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.
Once you try it, you’ll see why it’s so popular in Chinese restaurants... trust me you'll definitely be making this again and again.
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 center. 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.
Video demonstration
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