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Shrimp and Pork Wonton Noodle Soup
Enjoy a comforting bowl of shrimp and pork wonton noodle soup, featuring wontons, chewy noodles, savory broth, and baby bok choy.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 570 kcal
Course:
Main Course
Cuisine:
Chinese , Vietnamese
Ingredients
- 50 wonton wrappers
Wonton Filling
- 1 pound ground pork
- ½ pound prawns or shrimp minced
- 1 garlic clove minced
- 1 tablespoon oyster sauce
- ½ tablespoon soy sauce
- ½ tablespoon sesame oil
- ½ teaspoon salt (or mushroom powder)
- ½ teaspoon pepper
Broth
- 2 quarts chicken broth (8 cups)
- 2 garlic cloves mashed
- 1-2 inch ginger
- 1 large yellow onion quartered
- ½ tablespoon sesame oil
- ½ tablespoon salt (or mushroom powder)
- 1 tablespoon oyster sauce
To Serve
- ½ pound baby bok choy or chinese broccoli
- 1 pound dried egg noodles
Instructions
- Prep the filling. In a large bowl, mix together ground pork, minced shrimp or prawns, garlic, oyster sauce, soy sauce, sesame oil, salt, and pepper until well combined.
- Wrap the wonton. Place a small amount of filling in the center of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle. Fold the two side corners towards the center, overlapping slightly to form an envelope shape, and seal with a dab of water. Repeat until all the filling and wonton wrappers are used up. [Note: To keep the wonton wrappers moist, cover them with plastic wrap while filling.]
- Make the broth. Place a large stockpot over medium-high heat. Add chicken broth, mashed garlic cloves, ginger, onion, sesame oil, salt and oyster sauce. Once it starts to boil, lower the heat to medium and let it simmer for 30 minutes. Do a taste test and add more seasoning if needed.
- Cook the noodles. In a clean pot, bring water to a boil and cook the noodles according to the package instructions. Fresh wonton noodles should be blanched for 30 seconds, while dried egg noodles need about 8-10 minutes. Be careful not to overcook them, as they will continue to cook in the hot broth. Strain the noodles and transfer them to serving bowls.
- Boil the wonton. In a clean pot, boil the wontons for 3-4 minutes until the filling is cooked and the internal temperature reaches 145°F, stirring gently and occasionally. Avoid overcrowding the pot; cook in batches if necessary to ensure even cooking and prevent sticking.
- Assemble the bowls. To each bowl, add egg noodles and wonton. Ladle in the hot broth and top with bok choy. Garnish with sliced green onions and optionally with chili oil.
Cup of Yum
Nutrition Information
Calories
570kcal
(29%)
Carbohydrates
72g
(24%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
133mg
(44%)
Sodium
2137mg
(89%)
Potassium
456mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1364IU
(27%)
Vitamin C
15mg
(17%)
Calcium
115mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 570
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 133mg | 44% |
| Sodium | 2137mg | 89% |
| Potassium | 456mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1364IU | 27% |
| Vitamin C | 15mg | 17% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.