China · Cantonese cuisine
Chinese Wonton Noodle Soup
Cantonese-style wonton noodle soup features springy egg noodles, tender pork-and-shrimp wontons, leafy greens and a fragrant, clear broth. A comforting classic for lunch or dinner.
Recipe photo is being generated automatically.
AI-generated food image; recipe not independently kitchen-tested.
Ingredients
- 250 g fresh thin egg wonton noodles
- 24 square wonton wrappers
- 200 g ground pork
- 150 g peeled raw shrimp, finely chopped
- 1 tsp light soy sauce, plus extra for broth
- 1 tsp sesame oil
- ½ tsp grated ginger
- ¼ tsp white pepper
- 1 tsp cornstarch
- 1.5 liters chicken stock
- 2 slices ginger and 2 scallions
- 150 g bok choy or choy sum
- Salt, white pepper and scallions to serve
How to make wonton noodle soup
- Mix pork, shrimp, soy sauce, sesame oil, grated ginger, white pepper and cornstarch until slightly sticky.
- Place about 1 teaspoon filling in the center of each wrapper. Moisten edges with water, fold into a triangle and pinch closed; bring the two corners together if desired.
- Simmer chicken stock with ginger and scallions for 10–15 minutes. Remove aromatics, then season lightly with soy sauce, salt and white pepper.
- In a separate pot of gently boiling water, cook wontons in batches for 5–7 minutes, until wrappers are tender and the pork-shrimp filling reaches 74°C (165°F). Remove with a slotted spoon.
- Cook egg noodles according to package instructions in fresh boiling water; drain. Blanch bok choy until tender-crisp.
- Divide noodles, greens and wontons among bowls. Ladle over hot broth and garnish with sliced scallions. Serve immediately.
Cooking tips
Boil noodles and wontons separately to keep the broth clear. Cook the pork-shrimp filling thoroughly to 165°F (74°C), and never taste raw filling. Uncooked wontons can be frozen for later.