Wonton Noodle Soup Recipe

Make filling

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions (reserve some for garnish), grated ginger, soy sauce, sesame oil, cornstarch, white pepper and 1/4 tsp salt. Mix until uniform and slightly tacky (use a spoon or your hands). Chill 10 minutes if mixture feels very loose to firm up.

Shape wontons

Place a wonton wrapper on a clean surface. Moisten all four edges with a little water. Put about 1 teaspoon (about 10–12 g) of filling in the center. Fold the wrapper in half diagonally to form a triangle, press out air and seal edges. Bring the two opposite corners of the triangle together, overlapping slightly, and moisten to seal, forming the traditional wonton shape. Repeat with remaining wrappers and filling. Keep finished wontons covered with a damp towel.

Cook wontons

Bring a medium pot of water to a gentle boil. Add wontons in batches (do not overcrowd) and cook 3–4 minutes until wrappers are translucent and filling is cooked through. Remove with a slotted spoon and transfer to a plate; they will finish cooking further in the soup.

Soak dried shiitake mushrooms in 200 ml hot water for 15 minutes, then slice and reserve soaking liquid. In a large pot combine chicken stock, 500 ml water, sliced shiitake, reserved mushroom soaking liquid (careful not to pour in grit), smashed garlic and ginger slices. Bring to a gentle simmer over medium heat.

Simmer the broth 15 minutes to infuse aromatics. Stir in light soy sauce, oyster sauce, fish sauce, sugar, 1/2 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning; keep broth at a gentle simmer while you prepare other components.

Prep seafood & veg

Pat shrimp and squid dry. Slice imitation crab as directed. Trim and halve bok choy (or slice napa). Cut mixed vegetables into even bite-sized pieces so they cook quickly and consistently.

Cook seafood and vegetables in broth

Add firmer vegetables (carrot matchsticks, baby corn) to simmering broth and cook 2–3 minutes. Add bok choy or napa and cook 1–2 minutes. Add squid rings and cook 1–2 minutes until just opaque. Add shrimp and imitation crab last and poach 1–2 minutes until shrimp are pink and opaque. Remove vegetables and seafood with a slotted spoon to avoid overcooking; keep in a warm bowl. Leave broth simmering.

Combine wontons

Gently add pre-cooked wontons to the simmering broth and warm through 1–2 minutes so they become fully tender and absorb flavor.

Cook noodles

Bring a separate pot of water to a rolling boil. Add egg noodles and cook according to package instructions (usually 2–4 minutes for fresh, 4–6 minutes for dried) until just al dente. Drain and toss immediately with 1 tsp sesame oil to prevent sticking.

Assemble bowls

Divide noodles evenly among 4 bowls. Arrange the cooked wontons, seafood and mixed vegetables on top of the noodles. Ladle hot broth over each bowl ensuring wontons and noodles are submerged and heated through.

Garnish & serve

Sprinkle sliced green onions, cilantro and fried shallots over each bowl. Add a pinch (about 1/32–1/16 tsp) of white pepper to each if desired and a drizzle of chile oil for heat. Serve immediately.