Cantonese Recipe
Wonton Noodle Soup
Wonton noodle soup is a Cantonese noodle-shop dish built around thin egg noodles, shrimp-pork wontons, clear broth, and precise texture.
Why this dish works
The dish teaches noodle-shop logic. The broth, noodles, and wontons are separate quality tests that come together in one bowl.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 4 |
| Time | 1 hour |
| Core technique | Wonton filling and noodle assembly |
| Heat level | Mild |
| Best with | Chinese greens |
Ingredients
- 30 wonton wrappers
- 6 oz ground pork
- 6 oz shrimp, chopped
- 1 scallion, minced
- 1 teaspoon minced ginger
- 1 tablespoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon sesame oil
- White pepper
- 4 portions thin egg noodles
- 6 cups chicken or seafood stock
- Bok choy or choy sum
- Salt to taste
Method
- Mix pork, shrimp, scallion, ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper.
- Fill wonton wrappers with small spoonfuls of filling and seal.
- Simmer stock and season lightly.
- Cook wontons in simmering water until floating and cooked through.
- Cook egg noodles separately until springy.
- Blanch greens.
- Assemble noodles, wontons, greens, and broth in bowls.
Variations and substitutions
- Use all shrimp for a lighter wonton.
- Use store-bought wontons for a faster version.
- Add roast duck or char siu for a fuller noodle bowl.
- Use rice noodles only as a nontraditional adaptation.