Wonton Noodle Soup – 15 Minute Quick + Easy (VIDEO)

5 from 89 votes
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My quick and easy Wonton Noodle Soup comes together in just 15 minutes and has all of your favorite elements of this classic comfort dish – the springy egg noodles, juicy homemade Wontons, and a simple but flavorful broth! You’re going to love how easy it is to make this at home!

Wonton Noodle Soup in a bowl with bok choy and chili oil.

Watch the Wonton Noodle Soup Recipe Video Below!

Wonton Noodle Soup at home is one of my favorite comfort meals, especially with my Grandma’s Pork and Shrimp Wontons (which you know I always have in my freezer!) and my homemade Chinese Chili Oil! It’s so easy to assemble and comes together in just 15 minutes!

If you’re looking for more soups, make sure to try my viral Egg Drop Soup (or a heartier version, Chicken Corn Egg Drop Soup) or everyone’s favorite Chinese takeout classic, Hot and Sour Soup!

What Ingredients do I need for Wonton Noodle Soup?

Wonton Noodle Soup comes together with ingredients you probably already have in your pantry – plus a few of my favorite recipes!

Broth

  • 4 cups low sodium chicken stock or broth – this will be the base of your Wonton Noodle Soup, so use the highest quality chicken stock or broth you have access to! Sometimes I will even use bone broth for the added health benefits and protein.
    • You can substitute with beef stock or vegetable stock.
    • You can also substitute with 4 cups of water and add 2 tsp of chicken bouillon powder
  • 1 inch piece ginger, sliced
  • 5 cloves garlic, smashed
  • scallions – finely chop the green part; cut the whites into 3″ pieces
  • ¾ tsp white pepper – I use this for a less subtle heat vs black pepper. If you don’t have white pepper you can substitute with 1/4 teaspoon of black pepper.
  • 2 tsp sugar – to provide sweetness and balance out the savory elements of the broth
  • 1/4 tsp MSG – I like to use MSG in moderation as a flavor enhancer; this is always optional.
  • 1 tbsp soy sauce – to add umami and a bit of saltiness to the soup
  • 1 tbsp Shaoxing wine – this rice wine is a key ingredient in Chinese cooking! If you want to omit alcohol, just leave this out of the recipe
  • 1/2 tsp sesame oil – to add a silky nuttiness to the broth
  • Chinese Chili Oil – I like to drizzle my homemade chili oil as a garnish; this is optional!

Wontons & Noodles

  • 6 oz wonton noodles – see below
  • wontons – I always use my Grandma’s Pork and Shrimp Wontons, which I always have in my freezer. You can substitute with your own or store-bought.
    • I recommend making Wonton Noodle Soup with 8 wontons; you can adjust the number to your preference.
  • 1 bunch bok choy or gai lan (Chinese broccoli) – this is an optional garnish
Raw ingredients for wonton noodle soup in bowls.

What noodles should I use for Wonton Noodle Soup?

Traditionally, Wonton Noodle Soup uses fresh Cantonese egg noodles. I like the brand “Golden World”, which I always find in the refrigerated/fresh noodle section of my local Chinese grocery (99 Ranch). If you can’t find this specific brand, use any thin egg noodles – I usually see many different brands.

Raw wonton noodles in a plastic package.

How Should I Garnish my Wonton Noodle Soup?

Once the Wonton Noodle Soup broth is ready and I’ve added my noodles and wontons, I love to garnish mine with bok choy (or gai lan / Chinese broccoli), chili oil, and lots of chopped green onions. If you like your soup on the saltier side, you can also add a dash of soy sauce.

This soup is entirely customizable to your preference!

PRO TIPS

Expert Tips for Wonton Noodle Soup

Optional: Simmer Your Broth with Additional Aromatics

  • Simmering your stock with additional aromatics to add more depth of flavor to your Wonton Noodle Soup. Some aromatics include:
    • Mushrooms (dried mushrooms)
    • Dried seaweed
    • Dried fish or scallops

Cook Your Noodles and Wontons Separately

  • Do not cook your noodles and wontons IN the Wonton Noodle Soup broth.
  • Cook the noodles and wontons in water; once cooked, add them to your Wonton Noodle Soup broth.
  • You want to avoid cooking the noodles and wontons in the Wonton Noodle Soup broth because they are usually coated with a starch to prevent sticking; if you cook the noodles and wontons in the soup broth, the starch will get into the broth and inadvertently thicken it/impact the flavor.

Storage and Reheating

If you have leftover Wonton Noodle Soup, I would store the wontons and noodles separately from the broth. (Or store them together but know that they’ll continue to absorb the broth as they sit in it.) Store in an airtight container in the refrigerator for up to 3 days.

If you want to make this ahead of time, you can prepare your Wonton Noodle Soup broth and keep it in an airtight container in the refrigerator (for up to 3 days) until you are ready to prepare the dish.

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5 from 89 votes

Wonton Noodle Soup (Video)

Servings: 1
Prep: 5 minutes
Cook: 10 minutes
Wonton Noodle Soup in a bowl with bok choy and chili oil
The SPRINGY noodles, JUICY wontons, and the most RICH, FLAVORFUL broth… All of these elements tie together my Wonton Noodle Soup recipe and makes it the ultimate comfort meal!

Ingredients 

  • 4 cups low sodium chicken stock, Use 4 cups water + 2 tsp chicken bouillon powder as a substitute
  • 1 inch piece ginger, sliced
  • 5 cloves garlic, smashed
  • 2 scallions, greens chopped and white parts cut to 3” pieces
  • ¾ tsp white pepper
  • 2 tsp sugar
  • 1/4 tsp msg, optional
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/2 tsp sesame oil

Wontons & Noodles

  • 6 oz wonton noodles
  • 8 wontons adjust to your liking
  • 1 bunch bok choy or gai lan

Instructions 

  • In a small saucepan, combine high quality chicken stock, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, msg, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.
  • In a large pot of boiling water, cook your fresh wonton noodles for 30 seconds, then drain and transfer to your soup bowls. Bring the water back up to a boil and add your wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer on top of your noodles.
  • Add your bok choy to the same boiling water and blanch for 1 minute or until they are dark green and crisp. Drain and add along with your noodles and wontons.
  • Use a strainer to remove the aromatics from the broth and strain over the noodles, wontons, and bok choy. Garnish with chopped scallions and lots of chili oil!

Notes

KEY TIPS
Simmer Your Broth with Additional Aromatics: Optionally, simmering your stock with additional aromatics to add more depth of flavor to your Wonton Noodle Soup. Some aromatics include Mushrooms (dried mushrooms), Dried fish or scallops, or Dried seaweed
Cook Your Noodles and Wontons Separately: Do not cook your noodles and wontons IN the Wonton Noodle Soup broth. Cook the noodles and wontons in water; once cooked, add them to your Wonton Noodle Soup broth. You want to avoid cooking the noodles and wontons in the Wonton Noodle Soup broth because they are usually coated with a starch to prevent sticking; if you cook the noodles and wontons in the soup broth, the starch will get into the broth and inadvertently thicken it/impact the flavor.

Storage and Reheating

If you have leftover Wonton Noodle Soup, I would store the wontons and noodles separately from the broth. (Or store them together but know that they’ll continue to absorb the broth as they sit in it.) Store in an airtight container in the refrigerator for up to 3 days.
If you want to make this ahead of time, you can prepare your Wonton Noodle Soup broth and keep it in an airtight container in the refrigerator (for up to 3 days) until you are ready to prepare the dish.

Nutrition

Calories: 265kcalCarbohydrates: 29gProtein: 22gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1296mgPotassium: 981mgFiber: 1gSugar: 10gVitamin A: 241IUVitamin C: 10mgCalcium: 91mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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81 Comments

    1. Any Asian market should have wonton egg noodles (preferred), but ramen noodles could also work as a substitution!

    2. 5 stars
      Don’t take my Asian Card! This is the first recipe I learned other than my grandma’s fried rice.

      It was so good, I made it everyday for a week! My son ordered this dish at Sam Woo and was disappointed because your recipe is so much better. We used frozen wontons, but I’ll be trying your grandma’s recipe soon. Thanks!

  1. 5 stars
    Omg! So much better than any take out near us! I could eat soup EVERYDAY, this will be on frequent rotation in our house. Thank you!!!