Wonton Noodle Soup

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This recipe for Wonton Noodle Soup is simple, comforting and delicious, featuring plump and tender homemade wontons and thin, springy egg noodles swimming in a light broth.

What are wontons?

Wontons (also wuntun or wanton) are a type of Chinese dumpling filled with a blend of pork and/or shrimp, encased in a thin, square-shaped wheat wrapper that is silky and smooth.

In Cantonese, wuntun 雲吞 is translated as "swallowing cloud."

Wontons can be served on their own as a snack, drizzled with chili oil, in soup or with noodles.

What is wonton noodle soup?

Wonton soup is a warm flavorful soup, traditionally made with shrimp shells and dried fish broth, served with wonton dumplings.

Wonton Noodle Soup consists of the aforementioned flavored soup, wonton dumplings, and the addition of thin, springy egg noodles.

This dish is light, yet substantial and flavorful, commonly offered in Cantonese or Hong Kong-style cafes and restaurants.

Why you'll love this recipe

This recipe for Wonton Noodle Soup is:

Easy to make: it can be very difficult to find fish flounder powder, which is traditional, so this version is simple and uses ingredients that are more easily available.

Delicious and comforting: the savory, umami flavor of the broth is warming, alongside the plump and juicy wonton dumplings.

Scalable: feeding more people? You can easily double the recipe to make a larger pot of wonton soup and keep it warm while you blanch the noodles.

Ingredients you'll need

chicken broth: you can use homemade or store-bought
water
Napa cabbage: adds a subtle sweetness to the soup; you can also sub in lettuce or Chinese veg such as bok choy or yu choy
sea salt: for flavor
white pepper
fish sauce: is a comparable substitute for fish flounder powder, and it much more accessible; adds a deep umami flavor to the broth; use the best quality fish sauce you can find; I recommend using Red Boat
chicken bouillon powder: optional, for more savory flavor
sesame oil: for aroma
green onions: chopped
thin wonton/egg noodles: you can find fresh noodles in the refrigerator section
homemade wontons: you can use homemade or store-bought

You can find all of these ingredients at Asian grocery stores.

How to make it

Make the broth: In a large pot, combine chicken broth, water, salt, white pepper, fish sauce and chicken bouillon powder (if using).

Bring it up to a boil, add in the Napa cabbage, and reduce to a simmer over low heat.

Give the soup a taste and adjust seasonings if necessary.

Stir in sesame oil and chopped green onions.

Cook the wontons and noodles:

Fill a separate pot up with water and bring to a boil.

Add in the wontons and cook until they float, about 5-7 minutes.

Remove wontons with a slotted spoon and place into serving bowls.

Next, add in wonton noodles and cook for 1-2 minutes.

How to serve

Serve the Wonton Noodle Soup hot.

Pair it with Hong Kong milk tea, yuenyueng (Hong Kong coffee tea), or milo dinosaur.

How to store & reheat

Store each element (wonton soup, broth, wontons) separately in airtight container in the fridge for up to 3 days.

It's best to cook the noodles just prior to serving and reheat the broth over the stovetop before putting it together.

Variations

If you don't have Napa cabbage, you can sub with lettuce, or Chinese green veggies such as yu choy, or bok choy.

Expert tips & FAQs

Why are the noodles rinsed in cold water?

Chinese noodles are rinsed in cold water so that they retain their chewy, bouncy texture and to prevent overcooking.

Can I use different noodles?

You can use any thin, wheat egg noodle.

Tip: you can prepare the wonton soup broth ahead of time and bring it up to a simmer before serving.

Other Chinese recipes you may like

Be sure to check out these recipes:

Homemade Wontons

Chinese Pork Dumplings (餃子)

Chinese Egg Noodles

Chili Oil Wontons

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 1 vote

This recipe for Wonton Noodle Soup is simple, comforting and delicious, featuring plump and tender homemade wontons and thin, springy egg noodles swimming in a light broth.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Asian, Cantonese, Chinese

Servings: 2

Calories: 313kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Wonton soup:

2 C chicken broth
1 C water
¼ teaspoon sea salt
¼ teaspoon white pepper
1 teaspoon fish sauce
½ teaspoon chicken bouillon powder optional
3 leaves Napa cabbage
1 teaspoon sesame oil
2 stalks green onions chopped, plus extra for serving

Wontons/Noodles:

4-6 homemade wontons
200 g thin wonton noodles or egg noodles

Instructions

Make the broth:

In a large pot, combine chicken broth, water, salt, white pepper, fish sauce and chicken bouillon powder (if using).
Bring it up to a boil, add in the Napa cabbage, and reduce to a simmer over low heat.
Give the soup a taste and adjust seasonings if necessary.
Stir in sesame oil and chopped green onions.

Cook the wontons and noodles:

Fill a separate pot up with water and bring to a boil.
Add in the wontons and cook until they float, about 5-7 minutes.
Remove wontons with a slotted spoon and place into serving bowls.
Next, add in wonton noodles and cook for 1-2 minutes.
Drain the noodles in a colander and rinse with cold water.
Portion the noodles into serving bowls.

Assemble:

Pour the hot broth over the wontons and wonton noodles.
Garnish with extra green onions, if desired.
Enjoy immediately.

Nutrition

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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I'm an expert and enthusiast, designed to provide information and assistance on a wide range of topics. While I may not have personal experiences or preferences like a human expert, I can provide detailed information and answer questions based on the text you provided.

Wontons

Wontons are a type of Chinese dumpling that are typically filled with a blend of pork and/or shrimp. They are enclosed in a thin, square-shaped wheat wrapper that is silky and smooth. In Cantonese, wontons are translated as "swallowing cloud" (wuntun 雲吞). Wontons can be served on their own as a snack, drizzled with chili oil, in soup, or with noodles.

Wonton Noodle Soup

Wonton noodle soup is a warm and flavorful soup traditionally made with shrimp shells and dried fish broth, served with wonton dumplings. It consists of a flavored soup, wonton dumplings, and thin, springy egg noodles. The dish is light, yet substantial and flavorful, commonly offered in Cantonese or Hong Kong-style cafes and restaurants.

Recipe for Wonton Noodle Soup

The recipe you provided is a simple, comforting, and delicious version of Wonton Noodle Soup. Here are the main ingredients used in the recipe:

Chicken broth
Water
Napa cabbage (can be substituted with lettuce or Chinese green vegetables like bok choy or yu choy)
Sea salt
White pepper
Fish sauce (can be used as a substitute for fish flounder powder)
Chicken bouillon powder (optional, for more savory flavor)
Sesame oil
Green onions (chopped)
Thin wonton or egg noodles (fresh noodles can be found in the refrigerator section)
Homemade wontons (can be made from scratch or store-bought)

The recipe involves making the broth by combining chicken broth, water, salt, white pepper, fish sauce, and chicken bouillon powder (if using). The Napa cabbage is then added, and the soup is simmered over low heat. The broth is seasoned with sesame oil and chopped green onions.

Separately, the wontons are cooked in boiling water until they float, then removed with a slotted spoon and placed into serving bowls. The wonton noodles are cooked for a short time, drained, rinsed with cold water, and portioned into serving bowls.

To assemble the dish, the hot broth is poured over the wontons and wonton noodles, and it can be garnished with extra green onions if desired.

Serving and Variations

The Wonton Noodle Soup is typically served hot and can be paired with Hong Kong milk tea, yuenyueng (Hong Kong coffee tea), or milo dinosaur.

If Napa cabbage is not available, it can be substituted with lettuce or other Chinese green vegetables such as yu choy or bok choy.

Expert Tips and FAQs

The noodles are rinsed in cold water to retain their chewy, bouncy texture and prevent overcooking.
Any thin, wheat egg noodle can be used in the recipe.
The wonton soup broth can be prepared ahead of time and brought to a simmer before serving.

I hope this information helps you understand the concepts used in the recipe for Wonton Noodle Soup. If you have any more questions or need further assistance, feel free to ask!