Won Ton Mein In Soup Recipe

Prepare filling

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine (if using), white pepper, egg and cornstarch. Mix thoroughly until the mixture becomes slightly sticky and well combined—about 1–2 minutes by hand or with a spoon.

Portion filling

Set a small bowl of cold water nearby. Place a wonton wrapper on a clean surface. Put about 1 teaspoon (or roughly 10–12 g) of filling in the center of each wrapper. Do not overfill—too much will make sealing difficult.

Fold and seal

Brush the edges of the wrapper lightly with cold water. Fold the wrapper in half diagonally to form a triangle, press out air around the filling, and firmly seal the edges. Optionally, bring the two opposite corners of the triangle together and press to form the classic wonton shape, sealing with a little water. Repeat until all filling is used. Cover completed wontons with a damp towel to prevent drying.

If not using immediately, place wontons in a single layer on a lightly floured tray and freeze for 30 minutes; then transfer to a sealed container for longer storage. Fresh wontons can be kept refrigerated for up to 2 days.

Prepare broth

In a large pot (about 4–5 liters capacity) combine chicken stock and water. Add sliced ginger and smashed garlic. Bring to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer for 10 minutes to infuse flavors.

Season broth

Strain out ginger and garlic pieces if you prefer a clear broth, or leave them in for more flavor. Stir in light soy sauce, oyster sauce and fish sauce (if using). Taste and adjust seasoning with salt and white pepper. Keep the broth at a gentle simmer.

Cook wontons

Bring the broth back to a gentle boil. Carefully drop wontons into the simmering broth in a single layer, working in batches if necessary. Fresh wontons cook quickly—about 3–4 minutes—until wrappers are tender and filling is cooked through (pork should reach safe temperature). Frozen wontons may take 5–7 minutes.

Cook noodles and greens

While cooking the last batch of wontons, bring a separate pot of salted water to a boil for the noodles (or use the same broth if you prefer stronger flavor—see note). Cook the egg noodles according to package instructions until just al dente (usually 2–3 minutes for fresh noodles). In the last 30–45 seconds of noodle cooking, add the baby bok choy or napa cabbage to blanch until bright green and tender-crisp. Drain noodles and vegetables and divide between serving bowls.

Assemble bowls

Ladle hot broth and wontons over the noodles and greens (about 4–6 wontons per bowl). Drizzle a few drops of sesame oil over each bowl. Garnish with sliced green onions and cilantro if using. Serve immediately.

Leftover broth can be refrigerated for up to 3 days. Reheat gently and add fresh greens/noodles when serving to keep textures bright.