Homemade Wonton Noodle Soup Recipe

I perfected my Shrimp Wonton Noodle Soup, pairing bouncy egg noodles with the best homemade wontons and a simple five-ingredient stock trick that yields rich, layered flavor.

I love the way bouncy fresh egg noodles tumble around a bowl of hot wontons. I still butcher a few folds, but the ground pork inside always makes it worth it, juicy and kinda messy.

This isnt some clean Wonton Pho from a menu, and its not the tidy Shrimp Wonton Noodle Soup your aunt brings to family dinners, its my stubborn version that tastes like late nights and quick fixes, honest but imperfect, with steam that fogs up my glasses and a spoon I keep reaching for even after Ive told myself to stop.

Ingredients

• Ground pork: Rich in protein and fat, adds savory depth, not the leanest cut though
• Shrimp: Low calorie, high protein, brings sweet briny bite and light seafood flavor
• Wonton wrappers: Mostly carbs, tender when boiled, give chewy comfort but not much fiber
• Chicken stock: Builds savory umami broth, hydrates, low calories if using low sodium stock
• Fresh ginger: Zingy adds warmth slight peppery heat, aids digestion and freshness
• Garlic: Pungent aromatics gives depth, mellow sweetness when cooked, healthy antioxidants
• Egg noodles: Chewy eggy carbs for body and comfort, more protein than plain pasta
• Bok choy: Crunchy greens, lots of fiber and vitamins, brightens bowl and lightens dish
• Soy sauce: Salty umami boost, deepens savory flavor, watch sodium if you care

Ingredient Quantities

• 1 lb (450 g) ground pork (about 20% fat)
• 8 oz (225 g) raw shrimp, peeled, deveined and coarsely chopped
• 1 large egg
• 2 tsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 30 to 40 wonton wrappers (round or square, about 3 inch)
• 8 cups (2 L) low sodium chicken stock
• 4 cups (1 L) water
• 1 small yellow onion, halved
• 1 2-inch piece fresh ginger, sliced
• 3 scallions, white parts kept, green parts thinly sliced for garnish
• 1 tbsp light soy sauce (for broth)
• 1 tbsp Shaoxing wine (for broth)
• 1 tsp sugar (for broth)
• 1 tsp toasted sesame oil (finish)
• 8 oz (225 g) fresh egg noodles (or 6 oz dried)
• 6 baby bok choy or 2 cups leafy greens, rinsed
• White pepper, to taste, for serving
• Light soy sauce and chili oil, for serving
• Fresh cilantro, optional for garnish

How to Make this

1. Make the wonton filling: combine 1 lb ground pork, 8 oz chopped shrimp, 1 large egg, 2 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp toasted sesame oil, 1 tbsp cornstarch, 1/2 tsp white pepper, 1/2 tsp sugar, 1 tbsp grated ginger and 2 cloves minced garlic in a bowl; mix well until sticky and slightly tacky, cover and chill for 15 minutes so it firms up and is easier to handle.

2. Fill and fold wontons: place a wonton wrapper on your palm, wet the edges with a little water, add about 1 tsp filling (don’t overfill), fold into a triangle or pouch and press out the air, then bring two opposite corners together and seal; keep finished wontons under a damp towel to stop them drying, repeat until you have 30 to 40 wontons.

3. Build the broth: in a large pot combine 8 cups low sodium chicken stock, 4 cups water, 1 small halved yellow onion, 1 2-inch piece fresh ginger sliced, the white parts of 3 scallions, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine and 1 tsp sugar; bring to a simmer, skimming any foam, then gently simmer for 20 to 30 minutes to concentrate the flavor.

4. Strain the broth: remove solids with a slotted spoon or strain through a sieve, return the clear broth to the pot and keep at a gentle simmer.

5. Cook the wontons in the broth: bring the broth up to a gentle boil, add wontons in batches so they have room, cook until they float and the filling is cooked through about 4 to 6 minutes per batch, remove with a slotted spoon and keep warm in a bowl.

6. Cook noodles and greens: in a separate pot of boiling water cook 8 oz fresh egg noodles (or 6 oz dried) until bouncy but still slightly firm, 2 to 4 minutes for fresh, longer for dried; in the last 30 seconds drop in bok choy or leafy greens to blanch, then drain everything well.

7. Finish the broth and adjust seasoning: taste the simmered broth and add 1 tsp toasted sesame oil, more light soy sauce or a pinch of sugar or white pepper if needed; keep hot.

8. Assemble bowls: divide noodles and greens among bowls, add several wontons, then ladle very hot broth over to heat everything up.

9. Garnish and serve: top with thinly sliced green scallion tops, a grind of white pepper, optional fresh cilantro, and serve with light soy sauce and chili oil on the side so people can season to taste.

Equipment Needed

1. Large mixing bowl (for the pork and shrimp filling)
2. Chef’s knife and cutting board (for ginger, scallions and trimming shrimp)
3. Measuring cups and measuring spoons (for broths, soy, cornstarch etc)
4. Microplane or fine grater and a small knife (for grating ginger and mincing garlic)
5. Small bowl of water and a pastry brush or your finger (to seal wonton edges)
6. Large stock pot 6 to 8 quart (for simmering and cooking wontons)
7. Slotted spoon and fine mesh sieve or strainer (to lift wontons and strain the broth)
8. Medium pot and colander (for noodles and blanching greens)
9. Baking sheet or tray lined with a damp towel plus a ladle and serving bowls for assembly and serving

FAQ

Homemade Wonton Noodle Soup Recipe Substitutions and Variations

• Ground pork: use ground chicken or turkey (same ratio, add 1 tbsp oil if very lean), or ground beef for a richer taste, or firm tofu + finely chopped shiitake mushrooms for a vegetarian filling (press tofu first to remove extra water).
• Shrimp: swap with bay scallops or lump crab for a shellfish alternative, or diced cooked chicken for a non‑seafood option, or finely chopped king oyster mushrooms for a vegetarian/texture stand in (shorter cook time for real seafood).
• Shaoxing wine (in filling or broth): substitute dry sherry or sake 1:1, use mirin but cut back other sugar since mirin is sweet, or stir in 1 tsp rice vinegar + pinch sugar if you need a non‑alcohol option.
• Fresh egg noodles: use lo mein or ramen noodles if you want similar chew, dried spaghetti works in a pinch (cook al dente), or rice noodles for a gluten free bowl (soak or quick boil per package).

Pro Tips

– Chill the filling longer than you think. If you can, let it rest in the fridge 20 to 30 minutes after mixing, it firms up and feels less gooey so wrapping is way easier and you end up with neater wontons.

– Don’t overfill and test one first. Use a small spoonful, seal well and boil one to check seasoning and texture, then adjust salt, sugar or white pepper as needed before you make the rest.

– Keep wrappers from drying out, work in batches. Lay finished wontons on a damp kitchen towel or parchment, cover them, and if the edges are stubborn try a tiny dab of cornstarch slurry or egg white to help them stick better.

– Treat the broth like the star, but don’t mask it. Simmer gently and skim the foam, strain for clarity, and finish by tasting at the end. Also heat your bowls so the broth doesn’t cool everything down, noodles will stay lively and wontons stay hot.

Homemade Wonton Noodle Soup Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I perfected my Shrimp Wonton Noodle Soup, pairing bouncy egg noodles with the best homemade wontons and a simple five-ingredient stock trick that yields rich, layered flavor.

Pin

Servings

6

servings

Calories

500

kcal

Equipment: 1. Large mixing bowl (for the pork and shrimp filling)
2. Chef’s knife and cutting board (for ginger, scallions and trimming shrimp)
3. Measuring cups and measuring spoons (for broths, soy, cornstarch etc)
4. Microplane or fine grater and a small knife (for grating ginger and mincing garlic)
5. Small bowl of water and a pastry brush or your finger (to seal wonton edges)
6. Large stock pot 6 to 8 quart (for simmering and cooking wontons)
7. Slotted spoon and fine mesh sieve or strainer (to lift wontons and strain the broth)
8. Medium pot and colander (for noodles and blanching greens)
9. Baking sheet or tray lined with a damp towel plus a ladle and serving bowls for assembly and serving

Ingredients

• 1 lb (450 g) ground pork (about 20% fat)

• 8 oz (225 g) raw shrimp, peeled, deveined and coarsely chopped

• 1 large egg

• 2 tsp light soy sauce

• 1 tsp Shaoxing wine

• 1 tsp toasted sesame oil

• 1 tbsp cornstarch

• 1/2 tsp white pepper

• 1/2 tsp sugar

• 1 tbsp fresh ginger, finely grated

• 2 cloves garlic, minced

• 30 to 40 wonton wrappers (round or square, about 3 inch)

• 8 cups (2 L) low sodium chicken stock

• 4 cups (1 L) water

• 1 small yellow onion, halved

• 1 2-inch piece fresh ginger, sliced

• 3 scallions, white parts kept, green parts thinly sliced for garnish

• 1 tbsp light soy sauce (for broth)

• 1 tbsp Shaoxing wine (for broth)

• 1 tsp sugar (for broth)

• 1 tsp toasted sesame oil (finish)

• 8 oz (225 g) fresh egg noodles (or 6 oz dried)

• 6 baby bok choy or 2 cups leafy greens, rinsed

• White pepper, to taste, for serving

• Light soy sauce and chili oil, for serving

• Fresh cilantro, optional for garnish

Directions

• Make the wonton filling: combine 1 lb ground pork, 8 oz chopped shrimp, 1 large egg, 2 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp toasted sesame oil, 1 tbsp cornstarch, 1/2 tsp white pepper, 1/2 tsp sugar, 1 tbsp grated ginger and 2 cloves minced garlic in a bowl; mix well until sticky and slightly tacky, cover and chill for 15 minutes so it firms up and is easier to handle.
• Fill and fold wontons: place a wonton wrapper on your palm, wet the edges with a little water, add about 1 tsp filling (don't overfill), fold into a triangle or pouch and press out the air, then bring two opposite corners together and seal; keep finished wontons under a damp towel to stop them drying, repeat until you have 30 to 40 wontons.
• Build the broth: in a large pot combine 8 cups low sodium chicken stock, 4 cups water, 1 small halved yellow onion, 1 2-inch piece fresh ginger sliced, the white parts of 3 scallions, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine and 1 tsp sugar; bring to a simmer, skimming any foam, then gently simmer for 20 to 30 minutes to concentrate the flavor.
• Strain the broth: remove solids with a slotted spoon or strain through a sieve, return the clear broth to the pot and keep at a gentle simmer.
• Cook the wontons in the broth: bring the broth up to a gentle boil, add wontons in batches so they have room, cook until they float and the filling is cooked through about 4 to 6 minutes per batch, remove with a slotted spoon and keep warm in a bowl.
• Cook noodles and greens: in a separate pot of boiling water cook 8 oz fresh egg noodles (or 6 oz dried) until bouncy but still slightly firm, 2 to 4 minutes for fresh, longer for dried; in the last 30 seconds drop in bok choy or leafy greens to blanch, then drain everything well.
• Finish the broth and adjust seasoning: taste the simmered broth and add 1 tsp toasted sesame oil, more light soy sauce or a pinch of sugar or white pepper if needed; keep hot.
• Assemble bowls: divide noodles and greens among bowls, add several wontons, then ladle very hot broth over to heat everything up.
• Garnish and serve: top with thinly sliced green scallion tops, a grind of white pepper, optional fresh cilantro, and serve with light soy sauce and chili oil on the side so people can season to 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: 730g
• Total number of serves: 6
• Calories: 500kcal
• Fat: 19g
• Saturated Fat: 5g
• Trans Fat: 0.2g
• Polyunsaturated: 2.5g
• Monounsaturated: 10g
• Cholesterol: 172mg
• Sodium: 700mg
• Potassium: 510mg
• Carbohydrates: 43g
• Fiber: 2g
• Sugar: 1g
• Protein: 37g
• Vitamin A: 330IU
• Vitamin C: 5mg
• Calcium: 100mg
• Iron: 2mg