Wonton Noodle Soup Recipe!
Soup season is finally here. All I’ve wanted to eat last few days were hot and cozy SOUPs!!
I’ve shared the wonton soup recipe, and you all LOVED it so much, I decided to share another easy and fast soup recipe, which is… Wonton Noodle Soup!
The wonton recipe is a bit different and more significant. It makes more wontons than you need, so you can either freeze them, simply boil in water or fry them to enjoy by themselves too!
So excited to share my wonton noodle soup recipe with you, so let’s get started!
First, let’s make the star of the dish, wontons!
First, chop shrimp until it’s pasty. It will happen faster than you expected!
Now, add the chopped shrimp in a large mixing bowl with ground pork, garlic, ginger, green onions, cornstarch, soy sauce, sesame oil, Shaoxing wine, sugar, and black pepper.
Mix well with a fork or chopsticks in one circular direction.
Alright, it’s wrapping time! You will need a square wonton wrapper for this recipe.
Nowadays, this wonton wrapper is EVERYWHERE! You shouldn’t have a problem getting one… because even the Walmart in Tell City, IN has it!!
Bring one dumpling wrapper at a time on your palm and wet the edges slightly with water. Place 1 heaping teaspoon filling in the middles and fold by bringing all the edges together. No particular skill is required for this type of wonton, and it just makes sure it’s well sealed.
If you would like to freeze the dumplings at this stage, place dumplings on a baking sheet as one layer and not touch. Then freeze them for a couple of hours. Transfer frozen dumplings in an air-tight plastic bag and seal tight. Keep it freeze.
When the wontons are ready, it’s time to make the noodle soup!
In a medium-large pot (for 2 portions), combine ginger, garlic, green onions, shiitake, and chicken stock. Cover and bring it to boil, reduce heat to medium-low and simmer for 5 to 10 minutes.
Meanwhile, cut the bok choy into quarters.
Remove all solid ingredients and discard them except shiitake. Slice the shiitake and set aside, because we’re going to serve in the soup!
Season the soup with soy sauce and fish sauce. You can use only soy sauce if you want. I just prefer the flavor from both.
Cook the egg noodles and bok choy in separate boiling water if you are cooking a large amount or/and your egg noodles are dried or fresh with lots of starch around.
I’m using pre-cooked egg noodles, so I just cook in the soup for 1 minute. Remove the noodles from the soup and place them in a serving bowl. I also cook the bok choy in the soup for 2 to 3 minutes or until it’s done as you desire. Remove from the soup and place on top of the noodles. Now is the time to place sliced shiitake in the bowl.
Carefully add wontons (5 per serving) into the soup and cook for 5 to 6 minutes. Taste the soup and add salt and pepper to your taste at this point.
Pour the wontons with the soup over the prepared noodles and veggies. Garnish with chopped green onions if you like.
Wonton Noodle Soup
- Total Time: 15 mins
- Yield: 2 Noodle Soups/34 to 36 wontons 1x
For the Wontons (Makes 34 to 36 wontons)
- 1/2 lb peeled and deveined shrimp, finely chopped
- 1/2 lb ground pork or ground chicken
- 1 tbsp shaoxing wine or dried sherry
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp grated garlic (approximately 3 cloves)
- 2 tsp grated ginger
- 2 to 3 green onions, finely chopped
- 1/4 tsp sugar
- 1/4 tsp black pepper
- 34 to 36 square wonton wrappers
For the Noodle Soup (Makes 2 servings)
- 4 large slices ginger
- 2 cloves garlic, crushed
- 2 green onions
- 1 dried shiitake mushroom
- 5 cups chicken stock
- 2 tsp soy sauce
- 2 tsp fish sauce
- 2 to 4 heads bok choy or 4 oz of any veggies you like
- 2 portions egg noodles, I’m using precooked & ready to use egg noodles but you can also use dried or fresh one
- In a mixing bowl, combine all ingredients for wontons except the wonton wrappers. Mix well with fork or chopsticks in one circular direction.
- Bring one dumpling wrapper at a time one your palm and we the edges slightly with water. Place 1 heaping teaspoon filling in the middles and fold by bring all the edges together. No special skill required for this type of wonton, just makes sure it’s well sealed.
- If you would like to freeze the dumplings at this stage, place dumplings on a baking sheet as one layer and not touching. Then freeze them a couple hours. Transfer frozen dumplings in a air tight plastic bag and seal tight. Keep it freeze.
- When then wontons are ready, it’s time to make the noodle soup!
- In a medium – large pot (for 2 portions), combine ginger, garlic, green onions, shiitake and chicken stock. Cover and bring it to boil, reduce heat to medium low and simmer for 5 to 10 minutes.
- Meanwhile cut the bok choy into quarter.
- Remove all solid ingredients and discard except shiitake. Slice the shiitake and set aside, because we’re going to serve in the soup!
- Season the soup with soy sauce and fish sauce. You can use only soy sauce if you want, I just prefer the flavor from both.
- Cook the egg noodles and bok choy in a separate boiling water, if you are cooking large amount or/and your egg noodles are dried or fresh one with lots of starch around.
- I’m using precooked egg noodles, so just cooked in the soup for 1 minute. Removed from the soup and place in a serving bowl. I also cook the bok choy in the soup for 2 to 3 minutes or until it’s done as you desired. Remove from the soup and place on top of the noodles. Now is the time to place sliced shiitake in the bowl.
- Carefully add wontons (5 per serving) into soup and cook for 5 to 6 minutes. Taste the soup and add salt and pepper to your taste at this point.
- Pour the wontons with the soup over the prepared noodles and veggies. Garnish with chopped green onions if you like. Enjoy!
- Cook Time: 15 mins
I looove Wonton noodle soup! I am planning to try your recipe. Thanks for sharing. I would just like to ask you if I can leave out the shaoxing wine? Or is there any other substitute to that other than dried sherry?
Yes you can leave out!
Made the wonton soup the other day, Oh yum. I was wondering if you ever used black beans for the filling in place of meat? Asking for a friend.
I want to print it out so I can try it! Not working. Also wanted to print out the Korean Fried Chicken recipe and same problem-o! Hope you can fix. Thanks
Hi! I love your recipe and will cook wonton noodle this weekend. However i also saw other recipe videos and find out that most of them cook with daikon in the soup. Can i ask you why u decide to leave that out?
I just made this for dinner and oh. My. Goodness. It was so delicious! My 4 yo twins slurped it up and said they loved the wontons the best. Will definitely make this again.
We liked the recipe and liked how you explain necessary stuff for the novice as well as pointing out some options. Adding lettuce wraps makes for an entire dinner. I had to condense the recipe in my recipe app for easier execution and changed the order of some instructions to match the video but thankyou.
Love your wonton soup! Can’t wait to make it with your bbq pork! Curious if I freeze the leftover wontons, can I put them in the soup frozen or do I need to thaw them out (and if so, what’s the best way to do that so they don’t mushy). Thank you!
Before I tried this recipe – I read through your comments to see if people tried it and also wanted to know how it was, but everybody was just saying that it looked good (it sounded like they didn’t make though) so I just decided to try this recipe. And it was very, very TASTY! I had guests over the day I first made the wonton noodle soup and they LOVED IT! Thanks for sharing the recipe!!
Just made this for lunch – oh. my. god. it came out so good. so far my favorite asian at home recipe that I’ve tried. My husband is vegetarian so I used whole foods veggie stock instead of chicken stock and I bought fake beef from the Beyond Meat brand and used that instead if the beef and shrimp. I am blown away by how good this recipe is and how simple (and fun!) it was to make!!! Thanks, Seonkyoung 🙂
I made this recipe and it is DELICIOUS!! This is a must try food/recipe – especially during winters or if you have a cold. Thank you Seonkyoung!
You’re welcome! that is what Im here for!
Hi! This looks so simple and amazing. Where can I find this particular brand of ready cooked egg noodles? I tried searching online but I’m not having any luck with it!
I tried this recipe out last night and it was a huge hit! I tweaked it a bit by adding in white onion, shiitake mushrooms, and more shrimp to the filling. Also made my own chicken stock add tossed in any of the scraps from the prep for no waste. So yummy even my harshest critic approved. Thanks!!!
I don’t know why but I usually don’t put noodles anymore in my wonton soup haha. But it’s still good. Better start putting some noodles like these sometimes
I want to make this however, my boyfriend is allergic to shellfish? Can I just use pork to make the wontons?
Yes you can! It would still be amazing! The shrimp and pork combo is just my favorite kind.
Does the cooking time for the wontons increase at all if I am cooking them from frozen?
I would cook maybe 2 to 3 mins extra, also I would suggest taking the wontons out of the freezer 15 to 20 min prior to cooking as well. Hope this helped (:
Made this today. It was amazing! Restaurant quality!
Yay! So glad you found my recipe useful!
How much broth?
The flavors were really good , but my wonton wrappers were SO mushy/slimy. The directions said to cook the wontons in the broth for 10-15 minutes but I think I should have only cooked them for a few minutes. Did anybody else have this problem?
I have made this twice already and love it! Thinking of making it again but trying to add some spice. Would adding your chili oil recipe to this dish be a good way to make this spicier?
I made this soup last evening and it was beautiful and delicious, thank you for this recipe.
With the price of restaurant meals going up with inflation, I wanted to find a more economical way to still eat this by cooking it myself! Thanks so much for this recipe. It tasted delicious and just like the restaurants!
Saw the video last night, made and ate it just like you did. Loved it. A new favorite. ♥️
Hi Seonkyounglongest! Love your recipes! Is there a reason for seasoning with soy sauce and fish sauce after boiling and removing the aromatics or can you just add them all together in the beginning to boil? Thanks for your help and recipes!
I don’t want the aromatic veggies to soak up the seasoning so I prefer to add later. Hope this helps!