Wonton Noodle Soup
User Reviews
5
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Prep Time
35 mins
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Cook Time
30 mins
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Servings
6
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Calories
672 kcal
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Course
Main Course
Wonton Noodle Soup
Description
The soup uses fresh egg noodles combined with delicate wontons filled with a savory mixture of ground pork, shrimp, and seasonings like oyster sauce, sesame oil, and white pepper. Wontons are individually wrapped and boiled until they float, indicating doneness. After removal, noodles are cooked a short time until tender but not overdone, then rinsed with cold water to stop cooking and preserve texture.
Lettuce leaves are briefly blanched and rinsed in cold water to keep them crisp and bright green. The soup bowls are assembled with lettuce, noodles, and wontons, then hot chicken broth warmed separately is poured over just before serving, finishing with chopped green onions for freshness.
This preparation yields a balanced soup combining savory broth, tender noodles, and flavorful wontons with crisp greens, suitable as a comforting meal or appetizer.
Ingredients
- ½ head lettuce
- 1 pack egg noodles 4 small noodles, 15 oz, fresh Cantonese style
- 2 can chicken broth (14.5 oz each)
- 2 ticks green onion (For topping)
- 4 cups water (For boil wonton, noodles and lettuce)
INGREDIENTS FOR WONTON:
- 1 pack wonton wrappers (10 or 12 oz in a pack)
WONTON FILLING:
- 1 pound ground pork
- 1 bag Shrimp 12 oz, round 60-80 small shrimp, raw frozen
- ¼ teaspoon salt
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- ¼ teaspoon white pepper
- ½ teaspoon garlic powder
- 5 ticks green onion (For filling)
Instructions
- Pour 4 cups of water into the pot and turn on medium fire, wait until the water is boiling.
- When the water is boiling, add the wrapped wonton (I cook 16 pieces, please learn how to make wonton for wonton soup recipe). Let it cook until they all float on the top and make sure it’s cooked.
- After that, use a strainer to take out the wonton and set them aside.
- After taking out the cooked wonton from the pot, add the wanton noodles and loosen up. Let it cook until the noodles float on top of the water. (Don’t over cook the noodles.)
- Then, drain and rinse under cold water.
- Next, put the washed lettuce in the boiling water for a few seconds. After that, take them out quickly and rinse with cold water because you don’t want to over cook the lettuce.
- Lay 4 leaves of cooked lettuce into the bowl. (You can put more or less lettuce depending on your preference.)
- Put some cooked Cantonese egg noodles from step 5 into the bowl.
- The following step, put 8 pieces of cooked wonton from step 3 on the cooked Cantonese egg noodles.
- Pour 2 cans (14.5 oz each can) of chicken broth into the pot and turn on medium fire. Wait until the broth is bubbling or boiling.
- Lastly, pour the hot chicken broth from step 10 over the noodle and wonton. And, sprinkle some green onion on top of the noodle soup (this is optional).
Notes
- Cook wontons until they float to ensure they are fully cooked and tender.
- Rinsing noodles in cold water after cooking maintains their texture and prevents overcooking.
- Blanch lettuce briefly to soften slightly while keeping it crisp and vibrant; rinse with cold water to stop cooking.
- The soup can be assembled ahead, but add hot broth just before serving to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 87g | 29% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 111mg | 37% |
| Sodium | 1129mg | 47% |
| Potassium | 508mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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