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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the wontons
  • 1 pack wonton wrappers
  • 200 g prawns, deveined and minced
  • 100 g pork mince, ideally 15% fat
  • 1 egg
  • ½ tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp spring onions, chopped
  • ¼ tsp ground white pepper
For the soup
  • Thin egg noodles
  • 1 litre chicken or veggie stock
  • 2 tbsps light soy sauce
  • 1 tsp sesame oil
  • 4 dried shiitake mushrooms, rehydrated
  • Pak choi
  • 1 tbsp spring onions, chopped
Wonton Noodle Soup Wonton Noodle Soup

Wonton Noodle Soup

Slurpy and comforting wonton noodle soup to get you through a rough/cold/wintery or just any day. It's like an internal hug, and so quick to make if you make a big batch of these wontons and freeze them. Check out my video for how to fold wontons!


1. Make the wontons: mix the ingredients together and wrap the wontons. Don’t make them too full, soup wontons tend to be smaller and have more “tail” as the thin wonton dough will float in the soup. See my wonton folding video for how to do this part.

2. Heat up the chicken stock and add the shiitake mushrooms, soy sauce and sesame oil. Adjust seasoning according to taste.

3. Add the egg noodles and the wontons and the pak choi leaves at the same time. They should be done together after a 3-5 minutes.

4. Serve and sprinkle on some spring onions before serving.

Wonton Noodle Soup Wonton Noodle Soup

Wonton Noodle Soup

Slurpy and comforting wonton noodle soup to get you through a rough/cold/wintery or just any day. It's like an internal hug, and so quick to make if you make a big batch of these wontons and freeze them. Check out my video for how to fold wontons!

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the wontons
  • 1 pack wonton wrappers
  • 200 g prawns, deveined and minced
  • 100 g pork mince, ideally 15% fat
  • 1 egg
  • ½ tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp spring onions, chopped
  • ¼ tsp ground white pepper
For the soup
  • Thin egg noodles
  • 1 litre chicken or veggie stock
  • 2 tbsps light soy sauce
  • 1 tsp sesame oil
  • 4 dried shiitake mushrooms, rehydrated
  • Pak choi
  • 1 tbsp spring onions, chopped

1. Make the wontons: mix the ingredients together and wrap the wontons. Don’t make them too full, soup wontons tend to be smaller and have more “tail” as the thin wonton dough will float in the soup. See my wonton folding video for how to do this part.

2. Heat up the chicken stock and add the shiitake mushrooms, soy sauce and sesame oil. Adjust seasoning according to taste.

3. Add the egg noodles and the wontons and the pak choi leaves at the same time. They should be done together after a 3-5 minutes.

4. Serve and sprinkle on some spring onions before serving.