Wonton Noodle Soup (雲吞麵) Recipe

I’m sharing a Wonton and Noodle Soup where silky wontons, springy Cantonese egg noodles, and bright greens float in a clear, aromatic broth with one surprising twist.

I never get tired of a bowl of Wonton And Noodle Soup, it’s one of those dishes that looks simple but hides tricks. I like how the fresh Cantonese egg noodles hold up in broth, a chewy thread that makes you slurp loud, and how delicate wontons bob like tiny pillows.

Reading Egg Noodle Soup Recipes made me try different broths and textures, and this version surprised me with a clean, savory edge that isn’t trying too hard. If you like slurpy, slightly messy bowls that make you curious about every spoonful, this one will pull you in.

Ingredients

• chicken stock gives rich umami, electrolytes, low calories, perfect base for soup
• dried shrimp add intense seafood umami, small protein boost, slightly salty taste
• ginger warms the bowl, aids digestion, adds bright spicy citrusy notes
• scallion gives fresh oniony crunch, vitamin C, makes soup pop, use lots
• ground pork brings savory fat and protein, juicy filling, keeps wontons rich
• raw shrimp adds sweet, firm texture and lean protein, cooks quickly in broth
• wonton wrappers are carbs, thin starch pockets that turn silky when boiled
• leafy greens add fiber, vitamins, a bitter green bite and fresh color

Ingredient Quantities

• 2 L (8 cups) chicken stock
• 10 g dried shrimp
• 3 slices fresh ginger, smashed
• 2 stalks scallion, bruised
• 1 tsp salt
• 1/2 tsp ground white pepper
• 300 g ground pork (preferably shoulder)
• 150 g raw shrimp, peeled and coarsely chopped
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp sugar
• 2 tbsp finely chopped scallion for filling
• 30 to 40 wonton wrappers
• 400 g fresh Cantonese egg noodles
• 250 g leafy greens (baby bok choy or gai lan)
• 2 tsp vegetable oil
• Extra chopped scallion and cilantro for garnish
• Extra light soy sauce
• Extra white pepper

How to Make this

1. Soak the 10 g dried shrimp in warm water for 10 minutes, drain and chop roughly; in a large pot pour 2 L chicken stock, add the chopped dried shrimp and their soaking liquid, 3 smashed ginger slices and 2 bruised scallion stalks, bring to a gentle simmer and cook 20 to 25 minutes to build flavor, then fish out the ginger and stalks, keep the broth simmering on low and season with 1 tsp salt (you can adjust later with extra light soy sauce or extra white pepper at the table).

2. Make the wonton filling: in a bowl combine 300 g ground pork, 150 g coarsely chopped raw shrimp, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tsp ground white pepper, 1/2 tsp sugar and 2 tbsp finely chopped scallion; mix well until a sticky paste forms, that texture helps the filling hold together.

3. Heat 1 tsp vegetable oil in a small skillet and fry a teaspoon of the filling to check seasoning and doneness, adjust salt or soy if needed, then wipe the pan and reserve the remaining 1 tsp oil for the noodles.

4. Assemble wontons: lay out a wrapper, wet the edges with a little water, put about a teaspoon of filling in the center, fold into a triangle sealing edges, then bring the two outer corners together and press to seal (repeat until you have 30 to 40 wontons).

5. Bring the flavored broth back to a gentle simmer and add the wontons, cooking 4 to 6 minutes until they float and the filling is cooked through; keep broth hot but not rolling.

6. While wontons cook, bring a separate pot of water to a rapid boil and cook 400 g fresh Cantonese egg noodles 1 to 2 minutes until just tender, drain and toss with the remaining 1 tsp vegetable oil so they don’t stick.

7. Blanch 250 g leafy greens (baby bok choy or gai lan) in the same boiling water for 30 to 45 seconds until bright and tender, then drain.

8. To serve: divide noodles among bowls, top with the blanched greens, ladle in several wontons and lots of hot broth so everything is warm.

9. Garnish each bowl with extra chopped scallion and cilantro, and offer extra light soy sauce and extra white pepper at the table so people can season to taste.

10. Quick tips: don’t let the broth boil hard or wontons will break, use sticky filling texture so it won’t fall apart, make a few extra wontons they freeze well, and if your broth tastes flat add a splash of light soy sauce rather than more salt.

Equipment Needed

1. Large stock pot (5 to 6 qt) for simmering the flavored broth and cooking wontons
2. Medium pot for rapidly boiling noodles and blanching the greens
3. Small nonstick skillet for frying a tasting spoonful of filling and reserving oil
4. Mixing bowl and wooden spoon or spatula to make the sticky filling
5. Cutting board and sharp knife for chopping dried shrimp ginger scallion and raw shrimp
6. Colander or fine sieve to drain noodles and greens
7. Slotted spoon or spider plus a ladle for lifting wontons and ladling hot broth
8. Measuring spoons and kitchen scale, plus a small bowl of water to seal wrappers

FAQ

Wonton Noodle Soup (雲吞麵) Recipe Substitutions and Variations

• Dried shrimp (10 g): swap for 1 to 2 tsp fish sauce added to the broth for the same umami, or one small dried scallop (soaked and shredded) if you want a deeper seafood note
• Ground pork (300 g): use ground chicken thigh (same weight) for a similar fat level, or for a veg option try 300 g crumbled firm tofu plus 50 g finely chopped shiitake mushrooms and a splash of soy
• Wonton wrappers (30 to 40): use gyoza or square dumpling wrappers instead, or cut large spring roll wrappers to size and double up so they dont fall apart when boiling
• Fresh Cantonese egg noodles (400 g): substitute thin dried egg noodles or ramen noodles, or even spaghetti in a pinch just shorten the cooking time so they stay snappy

Pro Tips

– Use the dried shrimp soaking liquid, dont dump it. It concentrates a lot of umami, so add it to the broth and skim any scum off the top while it simmers for a cleaner flavor.

– Chill the mixed filling for 15 to 20 minutes before wrapping, it firms up and wontons are way easier to shape. If the filling feels dry when you fry a test teaspoon, add 1 to 2 tsp of ice cold water and mix again to make it juicier and bouncier.

– Freeze extras on a single layer tray first, then transfer to a bag. They wont stick together and reheat straight from frozen in simmering broth, no messy thawing needed.

– Keep the soup at a gentle simmer not a rolling boil and lower wontons in gently with a slotted spoon, pressing out any air pockets before sealing. That way they wont burst and the wrapper stays tender.