Wonton Char Siu Noodle Soup (叉烧云吞面) Recipe

I recently prepared a delightful Pork Wonton Noodle Soup that quickly became a favorite. In my kitchen, eight cups of chicken broth mingled with garlic and ginger while egg noodles, leafy greens and tender char siu pork offered a rich medley of flavors. A touch of soy and oyster sauce made all the difference.

I’ve been experimenting in my kitchen recently and came up with this amazing Wonton Char Siu Noodle Soup that kinda brings together all my favorite soup vibes. I started off with 8 cups chicken broth and 2 cups water, stirring in 3 minced garlic cloves and a thinly sliced 2-inch piece of ginger to really build the base.

I then added 3 tablespoons of soy sauce (divided), 1 tablespoon oyster sauce and a pinch of white pepper for that extra kick, along with salt to taste. When I tossed in 1 lb of egg noodles and 3 cups of leafy greens like bok choy, it gave the dish a lively texture.

Top it all with 2 cups of tender char siu pork and freshly made wontons filled with 1/2 lb ground pork, a dash of sesame oil and garnished with chopped scallions. It reminds me a bit of a hearty Pork Wonton Noodle Soup or a creative twist on a Filipino wonton soup, making it an exciting treat for any day.

Why I Like this Recipe

I love how the broth fills my kitchen with warm, comforting flavors from the garlic and ginger and the saltiness of the soy and oyster sauces. I really dig that I can use up leftover BBQ pork without wasting anything, it makes the recipe feel resourceful and practical. I also really like the mix of textures in this dish how the egg noodles are all springy and the wontons are juicy and tender, it just makes each spoonful interesting. Plus, making this soup always makes me feel like I cooked something fancy even though it’s pretty simple and easy to rustle up when I’m short on time.

Ingredients

• Chicken broth contains protein, nutrients and flavor.

  It makes the soup hearty and comforting.

• Egg noodles provide carbohydrates and texture, carrying the soup with a subtle flavour.
• Leafy greens like bok choy add vitamins and fiber while offering a fresh crunchy taste.
• Char Siu pork is smoky and sweet, delivering protein and luscious flavor bursts.
• Wonton wrappers provide a delicate, chewy bite and serve as carb-rich pockets for flavor.
• Ground pork adds protein and moisture, creating a savory filling with satisfying texture.
• Garlic and ginger give a spicy warmth, boosting the broth’s aromatic complexity.

Ingredient Quantities

• 8 cups chicken broth
• 2 cups water
• 3 cloves garlic, minced
• 2-inch piece ginger, sliced thinly
• 3 tablespoons soy sauce (divided)
• 1 tablespoon oyster sauce
• 1/2 teaspoon white pepper
• Salt to taste
• 1 lb egg noodles
• 3 cups leafy greens (bok choy, gai lan, or spinach), roughly chopped
• 2 cups char siu pork (BBQ pork), sliced
• 20 wonton wrappers
• 1/2 lb ground pork (for the wonton filling)
• 1 tablespoon sesame oil
• 2 tablespoons chopped scallions (for garnish)

How to Make this

1. In a big pot, combine 8 cups chicken broth, 2 cups water, minced garlic, and sliced ginger. Add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon white pepper and a pinch of salt then bring it all to a simmer.

2. While the broth is heating up, mix the 1/2 lb ground pork with the remaining 1 tablespoon soy sauce and a little salt in a bowl.

3. Lay a wonton wrapper on a clean surface and place a small spoonful of the ground pork mixture in the center. Fold the wrapper over the filling and press the edges together to seal. Repeat this step until all the wonton wrappers are filled.

4. Bring a large pot of water to a boil and cook the 1 lb egg noodles for about 3-4 minutes until they are springy but cooked, then drain.

5. Once the broth is simmering, gently drop the prepared wontons into the pot and let them cook for about 4-5 minutes until they float to the top.

6. Add the cooked egg noodles to the broth along with the 3 cups of leafy greens. Stir them in and let the greens wilt in the warm soup.

7. Next, stir in the 2 cups of sliced char siu pork and allow it to warm through in the soup for about 1-2 minutes.

8. Drizzle the 1 tablespoon sesame oil into the soup and give it a stir.

9. Taste the soup and adjust the seasoning if needed by adding more salt or soy sauce.

10. Ladle the soup into bowls and garnish with 2 tablespoons of chopped scallions. Enjoy your warming bowl of wonton char siu noodle soup!

Equipment Needed

1. A large stock pot for simmering the broth and cooking the wontons
2. A set of measuring cups and spoons for adding precise amounts of water, broth, and sauces
3. A mixing bowl to combine the ground pork with seasonings
4. A clean cutting board or countertop surface for assembling the wontons
5. A sharp knife for slicing the ginger and chopping garlic and scallions
6. A second large pot for boiling the egg noodles
7. A colander to drain the noodles once they are cooked
8. A wooden spoon or spatula for stirring the broth and mixing ingredients
9. A ladle for serving out the soup into bowls
10. A small bowl or plate to use as a temporary rest for prepared wontons before cooking

FAQ

Wonton Char Siu Noodle Soup (叉烧云吞面) Recipe Substitutions and Variations

• If you have trouble finding chicken broth, you can use vegetable broth or beef broth to add a different depth of flavor.
• If char siu pork is hard to come by, try using some leftover roast pork or even barbecued pork assembled in a similar style.
• Not a fan of oyster sauce? Hoisin sauce works as a decent substitute, though it will give the dish a slightly sweeter flavor.
• If you dont have soy sauce at home, you could try tamari instead especially if you’re looking for a gluten free option.
• Wonton wrappers can be tricky to find sometimes so if you’re in a pinch you might experiment with thin egg roll wrappers cut to size although the texture might vary a bit.

Pro Tips

1. When you’re simmering the broth, keep an eye on it and adjust the seasoning as it cooks. Sometimes a little more salt or soy sauce can really elevate the flavor, so taste along the way even if it seems fine at first.

2. Be really careful when folding the wonton wrappers. Don’t overfill them or they might burst when cooking. It’s better to make a few smaller ones than risk a messy boil.

3. If you like your noodles with a firmer bite, try undercooking them by a minute before adding to the soup. They’ll continue to absorb the broth, but this trick helps avoid a mushy texture.

4. When adding the leafy greens, stir them in gently and don’t leave them in the soup for too long. They wilt quickly and can turn into an unappetizing mush if overdone.