A hot bowl of chewy bouncy egg noodles served with juicy wontons, piping hot broth and a few leafy greens on the side. Close your eyes as you take the first sip of the broth. It's like heaven, I'm telling ya!
Marco always says I can whip up a soup out of anything, anywhere. Haha! It's because I LOVE soups so much (more than I love rice, yikes!). So it makes sense that I share this quick and easy recipe with you.
This is such a comforting, feel-good, pick-me-up food. I always feel good after enjoying a bowl of this goodness. Especially in cold weather, all cosy up under a blanket with Netflix on.
If you love soups as much as I do, then you might want to check out my 30-minute chicken ramen, quick laksa curry or lemon ginger chicken soup, for starters.
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About Wonton Noodle Soup
This is one of the many delicious dishes from China. The name of this dish describes its components perfectly...well, plus one more. So we're talking about 4 basic components that make this bowl of deliciousness!
Wonton - The filling is usually a combination of shrimp and pork, with shrimp as the main ingredient. Then you'll have the other basic dumpling ingredients and seasonings like green onion and soy sauce. You'll want the wontons to be juicy, with clean flavours.
Noodle - Egg noodles that are cut thinly. I make my own chewy and bouncy egg noodles in a stand mixer, and I'm telling you, it's so easy to make!
Soup - Or broth. It's just a simple clean flavoured broth. The reason is that you don't want it to overpower the flavours of the egg noodles and the wontons.
Greens - Typically it's gai-lan or also known as Chinese broccoli. It adds fresh touches to the dish, plus the whole bowl looks more inviting with the vibrant green colour.
Ingredients & Substitutions
Soy sauce - Use less sodium soy sauce. This way you can use more for the extra flavour without worrying about the extra salt.
Oyster sauce - I've said it before and I'll say it again. Oyster sauce is a must-have in your pantry if you love cooking Asian food. It adds that umami touch to any dish.
Shrimp - This recipe yields around 50 wontons. I'd highly recommend you find fresh raw shrimp instead of frozen ones. This way you can freeze the wonton balance to enjoy some other time. Do not re-freeze thawed raw shrimp (or any protein source) as it might cause food poisoning.
Greens - As I mentioned earlier, the typical green in this dish is gai-lan (Chinese broccoli). I'm using baby pak choy as it's almost the same.
Wonton wrappers - I'm using store-bought ones for this recipe. If you want, you can make homemade wonton wrappers. It's easy, you know!
Egg noodles - As I mentioned earlier, I make my own egg noodles using a stand mixer and it has never been so easy! Chewy and bouncy. One of the star components in this dish, so we want the best! And ohh... use thinly cut ones as they're more suitable for soups. If you don't have a stand mixer, you can make them by hand with this recipe.
How To Make This Recipe
- Add all of the broth ingredients into a pot, bring it to a boil, cover and simmer for 10 minutes. I like to leave it to simmer gently meanwhile I prepare my wontons.
- Before using the broth, scoop out the ginger, garlic and green onion. Stir in sesame oil.
- To make the wonton filling, simply add all of its ingredients to a bowl.
- Mix everything well. Fill and wrap the wontons (see the photos of the steps below).
- Bring a pot of water to a boil. Using a ladle, make swirls in the middle of the pot so the boiling water creates a swirl motion (this helps the wontons not stick to the bottom of the pot). Drop in the wontons then immediately but gently, stir them around the pot for the first 30 seconds or so. Cook until they float and continue cooking for 1 minute more.
- Scoop them out and place them in a bowl together with cooked noodles and blanched baby pak choy. Ladle in the hot broth.
How To Wrap Wontons
- Place some filling on a piece of a wonton wrapper.
- Wet the edges with some water.
- Fold the wrapper into a triangle and press at the triangle's top tip.
- Hold the triangle with the tip pointing up, and using your fingers, start bringing the outer tips to the middle.
- Press as you go, don't worry about the looks. The less you care, the more natural it's going to look.
- Make sure to press the tops together to prevent leaking when we cook the wontons later.
Tips For This Recipe
- Take your time the first time around to make the egg noodles (I make mine easier by using a stand mixer!), and the wonton (I have a killer wonton wrapper recipe) and then have them frozen. Next time you make this recipe, it's just about making the quick broth and boiling the rest.
- Don't overcook the noodles or the wontons. They are going to be sitting in a piping hot broth and continue cooking. The noodles would be too soft and the wonton would start breaking apart, we don't want that.
- Make sure the broth is piping hot when you serve. That's the key to enjoying this delicious bowl of goodness!
How To Serve & Store
Serve - Serve immediately, and make sure the broth is piping hot.
Store - The wonton filling lasts for 3-4 days in the fridge. I recommend wrapping the wontons just before you want to boil them. Freeze the balance of wontons. Place them on a tray lined with parchment paper in the freezer for 1 hour. Then put them all in a ziplock bag. They last for 2-3 months.
FAQs
Can I use dry egg noodles?
Yes, you can. Try to find the thin ones, they're more suitable for soups.
Can I use store-bought wontons?
Of course, no problem at all. Just try to find ones with shrimp or have more shrimp than the rest of the ingredients.
Watch How To Make It
📖 Recipe
Easy Wonton Noodle Soup
Ingredients
Broth
- 4 cup chicken stock
- 4 garlic cloves , bruised
- 2 inches ginger , sliced
- 2 stalks green onion
- 3 tablespoon less salt soy sauce
- 3 tablespoon coconut sugar , or any sugar
- 1 tablespoon butter
- 1 tablespoon apple cider vinegar , or any vinegar
- 1 tablespoon sesame oil
Wontons
- 1 lb peeled and deveined shrimps , cut into small chunks
- 2 stalks green onion
- 4 garlic cloves, , grated
- 1 inch ginger , grated
- 1 tablespoon corn starch
- 1 tablespoon apple cider vinegar , or any vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon less salt soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon coconut sugar , or any sugar
Others
- 50 pieces wonton wrappers
- 2 baby pak choy
- 7 oz fresh egg noodles
Instructions
Broth
- Add all of the broth ingredients (except sesame oil) into a pot. Bring to a boil, cover and simmer for 10 minutes. I like to leave it simmering gently while I prepare my wontons.
- Just before serving, scoop out the garlic, ginger and green onions. Stir in sesame oil.
Wontons
- Add all of the wonton's ingredients into a bowl. Mix everything well.
- Take a piece of wonton wrapper and place some wonton filling in the middle. Wet the edges with some water. Fold into a triangle, pressing the top tip.
- Hold the triangle, tip facing up. Using your fingers, start bringing the left and right corners to the middle, pressing as you go. Don't worry about making it look beautiful just as long as it's sealed good.
- Place it on a wooden board or on a tray/plate lined with parchment paper to prevent it from sticking. Continue with the rest.
Assembling
- Bring a pot full of water to a boil. Cook noodles for a few minutes, drain and put them in a 4 bowls. Cut baby pak choy into halves, blanch for a few seconds in the hot water, and distribute into the bowls.
- Make swirls in the pot so the hot water creates swirls of motion, and immediately put in 16 wontons (counting 4/person). Or whatever amount you desire! Immediately stir them gently to avoid them sticking to the bottom of the pot.
- Let them cook until they float, and then continue cooking for 1 minute more. Scoop them out and distribute them evenly into the bowls. Pour the hot piping soup and enjoy!
Marilyn says
You are right the soup is so yummy and the wontons are out of this world.
I can't believe I can make something like this in my house.
thanks guys.
Bea says
Hey! So happy to know you liked it 🙂 This is one of our favourites at home. Thanks for the review.