5.0 from 3 votes
Wonton Egg Noodle Soup Recipe
This easy wonton egg noodle soup recipe, with homemade or store-bought wontons, offers a healthy and tasty meal that’s perfect for any day!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 304 kcal
Course:
Main Course , Soup
Cuisine:
Asian , Chinese , Thai
Ingredients
For homemade wontons (store-bought works too!)
- 18 Shrimp medium-sized
- 1 cup minced pork
- 1 egg
- 1 coriander root
- 2 tsp black peppercorns
- 2 cloves garlic
- 2 tbsp carrots diced
- 2 tbsp dried shiitake mushrooms rehydrated and diced
- 2 green onions chopped
- 3 tbsp Golden Mountain Sauce
- 1 1/2 tbsp white sugar
- 1 1/2 tbsp sesame oil
- 2 1/2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 package of wonton wrappers
- garlic oil
For the soup broth
- 2 coriander root
- 4 cloves garlic
- 1/2 tbsp black peppercorns
- 1 onion chopped
- 2 lb pork bones
- 1 chicken bouillon cube
- 8 cups water
- 1 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp salt
- 1/2 tbsp palm sugar
For the soup add-ins
- 3 cups (17 oz) fresh bami noodles or 8oz / 250g dried noodles
- 1/4 cup Choy Sum roughly chopped, to taste
- 2 green onions chopped, to taste
- 1 tbsp Coriander chopped, to taste
Instructions
Make the wontons
- In a blender, combine the ground pork, garlic, coriander root, black peppercorns, egg, sesame oil, white sugar, cornstarch, and sauces. Pulse until smooth. Stir in the diced vegetables, then refrigerate the mixture for about an hour.
- While the filling chills, remove the shell and devein the shrimp (you can leave the tails on for presentation, if you like). Score the shrimp lightly across the belly to prevent them from curling up when cooked.
- Take a wonton wrapper and place it on a clean surface. Add about a tablespoon of filling to the center and place a scored shrimp on top. Wet the edges of the wrapper with water, fold it, and press to seal. Repeat this process until all wontons are filled.
Cup of Yum
Make the soup broth
- In a pot over medium heat, add water, garlic, sliced onion, coriander root, black peppercorns, light soy sauce, oyster sauce, salt, palm sugar, and chicken bouillon. Bring everything to a boil.
- Once it’s boiling, add the pork bones and lower the heat to let it simmer for about an hour. Be sure to skim off any foam or impurities that rise to the top.
- Once the broth is almost ready, bring a pot of water to a gentle boil. Drop the wontons in and cook for 4–5 minutes, or until they float to the top. Once done, remove with a slotted spoon and set aside.
- Boil another pot of water and cook the egg noodles for 2–3 minutes until tender. Drain and rinse with cold water to stop the cooking, then set aside. In the same pot, blanch the choy sum for 1–2 minutes until it turns bright green and tender. Drain and set aside.
Assemble the soup
- Place a serving of cooked egg noodles in a serving bowl. Ladle the hot broth over the noodles, then add some wontons and the blanched choy sum. Garnish with green onions, cilantro, and any toppings you like. Serve immediately and enjoy!
Nutrition Information
Calories
304kcal
(15%)
Carbohydrates
17g
(6%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
149mg
(50%)
Sodium
2048mg
(85%)
Potassium
459mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1206IU
(24%)
Vitamin C
2mg
(2%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 304
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 2048mg | 85% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1206IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.