Wonton Noodle Soup with Homemade Shrimp and Pork Wontons
There’s nothing quite like a cozy bowl of wonton noodle soup! Juicy shrimp and pork wontons, springy noodles, bok choy, and a flavorful chicken broth. So comforting and delicious!
I always keep a batch of homemade wontons in the freezer (shrimp and pork are our family favorite!), so this meal comes together in under 15 minutes. Store-bought frozen wontons work just as well!
To jazz it up a little, finish with a spoonful of homemade chili oil or my grandma’s chili sauce. It’s such a simple, satisfying meal that’s perfect for lunch or dinner!
Ingredients for Wonton Noodle Soup
The key to a good bowl of wonton noodle soup is juicy wontons and a flavorful broth. I love using a mix of shrimp and pork for the filling, along with a simple ginger and scallion chicken broth.
For the Shrimp and Pork Wontons
- Ground pork and shrimp: My favorite combination for juicy wontons with a slightly bouncy texture.
- Soy sauce, oyster sauce, and sesame oil: For seasoning and aroma.
- Cornstarch and water: Help keep the filling tender and juicy.
- Green onions: Add freshness and flavor.
- Wonton wrappers: Square wrappers work best for this folding method.
For the Wonton Noodle Soup
- Chicken stock: Use your favorite low-sodium or unsalted stock.
- Ginger, scallions, and fish sauce: Add flavor to the broth.
- Wonton noodles: Thin Chinese egg noodles are my favorite.
- Shrimp and baby bok choy: For a more satisfying bowl.
- Chili oil or chili sauce: Optional, for an extra kick.
See the recipe card below for exact measurements.
What Kind of Wonton Wrappers to Use?
Both yellow wonton wrappers and white Shanghai-style wonton wrappers work well for this recipe. Yellow wonton wrappers tend to be firmer and chewier, with a slightly springy texture, while white Shanghai-style wrappers are usually softer and more tender. Use whichever you prefer!
What Kind of Noodles to Use?
Thin wonton egg noodles are my favorite for their springy, chewy texture, but other Chinese egg noodles work too. Fresh or dried are both fine!
How to Make Wonton Noodle Soup
1. Make the Wonton Filling: Combine the chopped shrimp, ground pork, sugar, salt, white pepper, soy sauce, oyster sauce, cornstarch, water or chicken stock and sesame oil. Stirring in one direction until sticky. Mix in green onions last.
Add the green onions last to avoid overmixing and crushing them, which helps preserve their fresh flavor and aroma.
2. Wrap the Wontons: Place about ½ tablespoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold the wrapper in half to form a rectangle, and press firmly to seal. Wet one bottom corner, bring the two bottom corners together, and press to seal.
3. Prepare the Broth: Simmer chicken stock with ginger and scallion whites for 10–15 minutes. Season with fish sauce, white pepper, and salt to taste. Add the extra whole shrimp and cook for 2–3 minutes, until pink, opaque, and fully cooked. Turn off the heat and set aside.
Tip: The shrimp adds extra flavor and a natural sweetness to the broth.
4. Cook the Wontons and Noodles: Bring a large pot of water to a boil. First, blanch the bok choy for 30–60 seconds, then remove and set aside. Next, cook the noodles in the same pot according to package instructions. Drain, rinse briefly under cold water, and set aside.
Finally, cook the wontons in the same pot for 4–6 minutes, or until they float to the surface and the filling is fully cooked. Remove with a slotted spoon.
5. Assemble the Soup: Divide the noodles, wontons, shrimp, and bok choy between two bowls. Pour over the hot broth and finish with scallion greens and chili oil.
A Few Tips
- For juicy wontons: Gradually add the liquid while mixing the filling until sticky.
- For a clear broth: Cook the wontons and noodles separately so they don’t release starch into the soup.
- For the best noodles: Avoid overcooking and serve immediately.
How to Freeze Homemade Wontons
I always make extra wontons to freeze. They’re such a time-saver for busy days!
Lightly dust a baking sheet with cornstarch and arrange the uncooked wontons in a single layer without touching. Cover and freeze for 2–3 hours, or until completely frozen. Transfer to a freezer bag and store for up to 2–3 months for the best quality.
Tip: If the wontons stick to the tray, gently tap it against the counter a few times to release them.
Cook straight from frozen without thawing, adding a few extra minutes until fully cooked.
FAQ
1. What’s the difference between wonton soup and wonton noodle soup?
Wonton soup is made with wontons in a flavorful broth, while wonton noodle soup also includes noodles for a more filling meal.
2. Can I use store-bought frozen wontons?
Absolutely! They work great for a quick meal. Just cook according to the package instructions.
Homemade Wonton Noodle Soup with Shrimp and Pork Wontons
Ingredients
Shrimp and Pork Wontons (Makes About 70)
- ½ lb shrimp peeled, deveined, and roughly chopped
- 1 lb ground pork Medium ground pork works best for juicy wontons, but lean ground pork works too
- ½ tsp sugar
- ½ tsp salt 3g, or more to taste
- ¼ tsp white pepper
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 4 tsp cornstarch
- 3 tbsp water or unsalted chicken stock
- 1 tbsp sesame oil
- 4 green onions finely chopped
- About 70 square wonton wrappers yellow wonton wrappers or white Shanghai-style wrappers
Wonton Noodle Soup (2 Servings)
- 12 prepared shrimp and pork wontons
- 4 cups low-sodium or unsalted chicken stock
- 5 oz fresh wonton egg noodles (or other Chinese egg noodles) 140g
- 6 whole shrimp peeled and deveined
- 3 slices ginger
- 2 scallions white parts for broth and green parts for garnish
- 1 tsp fish sauce or more to taste
- ⅛ tsp white pepper
- Salt to taste
- 4 baby bok choy halved
- Homemade chili oil or chili sauce for topping (optional)
Instructions
Make the Shrimp and Pork Wontons
- Prepare the filling: Roughly chop the shrimp to keep some texture. Combine with ground pork, sugar, salt, white pepper, soy sauce, oyster sauce, cornstarch, water or chicken stock, and sesame oil. Stir in one direction until the filling becomes sticky. Mix in the green onions last.
- Wrap the wontons: Place about ½ tablespoon of filling in the center of each wrapper. Moisten the edges with water, fold in half to form a rectangle, and press firmly to seal. Wet one bottom corner, bring the two bottom corners together, and press to seal. Repeat with the remaining filling.
Make the Wonton Noodle Soup
- Prepare the broth: Simmer chicken stock with ginger and scallion whites for 10–15 minutes. Season with fish sauce, white pepper, and salt to taste. Add the 6 whole shrimp and cook for 2–3 minutes, until pink, opaque, and fully cooked. Turn off the heat and set aside.
- Cook the bok choy, noodles, and wontons: Bring a large pot of water to a boil. First, blanch the bok choy for 30–60 seconds, then remove and set aside. Next, cook the noodles in the same pot according to package instructions. Drain, rinse briefly under cold water, and set aside. Finally, cook 12 wontons in the same pot for 4–6 minutes, or until they float to the surface and the filling is fully cooked. Remove with a slotted spoon.
- Assemble the soup: Reheat the broth until hot. Divide the noodles, wontons (6 per bowl), shrimp (3 per bowl), and bok choy between two bowls. Pour the hot broth over everything and finish with chopped scallion greens and chili oil. Serve immediately.
Notes
- Wonton wrappers: Both yellow wonton wrappers and white Shanghai-style wrappers work well. Yellow wrappers tend to be firmer and chewier, while white Shanghai-style wrappers are usually softer and more tender.
- Noodles: Thin wonton egg noodles are my favorite for their springy texture, but other Chinese egg noodles work too. Fresh or dried are both fine; adjust the amount and cooking time according to the package.
- Shrimp texture: Roughly chop the shrimp instead of mincing it finely for a little texture in the filling.
- Green onions: Add them last to avoid crushing them during mixing and preserve their fresh flavor and aroma.
- Flavorful broth: Cooking the whole shrimp in the chicken stock adds natural sweetness and extra flavor.
- Clear broth: Cook the wontons and noodles separately from the broth to prevent cloudiness.
- Doneness: Wontons floating to the surface doesn’t always mean they’re fully cooked. Make sure the pork filling reaches 160°F (71°C).
How to Freeze Extra Wontons
Lightly dust a baking sheet with cornstarch and arrange the uncooked wontons in a single layer without touching. Cover and freeze for 2–3 hours, or until completely frozen. Transfer to a freezer-safe bag or airtight container and store for up to 2–3 months for the best quality. Tip: If the frozen wontons stick to the tray, gently tap it against the counter a few times to release them. Use a thin spatula if needed. Cook directly from frozen without thawing, adding a few extra minutes until the filling is fully cooked.
