It’s chilly out there and I’m craving for Wonton Noodle Soup. Yesterday, our dinner was steamed Siomai made with succulent juicy pork and shrimp. When I make Siomai I also make Wonton Noodle Soup the following day. Oh this soup is light, savory and delicious. It is definitely a comfort food.
I was at the Asian Store yesterday and debated if I should stop by at one of the restaurant for Wonton Soup. Before we left we ate lunch but I can’t get it out of my head that I want Wonton Soup. It’s been cloudy here for many days now and for some reason Wonton Soup sounds so good. So before doing our grocery shopping we stopped by at a restaurant known for their soup.
The wonton at this place has generous amount of pork and shrimp filling unlike other restaurants where all you can taste is the wonton wrapper. An order of Wonton Noodle Soup was huge so we split it since we were still full. I’m glad we stopped by or else I won’t be able to get it out of my head. My craving has been satisfied temporarily. Guess what, after two days I made a homemade Wonton Noodle Soup.
Whenever I have this soup I remember my Dad. He loved this soup. I hope he’s having it up there.
How to Cook the Wonton?
Instead of dropping these wontons in boiling water or in the chicken stock, I already have steamed Siomai from yesterday. I made extra servings of Siomai for my Wonton Noodle Soup. Sometimes, if I am lazy and I need to cook the wonton I just drop it in my chicken soup stock. The authentic Chinese wontons are dropped in boiling water but I don’t get it. Somehow it releases a lot of its flavor in the boiling water that I will discard. But if you want clear soup do it the authentic Chinese way. It’s your call.
If you plan to cook the wonton in the Chicken soup stock add more stock since wonton will soak some of the it.
You are probably wondering why I am using siomai in my Wonton soup. The filling for siomai and wonton are the same ingredients. Why not kill two birds in one stone as the saying goes. I saved extra time by making extra servings of siomai for my soup. Also, don’t limit yourself to bokchoy check your fridge for any greens or other veggies you have like kale.
I am not showing a detailed video of how to make the wonton. If interested, please check out my siomai video.
How to Make Wonton Noodle Soup?
- 1/2 pound ground pork
- ½ cup shrimp peeled, deveined & coarsely minced
- 3 water chestnuts minced
- 1 tablespoon Shao Hsing rice cooking wine
- 3/4 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- ¼ teaspoon ground pepper
- 3 tablespoons carrot finely diced & divide in half for garnish.
- 3 tablespoons green onion chopped
- Wonton wrappers
- 1 egg white
- 1 tablespoon corn starch
- 3-4 cups chicken broth (add 1 more cup of chicken broth if not adding pork broth)
- 1 cup pork broth if desired
- 2 garlic cloves julienned
- 1 teaspoon ginger julienned
- 2 teaspoons onion chopped
- 1½ tablespoons light soy sauce
- 1½ tablespoons rice cooking wine
- ½ teaspoon sesame oil
- 8-10 wontons
- 2 cups kale
- ¼ cup carrots julienned
- 8 slices yellow zucchini
- 2 tablespoons green onions chopped
- 4 ounces Hong Kong Style Pan Fried Noodles brand Twin Marquis
- Salt to taste
In a large bowl, combine ground pork, chopped shrimp, egg white, green onion, water chestnut, ½ of carrots, rice cooking wine, soy sauce, sesame oil, salt and pepper. Mix well.
Add cornstarch to the mixture and blend well.
Cover mixture with saran wrap and refrigerate for ½ to an hour.
There are a few ways of wrapping a wonton. This is how I do mine but do whatever is easier for you. Take a wonton wrapper and place it in your palm. Take a spoonful of the pork/shrimp mixture and place it in the center of the wrapper. With the use of your other hand gather the wrapper up with your fingers forming a cup. Note: Watch my siomai video to see how I do it.
Drop it in boiling water.
Drop it directly on the Chicken/Pork broth.
Either you buy Chicken broth or you boil chicken and pork bones.
I am boiling ½ chicken with 4 cups of water and taking the broth and adding 1 cup pork broth.
Bring broth to boil. Lower heat.
While broth is simmering add onion, garlic and ginger. Cook for 3 minutes.
Add soy sauce, rice wine and sesame oil.
Add wonton and cook for 3-5 minutes. Transfer to a bowl. Note: Cooking time will vary depending on how big the wontons are.
Toss in vegetables like bokchoy or any greens you have. I use kale, yellow zucchini and carrots.
Stir-in cooked noodles to warm up. Transfer noodles and vegetables to the bowl.
Toss-in chopped green onions.
Season with salt and pepper if needed.
Pour soup in bowl.
Serve with sriracha sauce if desired. Enjoy!
- Remove all wontons from soup. It will get mushy.
- Remove all vegetables and set aside.
- Add only the right amount of noodles.