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Wonton Noodle Soup
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Wonton Noodle Soup

Yes, you can now make your favorite takeout noodle soup at home with THE BEST homemade wontons! The wontons are also freezer-friendly!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian

Ingredients

  • 1 ounce package thin wonton noodles
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 3 cloves garlic minced
  • 1 ½ tablespoons ginger freshly grated
  • 6 cups chicken broth low sodium
  • 1 ½ tablespoons rice wine vinegar seasoned
  • 1 tablespoon soy sauce reduced sodium
  • 6 ounces shiitake mushrooms
  • 3 baby bok choy coarsely chopped
  • 2 green onions thinly sliced
  • ¾ cup corn kernel optional, cooked
  • ½ teaspoon sesame seeds toasted
For the wontons
  • 6 ounces Shrimp peeled, deveined and diced, medium
  • 6 ounces ground pork
  • 3 cloves garlic minced
  • 2 green onions thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce reduced sodium
  • 1 tablespoon ginger freshly grated
  • 2 teaspoons sesame oil
  • ¼ teaspoon black pepper
  • 36 wonton wrappers 2-inch

Instructions

    Cup of Yum
  1. In a large bowl, combine shrimp, pork, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and black pepper.*
  2. To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp-pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.*
  3. Cook noodles according to package instructions; set aside.
  4. Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  5. Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions.
  6. Stir in wontons until cooked through, about 2-4 minutes.
  7. Serve immediately with noodles, garnished with corn and sesame seeds, if desired.

Notes

  • *The filling in the wontons does not have to be cooked prior to wrapping.
  • *TO FREEZE: Place wontons in a single layer onto a baking sheet; freeze until firm, about 2 hours. Transfer to a Ziploc bag; freeze up to 3 months. To cook from frozen, increase cooking time by 2-3 minutes.