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Bowl of wonton noodle soup with plump shrimp wontons

Shrimp-pork wontons in clear broth with egg noodles

Wonton Noodle Soup

Wonton Noodle Soup

50 minMedium

Prep Time

35 min

Cook Time

15 min

Total Time

50 min

Servings

4

4 bowls

Difficulty

Medium

Cost

Moderate

$$

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Wonton Noodle Soup

Shrimp-pork wontons in clear broth with egg noodles

Silky wontons filled with a bouncy shrimp and pork mixture, served in a clean, savory broth over springy thin egg noodles. The quintessential Cantonese noodle soup and Hong Kong comfort food.

35m

Prep Time

15m

Cook Time

50m

Total Time

4

Servings

Medium

Difficulty

Moderate $$

Cost

Chinese CuisineMain CourseSoup & StewDairy-Free
Sarah Chen
Sarah Chen

September 16, 2024(Updated April 13, 2026)

Wonton noodle soup is the dish that defines Hong Kong street food. Every element must be perfect: the broth clear and flavorful, the wontons plump and bouncy, the noodles al dente and springy.

Why This Recipe Works

Throwing the filling mixture against the bowl develops the proteins for a bouncy texture. Using a combination of shrimp and pork creates the ideal balance of sweetness and savory depth.

Ingredients

  • 1/4 lb shrimp, diced
  • 1/4 lb ground pork
  • 24 wonton wrappers
  • 8 oz thin egg noodles
  • 6 cups chicken broth
  • 1 tbsp soy sauce

Instructions

  1. 1

    Mix shrimp, pork, 1 tsp sesame oil, white pepper, and a pinch of salt. Throw the mixture against the bowl 20 times for bouncy texture.

  2. 2

    Place a teaspoon of filling in each wrapper. Moisten edges, fold into a triangle, then bring the two bottom corners together and pinch.

  3. 3

    Bring chicken broth to a simmer. Season with soy sauce, a dash of fish sauce, and white pepper.

  4. 4

    Cook wontons in boiling water for 3 to 4 minutes until they float. Cook noodles separately until springy.

  5. 5

    Divide noodles among bowls, top with wontons, and ladle hot broth over. Garnish with sliced scallions and a drizzle of sesame oil.

Serving Suggestions

Ways to Serve This Dish

  • Serve over steamed jasmine or sticky rice

  • Pair with a side of pickled vegetables or kimchi

  • Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

Substitutions

Thin egg noodlesRamen noodles

Similar springy texture works well in the broth

ShrimpExtra ground pork

All-pork filling is simpler and still delicious

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the soy sauce matters

This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.

This pantry choice affects depth more than most seasonings here.

  • Builds savory backbone quickly
  • Useful across stir-fries, marinades, and dipping sauces

A better soy sauce is one of the easiest pantry upgrades for Asian cooking.

Shop soy sauce for this recipe

Tips & Storage

Pro Tips

  • Throw the meat filling to develop protein for the signature bouncy texture.

  • Cook wontons and noodles in separate water to keep the broth crystal clear.

Storage

Store broth, wontons, and noodles separately. Freeze uncooked wontons up to 3 months.

Reheating

Cook frozen wontons directly in boiling water. Reheat broth separately.

Nutrition Facts

Per serving (110mg) · 4 servings

Calories360
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein22g
Carbohydrates8g
Fat48g
Fiber780mg
Sugar1g
Sodium2g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What noodles should I use?
Thin Cantonese egg noodles (wonton mein) are traditional; find them fresh or dried at Asian markets.
How do I fold wontons?
Fold into a triangle, then bring the two bottom corners together and press. It resembles a nurse cap.

Explore More

More Chinese RecipesMore Main CourseMore Soup & StewDairy-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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