Wonton Noodle Soup Recipe
Wonton noodle soup is a comforting, savory blend of tender wontons, aromatic broth, and soft noodles, complemented by fresh vegetables. This classic dish offers a balance of textures and flavors, with every spoonful delivering warmth and richness. The process of making wonton noodle soup at home is simpler than it seems, bringing an authentic and satisfying dish to your table with minimal effort. Each component, from the delicate wontons to the subtly seasoned broth, comes together to create an unforgettable meal that’s perfect for any occasion.
Ingredients Overview
This recipe brings together two main elements: the wontons and the soup. Fresh ingredients are essential to achieve the depth of flavor that makes wonton noodle soup so special. Shrimp and pork are the heart of the wontons, while garlic and ginger elevate the taste, infusing each bite with aromatic warmth. The soup base relies on chicken stock, further enhanced with soy sauce, fish sauce, and shiitake mushrooms for an umami-rich broth. Fresh vegetables like bok choy add a pop of color and nutrition, rounding out this hearty and wholesome dish.
Step-by-Step Instructions
How to Make Perfect Wontons
To make perfect wontons, it’s important to balance the flavors and textures in the filling. Begin by combining ground chicken with finely chopped shrimp, soy sauce, shaoxing wine, sesame oil, and spices. Stirring in one circular direction allows the ingredients to bind, creating a smooth, uniform filling. This technique ensures that each wonton is juicy and flavorful without falling apart during cooking.
Filling each wonton wrapper takes only a little practice. Place a wrapper in your palm and add a heaping teaspoon of filling to the center. Lightly moisten the edges of the wrapper with water, then fold and press the edges together to form a seal. The key is to ensure the wontons are securely closed, preventing any filling from escaping into the broth. For those planning to make these wontons in advance, they can be frozen in a single layer on a baking sheet until firm. Once frozen, store them in an airtight bag in the freezer, preserving their freshness and flavor for future use.
Creating the Flavorful Broth
The base of the broth is a blend of chicken stock, ginger, garlic, and shiitake mushroom, simmered to infuse the flavors deeply. The ginger and garlic release their aromatic qualities, while the shiitake mushroom adds an earthy depth to the broth. Bringing these ingredients to a boil and then reducing to a simmer allows the flavors to meld, creating a balanced broth that forms the heart of the soup.
Seasoning the broth with soy sauce and fish sauce enhances its umami profile. The soy sauce adds a salty, savory element, while the fish sauce imparts a subtle complexity that complements the other flavors. Adjusting the amounts of these seasonings allows you to customize the taste, creating a broth that’s as light or bold as you prefer.
Cooking the Noodles and Vegetables
Choosing the right noodles can elevate the dish, offering different textures depending on whether you use precooked, fresh, or dried noodles. Precooked noodles require just a quick reheat in the broth, while fresh or dried noodles need to be boiled separately. Boiling them in plain water rather than the broth keeps the soup clear and avoids unnecessary starchiness.
Bok choy is a classic addition, lending a crisp contrast to the tender noodles and wontons. Quartering the bok choy allows for even cooking, and simmering it for just a few minutes ensures it retains its bright color and slight crunch. Other vegetables can also be used, making this a versatile dish that adapts to your preferences and the season’s offerings.
Putting It All Together
Once all the components are ready, begin by cooking the wontons in the broth. Carefully place them into the simmering broth and cook for five to six minutes, allowing them to absorb the flavor of the broth while maintaining their delicate structure. As they cook, the filling becomes tender, melding beautifully with the seasoned broth.
To assemble the soup bowl, layer the noodles and cooked vegetables as a base, then place the wontons and add the sliced shiitake mushrooms. Pour the hot broth over everything, allowing the flavors to blend together in the bowl. The presentation is both simple and inviting, with each element adding color and texture to the final dish.
Recipe Tips
Choosing the Best Ingredients:
Opt for high-quality shrimp, and fresh vegetables for optimal flavor and texture.
Adjusting Seasoning:
Tailor the saltiness and spiciness by adjusting soy sauce, fish sauce, or adding a hint of chili oil for extra heat.
Freezing and Reheating Tips:
Freeze leftover soup portions in airtight containers to maintain freshness. When reheating, warm gently to avoid overcooking the wontons.
What to Serve With This Recipe
Light, complementary side dishes enhance the experience of enjoying wonton noodle soup. Consider pairing it with appetizers like spring rolls or dumplings, which share similar flavors but provide a unique contrast in texture. For a refreshing drink to balance the warmth of the soup, jasmine tea or iced green tea pairs beautifully, offering a soothing and light complement.
Frequently Asked Questions
Can I Substitute Ingredients?
Yes, chicken and shrimp can be omitted or substituted with finely chopped mushrooms for a vegetarian version.
How to Store Leftover Wonton Noodle Soup?
Store leftovers in an airtight container in the refrigerator, keeping the wontons separate from the broth to prevent sogginess. Reheat gently to preserve texture.
Can I Make the Wontons in Advance?
Absolutely. Prepare and freeze the wontons on a baking sheet, then transfer them to a sealed bag for easy use whenever you crave this comforting soup.
Wonton noodle soup brings a delightful fusion of textures and flavors to the table, making it a cherished dish that’s as satisfying to prepare as it is to enjoy. With each step, from crafting the wontons to layering the noodles and broth, you’ll discover the joy of creating a homemade soup that’s brimming with authentic taste. Serve it up on a chilly evening or anytime you need a bowl of comfort, knowing that each bite captures the essence of a timeless recipe.
Ingredients
For the Wontons (Makes 34 to 36 wontons)
1/2 lb ground chicken
1/2 lb peeled and finely chopped shrimp
1 tbsp soy sauce
1 tbsp shaoxing wine or dry sherry
1 tbsp sesame oil
1/2 tbsp cornstarch
2 to 3 green onions, finely minced
2 tsp grated ginger
2 tsp grated garlic (approximately 3 cloves)
1/4 tsp black pepper
1/4 tsp sugar
34 to 36 square wonton wrappers
For the Noodle Soup (Makes 2 servings)
5 cups chicken stock
4 large slices of ginger
2 green onions
2 cloves garlic, crushed
1 dried shiitake mushroom
2 tsp soy sauce
2 tsp fish sauce
2 servings egg noodles (precooked or dried/fresh, as desired)
2 to 4 heads bok choy or 4 oz of preferred vegetables
Instructions
In a large mixing bowl, combine all wonton filling ingredients, excluding the wonton wrappers. Use a fork or chopsticks to blend the mixture thoroughly in a circular motion, ensuring everything is evenly mixed.
Place a wonton wrapper in the center of your palm and lightly wet its edges with water. Spoon a heaping teaspoon of the filling into the wrapper’s center, then fold and seal by gathering all edges together. This type of wonton requires no intricate folding technique; simply ensure a secure seal.
To freeze the wontons, arrange them in a single layer on a baking sheet without overlapping. Freeze for a few hours, then transfer to an airtight plastic bag and store in the freezer for later use.
When your wontons are ready, start preparing the noodle soup.
In a medium to large pot suitable for two servings, combine the ginger slices, garlic cloves, green onions, dried shiitake mushroom, and chicken stock. Cover the pot, bring it to a boil, then reduce to a simmer over medium-low heat for 5 to 10 minutes to allow the flavors to meld.
Meanwhile, quarter the bok choy or your preferred vegetables for easy cooking and serving.
Remove all the solid ingredients from the broth, discarding everything except the shiitake mushroom. Slice the mushroom and set aside for serving in the soup.
Season the broth with soy sauce and fish sauce. If preferred, you may skip the fish sauce, but using both adds depth to the flavor.
If you’re using dried or fresh noodles with a lot of starch, boil them separately in plain water, along with the bok choy, until tender.
For precooked noodles, place them directly into the soup for just a minute to heat. Then, remove them and place them in a serving bowl. Cook the bok choy in the soup for about 2 to 3 minutes, or until it reaches your desired tenderness, and place it atop the noodles. Add the sliced shiitake mushroom to the bowl as well.
Gently lower the wontons into the soup (about 5 wontons per serving) and simmer for 5 to 6 minutes, or until cooked through. Taste the broth and adjust seasoning with salt and pepper if needed.
Pour the hot broth with the cooked wontons over the prepared noodles and vegetables. Garnish with freshly chopped green onions, if desired, and enjoy your wonton noodle soup.
Wonton Noodle Soup Recipe
Ingredients
For the Wontons (Makes 34 to 36 wontons)
- 1/2 lb ground chicken
- 1/2 lb peeled and finely chopped shrimp
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 to 3 green onions finely minced
- 2 tsp grated ginger
- 2 tsp grated garlic approximately 3 cloves
- 1/4 tsp black pepper
- 1/4 tsp sugar
- 34 to 36 square wonton wrappers
For the Noodle Soup (Makes 2 servings)
- 5 cups chicken stock
- 4 large slices of ginger
- 2 green onions
- 2 cloves garlic crushed
- 1 dried shiitake mushroom
- 2 tsp soy sauce
- 2 tsp fish sauce
- 2 servings egg noodles precooked or dried/fresh, as desired
- 2 to 4 heads bok choy or 4 oz of preferred vegetables
Instructions
- In a large mixing bowl, combine all wonton filling ingredients, excluding the wonton wrappers. Use a fork or chopsticks to blend the mixture thoroughly in a circular motion, ensuring everything is evenly mixed.
- Place a wonton wrapper in the center of your palm and lightly wet its edges with water. Spoon a heaping teaspoon of the filling into the wrapper’s center, then fold and seal by gathering all edges together. This type of wonton requires no intricate folding technique; simply ensure a secure seal.
- To freeze the wontons, arrange them in a single layer on a baking sheet without overlapping. Freeze for a few hours, then transfer to an airtight plastic bag and store in the freezer for later use.
- When your wontons are ready, start preparing the noodle soup.
- In a medium to large pot suitable for two servings, combine the ginger slices, garlic cloves, green onions, dried shiitake mushroom, and chicken stock. Cover the pot, bring it to a boil, then reduce to a simmer over medium-low heat for 5 to 10 minutes to allow the flavors to meld.
- Meanwhile, quarter the bok choy or your preferred vegetables for easy cooking and serving.
- Remove all the solid ingredients from the broth, discarding everything except the shiitake mushroom. Slice the mushroom and set aside for serving in the soup.
- Season the broth with soy sauce and fish sauce. If preferred, you may skip the fish sauce, but using both adds depth to the flavor.
- If you’re using dried or fresh noodles with a lot of starch, boil them separately in plain water, along with the bok choy, until tender.
- For precooked noodles, place them directly into the soup for just a minute to heat. Then, remove them and place them in a serving bowl. Cook the bok choy in the soup for about 2 to 3 minutes, or until it reaches your desired tenderness, and place it atop the noodles. Add the sliced shiitake mushroom to the bowl as well.
- Gently lower the wontons into the soup (about 5 wontons per serving) and simmer for 5 to 6 minutes, or until cooked through. Taste the broth and adjust seasoning with salt and pepper if needed.
- Pour the hot broth with the cooked wontons over the prepared noodles and vegetables. Garnish with freshly chopped green onions, if desired, and enjoy your wonton noodle soup.