Wonton noodle soup is a classic Cantonese style noodle soup featuring juicy shrimp and pork wontons, wonton noodles, a light and refreshing chicken broth, and Chinese greens of your choice. Top the soup with some Chinese chili oil and this bowl of comfort is absolutely irresistible! The shrimp and pork wontons are also great to make in large batches so that you can easily make wonton noodle soup in less than 15 minutes! Also try out Chinese takeout style wonton soup for another bowl of warm comfort.
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Wonton noodle soup ingredients
Please scroll down to the recipe card for the ingredient quantities!
For the wonton noodle soup:
- Shrimp and pork wontons - You can buy these wonton frozen from Asian markets or make them yourself. It's pretty simple and we provided step by step instructions with folding options below.
- Wonton noodles - These noodles are yellow and are available at most Asian markets in the refrigerated noodle aisles or at the frozen aisles where the wonton wrappers are found. Just make sure the noodles are the thin version. If you can't find fresh wonton noodles, you can also use dry wonton noodles.
- Greens - Feel free to use any greens of your choice. The most popular options are bok choy (any of the variety), choy sum, and gai lan (Chinese broccoli).
- Unsalted chicken stock - Wonton noodle soup's broth is a light and clean. So if possible, it is most ideal to use homemade chicken stock made without any additional vegetables (so just the chicken bones) or Chinese chicken stock. You can find Chinese chicken stock at most Asian markets in the can food aisle. In a pinch, regular unsalted chicken stock is fine or you can simply use water with a little extra chicken bouillon powder.
- Green onion and ginger - These are aromatics to make the broth more fragrant and tasty. For the green onion, only the white part is needed for the broth. The green part can be reserved for garnish.
- Fish sauce - Traditional wonton noodle soup broth is made of a light chicken stock and dried seafood stock. To replicate the same flavor, we are using fish sauce as a shortcut/substitute.
- Chicken bouillon powder - It adds an extra punch of umami, which makes the broth tastier.
For the shrimp and pork wontons:
- Ground pork - This is the main bulk of the wonton filling. As usual, it is best to use ground pork with at least 30% fat. This ensures the filling stay moist, tender, and flavorful. It will be seasoned with shaoxing rice wine, oyster sauce, ginger, salt, white pepper, and sesame oil. Water is also added to make sure the pork is juicy.
- Cornstarch - Just a small amount of cornstarch is added to the filling to help bind better and to help keep the filling juicy and tender.
- Shrimps - Wontons for wonton noodles soup usually features shrimp and pork wontons. We recommend using smaller shrimps for a more tender and bouncier texture, but larger shrimps are fine too. The shrimps will be cut into smaller pieces to add texture to the wontons and will be marinated with some shaoxing rice wine, salt, and white pepper.
- Wonton wrappers - Thin, yellow wonton wrappers are the most traditional option, but it really makes no flavor difference. So feel free to use white wonton wrappers. Just make sure to find thin ones for best texture. You can usually find wonton wrappers the Asian market where dumpling wrappers and frozen noodle noodles are.
How to make wonton noodle soup
Please scroll down to the recipe card for the full recipe and instructions!
1. Make the broth. Add the chicken stock, white part of the green onion, ginger slices, fish sauce, and chicken bouillon powder to a pot. Bring it to a boil, then reduce the heat to keep it at a simmer. Allow the broth to simmer for about 5 minutes then keep warm. The ginger and scallion can be discarded.
2. Blanch the vegetables. In a pot of boiling water, add the prepared vegetable of choice and cook until desired tenderness. Here we are adding bok choy, which takes about 20 to 30 seconds for it to become just tender. Remove and set aside.
3. Cook and rinse wonton noodles. In the same pot of boiling water, add the wonton noodles and give it a stir. Cook the noodles according to package instructions or until cooked through. Once cooked, remove and rinse with cold water until completely cooled. Place the noodles into a serving bowl.
📝 Note: Stirring the noodles help prevent them from clumping and sticking to the bottom of the pot. Do stir occasionally as it's cooking as well. Also, if you prefer, you can prepare a bowl of ice water to rinse the noodles instead. The rinsing gives the noodle a nice bouncy chew.
4. Cook the wontons. In the same pot of boiling water, add the pork and shrimp wontons. Allow them to cook until they float to the top and cook for an additional minute or until cooked through. Remove and drain well. Add the wontons to the serving bowl with the noodles.
5. Serve. To the bowl, also add the blanched vegetables and sliced green onions. Pour the hot broth over everything and enjoy while hot. Add some Chinese chili oil to make the broth even more fragrant and to add a little kick.
Homemade shrimp and pork wontons for wonton noodle soup
1. Marinate shrimps. In a bowl, combine the shrimps, shaoxing rice wine, salt, and white pepper. Let it marinate until needed.
2. Make the filling. In another bowl, combine the ground pork, water, oyster sauce, shaoxing rice wine, grated ginger, salt, and white pepper. Mix until well combined and the liquid is absorbed.
Next, add the cornstarch and mix well. Then, add the sesame oil and mix until combined. Lastly, mix in the marinated shrimps.
3. Fold the wontons. Make the wontons using your desired folding methods or chose from the two options below. Place the completed wontons on a plate or tray lined with cling wrap and keep them covered with a damp towel.
📌 2 ways to fold wontons
Whichever method you chose to fold the wontons, start by placing about 2 teaspoons of filling at the center of a wonton wrapper. Try to get a piece of shrimp in the filling.
#1 - Crinkled pouch fold
Brush some water on the wrapper, all around the filling.
Gather the wrapper together to form a pouch and firmly press right above the lump of filling using your thumb and pointing finger to seal the wonton.
#2 - The bonnet fold
Brush some water on the top half of the wrapper.
Fold the wonton in half and press firmly all around the filling to seal the filling.
Then, dab a little water on one of the folded corner. Bring the two folded corners together and press firmly to seal.
Wonton noodle soup is best enjoyed freshly made because the noodles and the wontons will become softer and soggy as it sits in the broth. So it is highly recommended that you only make as much as you'll eat. However, if you do have leftover, you can store it in the fridge for up to 3 days. Just make sure to allow the the soup to cool completely before covering and refrigerating.
Leftover broth can be frozen for up to 6 months. Just make sure to let it cool completely before freezing. It's best to thaw before use but can be used from frozen.
As for the wontons, they can be frozen for up to 3 months if they are not cooked. Simply freeze them on the plate or tray (lined with cling wrap) until hard. Make sure the wontons are not touching. Then, transfer the frozen wontons into an airtight container or a freezer bag. An airtight container is a better choice to prevent the wonton wrappers from breaking off during storage.
When cooking frozen wontons, add them to boiling water frozen. Do NOT thaw. Cook for an additional minute more than freshly made wontons, until the filling is cooked through.
Leftover wonton noodle soup can be reheated in the microwave or on the stovetop.
Microwave method: Place the leftover soup in a microwave safe bowl or container. Microwave until everything is hot. Midway through, stir to help distribute the heat.
Stovetop method: Place the leftover soup into a saucepan or pot and heat over medium high heat and stir occasionally. Allow the soup to come to a boil then remove.
Yes, you can make the wontons without shrimps, but the flavor will be a little different. Simply skip the shrimp portion to make the wontons without shrimps.
Although the flavor won't be the same, you can substitute the oyster sauce with some chicken bouillon powder, a little more salt, and a little sugar. You can cook off a small piece of the filling to taste whether the filling is seasoned enough.
If this is due to allergies, unfortunately, there's no good substitute. You can simply skip the fish sauce and season the broth with a bit more chicken bouillon powder and salt to your preference.
Potato starch is a good substitute for cornstarch.
Wonton Noodle Soup
For the broth (Serves 2):
To serve (per serving):
- 6-8 pieces shrimp and pork wonton homemade or store-bought
- 4 ounces fresh thin wonton noodles dry noodles are fine too
- 2-3 ounces bok choy washed and cut half or each leaf separated (optional)
- Chinese chili oil optional
- Green onion reserved from the broth ingredients (optional)
Shrimps for the wonton filling:
- 4 ounces shrimps peeled, deveined, and cut into small pieces (about ¼ inch size)
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon salt
- Dash of white pepper
Pork for the wonton filling:
If making shrimp and pork wontons:
- Marinate the shrimps:In a bowl, add the shrimps and season with shaoxing rice wine, salt, and white pepper. Mix until well combined and most of the liquid is absorbed. Set aside to marinate until needed.
- Make the filling:In another mixing bowl, add the ground pork, water, oyster sauce, shaoxing rice wine, grated ginger, salt, and white pepper. Mix until well combined and the liquid is absorbed. Following, add the cornstarch and mix well. Lastly, add the sesame oil and mix until combined. Once the pork filling is ready, add the marinated shrimps and mix to combine.
- Wrap the wontons:Prepare the wonton wrapping station with a plate or sheet pan lined with cling wrap, a small bowl of water, and a clean damp towel.
- At the center of a sheet of wonton wrapper, place about 2 teaspoons of filling in the center of a wonton wrapper. Try to get a piece of shrimp in the filling. Fold the wontons to your preference and place onto the prepared sheet pan/plate. Cover the wontons with the damp towel as you work. Leftover wontons can be frozen for later.*Refer to the post above for 2 wonton fold methods you can follow step by step!*
Make the wonton noodle soup:
- In a pot, add the chicken broth, the whites of the green onion, ginger slices, fish sauce and chicken bouillon powder. Bring to a boil and reduce the heat to keep it at a low simmer. Let the broth simmer for about 5 minutes then keep warm. Discard the green onion and ginger.
- Meanwhile, in a pot of boiling water, add the bok choy and cooked until your desired tenderness, about 20-40 seconds or more. Remove the bok choy.
- In the same pot of boiling water, add the wonton noodles and give it a stir to prevent clumping and sticking to the pot. Cook according to package instructions, until just cooked. Remove and rinse with cold water until completely cooled. Drain well and place the noodles into serving bowl.
- Again in the same pot of boiling water, add the wontons and give it gentle stir. Let the wontons cook until they float to the top and continue cooking for an additional minute. Remove the wontons, drain well, and add to the serving bowl with the noodles.
- Add the blanched bok choy to the bowl of wontons and noodles, along with sliced green onions. Pour the prepared hot broth over everything.
- Enjoy the wonton noodle soup while hot and optionally, top with with some chili oil if you like it spicy.
- Wonton wrappers - Classic wonton wrappers for wonton noodle soup are typically yellow, but it's really just for aesthetic. Both yellow or white wonton wrappers are fine. Just try to find thin wonton wrappers for best texture.
- Shrimps - We opted to keep the shrimps in pieces to give the wontons more texture. If you want to simplify the recipe, roughly chop up the shrimps and add it to the ground pork at the beginning of the filling making step. Also, add all of the shrimp seasonings to the filling.