Wonton Noodle Soup

Wonton Noodle Soup Blog

🍽 Serves:

🕑 Cooking Time:
15 mins
Broth – 3 hours (over the stove)
or 15-20mins (pressure cooker)

Prep Time:
45 mins

The Ingredients List

  • Wonton Wrapper (~50)
  • Spring Onion for garnish (diced)
  • Egg Noodles (~8 portions, 1 per person)
  • Green Leafy Vegetables (Choy Sum, Chinese Broccoli Kai Lan, Bok Choy, etc)


  • 500g Pork (minced)
  • 500g Prawn (roughly chopped)
  • 2 Spring Onions
  • 1 tablespoon of Dried Shrimp (grounded)
  • ½  teaspoon Grounded White Pepper
  • 1 ½  tablespoon of Cornstarch
  • ½  teaspoon Table Salt
  • 1 teaspoon Sugar
  • 2 tablespoons Light Soy Sauce
  • 1 tablespoon grated Ginger


  • Whole Chicken or Chicken Bones or Pork Bones or combination (~750g altogether)
  • Shells from the Prawns
  • 20g Dried Shrimps
  • 2 inches Ginger Chunk (sliced)
  • 4 Stalks of Spring Onion (roughly chopped)
  • 1 tablespoon Table Salt
  • ½  teaspoon Grounded White Pepper
  • 2 tablespoons Light Soy Sauce
  • 1 tablespoon Sugar
  • 2 tablespoon Shaoxing Wine
  • ½  teaspoon Sesame Oil

The Method

  1. Fill a pot with about 3 litres of water and bring it to a boil on high heat. Place in chicken and/or pork bones, prawn shells, dried shrimps, ginger slices and spring onion. Once it comes to a boil, lower the fire and let it simmer for 3 hours OR you may use the pressure cooker like we did and it’s all done in about 15-20 minutes time. Whilst broth is cooking, you should be preparing the wontons and noodles.
  2. Once broth is done, strain the broth into a separate pot to get your clear broth. Add seasonings including table salt, grounded white pepper, light soy sauce, sugar, shaoxing wine and sesame oil and let it simmer on low heat. Taste and make adjustments if needed. You should be ready for assembling the bowl soon by now.

The Wonton

  1. In a large mixing bowl, place in all the filling ingredients including minced pork, prawns, spring onion, dried shrimp, white pepper, cornstarch, salt, sugar, light soy sauce and ginger. Mix well together.
  2. To wrap them, have a small bowl of water on the side and dip fingertips into it and wet the edges of the wrapper sheet. Place a small bitesize amount (~½ to 1 teaspoon) of the filling in the centre, make a loose fist with your hand, push the wrapper/filling into your fist, and gently squeeze edges together to seal.

Assembly (1 or 2 servings at a time)

  1. Bring a pot of water to boil on high heat and add in 10 to 12 wontons. Cook for about 3-5 minutes until they are floating on the surface. If frozen, it can take 6 to 8 minutes. Set aside in serving bowls. Each person should have about 5-6 each. Feel free to add less or more
  2. Cook the noodles in boiling water either with fresh boiling water or the same one used for wontons. Give it a good swirl to loosen and separate them. We use fresh egg noodles which only takes about 60 to 90 seconds. If using dried egg noodles, they will take longer. If in doubt, just follow the package instructions.
  3. If putting vegetables, wash them and boil them as well
  4. When ready to serve, especially for a bigger group of people, make sure each bowl is already assembled with the above noodles, wontons and vegetables, then add the hot broth and garnish with the finely chopped spring onions. It’ll be nice and hot for everyone at the same time! Feel free to serve with some side chilli sauces to dip the wontons in for extra spice!