Wonton Noodle Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Wontons:

1/2 pound shrimp, peeled, deveined and finely diced

1/2 pound ground pork

Kosher salt and freshly ground black pepper

1 tablespoon oyster sauce

1/2 teaspoon sesame oil

16 wonton wrappers

1 large egg, beaten

Quick Chinese Chicken Broth:

2 quarts cold water

2 to 3 ounces low-sodium chicken base

One 1-inch piece ginger, thinly sliced

2 cloves garlic, smashed

3 scallions, smashed and cut into 2-inch pieces

3 whole black peppercorns or a pinch of freshly ground black pepper

1 teaspoon oyster sauce

2 to 3 drops sesame oil

1/2 to 1 teaspoon kosher salt

Noodles and Assembly:

Kosher salt

4 ounces noodles, such as spaghetti or dried instant ramen

2 scallions, thinly sliced

2 tablespoons cilantro leaves

Directions

  1. For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
  2. For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
  3. Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
  4. For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
  5. For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro. 
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