Wonton Noodle Soup
Wonton Noodle Soup
Ingredients
For the Broth Base
- 8 cups low-sodium chicken stock, high quality
For the Aromatics
- 4 scallions, whites left whole, greens chopped for garnish
- 2 inches ginger, sliced
- 4 cloves garlic, smashed
For the Broth Seasonings
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 1/2 teaspoon MSG
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
For the Main Components
- 16 wontons, pre-made or homemade
- 12 ounces wonton noodles, thin, curly egg noodles
- 4 heads bok choy, small, whole pieces
For Garnish and Optional Toppings
- 1/4 cup scallion greens, chopped, from aromatics
- 1 tablespoon chili oil, as needed, for serving
Instructions
- 1
Chop the green parts of the scallions finely for garnish and set aside. Keep the white parts of the scallions whole. Slice the ginger. Smash the garlic cloves. In a small bowl, combine the dry seasonings: white pepper, sugar, and MSG.
⏱️ 5 min
- 2
Pour the low-sodium chicken stock into a large pot and bring it to a simmer over medium heat. Add the whole scallion whites, sliced ginger, and smashed garlic to the simmering stock. Stir in the soy sauce, Shaoxing wine, and sesame oil. Add the dry seasoning mixture (white pepper, sugar, MSG) to the pot. Mix all ingredients well and let the broth simmer for 15 minutes to allow the flavors to meld.
⏱️ 20 min
- 3
In a separate large pot, bring a generous amount of water to a rolling boil. Carefully add the wontons to the boiling water. Approximately 30 seconds before the wontons are fully cooked (they will typically float to the surface), add the wonton noodles. Immediately after adding the noodles, add the bok choy to the same pot. Cook for the remaining time until the noodles are al dente and the bok choy is slightly tender-crisp (about 2-3 minutes for noodles and bok choy).
⏱️ 10 min
- 4
Using a fine-mesh strainer or spider, carefully remove the cooked wontons, noodles, and bok choy from the boiling water. This method ensures that any excess starch from the noodles does not dilute or cloud the prepared broth.
⏱️ 5 min
- 5
Place the strained wontons, noodles, and bok choy into individual serving bowls. Strain the hot broth to remove the aromatics, then pour the hot, strained broth over the contents of the bowls. Garnish generously with the previously chopped scallion greens. For an extra kick, drizzle with chili oil to taste. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wonton Noodle Soup
Ingredients
For the Broth Base
- 8 cups low-sodium chicken stock, high quality
For the Aromatics
- 4 scallions, whites left whole, greens chopped for garnish
- 2 inches ginger, sliced
- 4 cloves garlic, smashed
For the Broth Seasonings
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 1/2 teaspoon MSG
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
For the Main Components
- 16 wontons, pre-made or homemade
- 12 ounces wonton noodles, thin, curly egg noodles
- 4 heads bok choy, small, whole pieces
For Garnish and Optional Toppings
- 1/4 cup scallion greens, chopped, from aromatics
- 1 tablespoon chili oil, as needed, for serving
Instructions
- 1
Chop the green parts of the scallions finely for garnish and set aside. Keep the white parts of the scallions whole. Slice the ginger. Smash the garlic cloves. In a small bowl, combine the dry seasonings: white pepper, sugar, and MSG.
⏱️ 5 min - 2
Pour the low-sodium chicken stock into a large pot and bring it to a simmer over medium heat. Add the whole scallion whites, sliced ginger, and smashed garlic to the simmering stock. Stir in the soy sauce, Shaoxing wine, and sesame oil. Add the dry seasoning mixture (white pepper, sugar, MSG) to the pot. Mix all ingredients well and let the broth simmer for 15 minutes to allow the flavors to meld.
⏱️ 20 min - 3
In a separate large pot, bring a generous amount of water to a rolling boil. Carefully add the wontons to the boiling water. Approximately 30 seconds before the wontons are fully cooked (they will typically float to the surface), add the wonton noodles. Immediately after adding the noodles, add the bok choy to the same pot. Cook for the remaining time until the noodles are al dente and the bok choy is slightly tender-crisp (about 2-3 minutes for noodles and bok choy).
⏱️ 10 min - 4
Using a fine-mesh strainer or spider, carefully remove the cooked wontons, noodles, and bok choy from the boiling water. This method ensures that any excess starch from the noodles does not dilute or cloud the prepared broth.
⏱️ 5 min - 5
Place the strained wontons, noodles, and bok choy into individual serving bowls. Strain the hot broth to remove the aromatics, then pour the hot, strained broth over the contents of the bowls. Garnish generously with the previously chopped scallion greens. For an extra kick, drizzle with chili oil to taste. Serve immediately and enjoy.
⏱️ 5 min