This recipe for Wonton Noodle Soup is simple, comforting and delicious, featuring plump and tender homemade wontons and thin, springy egg noodles swimming in a light broth.
What are wontons?
In Cantonese, wuntun 雲吞 is translated as "swallowing cloud."
Wontons can be served on their own as a snack, drizzled with chili oil, in soup or with noodles.
What is wonton noodle soup?
Wonton soup is a warm flavorful soup, traditionally made with shrimp shells and dried fish broth, served with wonton dumplings.
Wonton Noodle Soup consists of the aforementioned flavored soup, wonton dumplings, and the addition of thin, springy egg noodles.
This dish is light, yet substantial and flavorful, commonly offered in Cantonese or Hong Kong-style cafes and restaurants.
Why you'll love this recipe
This recipe for Wonton Noodle Soup is:
Easy to make: it can be very difficult to find fish flounder powder, which is traditional, so this version is simple and uses ingredients that are more easily available.
Delicious and comforting: the savory, umami flavor of the broth is warming, alongside the plump and juicy wonton dumplings.
Scalable: feeding more people? You can easily double the recipe to make a larger pot of wonton soup and keep it warm while you blanch the noodles.
Ingredients you'll need
- chicken broth: you can use homemade or store-bought
- Napa cabbage: adds a subtle sweetness to the soup; you can also sub in lettuce or Chinese veg such as bok choy or yu choy
- sea salt: for flavor
- white pepper
- fish sauce: is a comparable substitute for fish flounder powder, and it much more accessible; adds a deep umami flavor to the broth; use the best quality fish sauce you can find; I recommend using Red Boat
- chicken bouillon powder: optional, for more savory flavor
- sesame oil: for aroma
- green onions: chopped
- thin wonton/egg noodles: you can find fresh noodles in the refrigerator section
- homemade wontons: you can use homemade or store-bought
You can find all of these ingredients at Asian grocery stores.
How to make it
Make the broth: In a large pot, combine chicken broth, water, salt, white pepper, fish sauce and chicken bouillon powder (if using).
Bring it up to a boil, add in the Napa cabbage, and reduce to a simmer over low heat.
Give the soup a taste and adjust seasonings if necessary.
Stir in sesame oil and chopped green onions.
Cook the wontons and noodles:
Fill a separate pot up with water and bring to a boil.
Add in the wontons and cook until they float, about 5-7 minutes.
Remove wontons with a slotted spoon and place into serving bowls.
Next, add in wonton noodles and cook for 1-2 minutes.
Drain the noodles in a colander and rinse with cold water.
Portion the noodles into serving bowls.
Assemble: Pour the hot broth over the wontons and wonton noodles.
Garnish with extra green onions, if desired.
How to serve
Serve the Wonton Noodle Soup hot.
How to store & reheat
Store each element (wonton soup, broth, wontons) separately in airtight container in the fridge for up to 3 days.
It's best to cook the noodles just prior to serving and reheat the broth over the stovetop before putting it together.
If you don't have Napa cabbage, you can sub with lettuce, or Chinese green veggies such as yu choy, or bok choy.
Expert tips & FAQs
Why are the noodles rinsed in cold water?
Chinese noodles are rinsed in cold water so that they retain their chewy, bouncy texture and to prevent overcooking.
Can I use different noodles?
You can use any thin, wheat egg noodle.
Tip: you can prepare the wonton soup broth ahead of time and bring it up to a simmer before serving.
Other Chinese recipes you may like
Be sure to check out these recipes:
Chinese Egg Noodles
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Wonton Noodle Soup
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 C chicken broth
- 1 C water
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper
- 1 teaspoon fish sauce
- ½ teaspoon chicken bouillon powder optional
- 3 leaves Napa cabbage
- 1 teaspoon sesame oil
- 2 stalks green onions chopped, plus extra for serving
- 4-6 homemade wontons
- 200 g thin wonton noodles or egg noodles
Make the broth:
- In a large pot, combine chicken broth, water, salt, white pepper, fish sauce and chicken bouillon powder (if using).
- Bring it up to a boil, add in the Napa cabbage, and reduce to a simmer over low heat.
- Give the soup a taste and adjust seasonings if necessary.
- Stir in sesame oil and chopped green onions.
Cook the wontons and noodles:
- Fill a separate pot up with water and bring to a boil.
- Add in the wontons and cook until they float, about 5-7 minutes.
- Remove wontons with a slotted spoon and place into serving bowls.
- Next, add in wonton noodles and cook for 1-2 minutes.
- Drain the noodles in a colander and rinse with cold water.
- Portion the noodles into serving bowls.
- Pour the hot broth over the wontons and wonton noodles.
- Garnish with extra green onions, if desired.
- Enjoy immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.