Wonton Noodle Soup Recipe
Wonton Noodle Soup is a comforting Chinese classic featuring plump wonton dumplings filled with shrimp and ground pork, nestled in delicate seafood broth with springy noodles.
Each slurp delivers a cozy warmth and a burst of savory flavors, making this bowl perfect for a quick weeknight dinner or a satisfying weekend treat.
Ingredients That Make This Wonton Noodle Soup Irresistible
- Wonton noodles – The springy, chewy base that soaks up the flavorful broth perfectly.
- Wonton wrappers – Thin skins that cradle the juicy pork and shrimp filling.
- Shrimp – Adds sweet, succulent bites inside each wonton and enriches the broth with the shells.
- Ground pork – Brings savory richness and satisfying texture to the dumpling filling.
- Green onions – Fresh and fragrant, they brighten both the filling and the final garnish.
- Chicken broth – Forms the comforting base with a mild seafood twist from shrimp skins.
- Ginger and garlic – Infuse the broth with warm, aromatic depth.
- Fish sauce, oyster sauce, soy sauce – Build layers of umami throughout the soup and dumplings.
- Sesame oil – Adds a nutty finish to the broth right before serving.
How to Make This Cozy Wonton Noodle Soup
Begin by simmering shrimp shells, ginger, garlic, fish sauce, and soy sauce in chicken broth until deeply flavorful. While the broth simmers, mix ground pork with shrimp, green onions, and seasonings, stirring until springy and sticky.
Place a teaspoon of filling in each wonton wrapper, seal with water, and fold into classic shapes. Boil wontons until they float, then cook the noodles quickly in the same water.
Strain the broth, swirl in sesame oil, and ladle the hot soup over wontons and noodles in deep bowls. Garnish with more green onions, fried garlic, or chili oil if you like an extra kick.
Tips for Perfect Wontons Every Time
Mix the pork filling well until sticky for the best springy texture. Keep wonton wrappers covered with a damp cloth to prevent drying out while folding.
Always cook wontons and noodles separately from the broth to keep the soup clear and light. For authentic flavor, dried flounder powder can elevate the seafood taste to a true Cantonese experience.
Don’t be afraid to get creative—swap shrimp for minced scallops, or add mushrooms for extra umami. A splash of chili oil or fried garlic bits makes each bowl pop with bold flavor.
Best Way to Store Leftover Wonton Noodle Soup
If you have extra uncooked wontons, freeze them on a parchment-lined tray until solid, then store in a freezer bag for quick meals later. Keep leftover cooked wontons and noodles separate from the broth to avoid mushiness.
Store broth in an airtight container in the fridge for up to three days, reheating gently on the stovetop. Cook fresh noodles and dumplings straight from frozen when you’re ready to enjoy another bowl—no thawing needed.
A steaming bowl of Wonton Noodle Soup is always just minutes away, any day of the week!
Wonton Noodle Soup Recipe
Ingredients
Wonton Dumplings (Makes about 28 dumplings)
- 1 package wonton wrappers
- 2 stalks green onions finely chopped (approx. ¼ cup)
- 1 teaspoon shaoxing cooking wine
- ½ teaspoon corn starch
- 3 teaspoons oyster sauce
- 1 teaspoon fish sauce or 1½ teaspoons soy sauce
- 200 g shrimp 21/25 size, about 10 pieces
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper optional
- 100 g ground pork approx. ½ cup
Wonton Soup
- 1 liter chicken broth low or no sodium
- 1 slice ginger
- ½ teaspoon white pepper optional
- ½ tablespoon soy sauce
- 2 cloves garlic smashed
- 1 tablespoon fish sauce
- Shrimp skins from peeled shrimp
- 1½ teaspoons sesame oil to finish
Garnishes (Optional)
- Fried garlic
- Green onions finely chopped
- Crispy fried onions
- Garlic chili oil
- Yellow chives
Instructions
- If using frozen shrimp, submerge in a bowl of cold water for 10–15 minutes to thaw. Peel the shrimp, reserving the shells for the broth. Trim and finely chop the green onions, setting aside a tablespoon of the green parts for garnish.
- For the broth, add the ginger slice to a large pot, smash the garlic cloves lightly and add them along with the shrimp shells, chicken broth, fish sauce, soy sauce, and white pepper. Cover with a lid and let it gently simmer on medium-low for 30–60 minutes. Reserve the sesame oil to stir in at the end.
- For the filling, combine ground pork, corn starch, fish sauce, oyster sauce, shaoxing wine, sesame oil, and white pepper in a large bowl. Stir vigorously in one direction for 10 minutes until the mixture becomes sticky and cohesive—use a stand mixer if preferred. Chop the peeled shrimp to desired size—chunkier pieces offer a more satisfying bite—and blend thoroughly with the pork mixture for 5 minutes. Fold in the green onions and mix for another minute. Test for seasoning by cooking a small spoonful, adjusting saltiness as needed.
- To fold the dumplings, keep the wonton wrappers under a damp cloth. Place one wrapper in your palm, diamond-shaped, and spoon about 1 teaspoon of filling into the center. Moisten the wrapper’s edges with water, fold the bottom corner to meet the top, pinch the tip, then pleat and press the sides toward the top to seal. Cover finished dumplings with a damp cloth to prevent drying. Continue until all are folded.
- Bring a separate pot of water to a rolling boil. Cook the wontons in batches, stirring gently until they float, about 5 minutes. Remove and set aside. Reboil the same water and cook the wonton noodles for just 20–25 seconds, stirring constantly to prevent overcooking.
- Strain the broth to discard the ginger, garlic, and shrimp shells. Stir in the sesame oil and remove from heat. Portion the cooked noodles and wontons into bowls. Ladle the hot broth over them and garnish with your choice of toppings.
