Wonton Egg Noodle Soup Recipe
This wonton egg noodle soup recipe combines a delicious broth, homemade wontons (or store-bought for convenience), and your favorite noodles. It’s a healthy dish packed with fresh ingredients, perfect for a family-friendly weeknight dinner!
Note: This is a Thai-inspired recipe with a rich soup broth and my favorite pork and shrimp wontons. If you’re short on time, feel free to swap in frozen wontons for a quicker option!
What is wonton noodle soup
Wonton noodle soup is a classic Asian dish made of a savory broth, dumplings, and noodles. Common ingredients like garlic, soy sauce, pork bones, and choy sum create a balanced flavor that’s savory, slightly sweet, and full of umami.
Noodle options for this recipe
For this recipe, I used bami noodles, which are thin egg noodles with a nice chewy texture.
There are plenty of other noodle options for wonton soup:
- Rice noodles: A lighter, gluten-free noodle, often used in Thai boat noodle soup.
- Wheat noodles: Hearty and perfect for absorbing all the flavors.
- Glass noodles: Perfect if you want something lighter. Also used in my glass noodle soup.
- Ramen noodles: Quick and easy to cook. Popular in ramen soup.
Wonton options: Try adding kanom jeeb (Thai dumplings) or crispy fried wontons as a fun variation!
Ingredient notes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
Soup broth ingredients
- Water
- Pork bones – A key ingredient in traditional wonton noodle soup.
- Black peppercorns
- Coriander root
- Garlic
- Onion
- Chicken bouillon cube
- Light soy sauce – Get it on Amazon.
- Oyster sauce – Order it on Amazon.
- Palm sugar – Get it at Amazon.
- Salt
Add-ins
- Egg noodles – I used bami noodles, but you can use lo mein, wonton noodles, or Chinese wheat noodles.
- Choy sum – This leafy green is great for Asian soups. You can also use bok choy or gai lan as a substitute.
- Green onions
- Coriander
- Thai chili flakes (optional)
- Chili oil or chili paste (optional)
- White pepper or black pepper (optional)
- Garlic oil (optional) – Fry minced garlic in neutral oil until golden. Use the crispy garlic bits in your soup and drizzle the infused oil over the wontons.
Homemade wontons
- Wonton wrappers – Look for wrappers labeled “thin” or “Hong Kong style” for more delicate wontons.
- Shrimp, pork
- Coriander root, black peppercorns
- Garlic, carrots, green onions, dried shiitake mushrooms
- Sesame oil
- Cornstarch
- Egg
Step-by-step image instructions
We’ll start by making the wontons. If you’re using store-bought wontons, you can skip ahead to step 4.
Make the wontons
Step 1: In a blender, combine the ground pork, garlic, coriander root, black peppercorns, egg, sesame oil, white sugar, cornstarch, and sauces. Pulse until smooth. Stir in the diced vegetables, then refrigerate the mixture for about an hour.
Step 2: While the filling chills, remove the shell and devein the shrimp (you can leave the tails on for presentation, if you like). Score the shrimp lightly across the belly to prevent them from curling up when cooked.
Step 3: Take a wonton wrapper and place it on a clean surface. Add about a tablespoon of filling to the center and place a scored shrimp on top. Wet the edges of the wrapper with water, fold it, and press to seal. Repeat this process until all wontons are filled.
Make the soup broth
Step 4: In a pot over medium heat, add water, garlic, sliced onion, coriander root, black peppercorns, light soy sauce, oyster sauce, salt, palm sugar, and chicken bouillon. Bring everything to a boil.
Step 5: Once it’s boiling, add the pork bones and lower the heat to let it simmer for about an hour. Be sure to skim off any foam or impurities that rise to the top.
Prepare the soup add-ins
Step 6: Once the broth is almost ready, bring a pot of water to a gentle boil. Drop the wontons in and cook for 4–5 minutes, or until they float to the top. Once done, remove with a slotted spoon and set aside.
Step 7: Boil another pot of water and cook the egg noodles for 2–3 minutes until tender. Drain and rinse with cold water to stop the cooking, then set aside. In the same pot, blanch the choy sum for 1–2 minutes until it turns bright green and tender. Drain and set aside.
Assemble the soup
Step 8: Place a serving of cooked egg noodles in a serving bowl. Ladle the hot broth over the noodles, then add some wontons and the blanched choy sum. Garnish with green onions, cilantro, and any toppings you like. Serve immediately and enjoy!
How to store and make ahead
- Storing: Store the broth, wontons, and noodles separately in airtight containers to prevent the noodles from becoming soggy. Everything can be refrigerated for up to 3 days. If the soup is already combined, eat it as soon as possible for the best texture.
- Making ahead: Freeze uncooked wontons on a tray, then transfer to a freezer bag for up to 2 months. The broth can be refrigerated for 3–4 days or frozen for longer. When ready to serve, steam the frozen wontons and heat the broth.
Frequently asked questions
-
How many calories is wonton noodle soup?
Wonton noodle soup typically contains around 300-400 calories per serving, depending on the type and quantity of wontons, noodles, and proteins used.
-
Is this recipe gluten-free?
No, this recipe is not gluten-free due to the egg noodles, wonton wrappers (made from wheat), and soy sauce. You can substitute with gluten-free noodles and wrappers if needed.
More noodle soups to try!
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Wonton Egg Noodle Soup Recipe
Equipment
- 1 blender or food processor (for the wonton filling)
- 3 pots (1 large pot for the broth, and 2 smaller pots)
- 1 slotted spoon or tongs (to lift wontons, noodles, and choy sum)
Ingredients
For homemade wontons (store-bought works too!)
- 18 shrimp (medium-sized)
- 7 oz minced pork
- 1 egg
- 0.18 oz coriander root
- 0.9 oz black peppercorns
- 0.17 oz garlic
- 0.9 oz carrots (diced into small, uniform pieces)
- 0.18 oz dried shiitake mushrooms (diced into small, uniform pieces)
- 0.5 oz green onions (chopped)
- 3 tbsps golden mountain sauce
- 1.5 tbsp white sugar
- 1.5 tbsp sesame oil
- 2.5 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 package of wonton wrappers
- garlic oil
For the soup broth
- 2 coriander root
- 4 cloves of garlic
- 1/2 tbsp black peppercorns
- 1 onion (sliced)
- 35 oz pork bones
- 1 chicken bouillon cube
- 64 oz water
- 1.5 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp salt
- 1/2 tbsp palm sugar
For the soup add-ins
- 17.50 oz fresh bami noodles (roughly 8.75 oz of dried noodles)
- choy sum (roughly chopped, to taste)
- green onions (to taste)
- coriander (to taste)
Instructions
Make the wontons
- In a blender, combine the ground pork, garlic, coriander root, black peppercorns, egg, sesame oil, white sugar, cornstarch, and sauces. Pulse until smooth. Stir in the diced vegetables, then refrigerate the mixture for about an hour.
- While the filling chills, remove the shell and devein the shrimp (you can leave the tails on for presentation, if you like). Score the shrimp lightly across the belly to prevent them from curling up when cooked.
- Take a wonton wrapper and place it on a clean surface. Add about a tablespoon of filling to the center and place a scored shrimp on top. Wet the edges of the wrapper with water, fold it, and press to seal. Repeat this process until all wontons are filled.
Make the soup broth
- In a pot over medium heat, add water, garlic, sliced onion, coriander root, black peppercorns, light soy sauce, oyster sauce, salt, palm sugar, and chicken bouillon. Bring everything to a boil.
- Once it’s boiling, add the pork bones and lower the heat to let it simmer for about an hour. Be sure to skim off any foam or impurities that rise to the top.
- Once the broth is almost ready, bring a pot of water to a gentle boil. Drop the wontons in and cook for 4–5 minutes, or until they float to the top. Once done, remove with a slotted spoon and set aside.
- Boil another pot of water and cook the egg noodles for 2–3 minutes until tender. Drain and rinse with cold water to stop the cooking, then set aside. In the same pot, blanch the choy sum for 1–2 minutes until it turns bright green and tender. Drain and set aside.
Assemble the soup
- Place a serving of cooked egg noodles in a serving bowl. Ladle the hot broth over the noodles, then add some wontons and the blanched choy sum. Garnish with green onions, cilantro, and any toppings you like. Serve immediately and enjoy!