Wonton Noodle Soup (Video)
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!
Servings: 1
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
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 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.
Nutrition
Calories: 265kcal | Carbohydrates: 29g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1296mg | Potassium: 981mg | Fiber: 1g | Sugar: 10g | Vitamin A: 241IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 3mg