Easy & Comforting Wonton Noodle Soup
Wonton noodle soup is my ultimate cozy weather dish.
Imagine biting into tender wontons filled with a delicious mix of pork and prawns, all swimming in a flavourful yet light broth...
The little delicate parcels and those thin egg noodles are the perfect pairing, finished off with fresh greens like pak choi to brighten it up.
You can easily make this suitable for any diet and preference and it's also a great meal to keep stashed up in the freezer.
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About this recipe
What Is Wonton Noodle Soup?
Wonton noodle soup is a classic Chinese dish featuring delicate wontons, springy egg noodles, and a light yet flavourful broth.
It’s a beloved comfort food across many Asian cultures, especially in Cantonese cuisine, where it’s a staple in restaurants and home kitchens alike.
A bowl of this usually consists of:
- Wontons – These are tender dumplings usually filled with a savoury mixture of minced pork and prawns, wrapped in thin, delicate dough. They cook quickly in the broth, becoming juicy and flavourful.
- Egg Noodles – Traditional thin, chewy egg noodles pair perfectly with the soft wontons, soaking up the delicious broth while adding texture.
- Broth – The soup base is typically a clear, fragrant broth made from chicken, pork, or seafood stock, seasoned with soy sauce, sesame oil, and white pepper for a subtle umami flavour.
- Toppings – Fresh greens like pak choi or choy sum add a pop of colour and crunch, while spring onions and crispy garlic enhance the flavour. Some variations include a drizzle of chilli oil or fried shallots for extra depth.
Why Is Wonton Noodle Soup So Popular?
This dish is loved worldwide because it’s:
- Light yet satisfying – The broth is comforting without being too heavy.
- Perfectly balanced – A mix of soft wontons, chewy noodles, and fresh veggies makes every bite interesting.
- Customisable – You can swap fillings, adjust seasonings, or make a vegetarian version.
Whether enjoyed as a quick street food meal or a home-cooked comfort dish, wonton noodle soup is a go-to for anyone craving something warm, nourishing, and delicious!
Once you try it, you’ll understand why it’s a beloved classic in Chinese cuisine.
Trust me, you’ll definitely be making this on repeat!
Ingredients
For the wontons (or you can use frozen shop-bought ones)
- Wonton wrappers (available at Chinese supermarkets)
- 200g pork mince
- 150g minced prawns
- 1 egg white
- 1/2 tsp sesame oil
- 1 tbsp light soy sauce
- Chopped spring onions (to taste)
- A pinch of white pepper
- A few tablespoons of water (for sealing the wrappers)
For the noodle & soup:
- 180g dried thin egg noodles
- 1 litre chicken or vegetable stock
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 4 dried shiitake mushrooms
- Pak choi leaves (a handful)
- Chopped spring onions (for garnish)
Pair it with
Instructions
- Rehydrate the dried shiitake mushrooms before you begin other steps.
- Make the wontons (or you can skip this and use frozen ones to save time!)
- To prepare the filling, combine all the ingredients in a bowl and stir in one direction for about 5 minutes using a fork or chopsticks, until everything is well mixed. Stirring in one direction helps the protein strands bind faster. If you want to check the seasoning, fry a small spoonful of the mixture until cooked through and adjust as needed.
- Get a small bowl of water ready and set it aside. Place a wonton wrapper in the palm of your non-dominant hand, then add 1 teaspoon of the filling to the centre. Dip your finger in the water and moisten the edges of the wrapper. Gather the wrapper around the filling to create a small pouch. Repeat this process with the remaining filling and wrappers.
- Cook the wontons
- Boil a large pot of water and add a handful of the wontons, working in batches if necessary. Let the water return to a gentle boil and cook for about 5 minutes, or until the wontons float to the top.
- Use a slotted spoon to remove and drain them, then transfer to a serving dish.
- Prepare the noodle & soup:
- Cook the thin egg noodles according to package instructions, usually around 3-4 minutes, until tender. Drain and rinse briefly under cold water and set aside.
- In a pot, bring the chicken or vegetable stock to a gentle boil. Add the shiitake mushrooms and let them simmer for about 5 mins. Stir in the soy sauce and sesame oil.
- Toss in the pak choi leaves during the last minute of cooking to wilt them slightly.
- Assemble the bowl:
- Add the cooked wontons, noodles and pak choi to a serving dish. Ladle over the broth and garnish with some chopped spring onions (and chilli oil if desired) before serving.
Note: you can totally freeze some wontons for another time if you don't eat them in one go. To do this:
- place the wrapped and uncooked wontons spaced out evenly on a baking tray lined with baking paper.
- place the tray in the freezer until the wontons are frozen solid.
- once frozen, remove and place them in a ziplock bag. *Do not put the wontons in the ziplock bag when fresh as they will stick together during freezing.
- cook directly from frozen.
FAQs
1. Can I use frozen wontons instead of making them from scratch?
Yes! Using frozen wontons is a great time-saver. Just follow the cooking instructions on the package, and they’ll work perfectly in this soup.
2. How do I know when the wontons are cooked?
Wontons are cooked when they float to the top of the boiling water. This usually takes about 5 minutes, but you can cut one open to check if the filling is fully cooked if you’re unsure.
3. Can I make the wontons in advance?
Absolutely! You can make a batch of wontons ahead of time and freeze them. Follow the instructions in the recipe for freezing uncooked wontons, and cook them directly from frozen when needed.
4. What type of noodles should I use?
Thin egg noodles are traditional for wonton noodle soup, but you can substitute them with rice noodles, udon, or even ramen if that’s what you have on hand.
5. Can I make this recipe vegetarian?
Yes! Use vegetable stock instead of chicken stock, and replace the wonton filling with a mix of finely chopped mushrooms, tofu, and vegetables for a vegetarian-friendly option.
6. How can I adjust the seasoning in the soup?
Taste the broth after adding soy sauce and sesame oil. You can adjust the saltiness by adding more soy sauce or balance the flavours with a dash of sugar or chilli oil for some heat.
7. Can I use fresh shiitake mushrooms instead of dried?
Yes, but dried shiitake mushrooms have a deeper, richer flavour. If using fresh, you can skip the rehydration step and simply slice and add them directly to the broth.
8. How do I prevent wontons from sticking together when freezing?
Freeze the wontons in a single layer on a baking tray lined with baking paper. Once they are frozen solid, transfer them to a ziplock bag. This ensures they don’t stick together during freezing.
9. Can I add other toppings to the soup?
Of course! Garnish with crispy shallots, a boiled egg, or even shrimp for extra flavour and texture.
10. How long does this soup keep?
The soup is best enjoyed fresh, but you can store the broth and noodles separately in airtight containers in the fridge for up to 2 days. Reheat the broth and cook fresh noodles when serving again.
11. Can I make this spicier?
Yes! Add chilli oil, fresh chilli slices, or a sprinkle of chilli flakes to the broth for a spicy kick.
Video demonstration
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