Wonton Noodle Soup

Course: Main Course

Cuisine: Chinese, Vietnamese

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 573kcal

Author: Quynh Nguyen

A comforting bowl of wonton noodle soup made with juicy pork and shrimp wontons, springy egg noodles, and a light, savory broth infused with ginger and garlic. This is an easy, make-ahead–friendly soup that works just as well for weeknight dinners as it does for freezer meals.

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Ingredients

Wontons

50 wonton wrappers
1 pound ground pork
½ pound shrimp or prawns, 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 black pepper

Broth

2 quarts (8 cups) chicken broth
2 garlic cloves, smashed
1-2 inch piece 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
Green onions, chili oil (optional)

Instructions

Make the filling: Mix pork, shrimp, garlic, oyster sauce, soy sauce, sesame oil, salt, and pepper until combined.
Wrap the wontons: Place a small amount of filling in the center of each wrapper. Fold diagonally into a triangle, then fold the corners inward to form an envelope. Seal with water.
Simmer the broth: Combine all broth ingredients in a pot. Bring to a boil, then simmer for 30 minutes. Adjust seasoning to taste.
Cook the noodles: Boil noodles according to package directions. Drain and divide between bowls.
Cook the wontons: Boil wontons in batches for 3–4 minutes, until cooked through. Remove gently.
Assemble: Add wontons to the noodles, ladle in broth, top with greens and garnishes. Serve hot.

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