Authentic Wonton Noodle Soup – 15 Minutes! (VIDEO)
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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!
Watch the Wonton Noodle Soup Recipe Video!
A Note from CJ
Authentic Wonton Noodle Soup in just 15 minutes!
This is my go-to recipe when I need something comforting but only have 15 minutes – just simmer the broth, cook the wontons and noodles (in my case, homemade Pork and Shrimp Wontons), and combine with a generous drizzle of homemade Chili Oil or Ginger Scallion Sauce! If you don’t have noodles, try Wonton Soup instead!
If you love simple soups, try Egg Drop Soup, Chicken Corn Egg Drop Soup, Hot and Sour Soup, or Miso Soup!
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.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- low sodium chicken stock or broth – I use chicken bone broth. You can also use beef stock, vegetable stock, or 4 cups water & 2 tsp chicken bouillon powder; vegetarian readers have used miso as a substitute to great substitute!
- MSG – I like to use MSG in moderation as an optional flavor enhancer.
- Shaoxing wine – this adds a depth of flavor to the broth that I love! If you don’t have this, you can skip it altogether.
- wonton noodles – Traditionally, Wonton Noodle Soup uses fresh Cantonese egg noodles. I like the brand “Golden World”, if you can’t find this specific brand, use any thin egg noodles.
- wontons – you can use homemade or store bought (fresh or frozen); I find 8 wontons to be the perfect number but you can add as few or many as you want.
How to Make Wonton Noodle Soup
Simmer The Broth – In a pot over medium high heat, add the chicken stock, scallion whites, ginger, garlic, Shaoxing wine, soy sauce, white pepper, msg, sugar, and sesame oil and mix to combine. Bring the broth to a simmer and cook for 5 minutes to infuse the broth with the seasonings and aromatics.
Cook Wontons, Noodles, and Bok Choy, and Serve– In a separate pot of boiling water, cook the wontons over a low boil until they float, then add the fresh wonton noodles and bok choy and cook for 30 seconds until the noodles are springy and vegetables are bright green. Drain the noodles, wontons, and bok choy with a spider strainer and transfer them to the soup bowl. Strain the broth into the soup bowl over the noodles, wontons, and bok choy, then garnish with scallions and chli oil!
PRO TIPS
CJ’s Recipe & Storage Tips
Cook Your Noodles and Wontons Separately – Store bought wontons/noodles are often dusted with cornstarch; do not boil the wontons/noodles in the broth to avoid any of the cornstarch getting into the soup and thickening it. Boil in a separate pot of water and only add to the broth once cooked.
Storage – Store any cooked wontons and noodles separately from the Wonton Noodle Soup broth in airtight containers in the refrigerator for up to 3-4 days. (If you store the leftover cooked wontons/noodles in the broth, they will continue to absorb the broth and get soggy – if you’re ok with it, then store together!)
If you want to make this ahead of time, you can prepare your broth and keep it in an airtight container in the refrigerator (for up to 3 days); when ready, cook your wontons/noodles (not in the broth), reheat the broth and then combine to enjoy!
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)
Equipment
Ingredients
- 4 cups low sodium chicken stock, Use 4 cups water + 2 tsp chicken bouillon powder as a substitute
- 2 scallions, greens chopped and divided, white parts cut to 3” pieces
- 1 inch piece ginger, sliced
- 3 cloves garlic, smashed
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1/4 tsp white pepper
- 1/4 tsp msg, optional
- 2 tsp sugar
- 1/2 tsp sesame oil
Instructions
- In a pot over medium high heat, add the chicken stock, scallion whites, ginger, garlic, Shaoxing wine, soy sauce, white pepper, msg, sugar, and sesame oil and mix to combine. Bring the broth to a simmer and cook for 5 minutes to infuse the broth with the seasonings and aromatics.
- In a separate pot of boiling water, cook the wontons over a low boil until they float, then add the fresh wonton noodles and bok choy and cook for 30 seconds until the noodles are springy and vegetables are bright green. Drain the noodles, wontons, and bok choy with a spider strainer and transfer them to the soup bowl.
- 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Wonton Noodle Soup recipe was originally published in November 2023, and updated in November 2025.
Yummy and super easy!
If you have a craving for some comfort food, check this out! @Zoërulestheworld
Delicious! Yummy 😋
Comfort food at its best.
I love wonton soup and this does not disappoint! So easy to make, although I left out the msg because it wasn’t readily available at my grocery store
I made your grand mother’s wontons with family a few weeks ago; I have dozens in my freezer! I’ve made your wonton soup 4x now!! I cannot get enough! It’s absolutely fantastic. It tastes like something I’d pay for in a restaurant, but IM MAKING IT!!! This is guest-worthy. Thank you thank you thank you! My new go to website for great recipes.
I’m so honored to hear that – thank you Rebecca! I hope you love the recipes you make here 🙂
I had a wonton-making dinner party, using your grandmother’s fantastic wonton recipe, with my family last week! We four were able to make soo many wontons in only about 20 minutes – enough to send some home and stock my own freezer! They are as delicious as you promised! Last evening I was feeling a bit under the weather and decided to make your wonton soup – oh my it really hit the spot! I added extra scallions and mushrooms, cooked the bok Choy in the broth until tender, and also added a bit of shredded carrot for color. I cooked the wontons (no noodles for me) separately as you direct and added. I loved every slurp and bite! Such a satisfying, and dare I say, healing soup! And I LOVE that I have wontons in my freezer now, for whenever I want the or soup! Your site and TikTok page are my new favorites! Thanks, CJ
Thank you so much Rebecca!
Made this today, will add into my soup rotation 💯. Wet easy to follow instructions, thank you for the recipe.
Thank you Sonja for the wonderful review! I’m so glad you like it!
What kind of noodles should I buy? Can I use ramen noodles?
Any Asian market should have wonton egg noodles (preferred), but ramen noodles could also work as a substitution!
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!
Thank you so much Sarah! I’m so glad you and your family enjoy it!
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!!!
My favorite!