Introduction:
Wonton Noodle Soup is a beloved Cantonese dish known for its light, savory broth and delicate dumplings.
The dish combines tender wontons, made from a mixture of seasoned pork and shrimp, with thin egg noodles served in a clear, aromatic soup.
This comforting meal is often served as a snack, appetizer, or main course in Chinese cuisine, especially in Hong Kong and parts of Southeast Asia.
It’s a perfect combination of flavors and textures, with the crispness of the wontons complementing the softness of the noodles and the richness of the broth.
Ingredients:
For the Wontons:
200g ground pork (preferably with a little fat)
100g shrimp, peeled and finely chopped
2 tablespoons water chestnuts or bamboo shoots, finely chopped (optional)
2 tablespoons sesame oil
1 tablespoon light soy sauce
1 tablespoon rice wine (Shaoxing wine is preferred)
1 teaspoon grated ginger
1/2 teaspoon white pepper
1 pack wonton wrappers (approximately 30-40 wrappers)
For the Soup Broth:
4 cups chicken stock (or a mix of chicken and pork stock)
1 slice ginger
2-3 dried Chinese mushrooms (shiitake or other varieties)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
Salt to taste
For the Noodles:
200g fresh egg noodles (or dried noodles, depending on availability)
Garnishes:
Chopped green onions (spring onions)
Fresh cilantro (optional)
Light soy sauce (optional, for drizzling)
Instructions:
Prepare the Wontons:
In a mixing bowl, combine ground pork, chopped shrimp, water chestnuts (or bamboo shoots), sesame oil, soy sauce, rice wine, ginger, and white pepper. Mix well until the ingredients are evenly incorporated.
Place a small spoonful of filling in the center of each wonton wrapper. Moisten the edges with water, fold the wrapper over the filling to form a triangle or pouch shape, and seal the edges tightly. You can also fold the corners to create a traditional “wonton” shape.
Repeat until all wontons are filled and sealed.
Prepare the Broth:
In a large pot, add chicken stock, ginger slice, dried mushrooms, soy sauce, oyster sauce, and sugar. Bring to a simmer and let it cook for 20-30 minutes, allowing the flavors to meld together. Season with salt to taste.
Once ready, remove the ginger slice and mushrooms. Optionally, slice the mushrooms and add them back to the broth for extra flavor.
Cook the Noodles:
While the broth is simmering, bring a pot of water to a boil. Cook the egg noodles according to package instructions, typically 3-4 minutes for fresh noodles or 6-7 minutes for dried noodles. Drain and set aside.
Cook the Wontons:
In a separate pot of boiling water, gently drop in the wontons. Cook for 4-5 minutes or until they float to the surface and are fully cooked. Do not overcrowd the pot; cook in batches if necessary.
Assemble the Soup:
Divide the cooked noodles into individual serving bowls. Top with wontons and pour the hot broth over them. Garnish with chopped green onions and cilantro if desired.
Optionally, drizzle with a little light soy sauce for added flavor.
Serve:
Serve hot as a comforting meal.
Description:
Wonton Noodle Soup is a savory and satisfying dish that combines the sweetness of shrimp and pork-filled wontons, the chewiness of noodles, and the fragrant broth. The dish is light yet hearty, making it a favorite comfort food, especially during colder months or after a long day. The clear broth, infused with the umami of soy and oyster sauce, complements the wontons perfectly, while the noodles add texture and heartiness to the soup. This dish is versatile and can be easily adjusted based on personal preferences, such as using different fillings for the wontons or varying the broth’s seasoning.
Tips:
Wonton Filling Variations: Feel free to experiment with the filling! You can add more shrimp for a seafood-focused filling, or include vegetables like bok choy or spinach for extra freshness.
Broth Flavor: For a richer broth, you can add a small amount of Chinese five-spice powder or a dash of fish sauce to deepen the umami flavors.
Homemade Noodles: If you want to make this dish even more authentic, try making your own egg noodles from scratch for an extra special touch.
Freezing Wontons: You can freeze the wontons before cooking. Just arrange them on a tray, freeze until firm, and then store them in an airtight container. You can cook them directly from frozen when ready.
Corrections:
If you find the broth too salty, dilute it with a little more chicken stock or water.
If the wontons break apart during cooking, ensure that the wrappers are sealed tightly and are not too thick.
Adjust the amount of soy sauce and oyster sauce to your taste. Some people prefer a lighter broth, while others enjoy a more robust flavor.