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Wonton Noodle Soup Recipe

Wonton Noodle Soup Recipe

Dive into the comforting flavors of wonton noodle soup, where tender wontons, savory broth, and fresh veggies come together in a warm, inviting bowl. Perfect for a cozy night in, this classic recipe is simple yet packed with deliciousness.
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Course: Main Course
Cuisine: Chinese
Keyword: Wonton Noodle Soup Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2

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.