Go Back Email Link
Overhead view of two bowls of wonton noodle soup with egg noodles, wontons and bok choy in clear broth, styled on a white timber surface with a neutral cloth, wooden chopsticks, chili oil and crispy shallots scattered for a slightly messy, rustic look in bright natural light.

Easy Homemade Wonton Noodle Soup

This Easy Homemade Wonton Noodle Soup is a comforting, flavour-packed bowl made with silky pork wontons, chewy egg noodles and a clear, fragrant chicken broth. Simple to prepare and perfect for weeknights, it’s a cosy homemade soup the whole family will love.
Print Recipe Pin Recipe
Prep Time:25 minutes
Cook Time:15 minutes
Total Time:40 minutes
Course: Appetiser, Dinner, Lunch, Soup
Cuisine: Chinese
Keyword: Chinese wonton soup, easy wonton soup, homemade wonton noodle soup, pork wonton soup, wonton noodle soup
Servings: 4
Author: Kate Brodhurst

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

  1. 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.
  2. SHAOXING WINE
    Highly recommended for authentic flavour. Available from Coles, Woolworths and Asian grocers. Dry sherry is the best substitute.
  3. 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.
  4. CHICKEN STOCK
    A clear, mild chicken stock works best. Homemade, store-bought liquid stock or chicken stock powder are all suitable.
  5. 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.
  6. 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.
  7. PAK CHOY & OTHER LEAFY ASIAN GREENS
    Baby pak choy is ideal, but you can also use choy sum, gai lan or even spinach.
  8. 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.
  9. 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.
  10. 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.