Wonton Noodle Soup Recipe

Prepare filling

Chop shrimp into small pieces and combine in a bowl with ground pork (if using), chopped green onion, grated ginger, soy sauce, sesame oil, salt, white pepper, and cornstarch. Mix with a spoon or by hand until the mixture is sticky and evenly combined (about 1–2 minutes).

Fill wrappers

Place one wonton wrapper on a clean surface. Put about 1 tablespoon of filling in the center. Lightly moisten the edges of the wrapper with water, fold into a triangle, press out any air and seal. Optionally bring the two opposite corners together and press to form a traditional wonton shape. Repeat until you have 6 wontons. Keep covered in the refrigerator on a tray while you prepare the broth.

Build and simmer the broth

In a medium pot, combine 1 liter chicken or shellfish stock with 500 ml water. Add sliced ginger, smashed garlic, and dried shiitake mushrooms if using. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 15 minutes to infuse aromatics.

Season the broth

After simmering, remove ginger slices and mushrooms (if desired) or leave for more flavor. Stir in 1 tsp soy sauce, 1/2 tsp fish sauce (optional), 1/2 tsp salt, and 1/4 tsp white pepper. Taste and adjust seasoning. Keep the broth at a gentle simmer while you cook wontons and noodles.

Cook noodles

Bring a separate pot of water to a rolling boil. Add the flour egg noodles and cook according to package instructions until just tender (usually 2–4 minutes for fresh, 4–6 minutes for dried). Drain and rinse briefly under hot water to remove excess starch and prevent sticking. Divide noodles between 2 bowls.

Blanch vegetables

In the same boiling water (after removing noodles) or in the simmering broth for a minute, blanch napa cabbage, bok choy, and sliced celery for 30–60 seconds until bright and just tender. Remove and divide among the bowls on top of the noodles.

Cook wontons

Bring the seasoned broth back to a gentle simmer. Carefully add the 6 wontons to the simmering broth. Cook for 4–5 minutes until the wrappers are translucent and the filling is cooked through (internal shrimp should be opaque and reach 63°C/145°F). Use a slotted spoon to transfer the cooked wontons into the bowls with noodles and vegetables (or leave them in the pot and ladle broth over bowls).

Ladle hot broth into each bowl over the noodles, vegetables, and wontons (divide broth evenly).

Finish each bowl with 1/2 tsp sesame oil, sliced scallion, chopped cilantro, and a sprinkle of dried fried onion. Add white pepper to taste.

Serve immediately while hot. Provide chili oil or soy sauce at the table if desired.