A comforting bowl of savory broth, slurpable egg noodles, and juicy pork and shrimp wontons. This Chinese classic is surprisingly easy to make at home and perfect for a chilly day.
Prep40 min
Cook25 min
Servings4
Serving size: 1 serving
741cal
41gprotein
88gcarbs
24g
Ingredients
225 g Ground Pork
225 g Shrimp (Peeled, deveined, and finely minced)
90 g Napa Cabbage (Finely chopped and squeezed dry)
6 pcs Scallions (2 for filling (chopped), 2 for broth (cut in half), 2 for garnish (sliced))
2 tbsp Ginger (1 tbsp grated for filling, 1 tbsp sliced for broth)
4 cloves Garlic (2 minced for filling, 2 smashed for broth)
Aromatic Wonton Noodle Soup – a gut-friendly, soul-satisfying comfort food, just like mom used to make!
This chinese_american dish is perfect for lunch. With 740.92 calories and 41.35g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Sesame Oil
(1 tsp for filling, 2 tsp for broth)
0.5 tsp White Pepper (Divided for filling and broth)
1 tsp Cornstarch
32 pcs Wonton Wrappers (Square, Shanghai-style)
1900 ml Chicken Broth (Low sodium, approx 8 cups)
0.5 tsp Salt (Adjust to taste)
225 g Thin Egg Noodles (Dried wonton noodles)
4 heads Baby Bok Choy (Halved lengthwise)
1 tbsp Chili Oil (Optional, for garnish)
Instructions
1
Prepare the Wonton Filling
In a medium bowl, combine the ground pork, minced shrimp, squeezed napa cabbage, 2 chopped scallions, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp soy sauce, shaoxing wine, 1 tsp sesame oil, 0.25 tsp white pepper, and cornstarch.
Using chopsticks or a spoon, mix vigorously in one direction for 2-3 minutes. The mixture should become a sticky, cohesive paste. This is key for a bouncy texture.
2
Fold the Wontons
Set up a small bowl of water. Place a wonton wrapper on your palm. Spoon about 1 teaspoon of filling into the center.
Dab water along two adjacent edges of the wrapper. Fold it in half to form a triangle, pressing firmly to seal and remove any air pockets.
Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal firmly.
Place the finished wonton on a parchment-lined tray. Cover with a damp cloth to prevent drying. Repeat with the remaining filling and wrappers.
3
Infuse the Soup Broth
In a large stockpot, combine the chicken broth, sliced ginger, smashed garlic, and the 2 halved scallions.
Bring the broth to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 15 minutes to infuse the flavors.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics. This ensures a clear, beautiful soup.
Stir the remaining 3 tbsp soy sauce, 2 tsp sesame oil, 0.25 tsp white pepper, and salt into the clear broth. Keep warm over low heat.
4
Cook Noodles, Wontons, and Greens
Bring a large pot of unsalted water to a rolling boil. Add the egg noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain and rinse briefly under cool water to remove excess starch.
In a separate large pot of boiling water, gently add the wontons. Cook for 4-5 minutes, or until they float to the surface and the filling is cooked through. Do not overcrowd the pot; cook in batches if necessary.
During the last 2 minutes of cooking the wontons, add the halved baby bok choy to the same pot to blanch until tender-crisp.
Use a slotted spoon to carefully remove the cooked wontons and bok choy from the water.
5
Assemble and Serve
Divide the cooked noodles evenly among four large soup bowls.
Arrange 8 cooked wontons and 2 halves of bok choy in each bowl.
Ladle the hot, savory broth over the noodles and wontons.
Garnish with the sliced green parts of the remaining scallions and a drizzle of chili oil, if desired. Serve immediately and enjoy.
