Easy Homemade Wonton Noodle Soup (Authentic Chinese Recipe) (2024)

5 from 5 votes

Easy to Make: This wonton noodle soup recipe is simple and straightforward, with clear instructions for each step. From prepping the shrimp and pork filling to folding the wonton dumplings, even beginners can make this dish with ease.

Authentic: The use of traditional ingredients like shrimp, ground pork, sesame oil, and soy sauce gives this wonton noodle soup an authentic taste. If you're feeling adventurous, you can even add dried flounder powder for an extra seafood flavor which is how wonton soup was originally made back in the day!

Delicious: The combination of tender and juicy wonton dumplings, springy noodles, and a flavorful broth makes this wonton noodle soup utterly delicious. The addition of sesame oil, ginger, and soy sauce enhances the flavor, making it a dish you'll crave again and again.

Budget-friendly: Instead of spending money on takeout, you can make this delicious wonton noodle soup at home. You can make a big batch of the wonton dumplings and freeze them and all the ingredients can be found at your local Asian grocery store.

Fun to Make: Folding the wontons can be a fun activity for the whole family. It's a great way to get everyone involved in the kitchen, and you can even make it a wonton folding competition!

All you need are some incredibly simple, pantry-staple ingredients to make this delicious wonton noodle soup recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

The best type of noodles to use for wonton noodle soup is wonton noodles. You can find them in your local Asian grocery store in the refrigerated section where the rest of the fresh noodles are.

They usually come packaged on a styrofoam tray in bundles of 4 or 5 and wrapped with plastic wrap. These egg noodles are thin, light brown in color, and look dry to the touch (not greasy).

Most Asian grocery stores will have two types of wrappers - wonton wrappers and dumpling wrappers. Both types of wrappers will come in two different shapes (round or square) but the main difference between the two wrappers is texture.

Wonton wrappers, when cooked have a thinner and silkier texture. Dumpling wrappers are thicker and have a bit more of a chew to them. I like to use dumpling wrappers solely for pan-frying and steaming and wonton wrappers for wonton dumplings.

When shopping for wonton wrappers, a good way to tell if it's wonton wrappers is to check the ingredient list to see if there are eggs in them.

Wonton wrappers almost always have eggs in them, although in the past, I have found some brands of wonton wrappers use yellow food coloring instead of eggs as well - something to keep in mind. Wonton wrappers are also thinner, slightly yellow, and very bendy compared to the thicker dumpling wrappers.

Making this incredible wonton noodle soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Preparing the Ingredients

If you are using frozen shrimp, place them in a bowl of cold water for about 10-15 minutes. Once defrosted, peel the shrimp and keep the skin for the soup. Set the shrimp aside for later.

Finely chop the green onions and save a tablespoon of the greens as a garnish for later. The rest will be used for the wonton filling.

Making the Wonton Soup

Slice the ginger and peel and smash the garlic with the side of your know (keeping it whole, will make it easier to remove out of the soup later).

Set the stove to medium-low heat and add the shrimp skins, garlic, ginger, soy sauce, fish sauce, white pepper, chicken stock into a large pot. Cover the pot with a lid and let it simmer as you prepare the dumplings.

In large bowl, add the ground pork,cornstarch,fish sauce,oyster sauce, sesame oil,Shaoxing cooking wine,white pepperand mix everything in1 directionfor 10 minutes. Set the pork aside after you have finished mixing it.

We want to mix the pork very well until it is gluey. This will give the filling a springier texture. The longer you mix it, the springier the texture will be. You can also do this with a hand mixer or a stand mixer.

Place the peeled shrimp on the cutting board and chop it to your preference of size. I personally like to keep the shrimp on the larger and chunkier side so I can taste it more, and I find it gives the texture more of a crunch. If you like your shrimp finer, chop it very well until it is smooth.

Add the shrimp to the pork mixture and mix everything together well until everything is evenly combined for 5 minutes, then add in the green onions.

Do a taste test by putting a teaspoon of filling into a small bowl and microwaving it for 20 seconds in the microwave or pan-frying it in a frying pan. Adjust the saltiness by adding more soy sauce, fish sauce or salt.

Let's go through this together step by step! Folding wontons is a lot easier than you think, mostly because there is actually no right or wrong way to do it.

As long as you have a bit of filling in the wrapper and use a bit of water on the edges of the wrapper as a sealant, then you can actually smush the corners of the wrapper together to close the dumpling, and they should stick together into a bundle! Follow along with me below to see how I like to make the dumplings.

Step 1: Start by placing a wonton wrapper on your palm and add a teaspoon of filling in the middle, wetting the top edges. Keep the wrapper pointy side up.

Step 2: Now bring the bottom of the wrapper to the top and pinch it at the top as shown in the picture below.

Step 3: Next, grab the wrapper at one end, push it towards the center, and pinch it as shown below.

Step 4: Grab the other side of the wrapper and push it towards the center and pinch it again.

Step 5: Next, pinch everything together one more time to make sure everything is properly sealed.

Ta da! You've just folded your first wonton from scratch!

Boil a pot of water on high heat. This pot of water will be used to cook the wonton dumplings and noodles. We don't want to cook the wonton dumplings and wonton noodles in the soup because it will make soup thick and starchy.

Place the wonton dumplings (I usually use 6 dumplings per bowl) in the boiling water and stir it so that they don't stick to the bottom. Cook it for approximately 5 minutes or until they start floating.

Finish the soup by removing the garlic cloves, ginger slices, and shrimp skins and discarding them. Add the sesame oil in and turn off the heat. Ladle the finished soup into the bowl with the noodles and dumplings, garnish with green onions, and enjoy your homemade wonton noodle soup!

Joyce’s Tips For Making the Best Wonton Noodle Soup

Mix the Ground Pork In One Direction: In order to get that springy wonton texture, you want to bring out the meat glutens in your ground pork. To do this, you need to mix the pork in one direction for a minimum of 3-5 minutes. The longer you do this, the springier the dumpling filling will be. Alternatively, you can also mix this with a stand mixer or hand mixer as well.

Don't Rush the Dumpling Folding: Folding wontons might seem intimidating, but with a bit of practice, you'll get the hang of it. Remember, they don't have to be perfect - it's all part of the homemade charm!

Boil your Wontons and Noodles Separately From the Soup: To prevent your soup from getting thick and starchy, cook your wontons and egg noodles in a separate pot of boiling water, and not directly in the soup. This also allows you to control their cooking time more accurately as well.

Consider Using Dried Flounder Powder: Traditional and authentic Cantonese-style wonton soup recipes use dried flounder in the broth to give it its fishy, well-rounded seafood flavor. If you're feeling adventurous, you can try looking for dried flounder powder, which would be a quicker way to get that authentic wonton soup flavor instead of boiling the shrimp skins.

This delicious wonton noodle soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Make it Vegetarian: If you're a vegetarian, swap the shrimp and ground pork with finely chopped mushrooms and tofu for a hearty vegetable filling. You can also use vegetable broth instead of chicken broth, making this dish completely vegetarian without compromising the flavor.

Try some Chicken Instead: If you're not a fan of shrimp or pork, you can substitute them with finely chopped chicken. The chicken will give the wontons a different texture and flavor that pairs well with the chicken broth.

Add a Crunch: To add texture to your soup, garnish it with some crispy fried wonton strips. This will add a crunchy texture that complements the savory soup perfectly. I’ve listed some other garnishes in the recipe card that you might like too!

Frequently Asked Questions

If you have some leftover wonton noodle soup, you can easily store it! To prevent the wonton wraps from being soggy, store the soup and wontons separately in a airtight container or wrap the bowl with plastic wrap and store it in the fridge for up to 2 days.

Wonton noodles should be made fresh, and shouldn't be made ahead of time or saved as leftovers, as the noodles will get soggy with time. It only takes about 30 seconds to make the noodles, so won't take a lot of time to make it fresh.

When it comes to reheating both the soup and the dumplings, combine the soup and the dumplings together. You can use a large pot on high heat or microwave them for a minute a time, stirring every 30 seconds until the soup and dumplings are hot.

Cook the wonton noodles fresh with a pot of boiling water, and cook it for about 30 seconds and add it to the hot soup.

When it comes to freezing, the wonton noodle soup, only freeze the soup portion in a airtight container for up to 3-4 months. I do not recommend freezing the wonton noodles because they can lose their texture upon thawing. But the good news is that the wonton dumplings themselves are freeze-friendly!

If you have extra wonton dumplings, you can easily freeze them. Do not cook them ahead of time before you freeze them. You want to freeze them raw.

Place the dumplings in a single layer on a metal cookie sheet lined with parchment paper to prevent them from sticking to the sheet. Make sure the dumplings are not touching each other, so they don't stick together while freezing.

Place the cookie sheet with the wonton dumplings in the freezer for about 30-45 minutes to pre-freeze them. After this, remove them from the metal cookie sheet and store them all in a freezer bag together in the freezer for up to 6 months. The dumplings should be firm enough that they won't stick together.

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