherry wine or chicken broth)
- 1 tsp chicken bouillon powder
- ½ tsp white pepper (or black pepper)
- 3.5 oz wonton egg noodles (or as needed)
- 1 cup water (cold)
- 1 cup chicken broth (unsalted)
- 1 tsp oyster sauce
- 1 tsp regular soy sauce
- 1/2 tsp chicken bouillon powder
- 1/4 tsp sesame oil
- 1/16 tsp white pepper (or black pepper to taste)
- 1 green onion (finely chopped)
- 2 sprigs baby bok choy (or yu choy sum, baby gai-lan or napa cabbage)
- 1 tsp Chinese chili oil (or scallion oil)
Instructions
- 1
Rinse the peeled shrimp well under cold water a few times until water runs clear and strain to remove dirt and any tiny 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.
- 2
In a large bowl, add Wonton Filling ingredients (as listed). With clean hands or chopsticks, 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.
- 3
Prepare a small bowl of water nearby. On a clean working surface, lay the wonton skin flat. Add only 1 teaspoon of the wonton filling into the center of each wrapper. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper.
- 4
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. Dab water on the bottom left or right tip of the triangle. Join the bottom tips of the triangle and seal together. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking and keep covered with a damp towel or plastic wrap. You will only need 5-6 wontons per serving and the rest can be frozen. (If you 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).
- 5
Heat a large pot of boiling water on high heat, add fresh wonton noodles. Loosen noodles and blanch for 10 seconds or just until al dente. Do not over blanch them! Immediately strain and transfer to a large serving bowl. Optional: Feel free to rinse the hot noodles in cold running water to shock them and to stop the cooking process but make sure to shake out as much excess water as possible.
- 6
In a medium-sized 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.
- 7
Once the wonton soup reaches boiling point, reduce to medium-high heat and add 5-6 shrimp pork wontons per one serving. Immediately stir so they do not stick to the bottom of the pot. Boil for 3 minutes or until they float to the top.
- 8
Reduce heat to medium. Blanch greens in boiling hot broth for 1 minute or until vibrant green. Remove greens and transfer to serving bowl on top of noodles.
- 9
Season broth with white pepper to taste and add green onions. Remove off heat and keep warm.
- 10
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 or scallion oil!