I finally nailed Wonton And Noodle Soup that tastes like the Cantonese spot down the street, with restaurant-grade broth, silk-slick wontons and springy egg noodles, so keep scrolling.
I can’t stop thinking about wonton noodle soup. I mean, the way the wontons wobble in hot broth makes me weak.
Wonton And Noodle Soup is simple but relentless: springy Egg Noodle Soup strands, slippery pockets of pork and shrimp, a glint of sesame oil and bright scallions. And the broth, clean and meaty, punches right through.
I grab baby bok choy and pile it on until I feel greedy. But mostly I love that every spoonful hits different.
Chewy noodles, soft filling, hot broth. Messy, unapologetic, impossible to ignore.
I’d fight someone for the last bowl, no shame honestly.
Ingredients
- Pork bones: rich, meaty backbone for the clear, comforting broth.
- Chicken carcass: adds sweetness and body, it rounds everything out.
- Water: basically the carrier that turns bones into tasty broth.
- Shiitake mushrooms: earthy notes and a chewy bite.
- Dried shrimp: Plus, umami punch and a savory sea kiss.
- Dried scallop: subtle sweetness, deep old-school seafood flavor.
- Ginger: warm zing, cuts richness and freshens the soup.
- Garlic: savory warmth, low-key aromatic boost.
- Scallions in broth: light oniony aroma, gentle freshness.
- Salt: essential seasoning, keep it balanced.
- Light soy for broth: adds color and mild savory depth.
- Fish sauce: optional umami spike, use sparingly.
- White pepper: mild heat, classic Cantonese touch.
- Sugar: rounds flavors, makes the broth sing subtly.
- Egg noodles: springy chew, the soul of the bowl.
- Wonton wrappers: soft, pillowy pockets for the filling.
- Ground pork: juicy, fatty base for that classic filling.
- Shrimp in filling: sweet pop and textural contrast.
- Soy in filling: salty glue that ties flavors together.
- Sesame oil in filling: nutty whisper, small but mighty.
- Shaooxing wine in filling: Basically, a warm savory lift.
- Sugar in filling: tiny sweetness balances the pork.
- White pepper in filling: subtle warmth without harsh heat.
- Salt in filling: seasons the meat, don’t skip it.
- Baby bok choy: bright green crunch and clean bite.
- Scallion garnish: fresh, sharp finish on each spoonful.
- Cilantro: optional herb punch, fresh and slightly citrusy.
- Sesame oil and dark soy: bowl seasonings for personal flair.
Ingredient Quantities
- 2 lb (900 g) pork neck bones or pork spare ribs, blanched
- 1 small chicken carcass or 6 chicken wings (about 1 lb / 450 g)
- 6 cups (1.5 liters) water plus extra for blanching
- 4 pieces dried shiitake mushrooms, soaked until soft and sliced
- 4 large dried shrimp, rinsed (optional but adds depth)
- 2 thin slices dried scallop (conpoy), soaked and shredded (optional)
- 1 thumb sized piece ginger, smashed and sliced
- 2 cloves garlic, smashed
- 2 scallions, halved
- 1 tsp salt, plus more to taste
- 1 tbsp light soy sauce for the broth
- 1 tsp fish sauce (optional, for umami)
- 1/4 tsp white pepper, plus extra for serving
- 1 tsp sugar
- 1.5 lb (700 g) fresh Cantonese egg noodles or thin yellow egg noodles
- 24 wonton wrappers (round or square), about 3 to 3.5 inch / 7 to 9 cm
- 12 oz (350 g) ground pork, 80 20 lean to fat ratio
- 6 large shrimp, peeled, deveined and roughly chopped (about 6 oz / 170 g)
- 2 tsp light soy sauce for filling
- 1 tsp sesame oil for filling
- 1 tsp Shaoxing wine for filling
- 1/2 tsp sugar for filling
- 1/4 tsp white pepper for filling
- 1/2 tsp salt for filling
- 1 small bunch baby bok choy or gai lan, washed
- 2 scallions, thinly sliced for garnish
- Small handful cilantro leaves for garnish (optional)
- Sesame oil and dark soy sauce for seasoning bowls, to taste
How to Make this
1. Start the broth: rinse blanched pork neck bones or spare ribs and put in a large pot with 6 cups (
1.5 L) water, the chicken carcass or wings, soaked sliced shiitake, rinsed dried shrimp, shredded conpoy, smashed ginger and garlic, and halved scallions; bring to a boil, skim foam, then lower heat and simmer gently
1.5 to 2 hours.
2. Toward the end of simmering add 1 tsp salt, 1 tbsp light soy sauce, 1 tsp sugar, 1/4 tsp white pepper and 1 tsp fish sauce if using; taste and adjust seasoning, strain the broth into a clean pot and keep hot while you finish the rest.
3. Make the wonton filling: mix ground pork with chopped shrimp, 2 tsp light soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1/2 tsp sugar, 1/4 tsp white pepper and 1/2 tsp salt until slightly sticky; chill briefly so it firms up and is easier to wrap.
4. Shape the wontons: place about 1 tsp of filling in the center of each wrapper, wet the edges with water, fold into triangles or pleat the edges and seal; repeat until you have about 24 wontons; keep them covered in the fridge if not cooking right away.
5. Cook the noodles and greens: bring a large pot of water to a rolling boil; blanch baby bok choy or gai lan 30 to 45 seconds until bright green, remove and set aside; cook Cantonese egg noodles 1 to 2 minutes or according to package instructions until just tender, drain immediately and rinse briefly under hot water to remove excess starch.
6. Cook wontons: in the same boiling water, gently drop in wontons in batches, stir to prevent sticking and boil 3 to 4 minutes until they float and filling is cooked through; remove with a slotted spoon and keep warm.
7. Warm the broth again and adjust final seasoning with a little extra salt, light soy sauce or white pepper if needed; you want a clear, savory broth with balanced umami from the dried seafood and bones.
8. Build each bowl: add a small splash of sesame oil and a little dark soy sauce to the bottom of the serving bowl to taste, then nestle in a portion of noodles, a few cooked wontons, and the blanched greens.
9. Ladle hot broth over the bowl so everything is submerged and piping hot; sprinkle thinly sliced scallions and cilantro leaves on top and a pinch of white pepper to finish.
10. Serve immediately with extra sesame oil, dark soy sauce and white pepper on the side for folks to adjust to their taste.
Equipment Needed
1. Large stock pot for the broth and simmering the bones and chicken
2. Fine mesh strainer or chinois to strain the clear broth
3. Large saucepan or second pot for boiling noodles, blanching greens and cooking wontons
4. Cutting board and a sharp chef’s knife for trimming bones, chopping shrimp and slicing aromatics
5. Mixing bowl and a sturdy spoon or spatula to combine wonton filling (chillable)
6. Small bowl or ramekin of water and a damp kitchen towel or plastic wrap to keep wrappers from drying out
7. Slotted spoon or spider skimmer to lift wontons and greens from boiling water
8. Measuring spoons and a ladle for seasoning, tasting and serving the hot broth
FAQ
Wonton Noodle Soup (雲吞麵) Recipe Substitutions and Variations
- Pork neck bones or spare ribs: swap for a whole small chicken or extra chicken wings, or use 1 lb beef marrow bones for a richer, beefy broth (cook same time, maybe a little longer).
- Dried shiitake mushrooms: use fresh shiitake or cremini mushrooms (slice and sauté a bit first for more flavor), or 1 tbsp shiitake powder rehydrated in hot water.
- Dried shrimp or conpoy (dried scallop): if you don’t have them, add 1 to 2 tsp fish sauce and 1 tsp bonito flakes or 1 tsp anchovy paste to boost umami, or 1 tbsp miso dissolved in the broth.
- Fresh Cantonese egg noodles or thin yellow egg noodles: substitute with fresh Chinese wheat noodles, ramen noodles, or thin spaghetti in a pinch (cook a little less so they don’t go mushy in the soup).
Pro Tips
1) Make the broth clearer and richer by skimming constantly in the first 20 minutes and then simmering low and slow. If you have time, cool it and remove the fat off the top once chilled, then reheat before serving. It’ll taste cleaner and the wontons wont float greasy.
2) Soak the dried shiitake, dried shrimp and conpoy well and save the soaking liquid. Strain that into the stock for extra umami, but don’t pour in grit. Taste as you go, because those soaked ingredients can be salty.
3) Chill the wonton filling before wrapping. Cold, slightly firm filling is much easier to handle and the wontons hold their shape better while boiling. Also don’t overfill the wrappers, you want a snug little parcel not a blob.
4) Cook noodles and wontons in the same big pot of boiling water, but in separate batches and with quick rinses. Noodles should be just tender then shocked with hot water to stop cooking and remove starch so the broth stays clear and the noodles don’t clump. Finish each bowl with a tiny drizzle of sesame oil and a quick taste for salt, then let folks adjust with dark soy or white pepper at the table.
Wonton Noodle Soup (雲吞麵) Recipe
I finally nailed Wonton And Noodle Soup that tastes like the Cantonese spot down the street, with restaurant-grade broth, silk-slick wontons and springy egg noodles, so keep scrolling.
4
servings
850
kcal
Equipment: 1. Large stock pot for the broth and simmering the bones and chicken
2. Fine mesh strainer or chinois to strain the clear broth
3. Large saucepan or second pot for boiling noodles, blanching greens and cooking wontons
4. Cutting board and a sharp chef’s knife for trimming bones, chopping shrimp and slicing aromatics
5. Mixing bowl and a sturdy spoon or spatula to combine wonton filling (chillable)
6. Small bowl or ramekin of water and a damp kitchen towel or plastic wrap to keep wrappers from drying out
7. Slotted spoon or spider skimmer to lift wontons and greens from boiling water
8. Measuring spoons and a ladle for seasoning, tasting and serving the hot broth
Ingredients
-
2 lb (900 g) pork neck bones or pork spare ribs, blanched
-
1 small chicken carcass or 6 chicken wings (about 1 lb / 450 g)
-
6 cups (1.5 liters) water plus extra for blanching
-
4 pieces dried shiitake mushrooms, soaked until soft and sliced
-
4 large dried shrimp, rinsed (optional but adds depth)
-
2 thin slices dried scallop (conpoy), soaked and shredded (optional)
-
1 thumb sized piece ginger, smashed and sliced
-
2 cloves garlic, smashed
-
2 scallions, halved
-
1 tsp salt, plus more to taste
-
1 tbsp light soy sauce for the broth
-
1 tsp fish sauce (optional, for umami)
-
1/4 tsp white pepper, plus extra for serving
-
1 tsp sugar
-
1.5 lb (700 g) fresh Cantonese egg noodles or thin yellow egg noodles
-
24 wonton wrappers (round or square), about 3 to 3.5 inch / 7 to 9 cm
-
12 oz (350 g) ground pork, 80 20 lean to fat ratio
-
6 large shrimp, peeled, deveined and roughly chopped (about 6 oz / 170 g)
-
2 tsp light soy sauce for filling
-
1 tsp sesame oil for filling
-
1 tsp Shaoxing wine for filling
-
1/2 tsp sugar for filling
-
1/4 tsp white pepper for filling
-
1/2 tsp salt for filling
-
1 small bunch baby bok choy or gai lan, washed
-
2 scallions, thinly sliced for garnish
-
Small handful cilantro leaves for garnish (optional)
-
Sesame oil and dark soy sauce for seasoning bowls, to taste
Directions
- Start the broth: rinse blanched pork neck bones or spare ribs and put in a large pot with 6 cups (
- 5 L) water, the chicken carcass or wings, soaked sliced shiitake, rinsed dried shrimp, shredded conpoy, smashed ginger and garlic, and halved scallions; bring to a boil, skim foam, then lower heat and simmer gently
- 5 to 2 hours.
- Toward the end of simmering add 1 tsp salt, 1 tbsp light soy sauce, 1 tsp sugar, 1/4 tsp white pepper and 1 tsp fish sauce if using; taste and adjust seasoning, strain the broth into a clean pot and keep hot while you finish the rest.
- Make the wonton filling: mix ground pork with chopped shrimp, 2 tsp light soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1/2 tsp sugar, 1/4 tsp white pepper and 1/2 tsp salt until slightly sticky; chill briefly so it firms up and is easier to wrap.
- Shape the wontons: place about 1 tsp of filling in the center of each wrapper, wet the edges with water, fold into triangles or pleat the edges and seal; repeat until you have about 24 wontons; keep them covered in the fridge if not cooking right away.
- Cook the noodles and greens: bring a large pot of water to a rolling boil; blanch baby bok choy or gai lan 30 to 45 seconds until bright green, remove and set aside; cook Cantonese egg noodles 1 to 2 minutes or according to package instructions until just tender, drain immediately and rinse briefly under hot water to remove excess starch.
- Cook wontons: in the same boiling water, gently drop in wontons in batches, stir to prevent sticking and boil 3 to 4 minutes until they float and filling is cooked through; remove with a slotted spoon and keep warm.
- Warm the broth again and adjust final seasoning with a little extra salt, light soy sauce or white pepper if needed; you want a clear, savory broth with balanced umami from the dried seafood and bones.
- Build each bowl: add a small splash of sesame oil and a little dark soy sauce to the bottom of the serving bowl to taste, then nestle in a portion of noodles, a few cooked wontons, and the blanched greens.
- Ladle hot broth over the bowl so everything is submerged and piping hot; sprinkle thinly sliced scallions and cilantro leaves on top and a pinch of white pepper to finish.
- Serve immediately with extra sesame oil, dark soy sauce and white pepper on the side for folks to adjust to their taste.
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.
Nutrition Facts
- Serving Size: 1140g
- Total number of serves: 4
- Calories: 850kcal
- Fat: 35g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 15g
- Cholesterol: 220mg
- Sodium: 1200mg
- Potassium: 900mg
- Carbohydrates: 80g
- Fiber: 4g
- Sugar: 6g
- Protein: 60g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 120mg
- Iron: 4.5mg
