Wonton Noodle Soup

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.

Course Main Course

Cuisine Asian, Cantonese, Chinese

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 313kcal

Author Michelle

Ingredients

Wonton soup:

2 C chicken broth
1 C water
¼ teaspoon sea salt
¼ teaspoon white pepper
1 teaspoon fish sauce
½ teaspoon dried flounder/flat fish powder or chicken bouillon powder
3 leaves Napa cabbage
1 teaspoon sesame oil
2 stalks green onions chopped, plus extra for serving

Wontons/Noodles:

4-6 homemade wontons
200 g thin wonton noodles or egg noodles

Instructions

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.
Enjoy immediately.

Nutrition