This wonton noodle soup recipe is filled with juicy pork and shrimp wontons and a flavorful broth. It's the ultimate comfort food!
When we lived in Hong Kong, we had a restaurant downstairs from the apartment that would deliver fresh wonton noodle soup to our front door! How spoiled was I?! Needless to say, I ate it a lot.
Now that I have to go into town to fulfil my Chinese wonton soup craving, I have started making my own at home. It's actually really easy to make AND you can make up a batch of wontons and freeze them for later.
I usually have a few batches of chicken broth in the freezer too, which makes this such an easy wonton soup to make. It is one of my go-to lunches.
Wonton Soup Ingredients
You will need the following ingredients for this wonton soup recipe.
For the Wontons:
- Green onions
- Minced/ground Pork
- Prawns/shrimp - finely chopped (my kids prefer pork wontons without the prawns, so if I am making it for them I just double the amount of pork and omit the prawns).
- Sesame oil
- Soy sauce
- Vegetable oil
- Wonton wrappers (square shaped. I buy these in my local supermarket but you may need to get them from an Asian grocery store).
For the Soup:
- Chicken broth (I use homemade bone broth as it has a wonderful flavor and is filled with nutrients. This is why my noodle soup in the photo above looks so rich. However, you can use any homemade or shop bought broth).
- Light soy sauce
- Shaoxing / Chinese cooking wine - like this. You should be able to get it in your local supermarket or Asian grocery store. If not, you can substitute with dry sherry, Mirin or Rice wine.
- Sesame oil
- Noodles - any kind of dried or fresh egg noodles will be fine. Everyone has their own favorite kind!
- Chinese greens - my favorite to use is Choy Sum as this is what they always served in the noodle soup I ate when we lived in Hong Kong. You can use any kind of Asian green, such as pak choi/bok choy.
How to make Wontons
It's actually pretty easy to make homemade wontons, especially if you buy the wrappers. First you need to make the filling by mixing together all the ingredients and setting aside to marinade.
Then you wrap the filling up into the wontons. Once you get the hang of it, you can do this pretty quickly.
The great thing is, once you have made up a batch of wontons, you can freeze them for later, then making a homemade wonton soup is super quick and easy, as they can be cooked from frozen.
Filling for Wontons
Our wonton filling recipe uses both pork and prawn. However, my kids prefer just pork wontons, so if you don't have prawns (or don't like them), you can easily just leave them out and replace with extra ground pork.
To make the filling, you just need to add all the ingredients into a bowl and mix it together. I just use my hands but you can of course use a spoon or food processor.
If you use a food processor be careful not to over-process. I have done this in my Thermomix and found the texture too smooth.
Once you have mixed all the ingredients together, set aside to marinade for at least an hour.
How to fold a Wonton
There are two ways you can fold wontons - starting with a triangle or a rectangle. It completely comes down to your personal preference. The rectangle method will be a little neater. But some people prefer the extra loose skin created by the triangle method.
See which you prefer! And remember - they do NOT have to look perfect... a little messy is fine, just make sure they are sealed properly so they don't leak when you boil them.
Method 1: the rectangle
With the flat edge of the wonton wrapper facing you, add a tablespoon of filling mixture to the centre of the wrapper. Dip your finger in water and wet the top edges of the wrapper.
Now fold the edge nearest you up and over to create a rectangle and gently press the edges together to seal.
Next fold the back edge up towards the filling and bring the front two corners together - I find this easiest to do in your hand rather than on the counter. You can wet the front corner to help them stay together.
Method 2: the triangle
Making wontons with the triangle method, start with the corner of the wonton wrapper facing towards you and add a tablespoon of filling.
Dip your finger in water and wet the top edges of the wrapper. Now fold the corner nearest you up and over the filling to create a triangle.
Now just fold the bottom two corners together. You can wet the corners to help them stay together.
This method is easier to do on the counter and can therefore be a bit quicker as you can do several at once.
How to make Wonton Soup
Once you have made your wontons, it's time to make a wonton soup broth. To do this, just add all the ingredients into a pot, and bring to the boil. Then turn the heat down and let it simmer for 10-15 minutes to allow the flavors to infuse.
Once the broth is ready, you can cook the noodles in the broth - do this according to packet instructions. They should only take a few minutes; be careful not to overcook them. Once cooked, add them to your serving bowls.
Next, cook the wontons - ideally these should be cooked in a separate pot (see below). Then add the wontons to the bowls with the noodles.
Then, drop in your vegetables to the broth and let them cook for a couple of minutes. Be careful not to overcook them, you want them to still have some bite. Add them to the bowl with the noodles and wontons.
Finally pour the soup into the bowl and serve.
How to cook wontons
Ideally wontons should be cooked in a separate pot to the soup - this is to stop the soup from going cloudy. However, if you don't want to wash up an extra pot, it is fine to just toss them into the soup.
To cook wontons, bring a pan of water to the boil and drop in the wontons. Cook them for around 4 minutes, or until they float.
When cooking wontons from frozen, there is no need to defrost them first. Just take them straight out of the freezer and drop them in your pan of boiling water. Just add a minute or two to the cooking time.
Wontons are perfect for freezing - just make up a batch and place on a tray like in the photos above. Once they are frozen you can transfer to a freezer bag or tupperware pot.
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Wonton Noodle Soup
For the Wontons
- 250 g pork mince ground pork
- 250 g peeled prawns finely chopped
- 3 green onions finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 2 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 packet wanton wrappers 40-50
For the soup
- 6 cups chicken broth (1.5 litres)
- 2 slices ginger
- 2 garlic cloves
- 2 tablespoon light soy sauce
- 2 tablespoon Chinese cooking wine
- 3 teaspoon sugar
- ¼ teaspoon sesame oil
- 1 packet egg noodles
- 1 bunch Chinese greens choy sum or pak choi
To make the wontons
- In a large bowl, mix together all the filling ingredients. Set aside to marinade for at least 1 hour.
- Lay out the wonton wrappers out on the kitchen surface. (I work with 6 at a time).
- Add a heaped teaspoon of filling into the middle of each wrapper.
- Dip a finger in a cup of water and wet the top edges of the wrapper. Now fold the wrapper up to seal it and then fold the top around towards you and join the two corners in front of you (See blog post above for step by step pictures). Keep covered with a tea towel or plastic wrap while you make the rest.
For the soup
- Add the broth, ginger, garlic, soy sauce, Chinese cooking wine, sugar and sesame oil to a pan and bring to the boil.
- Turn the heat down and allow to simmer for around 10 minutes.
- Add the noodles and cook according to packet instructions. Use tongs or chopsticks to transfer noodles to your serving bowls.
- Meanwhile cook the wontons - bring a separate pot of water to the boil. Add 4 -5 wontons per person and cook for around 4 minutes, or until they float. Transfer to the serving bowl with the noodles. (The remaining wontons can be frozen for later)
- Add the Chinese greens to the broth and cook for 2-3 minutes. Don't overcook, you want them to still have some bite. Add to the serving bowls with the noodles and wontons.
- Remove the ginger and garlic from the broth and pour over the noodles and wontons to serve.