Wonton Noodle Soup Recipes

WONTON SOUP

Steps:

• Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.
• Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
• Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
• Place wrapped wontons into a container with a lid as you work (so they don't dry out).
• To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
• To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
• Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.
• Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
• If using vegetables, blanch in the soup broth and place in serving bowl.
• Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
• Ladle over soup. Serve!

WONTON NOODLE SOUP

Steps:

• For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
• For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
• Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
• For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
• For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.

VEGAN WONTON NOODLE SOUP

Steps:

• You can see the step-by-step images in the blog post above.
• Heat your medium/large pot over medium heat. Once hot, add in the sesame oil.
• Sauté the scallions and garlic over medium for 30 seconds or until aromatic.
• Add in the mushrooms and cook for 1-2 minutes. You can leave them untouched to lightly brown.
• Pour in 6 cups of vegetable broth. Add in the soy sauce, sugar, and pepper. Cover the pot and leave to simmer over medium high heat until it boils.
• Once the soup boils, add in the noodles. Cook until still very chewy. It's important not to overcook these so they're still chewy when the soup is added later on.
• Remove the noodles from the soup. This is optional but you can run the noodles through cold water to stop these from cooking.
• Divide the noodles into 2 bowls. Set aside.
• In the soup over medium heat, add in the vegan wontons. You may need to cook them in 2 batches depending on the size of your pot. Leave the wontons to cook for 1-2 minutes or until they float and the wrappers turn slightly translucent (you'll be able to see the filling). Do not overcook the wontons since they'll still continue to cook in the soup later on.
• Remove the wontons from the soup and then divide them into the 2 bowls with the noodles.
• If using veggies, cook these in the soup as well then set aside in the bowls.
• Taste the soup and feel free to add an additional cup of water or vegetable broth to thin out if the soup gets a bit salty due to the noodles (see notes). If not, you can season it with more salt to taste.
• Once you're happy with the flavour of the soup, turn off the heat. Immediately pour or scoop the hot soup into the bowls of noodles and wontons.
• Garnish the bowls with some scallions and cilantro then drizzle with some chili oil, if desired. Best enjoyed while hot.

WONTON NOODLE SOUP (云吞面)

Steps:

• We'll start by washing and cutting our bok choy into quarters along the stem.
• Set the stove to high heat and bring a pot of water to a boil. We'll want to use more water so that the noodles cook faster, which leads to a more chewy, springy texture.
• For our broth, we'll add water and chicken broth to the pot, and bring it to a boil.
• We'll dump the shrimp in as we start plating the bok choy on top of the noodles.
• We have a whole recipe and video on this, but if you're starting with raw wontons, you'll boil them for about 3-5 minutes until they start floating. We have some additional pro-tips for cooking in our wonton video so be sure to check the video out if you haven't seen it already.
• Transfer the wontons onto the bowl of noodles, and carefully pour in the soup broth. Garnish with green onions.

WONTONS FOR WONTON NOODLE SOUP

Steps:

• Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
• Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
• Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
• Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
• Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.

CANTONESE WONTON NOODLE SOUP (港式云吞面)

Steps:

• Thaw wonton wrappers. Place dried shrimp in a small bowl and add warm water to cover. Let rehydrate for at least an hour at room temperature. Or you can let them rehydrate in the fridge for half a day.
• In a large bowl, combine all the ingredients for the wonton filling, except the egg white. Mix well with a spatula.
• Prepare a large tray or a plate. Spray a thin layer of oil on the bottom to prevent sticking.
• Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press together to lock the filling inside the wrapper. Place on a big plate, a finger's width apart.
• When you finish 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
• If you are not going to cook and serve the wontons immediately, store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
• Prepare a big pot for cooking the wontons and noodles. Add about 4 liters (1 gallon) of water and bring it to a boil.
• Combine chicken stock and rehydrated dried shrimp in another pot. Bring to a boil. Let boil for 10 minutes.
• Prepare 6 large bowls. Add 2 tablespoons green onion, 1 tablespoon soy sauce and 1/2 teaspoon sesame oil into each bowl. Pour in 1 and 1/2 cups broth.
• Add noodles into the large pot. Cook according to instructions. Transfer some into each serving bowl.
• Add wontons into the large pot. Stir gently with a spatula constantly to prevent them from sticking to the bottom. Cook until the wontons are floating on top. Transfer some into each bowl.
• (Optional) Blanch some greens in the large pot. Transfer onto the wonton bowls to garnish.
• Serve immediately.
• Bring a large pot of water to a boil over high heat. Add wonton. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from spilling. Keep boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot all the time and monitor the broth. If the broth starts to spill, uncover and stir, and place the cover back. Uncover, keep cooking for another minute, or until the wonton is cooked through.

WONTON NOODLE SOUP

Steps:

• Place shrimp in a food processor and pulse a few times to coarsely chop. Combine celery, 1 tablespoon green onion, egg white, sesame oil, salt and 1 teaspoon cornstarch with shrimp and pulse a few more times to make a chunky paste. Transfer mixture to a bowl and stir briskly until it becomes elastic.
• Lay the wonton wrappers on a flat surface and place a scant teaspoon of shrimp mixture in the center of each wrapper. Combine remaining 1 teaspoon cornstarch with 2 tablespoons water to form a paste. One at a time, brush some cornstarch paste around the edge of a wonton wrapper and fold the wrapper in half to make a semicircle, pressing edges together to seal. Then, holding the wonton with the curved edge facing away from you, bring the tips of the straight edge together and seal with more cornstarch paste. Repeat with remaining wontons.
• Bring a large pot of water to a boil and cook the noodles in boiling water until al dente, 8 to 10 minutes. Drain and divide between 4 serving bowls.
• Meanwhile, bring the chicken broth to a simmer over medium-low heat.
• Bring another large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and divide them among the 4 bowls.
• Pour hot chicken broth over wontons and noodles in bowls and garnish with the remaining chopped green onions to serve.