Silky pork wontons, springy noodles and a fragrant broth – this is comfort in a bowl.
This Easy Homemade Wonton Noodle Soup is simple, comforting and packed with classic Chinese flavours. Silky pork wontons, chewy egg noodles and a light, fragrant chicken broth come together to make the perfect bowl of comfort. It’s easy enough for weeknights but special enough to feel like a treat.
This is the kind of soup I crave when the weather cools down or when I just want something soothing and familiar. While there are fancier versions out there, this easy homemade wonton noodle soup is the one I make most often — it’s reliable, comforting and always hits the spot.
Making wontons from scratch might sound like a big job, but once you get into the rhythm, it’s surprisingly relaxing. The filling is simple, the broth is light but deeply flavourful, and cooking everything separately keeps the soup clean and clear, just like it should be. It’s the sort of meal that warms you from the inside out and somehow tastes even better the second time you make it.
Why You’ll Love This Easy Wonton Noodle Soup
- Comforting but not heavy — a clear, flavourful broth rather than something rich
- Proper homemade wontons, but still totally doable
- Great balance of textures — silky wontons, chewy noodles, tender greens
- Easy enough for a weeknight dinner, special enough for a slow weekend cook
- Freezer-friendly wontons, so future-you wins
Lets Talk Ingredients
- Pork mince – keeps the wontons juicy and tender without needing lots of extras
- Ginger & spring onion – add warmth and freshness to both the filling and the broth
- Shaoxing wine – gives that classic Chinese depth of flavour (dry sherry works in a pinch)
- Egg noodles – chewy and comforting, they turn the soup into a proper meal
- Chicken stock – a light, clear stock lets the wontons really shine
- Pak choy (or other greens) – adds freshness, colour and balance
- Fried shallots & chilli oil – optional, but highly recommended for crunch and heat
How to make wontons
This Is My “Reset” Soup 🥢
This is the soup I make when I want to feel grounded again. Not flashy, not complicated – just genuinely good food in a bowl. It’s the kind of meal you eat slowly, with chopsticks in one hand and the bowl cupped close, especially on cold nights or when everyone’s a bit tired and hungry.
I love that you can keep it simple or dress it up depending on your mood. Extra chilli oil? Go for it. No noodles, just wontons and broth? Also perfect. It’s one of those recipes that doesn’t ask much of you, but gives a lot back.
A Quick Tip Before You Start (Don’t Skip This)
The most important thing to remember when making wonton noodle soup is to cook the wontons and noodles separately from the broth. Cooking them directly in the broth will cloud it and affect both the flavour and texture.
Keeping everything separate gives you a beautifully clear, clean-tasting soup – just like the good ones you get at restaurants.
Serving Suggestions
Serve this Easy Homemade Wonton Noodle Soup piping hot, finished with sliced spring onions and fried shallots for crunch. A drizzle of chilli garlic crisp oil or chilli oil on the side lets everyone customise their bowl. It’s a complete meal on its own, but it’s also lovely served with simple sides like steamed greens or spring rolls if you’re feeding a crowd.
Storage & Make-Ahead
FRIDGE: Store leftover broth in an airtight container in the fridge for up to 3–4 days. Keep any cooked wontons and noodles separate so they don’t absorb too much liquid and turn soft.
FREEZER: Uncooked wontons freeze beautifully. Lay them on a lined tray without touching, freeze until firm, then transfer to zip-lock bags and freeze for up to 3 months. Cook directly from frozen, adding 1–2 minutes to the cooking time.
The broth can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently.
FAQ’s
Can I make this soup without noodles?
Absolutely. You can serve it as a simple wonton soup with just broth and greens.
Can I use store-bought wontons?
You most definitely can, but homemade will give much better flavour and texture. Its a great time saver though.
Can I use chicken or prawn instead of pork?
Yes. Chicken mince or raw prawns (minced), both work well with the same seasoning.
This Easy Homemade Wonton Noodle Soup is everything a good soup should be – comforting, nourishing and full of flavour without being complicated. It’s the kind of recipe you’ll make once, then keep coming back to whenever you need something warm and familiar in a bowl. If you make this wonton soup – let me know in the comments! I would love to hear how it went…
More Recipes You May Like:
- Chinese Chicken with Roasted Almonds
- Chilli Garlic Crisp Oil
- Quick Cantonese Style Soy Sauce Noodles
- Pork & Prawn Wontons with Snow Peas
- Thai Panang Pumpkin Soup
- Congee with Jammy Eggs
Easy Homemade Wonton Noodle Soup
Ingredients
PORK WONTONS
- 300g pork mince
- 1 spring/green onion, finely sliced
- 2cm piece ginger, finely diced
- 1 tablespoon each Shaoxing wine & oyster sauce
- 1 teaspoon caster sugar
- ½ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 250g packet (25 skins) wonton wrappers (See Note 3)
CHICKEN BROTH
- 6 cups chicken stock
- 1 spring/green onion, tied in a knot or cut into 10cm lengths
- 4cm piece ginger, cut into 5mm thick slices
- 2 cloves garlic, lightly smashed
- 1 tablespoon each soy sauce and Shaoxing wine
- 1 teaspoon sesame oil
SOUP
- 280g packet fresh egg noodles or 200g dried (See Note 6)
- 1 bundle baby pak choy, trimmed and quartered lengthways
TO SERVE
- Sliced spring/green onions
- Store-bought fried shallots
- Chilli garlic crunch oil, chilli oil or sliced red chilli (optional)
Instructions
MAKE THE WONTONS
- Place the pork mince, spring onion, ginger, Shaoxing wine, oyster sauce, sugar, sesame oil and white pepper into a bowl. Mix vigorously until the mixture binds together. Cover and refrigerate for 30 minutes.
- Lay a wonton wrapper on a clean surface. Place a heaped teaspoon of filling in the centre. Lightly wet the edges with water, fold in half to form a rectangle and press to seal, removing any air. Lightly wet one corner and fold over the opposite corner to secure. Repeat with remaining wrappers. Cover with a damp tea towel until ready to cook.
MAKE THE BROTH
- Place the chicken stock, spring onion, ginger, garlic, soy sauce, Shaoxing wine and sesame oil into a saucepan. Bring to the boil, then reduce heat and simmer gently for 10 minutes. Remove from heat and discard the aromatics.
COOK + ASSEMBLE
- Bring a large saucepan of water to the boil. Cook the wontons in batches for 3–4 minutes, or until they float and are cooked through. Remove with a slotted spoon and divide among serving bowls.
- Return the water to the boil. Cook the noodles according to packet instructions, adding the pak choy for the final 1 minute. Drain well and divide between bowls.
- Ladle the hot broth over the wontons, noodles and greens. Garnish with spring onions and fried shallots. Serve with chilli oil on the side if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SHAOXING WINE
Highly recommended for authentic flavour. Available from Coles, Woolworths and Asian grocers. Dry sherry is the best substitute. - WONTON WRAPPERS
Supreme brand wonton wrappers (from Coles) work beautifully, but any wonton or dumpling wrappers will do. If your packet has more than 25 wrappers, simply use slightly less filling per wonton. - CHICKEN STOCK
A clear, mild chicken stock works best. Homemade, store-bought liquid stock or chicken stock powder are all suitable. - SMASHED GARLIC
The garlic is used as a flavour enhancer in the broth. By only lightly smashing/bruising it it will give out loads of its garlicky flavour but without adding on ‘bits’ to the broth. You can leave peeled or unpeeled. - USING FRESH OR DRIED EGG NOODLES
Fresh egg noodles give the best texture, but dried egg noodles work perfectly if that’s what you have. I used fresh Chow Mein noodles. - PAK CHOY & OTHER LEAFY ASIAN GREENS
Baby pak choy is ideal, but you can also use choy sum, gai lan or even spinach. - CHILLI GARLIC CRISP OIL
You can use my recipe for Chilli Garlic Crisp Oil or you can use a store-bought crispy chilli oil or sauce. There are many brands out there these days. Marions Kitchen makes it, as well as brands such as this one Laoganma Spicy Chilli Sauce. - COOKING TIP
Always cook the wontons and noodles separately from the broth. Cooking them directly in the broth will cloud it and affect the flavour and texture. - FREEZING
Uncooked wontons freeze very well. Freeze on a tray, then transfer to bags and store for up to 3 months. Cook straight from frozen, adding 1–2 minutes to the cooking time.
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