Egg Noodle Soup with Shrimp Wontons

This Egg Noodle Soup with Shrimp Wontons is exactly what you need when you’re craving something warm, filling, and actually satisfying. It’s for anyone who loves authentic Cantonese wonton noodle soup but wants to make it at home without the hassle. The biggest problem? Most people think wontons are too complicated. They’re not. You just need the right approach.

Why This Recipe Wins

Look, I’ve tried making Egg Noodle Soup with Shrimp Wontons about fifteen different ways. Some were disasters. This version? It works every single time.

The wontons stay tender. The broth tastes clean but full of flavor. The noodles don’t turn to mush. It takes about 45 minutes start to finish, which is less time than driving to get takeout and back.

This easy wonton noodle soup recipe uses ingredients you can find at any Asian market. No weird specialty items that cost $20 and you’ll never use again. Just straightforward stuff that makes sense.

The texture combination is what makes it special. Silky wontons. Springy noodles. Hot broth that warms you from the inside. It’s comfort food that doesn’t weigh you down.

Equipment You’ll Need

You don’t need fancy tools for this quick shrimp wonton noodle soup recipe. Here’s what I actually use:

• Large pot for the broth
• Medium pot for cooking wontons
• Mixing bowl for filling
• Small bowl of water for sealing wontons
• Cutting board and knife
• Spoon for mixing filling

That’s it. No food processor needed. No pasta maker. Just basic kitchen stuff.

Ingredients You’ll Need

The ingredients for Egg Noodle Soup with Shrimp Wontons split into three parts: the filling, the broth, and the assembly.

For the Shrimp Wontons

• 1 pound raw shrimp – peeled and deveined. This is your star player. Fresh tastes better but frozen works fine.
• 4 ounces ground pork – adds richness and helps wontons stay juicy. You can skip it for all-shrimp wontons.
• 2 green onions – chopped fine. Brings freshness and a little bite.
• 1 tablespoon soy sauce – for depth of flavor and a touch of saltiness.
• 1 teaspoon sesame oil – just a bit goes a long way. Adds that nutty taste.
• 1 teaspoon grated ginger – cuts through the richness, keeps things bright.
• 1 egg white – binds everything together so your filling doesn’t fall apart.
• 30-40 wonton wrappers – square ones work best. Keep them covered so they don’t dry out.

For the Broth

• 8 cups chicken stock – homemade is great but store-bought saves time. Use low-sodium so you control the salt.
• 3 cloves garlic – smashed. Gives the broth backbone.
• 1-inch piece ginger – sliced thin. Essential for that clean, aromatic taste.
• 2 tablespoons soy sauce – builds flavor without making it too salty.
• 1 tablespoon fish sauce – this is the secret. Adds umami depth you can’t get anywhere else.
• White pepper – to taste. Different from black pepper, more floral and warming.

For Assembly

• 12 ounces fresh egg noodles – the thin kind, sometimes called Hong Kong noodles. Dried work too.
• 2 cups bok choy – or any leafy green you like. Adds color and nutrients.
• 2 green onions – sliced for garnish.
• Chili oil – optional but recommended if you like heat.

How I Make It

Making this authentic Cantonese wonton noodle soup isn’t complicated. You just need to take it one step at a time.

Making the Wonton Filling

Chop your shrimp into small pieces. Not paste, just rough chops. Some texture is good.

Mix shrimp, ground pork, green onions, soy sauce, sesame oil, ginger, and egg white in a bowl. Use your hands or a spoon. Mix until everything sticks together but don’t overwork it. About 30 seconds of mixing is enough.

Taste is important here but you can’t taste raw pork. Cook a tiny bit in a pan if you want to check seasoning. I usually just trust the measurements.

Folding the Wontons

Set up your station. Wrappers in a stack. Filling in the bowl. Small bowl of water nearby.

Put about 1 teaspoon of filling in the center of a wrapper. Don’t overfill. Less is better than more.

Dip your finger in water and wet the edges of the wrapper. Fold it into a triangle. Press out any air bubbles. Air bubbles make wontons burst when cooking.

Take the two bottom corners and bring them together. Overlap them slightly and press to seal. That’s your wonton shape. It looks like a little nurse’s cap or a tortellini.

Put finished wontons on a plate dusted with cornstarch so they don’t stick. Cover with a damp towel if you’re making a bunch.

Making the Broth

Put chicken stock in a large pot. Add smashed garlic and sliced ginger. Bring to a boil then reduce to a simmer.

Let it simmer for 15 minutes. You want the garlic and ginger flavor to infuse into the broth but not overpower it.

Add soy sauce and fish sauce. Taste it. The broth should taste a bit stronger than you think because the noodles and wontons will dilute it when you serve.

Season with white pepper. Start with 1/4 teaspoon and add more if needed. White pepper has a different heat than black pepper, more subtle and warming.

Cooking Everything

Bring a separate pot of water to a boil for the wontons. Don’t cook them in the broth – they’ll cloud it up and make it murky.

Drop wontons into boiling water. They’ll sink then float. Once they float, cook for another 2-3 minutes. They should look puffy and translucent.

While wontons cook, cook your egg noodles according to package directions. Usually takes 2-3 minutes for fresh noodles. Drain them and divide among bowls.

Add bok choy to the broth pot for the last minute. Just until it wilts. Overcooked bok choy gets slimy.

Putting It All Together

Put cooked noodles in each bowl. Add 5-6 wontons per bowl. Ladle hot broth over everything, making sure to get some bok choy in each bowl.

Top with sliced green onions. Add a drizzle of chili oil if you want heat.

Serve immediately while everything is hot. This Vietnamese mi hoanh thanh recipe doesn’t sit well – the noodles absorb broth and get mushy.

Tips That Make a Difference

Here’s what I learned the hard way so you don’t have to.

Keep wonton wrappers covered. They dry out fast. Like, really fast. A damp towel works best. Dried-out wrappers crack when you fold them.

Don’t overfill wontons. I know it’s tempting. More filling seems better. But overfilled wontons burst open when cooking and your filling ends up floating in the water instead of inside the wrapper.

Cook wontons separately from the broth. This keeps your broth clear. Cloudy broth doesn’t taste bad but it looks unappetizing. Clear broth looks professional.

Taste your broth before serving. Broths always need adjusting. Maybe more soy sauce. Maybe more white pepper. Every batch is slightly different depending on your stock.

Use fresh ginger. Don’t even think about using powdered ginger here. Fresh ginger gives the broth that clean, bright taste that makes everything work. Powdered ginger tastes dusty and wrong.

Substitutions That Work

No ground pork? Use all shrimp. The texture changes slightly but it’s still good.

Can’t find wonton wrappers? Use dumpling wrappers and cut them smaller. They’re thicker but they work in a pinch.

No fish sauce? Add a bit more soy sauce and a pinch of MSG. Not quite the same depth but close enough.

Don’t like bok choy? Use spinach, napa cabbage, or any leafy green. Just add it at the last minute so it doesn’t overcook.

Easy Variations

Once you nail the basic comforting egg noodle soup with wontons, try mixing it up.

Add Roasted Pork

Slice some char siu (Chinese BBQ pork) on top. Adds another layer of flavor and makes it more filling. You can buy this at most Asian bakeries.

Make It Spicy

Add chili oil to the broth while it simmers. Or serve Sriracha on the side. Some people like adding white pepper directly to the finished soup.

Switch Up the Protein

Use chicken instead of shrimp in the wontons. Or make some shrimp wontons and some pork wontons. Mix and match in each bowl.

Add Mushrooms

Slice shiitake mushrooms thin and add them to the broth. Simmer for 10 minutes. Adds an earthy, umami depth.

Make It Vegetarian

Use vegetable stock and fill wontons with finely chopped mushrooms, tofu, and vegetables. Season well because vegetables need more help with flavor than meat does.

Storage and Reheating

This how to make shrimp and pork wonton soup recipe is best eaten fresh. But life happens and you might have leftovers.

Storing Uncooked Wontons

Freeze them. Seriously. Put them on a baking sheet in a single layer. Freeze until solid, about 2 hours. Transfer to a freezer bag. They last 3 months.

Cook frozen wontons straight from the freezer. Just add an extra minute or two to the cooking time.

Storing Soup

Store broth, noodles, and wontons separately. This matters. If you store them together, the noodles absorb all the broth and turn into a mushy mess.

Broth lasts 4 days in the fridge, 3 months frozen.

Cooked wontons last 2 days refrigerated. They get a bit rubbery but still edible.

Cooked noodles last 3 days refrigerated in a bit of oil so they don’t stick together.

Reheating

Heat broth until boiling. Add cooked wontons and noodles just to warm them through. Don’t boil them again or they get mushy.

Add fresh greens when reheating. The old ones will be too soft.

Honestly? This soup doesn’t reheat great. Make only what you’ll eat.

Frequently Asked Questions

Can I make wontons ahead of time?

Yes. Fold all your wontons in the morning or even the day before. Keep them covered in the fridge on a plate dusted with cornstarch. Or freeze them for longer storage. This makes dinner super fast – just boil and serve.

Why do my wontons fall apart when cooking?

Usually it’s because the edges weren’t sealed properly. Make sure you wet the wrapper edges with water before folding. Press firmly to seal. Air pockets also cause problems, so press those out when folding. Old wrappers that have dried out can crack and split too.

What’s the difference between wonton soup and this egg noodle version?

Regular wonton soup is just wontons in broth. Egg Noodle Soup with Shrimp Wontons adds noodles and greens, making it a complete meal instead of just an appetizer. The noodles make it more filling and add texture.

Can I use store-bought wontons?

Sure. Frozen wontons from Asian markets work fine. You miss the satisfaction of making them yourself, but sometimes convenience wins. The broth and noodles matter more for overall flavor anyway. Just follow package directions for cooking time.

How do I know when wontons are done cooking?

They float when done. Drop them in boiling water and watch. They’ll sink initially. When they float to the surface, cook another 2-3 minutes. They should look slightly translucent and puffy. Cut one open to check if you’re unsure – the filling should be cooked through with no raw pink color.

Final Note

Making Egg Noodle Soup with Shrimp Wontons at home sounds intimidating but it’s really not. You fold some wontons, make simple broth, cook noodles. Everything comes together fast once you start.

The first time might feel awkward. Your wontons might look wonky. That’s fine. They’ll still taste good. By the third or fourth time you make this, it’ll feel natural.

This recipe gives you a solid foundation. Once you get comfortable, start tweaking it your way. More ginger. Different greens. Spicier broth. Make it yours.

The best part? Sitting down with a hot bowl when it’s cold outside or you’re feeling under the weather. Or serving it to people you care about and watching them go quiet while they eat because it’s that good.

Give it a try. Let me know how it turns out.

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