Wonton Noodle Soup Recipe

Prepare filling

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions (white and light green parts), grated ginger, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, cornstarch and egg white. Mix vigorously with a spoon or chopsticks until the mixture becomes slightly sticky and well combined, about 1–2 minutes. Cover and refrigerate while you prepare the broth.

Assemble wontons

Place a wonton wrapper flat in your hand or on a clean surface. Spoon about 1 teaspoon (≈10 g) of filling into the center. Lightly moisten the edges of the wrapper with water. Fold the wrapper to form a triangle (if square use half), press to seal, then bring the two outer corners together and seal with a little water to form a classic wonton shape. Repeat until filling is used, keeping assembled wontons covered with a damp towel to prevent drying.

Simmer broth

In a large pot add chicken stock and (if using) chicken bones or carcass, sliced ginger and smashed garlic. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer uncovered for 20–25 minutes to develop flavor. Skim any foam that rises to the surface.

Season broth

Remove and discard bones (if used) and ginger/garlic slices if desired, or leave for more flavor. Stir in light soy sauce, fish sauce, sugar and white pepper. Taste and adjust seasoning—add a bit more soy or fish sauce to reach desired saltiness and depth. Keep the broth at a gentle simmer.

Cook noodles and wontons

Bring the seasoned broth to a rolling simmer. Add assembled wontons in batches (do not overcrowd) and simmer gently for 4–5 minutes until wrappers are tender and filling is cooked through (internal temperature of pork 71°C/160°F). Meanwhile, cook the noodles in a separate pot of boiling water according to package instructions (usually 2–4 minutes for fresh thin egg noodles). Drain noodles and divide among serving bowls.

Blanch greens

In the last 30–60 seconds of noodle cooking, blanch the bok choy or gai lan in the noodle pot or in the broth until bright green and tender-crisp, about 30–60 seconds. Remove and divide among bowls with noodles.

Assemble bowls

Using a slotted spoon, transfer cooked wontons to the bowls on top of the noodles and greens. Ladle hot broth over noodles and wontons, making sure each bowl gets several wontons and some broth. Drizzle a tiny amount of sesame oil over each bowl and add sliced green onions. Offer extra soy sauce or chili oil at the table.

Serve

Serve immediately while hot. Leftover broth can be refrigerated for up to 3 days; wontons are best eaten fresh.