Homemade Wonton Noodle Soup Recipe

I perfected my Shrimp Wonton Noodle Soup, pairing bouncy egg noodles with the best homemade wontons in a deeply savory broth that hides a surprising secret.

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I never thought a bowl of simple broth could be sneaky exciting, but here I am, obsessed. My Homemade Wonton Noodle Soup is all about tension between silky wontons and bouncy noodles.

I use a filling of ground pork and chopped raw shrimp that somehow sings together, and the soup flips between familiar and unexpected. Call it Shrimp Wonton Noodle Soup if you want, or imagine it closer to a Soup With Wontons you find at late night spots.

I wont give away the tricks here but there are little moves that change everything, trust me youll want to try this.

Ingredients

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Ground pork, protein rich and fatty, gives deep savory broth and texture
Shrimp, lean protein with sweet sea flavor, lifts wonton filling light
Wonton wrappers, thin wheat dough, add carbs and delicate chewiness to bowl
Chicken stock, base of the soup, adds sodium, umami and comforting depth
Fresh ginger, spicy aromatic, brightens the broth and helps digestion a bit
Egg noodles, springy wheat noodles, provide carbs and a satisfyingly chewy bite
Baby bok choy, leafy green, low cal with fiber and fresh vegetal crunch

Ingredient Quantities

Wonton filling
- 8 oz (225 g) ground pork
- 8 oz (225 g) raw shrimp peeled, deveined and roughly chopped
- 1 large egg white
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
- 1/2 tsp white pepper
- 1 small scallion finely chopped
- 1 tsp fresh ginger grated
- 1 small garlic clove minced (optional)
- about 30 to 40 wonton wrappers (small squares)

Broth
- 8 cups (2 L) low sodium chicken stock
- 1 to 2 inch piece fresh ginger sliced
- 2 garlic cloves smashed (optional)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 1 tsp sugar
- 1 tsp toasted sesame oil
- salt to taste

Noodles and vegetables
- 12 oz (340 g) fresh egg noodles or wonton noodles
- 8 oz (225 g) baby bok choy or choy sum trimmed

Garnishes and extras
- 2 to 3 scallions thinly sliced
- handful cilantro leaves optional
- chili oil or soy sauce for serving optional

How to Make this

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1. Make the filling: in a bowl combine the ground pork, chopped shrimp, egg white, 1 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp cornstarch, 1 tsp toasted sesame oil, 1 tsp sugar, 1/2 tsp white pepper, the finely chopped scallion, 1 tsp grated ginger and the minced garlic if using. Mix with your hand or a spoon until it becomes sticky and cohesive, then cover and chill for 10–15 minutes so it firms up a bit.

2. Wrap the wontons: lay out a wonton wrapper, wet the edges with water, put about 1 teaspoon of filling in the center (dont overfill), fold into a triangle and press out air, then bring the two outer corners together and press to seal. Keep wrapped wontons under a damp towel or lightly dusted with cornstarch so they dont stick. You should get about 30–40 wontons.

3. Make the broth: in a large pot pour 8 cups low sodium chicken stock, add the 1 to 2 inch ginger slices, smashed garlic cloves if using, 1 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine or dry sherry if using, 1 tsp sugar and 1 tsp toasted sesame oil. Bring to a gentle simmer and let it infuse 10–15 minutes, skim any foam and taste, adjust salt if needed.

4. Cook wontons in the broth: keep the broth at a gentle simmer (not a rolling boil) and add wontons in batches so they have room. Stir gently to prevent sticking. They will cook in about 3–5 minutes, until wrappers turn translucent and the filling is cooked through. Remove with a slotted spoon into a bowl or leave in the pot if you plan to serve right away.

5. Cook the noodles: while wontons simmer, bring a separate pot of water to a rolling boil and cook the fresh egg/wonton noodles 1–2 minutes, or according to package directions, until bouncy and al dente. Drain and rinse briefly with hot water to remove excess starch, toss with a tiny splash of toasted sesame oil so they dont clump.

6. Blanch the greens: in the noodle pot or in the broth for 20–45 seconds blanch the baby bok choy or choy sum until bright green and tender crisp. Drain and set aside.

7. Final seasoning: taste the simmering broth with wontons one more time, add salt if needed or a splash more soy/oyster for depth. If the broth is too strong dilute slightly with hot water. If you want more aroma add a few drops of toasted sesame oil.

8. Assemble bowls: divide the cooked noodles between bowls, add the blanched greens, arrange wontons on top and ladle plenty of hot broth over everything so noodles are submerged and wontons stay warm.

9. Garnish and serve: top with thinly sliced scallions and cilantro leaves if using, offer chili oil or extra soy sauce at the table. Eat right away while the noodles are bouncy and the wontons are tender.

Equipment Needed

1. Large mixing bowl (for the pork and shrimp filling)
2. Small mixing bowl (for the egg white and seasoning)
3. Measuring spoons and measuring cups
4. Sharp chef knife and cutting board
5. Microplane or fine grater (for ginger)
6. Slotted spoon or spider strainer (to lift wontons from broth)
7. Large stockpot for the broth
8. Medium pot for boiling noodles and blanching greens
9. Colander plus a small bowl of water to wet wrapper edges when sealing, dont forget a pastry brush or your finger to help seal
10. Damp kitchen towel or tray dusted with cornstarch to keep wrapped wontons from sticking

FAQ

Q: How do I stop wontons from falling apart when I cook them? A: Dont overfill them, press out air before sealing and moisten the wrapper edges with water. Bring the broth or pot of water to a gentle simmer, not a rolling boil, and cook gently until they float and the filling is opaque.

Q: Can I freeze wontons and how do I cook them from frozen? A: Yes. Arrange filled wontons on a tray so they dont touch, freeze until firm then transfer to a bag. Cook straight from frozen, adding 2 to 4 extra minutes to the cooking time until heated through.

Q: I dont eat pork or shrimp, can I swap the filling? A: Sure. Use ground chicken, turkey or finely chopped mushrooms for a vegetarian version. Keep the same binding ratio (egg white + cornstarch) so the texture stays silky. Adjust seasoning to taste.

Q: How do I keep the noodles from getting mushy in the soup? A: Cook fresh egg noodles separately, rinse under cold water to stop cooking and toss with a tiny bit of sesame oil so they dont stick. Put noodles in bowls then ladle hot broth and wontons on top just before serving.

Q: My broth tastes flat, any quick fixes? A: Simmer sliced ginger and garlic longer to lift flavor, add a splash of Shaoxing or dry sherry, a small pinch of sugar to balance, and taste at the end for salt. Dont boil the broth hard or youll lose clarity.

Q: How long will leftovers keep and how should I reheat them? A: Broth keeps 3 to 4 days in the fridge, cooked wontons 2 to 3 days. Reheat by bringing broth to a simmer then briefly warm wontons and veggies in it. Reheat noodles separately and add to bowls to avoid mushy leftovers.

Homemade Wonton Noodle Soup Recipe Substitutions and Variations

Ground pork / shrimp: swap ground pork for ground chicken or turkey if you want leaner meat, or use extra chopped pork in place of the shrimp. For a vegetarian filling try firm tofu pressed and mashed with finely chopped shiitake mushrooms and 1 tbsp cornstarch to help it bind.
Light soy sauce: use tamari for a gluten free option, or coconut aminos if you want something less salty and a bit sweeter. If you only have regular soy sauce reduce added salt a little.
Oyster sauce: swap with vegetarian mushroom “oyster” sauce or a mushroom stir fry sauce for no-shellfish; you can also mix hoisin with a splash of soy sauce to get a similar sweet umami note.
Fresh egg/wonton noodles: use dried egg noodles or thin spaghetti (cook briefly so they dont go mushy), or fresh ramen/wonton noodles if you can find them. For gluten free use rice noodles, theyll be slipperier but still tasty.

Pro Tips

– Texture is everything, so if you want a really silky filling blitz the shrimp and pork in a food processor for a few quick pulses then fold in the rest, or chop the shrimp coarse if you prefer chew. Mix until tacky and then chill — it firms up and makes wrapping way easier, just dont overwork it or it gets gummy.

– Test-season the filling by frying a tiny pinch in a skillet, taste and adjust salt or sugar before you wrap everything. This saves you from ending up with bland dumplings after you’ve wrapped 40 of them.

– Keep the broth at a gentle simmer, not a rolling boil, and cook wontons in small batches so they dont stick or burst. If you want to make ahead, freeze wontons spaced on a tray until solid then bag them, cook straight from frozen and add a minute or two to the cook time.

– Always cook noodles separately to keep the broth clear and clean tasting, rinse the noodles briefly with hot water to loosen them then toss with a splash of sesame oil so they dont clump. Warm the serving bowls too, hot bowls keep the soup piping when it hits the table.

– For sealing and storage use a tiny brush of water or egg white on wrapper edges and dust with cornstarch not flour for less goop, and if the broth feels flat a splash of Shaoxing or a few drops of toasted sesame oil at the end brings it alive.

Homemade Wonton Noodle Soup Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected my Shrimp Wonton Noodle Soup, pairing bouncy egg noodles with the best homemade wontons in a deeply savory broth that hides a surprising secret.

Servings

servings

Calories

818

kcal

Equipment: 1. Large mixing bowl (for the pork and shrimp filling)
2. Small mixing bowl (for the egg white and seasoning)
3. Measuring spoons and measuring cups
4. Sharp chef knife and cutting board
5. Microplane or fine grater (for ginger)
6. Slotted spoon or spider strainer (to lift wontons from broth)
7. Large stockpot for the broth
8. Medium pot for boiling noodles and blanching greens
9. Colander plus a small bowl of water to wet wrapper edges when sealing, dont forget a pastry brush or your finger to help seal
10. Damp kitchen towel or tray dusted with cornstarch to keep wrapped wontons from sticking

Ingredients

Wonton filling
8 oz (225 g) ground pork
8 oz (225 g) raw shrimp peeled, deveined and roughly chopped
1 large egg white
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp toasted sesame oil
1 tsp granulated sugar
1/2 tsp white pepper
1 small scallion finely chopped
1 tsp fresh ginger grated
1 small garlic clove minced (optional)
about 30 to 40 wonton wrappers (small squares)
Broth
8 cups (2 L) low sodium chicken stock
1 to 2 inch piece fresh ginger sliced
2 garlic cloves smashed (optional)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine or dry sherry (optional)
1 tsp sugar
1 tsp toasted sesame oil
salt to taste
Noodles and vegetables
12 oz (340 g) fresh egg noodles or wonton noodles
8 oz (225 g) baby bok choy or choy sum trimmed
Garnishes and extras
2 to 3 scallions thinly sliced
handful cilantro leaves optional
chili oil or soy sauce for serving optional

Directions

Make the filling: in a bowl combine the ground pork, chopped shrimp, egg white, 1 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp cornstarch, 1 tsp toasted sesame oil, 1 tsp sugar, 1/2 tsp white pepper, the finely chopped scallion, 1 tsp grated ginger and the minced garlic if using. Mix with your hand or a spoon until it becomes sticky and cohesive, then cover and chill for 10–15 minutes so it firms up a bit.
Wrap the wontons: lay out a wonton wrapper, wet the edges with water, put about 1 teaspoon of filling in the center (dont overfill), fold into a triangle and press out air, then bring the two outer corners together and press to seal. Keep wrapped wontons under a damp towel or lightly dusted with cornstarch so they dont stick. You should get about 30–40 wontons.
Make the broth: in a large pot pour 8 cups low sodium chicken stock, add the 1 to 2 inch ginger slices, smashed garlic cloves if using, 1 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine or dry sherry if using, 1 tsp sugar and 1 tsp toasted sesame oil. Bring to a gentle simmer and let it infuse 10–15 minutes, skim any foam and taste, adjust salt if needed.
Cook wontons in the broth: keep the broth at a gentle simmer (not a rolling boil) and add wontons in batches so they have room. Stir gently to prevent sticking. They will cook in about 3–5 minutes, until wrappers turn translucent and the filling is cooked through. Remove with a slotted spoon into a bowl or leave in the pot if you plan to serve right away.
Cook the noodles: while wontons simmer, bring a separate pot of water to a rolling boil and cook the fresh egg/wonton noodles 1–2 minutes, or according to package directions, until bouncy and al dente. Drain and rinse briefly with hot water to remove excess starch, toss with a tiny splash of toasted sesame oil so they dont clump.
Blanch the greens: in the noodle pot or in the broth for 20–45 seconds blanch the baby bok choy or choy sum until bright green and tender crisp. Drain and set aside.
Final seasoning: taste the simmering broth with wontons one more time, add salt if needed or a splash more soy/oyster for depth. If the broth is too strong dilute slightly with hot water. If you want more aroma add a few drops of toasted sesame oil.
Assemble bowls: divide the cooked noodles between bowls, add the blanched greens, arrange wontons on top and ladle plenty of hot broth over everything so noodles are submerged and wontons stay warm.
Garnish and serve: top with thinly sliced scallions and cilantro leaves if using, offer chili oil or extra soy sauce at the table. Eat right away while the noodles are bouncy and the wontons are tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.