Wonton Noodle Soup
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
Asian
Wonton Noodle Soup
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Yes, you can now make your favorite takeout noodle soup at home with THE BEST homemade wontons! The wontons are also freezer-friendly!
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Ingredients
- 1 16-ounce package thin wonton noodles
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 3 cloves garlic minced
- 1 ½ tablespoons freshly grated ginger
- 6 cups low sodium chicken broth
- 1 ½ tablespoons seasoned rice wine vinegar
- 1 tablespoon reduced sodium soy sauce
- 6 ounces Shiitake mushrooms
- 3 baby bok choy coarsely chopped
- 2 green onions thinly sliced
- ¾ cup cooked corn kernels optional
- ½ teaspoon toasted sesame seeds
For the wontons
- 6 ounces medium shrimp peeled, deveined and diced
- 6 ounces ground pork
- 3 cloves garlic minced
- 2 green onions thinly sliced
- 1 tablespoon oyster sauce
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- ¼ teaspoon black pepper
- 36 2-inch wonton wrappers
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Instructions
- In a large bowl, combine shrimp, pork, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and black pepper.*
- 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.*
- Cook noodles according to package instructions; set aside.
- 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.
- 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.
- Stir in wontons until cooked through, about 2-4 minutes.
- 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.
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