Wonton Noodle Soup Recipe

Make filling

Combine ground pork and chopped shrimp (if using) in a mixing bowl. Add finely chopped green onions, grated ginger, soy sauce, sesame oil, Shaoxing wine, cornstarch, salt and white pepper. Mix thoroughly with a spoon or by hand until mixture is sticky and well combined (about 1–2 minutes). Cover and refrigerate for 15–30 minutes to let flavors meld.

Fill wontons

Place one wonton wrapper on a clean surface. Put about 1 teaspoon (roughly 7–8 g) of filling in the center. Lightly moisten the edges of the wrapper with water. Fold into a triangle, pressing to seal out air. Bring the two outer corners together over the tip and press to seal (or leave as triangles). Repeat until all filling or wrappers are used. Keep finished wontons covered with a damp towel to prevent drying.

Prepare broth (if using bones)

If using bones or carcass: place bones in a pot and cover with cold water. Bring to a boil for 3–4 minutes to blanch, then drain and rinse bones to remove blood and impurities. Clean the pot.

Simmer broth

In a clean large pot, add the chicken stock and (blanched) bones or carcass if using. Add sliced ginger, smashed garlic and the white parts of scallions. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer for 20–30 minutes to infuse flavors (if using just store-bought stock, simmer for 10–15 minutes). Season with soy sauce, fish sauce (optional), salt and white pepper. Taste and adjust seasoning. Keep broth hot but not boiling.

Cook noodles and greens

Bring a separate large pot of water to a rolling boil. Add fresh egg noodles and cook according to package instructions (usually 1–2 minutes for fresh noodles). During the last 30–45 seconds of noodle cooking, add bok choy or gai lan to blanch until bright green and tender-crisp. Drain noodles and greens together in a colander and briefly rinse with hot water to remove excess starch (optional).

Cook wontons

While noodles are cooking, bring the prepared broth to a gentle simmer. Gently add wontons in batches (do not overcrowd) and simmer for 3–5 minutes until wrappers are translucent and filling is cooked through. Fresh wontons will float when done; check one to ensure no pink in the center. Remove with a slotted spoon into a bowl or directly into serving bowls.

Assemble bowls

Divide cooked noodles among 4 serving bowls. Arrange blanched greens on top. Ladle hot broth and 6–8 wontons into each bowl. Sprinkle sliced green parts of scallions and cilantro over the top. Drizzle a few drops of sesame oil and, if desired, chili oil or chili crisp. Serve immediately.