Wonton Noodle Soup
Delicate, silky wontons filled with a juicy pork and shrimp mixture, bobbing in a clear, aromatic broth with springy egg noodles. This Hong Kong-style comfort classic feels like a warm hug in a bowl, ready in under an hour.
For 4 servings
- prep · ~5 min
Make the wonton filling.
1.In a bowl, combine 250 g ground pork, 100 g finely chopped shrimp, 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 2 chopped green onions, 1 inch grated ginger, and 1 pinch of white pepper.2.Stir vigorously in one direction until the mixture becomes sticky and cohesive, about 2 minutes.TIPMixing in one direction aligns the proteins, yielding a springy, juicy wonton. - assemble · ~15 min
Fold the wontons.
1.Place 1 tsp of filling in the center of each wrapper.2.Dab wrapper edges lightly with water and fold into a triangle, pressing out air.3.Bring the two bottom corners together, overlapping slightly, and pinch to seal into the classic nurse's-cap shape.4.Arrange on a parchment-lined baking sheet, not touching.TIPCover the wrappers and finished wontons with a damp cloth to prevent drying out. - simmer · ~35 min
Simmer the chicken broth.
1.Place 500 g chicken breast in a stockpot with 8 cups water, 4 smashed garlic cloves, 2 tbsp soy sauce, 1 tsp sugar, and 1 pinch of salt.2.Bring to a boil over high heat, skimming off any foam.3.Reduce heat to low, cover, and simmer gently for 30 minutes.4.Strain the broth into a clean saucepan, discarding solids, and keep warm.TIPSkimming the foam is crucial for a clean-tasting broth. - boil · ~5 min
Cook the noodles.
1.Bring a saucepan of water to a boil and cook 200 g egg noodles according to package directions until al dente.2.Drain and divide among 4 serving bowls. - boil · ~6 min
Boil the wontons.
1.Bring the broth back to a gentle simmer.2.Carefully drop in the wontons in a single layer, working in batches.3.Cook until they float and the filling is opaque, about 4 to 5 minutes.4.Use a slotted spoon to transfer wontons directly onto the noodles in each bowl.TIPKeep the broth at a gentle simmer; a rolling boil can tear the delicate wonton wrappers. - other · ~2 min
Blanch the bok choy.
1.Bring a small pot of water to a boil and blanch 4 halved baby bok choy for 45 seconds.2.Drain and tuck 2 halves into each bowl beside the wontons. - assemble · ~1 min
Assemble the bowls.
1.Ladle the hot, clear broth generously over the noodles, wontons, and bok choy in each bowl.2.Scatter reserved chopped green onion on top. - serve
Serve piping hot with a drizzle of rice vinegar and extra sesame oil on the side.
The vinegar cuts through the richness of the broth, brightening every spoonful.
TIPProvide chili oil or crisp garlic for anyone who wants an extra kick.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Mix the filling in one direction to create a bouncy, cohesive texture.
- 2Keep finished wontons covered with a damp cloth to prevent them from drying out.
- 3Skim the foam from the chicken broth for a crystal-clear soup base.
- 4Simmer wontons gently; a rolling boil can tear the delicate wrappers.
- 5Blanch bok choy just 45 seconds to retain its crunch and bright green color.
- 6Strain the broth through a fine-mesh sieve for the cleanest, most refined taste.
Adapt it for your goals.
Vegetarian
Replace the pork and shrimp filling with a mixture of finely chopped mushrooms, crumbled firm tofu, minced water chestnuts, and shredded carrot. Use vegetable stock instead of chicken broth.
high proteinHigh-protein
Substitute ground chicken or turkey for the pork, and add an extra 50g of chopped shrimp. Serve with an extra soft-boiled egg on the side.
spicy SzechuanSpicy Szechuan
Add 1 tablespoon of chili bean paste (doubanjiang) to the broth while simmering, and serve with a drizzle of homemade chili oil and a sprinkle of toasted Szechuan peppercorns.
Why this is on our healthy list.
Lean Protein Source
Both the chicken broth base and the pork-and-shrimp wontons provide high-quality protein, essential for muscle repair and satiety.
Rich in Ginger and Garlic
Fresh ginger and garlic in the broth and filling are known for their anti-inflammatory and immune-supportive properties.
Vitamins from Bok Choy
Baby bok choy contributes vitamin C, vitamin K, and a healthy dose of dietary fiber, adding freshness and crunch to the bowl.
Frequently asked questions
Yes, arrange uncooked wontons in a single layer on a parchment-lined tray and freeze until solid, then transfer to a zip-top bag. Boil directly from frozen, adding 1–2 extra minutes.
