Wonton Noodle Soup
Wonton noodle soup is a classic Cantonese style noodle soup featuring juicy shrimp and pork wontons, wonton noodles, a light and refreshing chicken broth, and Chinese greens of your choice. Top the soup with some Chinese chili oil and this bowl of comfort is absolutely irresistible! The shrimp and pork wontons are also great to make in large batches so that you can easily make wonton noodle soup in less than 15 minutes! Also try out Chinese takeout style wonton soup for another bowl of warm comfort.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups unsalted chicken stock
- 1 stalk green onion (keep the white whole for the broth and slice the green for garnish)
- 2 slices ginger (peeled)
- 1 tablespoon fish sauce
- 2 teaspoons chicken bouillon powder
- 6-8 pieces shrimp and pork wonton (homemade or store-bought)
- 4 ounces fresh thin wonton noodles (dry noodles are fine too)
- 2-3 ounces bok choy (washed and cut half or each leaf separated (optional))
- Chinese chili oil (optional)
- Green onion (reserved from the broth ingredients (optional))
- 4 ounces shrimps (peeled, deveined, and cut into small pieces (about ¼ inch size))
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon salt
- Dash of white pepper
- 8 ounces ground pork (preferably at least 30% fat)
- 2 tablespoons water
- 1½ tablespoons oyster sauce
- ½ tablespoon Shaoxing rice wine
- ½ teaspoon ginger (grated)
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 2 teaspoon toasted sesame oil
- Dash of white pepper (a generous dash)
- 40 sheets wonton wrapper
Instructions
- 1
If making shrimp and pork wontons:
- 2
Marinate the shrimps:In a bowl, add the shrimps and season with shaoxing rice wine, salt, and white pepper. Mix until well combined and most of the liquid is absorbed. Set aside to marinate until needed.
- 3
Make the filling:In another mixing bowl, add the ground pork, water, oyster sauce, shaoxing rice wine, grated ginger, salt, and white pepper. Mix until well combined and the liquid is absorbed. Following, add the cornstarch and mix well. Lastly, add the sesame oil and mix until combined. Once the pork filling is ready, add the marinated shrimps and mix to combine.
- 4
Wrap the wontons:Prepare the wonton wrapping station with a plate or sheet pan lined with cling wrap, a small bowl of water, and a clean damp towel.
- 5
At the center of a sheet of wonton wrapper, place about 2 teaspoons of filling in the center of a wonton wrapper. Try to get a piece of shrimp in the filling. Fold the wontons to your preference and place onto the prepared sheet pan/plate. Cover the wontons with the damp towel as you work. Leftover wontons can be frozen for later.*Refer to the post above for 2 wonton fold methods you can follow step by step!*
- 6
Make the wonton noodle soup:
- 7
In a pot, add the chicken broth, the whites of the green onion, ginger slices, fish sauce and chicken bouillon powder. Bring to a boil and reduce the heat to keep it at a low simmer. Let the broth simmer for about 5 minutes then keep warm. Discard the green onion and ginger.
- 8
Meanwhile, in a pot of boiling water, add the bok choy and cooked until your desired tenderness, about 20-40 seconds or more. Remove the bok choy.
- 9
In the same pot of boiling water, add the wonton noodles and give it a stir to prevent clumping and sticking to the pot. Cook according to package instructions, until just cooked. Remove and rinse with cold water until completely cooled. Drain well and place the noodles into serving bowl.
- 10
Again in the same pot of boiling water, add the wontons and give it gentle stir. Let the wontons cook until they float to the top and continue cooking for an additional minute. Remove the wontons, drain well, and add to the serving bowl with the noodles.
- 11
Add the blanched bok choy to the bowl of wontons and noodles, along with sliced green onions. Pour the prepared hot broth over everything.
- 12
Enjoy the wonton noodle soup while hot and optionally, top with with some chili oil if you like it spicy.