Wonton Noodle Soup
Silky hand-folded pork wontons swim in a savory broth with tender noodles and bok choy. This comforting Chinese classic takes 40 minutes and serves two.
- Total time
- 40 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ½ lb Ground pork
- 1.5 tablespoons Soy sauce
- ½ teaspoon Sesame oil
- ½ teaspoon Minced fresh ginger
- ½ teaspoon Minced garlic
- 12 pieces Wonton wrappers
- 4 cups Chicken or pork broth
- 4 oz Fresh egg noodles or ramen noodles
- 4 oz Baby bok choy
- 1 tablespoon Soy sauce
- ¼ teaspoon White pepper
- 2 tablespoons Sliced scallions
- ½ teaspoon Sesame oil
Instructions
- 1
In a small bowl, combine 0.5 lb ground pork, 1.5 tablespoons soy sauce, 0.5 teaspoon sesame oil, 0.5 teaspoon minced ginger, and 0.5 teaspoon minced garlic, stirring gently with a fork until just mixed—do not overstir, or the filling will become tough.
- 2
Place a wonton wrapper on a clean cutting board, positioned in front of you like a diamond (one corner pointing toward you). Spoon 1 teaspoon of filling into the center of the wrapper.
- 3
Dip your finger into a small bowl of water and wet the outer edge of the wrapper all the way around—this helps it seal. Fold the wrapper up and over the filling to form a triangle, pressing the edges firmly together to trap the air and seal.
- 4
Lift the sealed triangle and bring the two side corners together beneath the filling, overlapping them slightly and pressing to seal—the wonton will now look like a small purse.
- 5
Repeat steps 2–4 with the remaining 11 wonton wrappers and filling. Arrange the finished wontons on a plate, spacing them apart so they do not stick together.
- 6
Hold each baby bok choy stem-end down on the cutting board. Slice lengthwise from root to tip through the entire plant into 1-inch-wide strips, so each piece has some green leaf and some white stem.
- 7
Pour 4 cups broth into a large pot and bring to a boil over high heat, covered with a lid—you will see the surface roiling and steam rising heavily, about 5–7 minutes.
- 8
Once the broth boils, carefully slide the wontons one by one into the pot using a spoon. Stir once with a wooden spoon to prevent sticking, then maintain a gentle boil.
- 9
When the wontons float to the surface and have been floating for 30 seconds, they are cooked through. Using a slotted spoon, transfer the wontons to a clean plate.
- 10
Keep the broth at a gentle boil over medium heat. Add 4 oz fresh noodles and stir immediately with a wooden spoon, separating them so they cook evenly, about 3–4 minutes until tender.
- 11
While the noodles cook, add the bok choy strips to the simmering broth and stir, cooking until the green parts are bright and the white stems are just tender, about 2 minutes.
- 12
Add 1 tablespoon soy sauce and 0.25 teaspoon white pepper to the broth and stir. Taste a small spoonful and adjust seasoning—it should taste savory and warm with a hint of peppery bite.
- 13
Divide the noodles and bok choy between two large bowls, using tongs to distribute evenly—aim for about half the noodles and bok choy in each bowl.
- 14
Pour the hot broth over the noodles and bok choy, dividing it evenly between the two bowls until each is nearly full, about 2 cups broth per bowl.
- 15
Divide the cooked wontons between the two bowls, placing them on top of or beside the noodles—aim for 6 wontons per bowl.
- 16
Sprinkle 1 tablespoon sliced scallions over each bowl, scattering them evenly across the surface.
- 17
Drizzle 0.25 teaspoon sesame oil over each bowl in a thin zigzag pattern. Serve immediately while the broth is steaming hot.
Tools you’ll need
- Small mixing bowl
- Fork
- Cutting board
- Small bowl of water
- Plate for assembling wontons
- Large pot (at least 3-quart capacity)
- Wooden spoon or chopsticks for stirring
- Slotted spoon
- Tongs
- Two large soup bowls
- Spoon for tasting
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
