Wonton Noodle Soup
Wonton Noodle Soup
Ingredients
For the Wontons
- 1 pound ground pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1 tablespoon ginger, freshly grated
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 2 tablespoons green onions, finely chopped
- 50 wonton wrappers, square
- 1/4 cup water, for sealing wontons
For the Soup Broth
- 6 cups chicken broth, low sodium
- 2 cups water
- 1 inch ginger, fresh, sliced
- 2 garlic, cloves, smashed
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Serving
- 8 ounces egg noodles, fresh or dried
- 4 cups bok choy, chopped
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 tablespoon chili oil, for serving, optional
Instructions
- 1
Prepare the wonton filling: In a large bowl, combine the ground pork, chopped shrimp, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, rice wine vinegar, and chopped green onions. Mix well until all ingredients are evenly distributed.
⏱️ 10 min
- 2
Assemble the wontons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a classic wonton shape. Repeat with the remaining filling and wrappers.
⏱️ 30 min
- 3
Prepare the soup broth: In a large pot, combine the chicken broth, water, sliced ginger, smashed garlic, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and white pepper. Bring the mixture to a simmer over medium heat. Let it simmer gently for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 4
Cook the noodles: While the broth simmers, cook the egg noodles according to package directions. Drain and set aside.
⏱️ 5 min
- 5
Cook the wontons and bok choy: Bring the simmering broth to a gentle boil. Carefully add the prepared wontons to the broth, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the wontons float to the surface and the filling is cooked through. Add the chopped bok choy during the last 2 minutes of cooking until just tender-crisp.
⏱️ 7 min
- 6
Serve: Divide the cooked noodles among 4 serving bowls. Ladle the hot wontons, bok choy, and broth over the noodles. Garnish with sliced green onions and fresh cilantro. Drizzle with chili oil, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Wonton Noodle Soup
For the Wontons
- 1 pound ground pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1 tablespoon ginger, freshly grated
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 2 tablespoons green onions, finely chopped
- 50 wonton wrappers, square
- 1/4 cup water, for sealing wontons
For the Soup Broth
- 6 cups chicken broth, low sodium
- 2 cups water
- 1 inch ginger, fresh, sliced
- 2 garlic, cloves, smashed
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Serving
- 8 ounces egg noodles, fresh or dried
- 4 cups bok choy, chopped
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 tablespoon chili oil, for serving, optional
Instructions
- 1
Prepare the wonton filling: In a large bowl, combine the ground pork, chopped shrimp, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, rice wine vinegar, and chopped green onions. Mix well until all ingredients are evenly distributed.
⏱️ 10 min - 2
Assemble the wontons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a classic wonton shape. Repeat with the remaining filling and wrappers.
⏱️ 30 min - 3
Prepare the soup broth: In a large pot, combine the chicken broth, water, sliced ginger, smashed garlic, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and white pepper. Bring the mixture to a simmer over medium heat. Let it simmer gently for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min - 4
Cook the noodles: While the broth simmers, cook the egg noodles according to package directions. Drain and set aside.
⏱️ 5 min - 5
Cook the wontons and bok choy: Bring the simmering broth to a gentle boil. Carefully add the prepared wontons to the broth, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the wontons float to the surface and the filling is cooked through. Add the chopped bok choy during the last 2 minutes of cooking until just tender-crisp.
⏱️ 7 min - 6
Serve: Divide the cooked noodles among 4 serving bowls. Ladle the hot wontons, bok choy, and broth over the noodles. Garnish with sliced green onions and fresh cilantro. Drizzle with chili oil, if desired, before serving.
⏱️ 3 min