Homemade Wonton Noodle Soup (Print Version)
# Ingredients:
→ For the Wontons
01 -
½ pound ground pork (or chicken, shrimp, or a mix)
02 -
¼ cup green onions, finely chopped
03 -
¼ cup water chestnuts, finely chopped (optional)
04 -
1 tablespoon soy sauce
05 -
1 teaspoon sesame oil
06 -
1 teaspoon fresh ginger, finely grated
07 -
1 garlic clove, minced
08 -
1 large egg
09 -
20-25 wonton wrappers
→ For the Soup Base
10 -
4 cups chicken or vegetable broth
11 -
2 cups water
12 -
2 tablespoons soy sauce
13 -
1 tablespoon rice vinegar
14 -
1 tablespoon sesame oil
15 -
1 teaspoon sugar (optional)
→ For Serving
16 -
2 ounces egg noodles (or your favorite noodles)
17 -
2-3 hard-boiled eggs (optional)
18 -
1 cup baby bok choy or fresh spinach
19 -
Green onions, thinly sliced for garnish
20 -
Chili oil or red pepper flakes (optional)
# Instructions:
01 -
Mix together ground meat, chopped green onions, water chestnuts if using, soy sauce, sesame oil, grated ginger, minced garlic, and egg in a large bowl until well combined.
02 -
Place about a teaspoon of filling in the center of each wonton wrapper. Wet the edges with water, fold into triangles, and press to seal. Bring the opposite corners together for that classic wonton shape.
03 -
In a large pot, combine broth, water, soy sauce, rice vinegar, sesame oil, and sugar if using. Bring to a gentle simmer and cook for 5 minutes to blend the flavors.
04 -
Drop wontons into the simmering broth and cook for 5-7 minutes until they float. Meanwhile, cook your noodles in a separate pot according to package directions.
05 -
Place cooked noodles in bowls, ladle hot broth and wontons over top. Add your choice of bok choy or spinach, sliced green onions, and a boiled egg if you like. Finish with a drizzle of chili oil if desired.
# Notes:
01 -
Wontons can be made ahead and frozen for up to 3 months
02 -
Feel free to mix and match proteins for the filling
03 -
Add any vegetables you like to make it your own