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A comforting and classic wonton noodle soup featuring tender shrimp and chicken wontons, chewy egg noodles, and a flavorful chicken broth infused with ginger and green onions. This recipe serves about four and is customizable with protein and seasoning options.

Ingredients

Scale
  • 12 oz shrimp, peeled and chopped
  • ½ lb ground chicken (optional)
  • 3 stalks green onions, chopped
  • 1 tsp grated ginger
  • 1 tbsp soy sauce (for wonton filling)
  • ½ tsp sesame oil (for wonton filling)
  • 24 wonton wrappers
  • 6–8 cups chicken broth
  • 3 slices ginger (for broth)
  • 2 stalks green onions, chopped (for broth)
  • 1–2 tbsp soy sauce (for broth)
  • 1 tsp sesame oil (for broth)
  • Salt and pepper to taste
  • 8 oz egg noodles, fresh or dried
  • 2 bundles bok choy (optional)
  • Chopped green onions for garnish
  • Julienned fresh ginger for garnish
  • Chili oil or chili paste (optional for garnish and spice)

Instructions

  1. Mix chopped shrimp and ground chicken (if using) with chopped green onions, grated ginger, soy sauce, and sesame oil until smooth.
  2. Pan-fry a small spoonful of the filling to taste and adjust seasoning as needed.
  3. Place about 1 teaspoon of filling in the center of each wonton wrapper; keep unused wrappers covered with a damp cloth.
  4. Moisten wrapper edges with water, fold into a triangle, press to seal, then pinch two opposite corners together to form the wonton. Repeat for all wrappers.
  5. Pour chicken broth into a large pot, add ginger slices and chopped green onions, stir in soy sauce; bring to a gentle boil, reduce to simmer, stir in sesame oil, and adjust seasoning to taste.
  6. Bring a large pot of water to a rolling boil for cooking wontons.
  7. Cook wontons in boiling water in batches for 4–6 minutes until they float and are cooked through; remove with a slotted spoon.
  8. Optionally toss cooked wontons with a little sesame oil to prevent sticking or transfer directly to hot broth.
  9. Cook egg noodles in a separate pot according to package instructions, drain, rinse under cold water, and set aside.
  10. Blanch bok choy or other greens briefly in boiling salted water until tender, then plunge into ice bath, drain, and set aside.
  11. Divide cooked noodles among bowls, ladle hot broth over noodles.
  12. Top each bowl with cooked wontons and blanched greens.
  13. Garnish with sliced green onions, julienned ginger, and drizzle with chili oil or sesame oil if desired.
  14. Taste assembled soup and adjust soy sauce, salt, or pepper as needed.

Notes

Keep unused wonton wrappers covered with a damp cloth to prevent drying., Freeze raw wontons on parchment-lined trays then transfer to freezer bags to prevent sticking; cook directly from frozen by adding extra boiling time., Adjust soy sauce gradually when seasoning to avoid oversalting., Fresh wonton noodles are preferred but thin egg noodles are a good substitute., Broth can be made richer by simmering chicken bones with aromatics., To refresh refrigerated noodles, briefly dunk in boiling water before serving., Cooked wontons can be stored for up to two days in the fridge or frozen, but texture may soften after thawing.

Nutrition

Find it online: https://mamapantry.com/wonton-noodle-soup-recipe/