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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 Pork and Shrimp Wontons, and a simple but flavorful broth! You’re going to love how easy it is to make this at home!
Watch the Wonton Noodle Soup Recipe Video!
Table of Contents
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- 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 use 4 cups of water and 2 tsp of chicken bouillon powder
- scallions – finely chop the green part; cut the whites into 3″ pieces
- 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.
- MSG – I like to use MSG in moderation as a flavor enhancer; this is always optional.
- 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
- Chinese Chili Oil – I like to drizzle my homemade chili oil as a garnish; this is optional!
- wonton noodles – 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). I’m including a photo of the packaging below. If you can’t find this specific brand, use any thin egg noodles.
- wontons – I always use my homemade Pork and Shrimp Wontons for this or Wonton Soup. 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.
- bok choy or gai lan (Chinese broccoli) – this is an optional garnish
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!
Recipe Instructions
1. Simmer the Broth
In a small saucepan, combine high quality chicken stock, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, optional msg, sugar, and sesame oil. Bring to a simmer over medium heat while you prepare the rest of your ingredients.
2. Cook the Noodles, Wontons, and Bok Choy
In a large pot of boiling water, cook the noodles for 30 seconds, then drain and transfer to your soup bowls.
Bring the water back up to a boil and add the wontons (fresh or frozen) and cook over a low boil until they float.
Drain and transfer on top of your noodles.
Add the 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.
3. Strain the Broth and Garnish
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! If you like your soup on the saltier side, you can also add a dash of soy sauce.
PRO TIPS
Expert Tips + Storage/Reheating
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.
Garnish to Your Preference
- 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 customizeable to your preference!
Storage and Reheating
- If you have leftover Wonton Noodle Soup, 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 wontons, noodles, and leftover broth in separate airtight containers in the refrigerator for up to 3 days.
- Reheat together in a pot on the stove or in the microwave.
- To make this ahead of time, I would prepare the Wonton Noodle Soup broth only and keep in an airtight container in the refrigerator (up to 3 days) until you are ready to serve. I would cook the wontons and noodles right before serving so they are as fresh as possible.
If you tried this Wonton Noodle Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Wonton Noodle Soup (Video)
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
- 1/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight. It is so delicious! Love the ginger and white pepper flavor!
I made one yesterday. Sooo good!
I love this!! Such an easy recipe to make and ohhh soooo delicious!! Thanks so much for sharing!!
P.S. all your recipes are amazing!
Absolutely love this recipe!!!! Reminiscent of a Din Tai Fung flavor profile with the chili oil ( we used the Trader Joe’s garlic chili oil) my wife’s favorite recipe thus far. Well done CJ
This is my go to recipe for cold rainy days!!!! So easy to make and so deliciously perfect! Thanks so much!!
*Good* wonton’s are SO hard to find in Utah, so I thought, why not make them myself? I love making this with my family as a tradition, and it is so much better than what you can get outside. I can’t wait to keep making this throughout the years
Delicious!!
The soup has lots of flavor, much better than the scallion water they call wonton soup at a lot of restaurants. My family thoroughly enjoyed this along with your grandma’s pork and shrimp wonton recipe. I gotta try making the chili oil as an accompaniment next time.
Thank you, Elizabeth!
Made this for dinner. It was a huge hit! I didn’t use the extra noodles because I made homemade wontons and there was a ton of them. The chili oil made it absolutely perfect! I was worried the ginger would overpower it but not at all!
Thanks, Ursie! I’m glad you enjoyed it!
We LOVE this recipe and have made it weekly for the last 6 months (not exaggerating 🙈). The portion size is perfect for two people, and comes together quickly and easily with grocery store dumplings. We sub miso for the chicken stock to make the soup vegetarian, and it has been such a hit with guests. Thanks for the recipe!
What an honor – thank you so much, Amanada!