Wonton Noodle Soup (VIDEO)
My easy and authentic Wonton Noodle Soup is the ultimate comfort soup recipe! The springy wonton noodles, juicy wontons, and the rich and flavorful broth make it so delicious!
Servings: 2
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
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.
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.
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 - 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.
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 - 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!Nutrition
Calories: 237kcal | Carbohydrates: 32g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1193mg | Potassium: 2600mg | Fiber: 9g | Sugar: 15g | Vitamin A: 376IU | Vitamin C: 382mg | Calcium: 921mg | Iron: 8mg
