Shrimp and Pork Wonton Noodle Soup

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Shrimp and pork wonton noodle soup is a comforting and flavorful dish that’s perfect for any time of year. This classic recipe combines succulent shrimp and savory pork, wrapped in delicate wonton wrappers, all nestled in a rich, aromatic broth with bouncy noodles. Whether you’re looking for a satisfying meal to warm up on a chilly day or a delicious option for a family dinner, this soup is perfect!

wonton noodle soup in a bowl.

One of the things I love most about making this is the convenience of having extra wontons ready to go in the freezer. Whenever I have a busy weeknight or just crave a comforting meal, I can quickly cook up these frozen wontons and have a delicious dinner in no time.

What is Wonton Noodle Soup?

Wonton noodle soup is a classic Chinese dish consisting of delicate wontons (dumplings filled with seasoned ground meat, usually pork or shrimp) served in a flavorful broth with noodles. The soup is often garnished with vegetables such as bok choy, green onions, and sometimes mushrooms. This comforting and savory soup is a staple in Chinese cuisine.

Why You’ll Love This Recipe

  • It’s a hearty and warming dish, perfect for cold days or when you need a comforting meal.
  • You can customize the soup with your favorite vegetables and proteins.
  • It’s a balanced and nutritious meal packed with protein, vegetables, and wholesome broth.
  • You can freeze leftover broth and wontons for a quick meal later.

Which Wonton Wrapper is the Best?

The key differences between Hong Kong-style and Shanghai-style wonton wrappers lie in their texture and thickness. Hong Kong-style wrappers are thinner and more delicate, resulting in a light and tender wonton, often used in traditional Cantonese wonton noodle soups.

In contrast, Shanghai-style wrappers are thicker and chewier, making them ideal for heartier wonton soups or pan-fried and steamed dumplings. Both types are made from similar ingredients, but the variations in proportions contribute to their unique textures.

2 types of wonton wrappers in their package.

The choice of the best wonton wrapper often boils down to personal preference and the desired texture of the final dish. Personally, I prefer Shanghai-style wrappers for their slightly thicker and chewier texture, which holds up well during cooking without becoming too soggy or delicate.

Overview: Key Ingredients

filling and broth ingredients for shrimp and ground pork wonton noodle soup.

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Wonton Filling and Variations

You can also experiment with the filling by adding ingredients such as finely chopped water chestnuts for extra crunch or try these different variations.

  • Pork and Shrimp: Ground pork and shrimp are a classic combination.
  • Chicken and Mushroom: For a savory and earthy filling, use ground chicken mixed with finely chopped shiitake or button mushrooms.
  • Vegetarian: For a meat-free alternative, combine finely chopped vegetables such as carrots, cabbage, mushrooms, and tofu or ground vegan meat.
  • Beef and Cilantro: Ground beef mixed with fresh cilantro and a touch of soy sauce creates a flavorful and aromatic filling.
  • Seafood: Mix chopped shrimp and crab meat for a rich and luxurious filling.
  • Pork and Chives: Ground pork combined with fresh chives and a hint of garlic offers a simple yet tasty filling.
  • Spicy Pork: Add some chili flakes or finely chopped jalapeños to ground pork for a spicy kick.
shrimp and pork filling ingredients in bowl.

The filling for this recipe is shrimp, ground pork, garlic, sesame oil, and seasoning.

Wonton Noodles and Veggies

bag of wonton noodles and raw baby bok choy.

Wonton noodles are thin, yellow strands made from wheat flour, water, egg, and salt. They can be found fresh, in the refrigerated section, or dried at most Asian grocery stores. They cook quickly, making them perfect for this soup.

You can add a variety of vegetables to wonton noodle soup. Some popular options include bok choy, spinach, napa cabbage, Chinese broccoli (Gai Lan), bean sprouts, and shiitake or enoki mushrooms.

How to Fold Wonton

  1. Place a small amount of filling in the center of the wonton wrapper.
  2. Fold the wrapper in half diagonally to form a triangle.
  3. Fold the two side corners towards the center, overlapping slightly to form an envelope shape, and seal with a dab of water.
process shots of folding wonton into diamond shape.

Several popular wonton folding techniques exist, each creating a distinct look and texture for your wonton. For a more detailed guide, check out these 6 ways to fold wontons, where I share step-by-step instructions and tips for mastering these techniques.

Tips for Success

Seal Wontons Properly: Make sure to seal the wontons tightly to prevent them from opening during cooking. Use a bit of water to moisten the edges of the wrappers before pressing them together.
Don’t Overfill Wontons: Overfilling can cause the wontons to break open. Use about 1.5 teaspoon of filling per wrapper to ensure they cook evenly.
Simmer, Don’t Boil: Cook the wontons in gently simmering water or broth to prevent them from breaking apart.
Cook Noodles Separately: To avoid the soup becoming starchy, cook the noodles separately and add them to the soup just before serving.
Season the Broth: A well-seasoned broth is crucial. Taste and adjust the seasoning with soy sauce, salt, or a bit of sugar to balance the flavors.
Make Extra Wontons: Wontons freeze well, so make a double batch and freeze the extras for a quick meal later.

bowl of wonton soup with baby bok choy and side of chili oil.

Serving Suggestions

Wonton noodle soup can be served with a variety of accompaniments to create a complete meal. Elevate the flavor of the wontons with dipping sauces such as soy sauce, chili oil, chili garlic sauce, or vinegar. The soup pairs well with steamed or stir-fried vegetables like bok choy, water spinach, or Chinese broccoli.

spoon scooping up wonton and broth.

How to Store Leftovers

To store leftover wonton noodle soup, first, allow it to cool to room temperature. Then, transfer the soup into an airtight container or sealable plastic bag.

For optimal freshness, it’s best to store the wontons, noodles, and broth separately. This prevents the noodles from becoming mushy and the wontons from absorbing too much liquid, ensuring each component retains its texture and flavor when reheated.

Store it in the refrigerator for up to 3-4 days. When ready to enjoy, reheat the soup on the stovetop over medium heat until warmed through.


wonton noodle soup in a bowl.

Shrimp and Pork Wonton Noodle Soup

Quynh Nguyen
Enjoy a comforting bowl of shrimp and pork wonton noodle soup, featuring wontons, chewy noodles, savory broth, and baby bok choy.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese, Vietnamese
Servings 8 servings
Calories 570 kcal


  • 50 wonton wrappers

Wonton Filling

  • 1 pound ground pork
  • ½ pound prawns or shrimp minced
  • 1 garlic clove minced
  • 1 tablespoon oyster sauce
  • ½ tablespoon soy sauce
  • ½ tablespoon sesame oil
  • ½ teaspoon salt (or mushroom powder)
  • ½ teaspoon pepper


  • 2 quarts chicken broth (8 cups)
  • 2 garlic cloves mashed
  • 1-2 inch ginger
  • 1 large yellow onion quartered
  • ½ tablespoon sesame oil
  • ½ tablespoon salt (or mushroom powder)
  • 1 tablespoon oyster sauce

To Serve

  • ½ pound baby bok choy or chinese broccoli
  • 1 pound dried egg noodles


  • Prep the filling. In a large bowl, mix together ground pork, minced shrimp or prawns, garlic, oyster sauce, soy sauce, sesame oil, salt, and pepper until well combined.
  • Wrap the wonton. Place a small amount of filling in the center of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle. Fold the two side corners towards the center, overlapping slightly to form an envelope shape, and seal with a dab of water. Repeat until all the filling and wonton wrappers are used up. [Note: To keep the wonton wrappers moist, cover them with plastic wrap while filling.]
  • Make the broth. Place a large stockpot over medium-high heat. Add chicken broth, mashed garlic cloves, ginger, onion, sesame oil, salt and oyster sauce. Once it starts to boil, lower the heat to medium and let it simmer for 30 minutes. Do a taste test and add more seasoning if needed.
  • Cook the noodles. In a clean pot, bring water to a boil and cook the noodles according to the package instructions. Fresh wonton noodles should be blanched for 30 seconds, while dried egg noodles need about 8-10 minutes. Be careful not to overcook them, as they will continue to cook in the hot broth. Strain the noodles and transfer them to serving bowls.
  • Boil the wonton. In a clean pot, boil the wontons for 3-4 minutes until the filling is cooked and the internal temperature reaches 145°F, stirring gently and occasionally. Avoid overcrowding the pot; cook in batches if necessary to ensure even cooking and prevent sticking.
  • Assemble the bowls. To each bowl, add egg noodles and wonton. Ladle in the hot broth and top with bok choy. Garnish with sliced green onions and optionally with chili oil.

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