Wonton Noodle Soup

Ingredients

• al gustowonton noodles
• 1 package (220 g)wonton wrappers
• 200 gshrimp, peeled; reserve the shells
• 100 gground pork
• 2 stalksspring onions, finely chopped
• 1/2 teaspooncornflour
• 1 teaspoonfish sauce, or 1 1/2 teaspoons soy sauce
• 3 teaspoonsoyster sauce
• 1/2 teaspoonsesame oil
• 1 teaspoonShaoxing cooking wine
• 1/4 teaspoonwhite pepper (optional)
• 1 litrelow-sodium or no-sodium chicken stock
• al gustoreserved shrimp shells
• 2 clovesgarlic, smashed
• 1 sliceginger
• 1 tablespoonfish sauce
• 1/2 tablespoonsoy sauce
• 1 1/2 teaspoonssesame oil
• 1/2 teaspoonwhite pepper (optional)
• al gustospring onions, finely chopped
• al gustoyellow chives
• al gustofried garlic
• al gustogarlic chilli oil
• al gustocrispy fried onions

Instructions

1. 1

   Prepare the ingredients

   If using frozen shrimp, defrost it in a bowl of cold water for 10–15 minutes. Peel the shrimp and reserve the shells for the broth. Wash and finely chop the spring onions, using both green and white parts; set aside 1 tablespoon of the green parts for garnish.

2. 2

   Start the broth

   Put the ginger slice and smashed garlic cloves in a large pot. Over medium-low heat, add the shrimp shells, 1 litre of chicken stock, 1 tablespoon fish sauce, 1/2 tablespoon soy sauce and 1/2 teaspoon white pepper. Leave out the sesame oil for now. Cover and simmer for about 30 minutes to 1 hour while you prepare the dumplings.

3. 3

   Mix the pork

   In a large bowl, combine the ground pork, cornflour, 1 teaspoon fish sauce, oyster sauce, 1/2 teaspoon sesame oil, Shaoxing wine and 1/4 teaspoon white pepper. Mix in one direction for 10 minutes, until the mixture is gluey, then set aside. A hand mixer or stand mixer can be used instead.

4. 4

   Add the shrimp

   Chop the peeled shrimp to your preferred size, keeping the pieces chunkier or chopping them finely. Add the shrimp to the pork and mix well for 5 minutes, until evenly combined. Stir in the chopped spring onions for 1 minute.

5. 5

   Check the filling

   Cook 1 teaspoon of filling in a small bowl in the microwave for 20 seconds, or pan-fry it, then taste. Adjust the seasoning with more soy sauce, fish sauce or salt if needed.

6. 6

   Fold the wontons

   Keep the opened wonton wrappers under a damp paper towel, and set out a small bowl of water and a plate for the folded dumplings. Place a wrapper on your palm in a diamond shape and put 1 teaspoon of filling in the middle. Wet the top edges with a finger dipped in water, bring the bottom corner up to the top corner and press the tip together. Gather and press the excess wrapper on each side towards the top, then pinch the top firmly to seal. Place each wonton on the plate and cover with a damp cloth as you work; repeat until the filling is used.

7. 7

   Boil the dumplings

   Bring a separate pot of water to the boil. Add the wontons and keep the water moving until it returns to the boil so they do not stick to the bottom. Cook for about 5 minutes, until they float to the surface, then lift them into serving bowls.

8. 8

   Cook the noodles

   Bring the same pot of water back to the boil and add the wonton noodles. Move them around as they cook and boil for only 20–25 seconds, as they overcook easily. Transfer the noodles to the bowls with the dumplings.

9. 9

   Finish the soup

   Remove and discard the garlic, ginger and shrimp shells from the broth. Stir in 1 1/2 teaspoons sesame oil, then turn off the heat. Ladle the broth over the noodles and wontons and serve with the reserved spring onions and any desired garnishes.

What is wonton noodle soup?

Wonton noodle soup is a Chinese comfort-food dish built around wontons, noodles and a savoury broth. Wontons are filled dumplings commonly served in soup or alongside noodles.

This version uses a shrimp-and-pork filling and boosts a simple chicken stock with shrimp shells, ginger and garlic. Cooking the noodles and dumplings separately keeps their cooking water from clouding the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 632 calories, 35g protein, 92g carbs, 12g fat.

The noodles and wonton wrappers provide most of the carbohydrate, while pork, shrimp and chicken stock contribute protein. Sesame oil and the pork supply much of the fat; serve the bowl with greens to add freshness and balance the meal.

Build flavour in the broth

Shrimp shells: simmering the reserved shells in chicken stock adds seafood character without making a separate stock. Remove them, along with the garlic and ginger, before serving.

Sesame oil: it is added after the broth has simmered and the heat is off, so its aroma stays noticeable. Keep it out of the pot during the simmer.

Make a springy filling

Pork first: mixing the pork in one direction for 10 minutes develops the sticky texture described in the method. Mix in the chopped shrimp afterwards so its pieces remain distinct if you prefer a chunkier bite.

Seasoning check: cook a teaspoon of the filling before folding the dumplings. This gives you a chance to adjust the saltiness before the filling is sealed inside the wrappers.

Fold without drying the wrappers

Keep covered: wonton wrappers dry quickly once opened, so cover the stack with a damp paper towel and cover completed dumplings with a damp cloth. Work with one wrapper at a time.

Seal the top: a little water on the edges helps the wrapper stick. The folds do not need to look identical; focus on pinching the joined edges closed.

Cook each component separately

Wontons: stir the water as it comes back to the boil to stop dumplings settling and sticking. They take about 5 minutes and are ready when they float to the top.

Noodles: use the same pot after the dumplings, but cook the noodles for just 20–25 seconds. Separate boiling water helps keep the soup clear rather than thick and starchy.

Serve with toppings

Ladle the hot broth over the noodles and dumplings just before serving. Spring onions, yellow chives, fried garlic, garlic chilli oil and crispy fried onions are listed as optional finishing touches.

For a more substantial bowl, serve the soup with a simple side of greens. Add crisp toppings at the table so they keep their texture.

Recipe notes & tips

• Keep the shrimp shells to simmer in the broth for extra seafood flavour.
• Mix the pork in one direction until sticky before adding the shrimp.
• Chop the shrimp more coarsely if you want noticeable pieces in the filling.
• Cover both the wrappers and folded wontons with damp paper or cloth while working.
• Cook the noodles for only 20–25 seconds to avoid a soft, overcooked texture.
• Add the final sesame oil after turning off the heat.

Variations

• Finer shrimp: chop the shrimp very finely before mixing it into the pork.
• Soy seasoning: use 1 1/2 teaspoons soy sauce in place of the 1 teaspoon fish sauce in the filling.
• Chilli finish: add garlic chilli oil at the table for heat.
• Crisp topping: finish with fried garlic or crispy fried onions just before serving.
• Extra greens: serve with additional chopped spring onions or yellow chives.

Common mistakes to avoid

• Dry wrappers: keep the open stack under a damp paper towel while folding.
• Loose seals: wet the wrapper edges and pinch the top firmly closed.
• Sticking wontons: move the water as it returns to the boil so dumplings do not settle on the bottom.
• Cloudy, starchy broth: boil the noodles and wontons in a separate pot of water.
• Overcooked noodles: keep their cooking time to 20–25 seconds.
• Muted sesame aroma: stir in the broth's final sesame oil after the heat is off.

How to store

Store the broth, cooked noodles and cooked wontons separately in airtight containers in the fridge and use within 3 days. Reheat the broth until steaming and warm the noodles and wontons briefly in hot water or in the broth just before serving. Uncooked folded wontons can be frozen separately on a tray, then transferred to a freezer container.

Frequently asked questions