Wonton Noodle Soup

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Yes, you can now make your favorite takeout noodle soup at home with THE BEST homemade wontons! The wontons are also freezer-friendly!

I know. There’s something seriously wrong with me.

It’s 110 degrees outside. Yet, I’m making noodle soup at home. Dripping sweat everywhere.

But guys, I had so many of these shrimp wontons in the freezer I just had to use up!

I went in a frenzy during the winter, making probably 100 wontons. I might have been preparing for some wonton shortage or something.

Nonetheless, I grabbed my wonton stockpile out of the freezer and threw them into my favorite soup with just the perfect amount of noodles.

I was able to find wonton noodles (these are thin Chinese egg noodles similar to angel hair pasta) at my local Asian grocery store but if you don’t have time to visit a specialty store, you can simply substitute thin rice noodles.

So crank up the AC, guys – it’s time for my favorite noodle soup ever. Also, a few extra wontons in your bowl never hurt anyone.

Wonton Noodle Soup

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total: 40 minutes minutes

Yes, you can now make your favorite takeout noodle soup at home with THE BEST homemade wontons! The wontons are also freezer-friendly!

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Ingredients

• 1 16-ounce package thin wonton noodles
• 1 tablespoon sesame oil
• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 ½ tablespoons freshly grated ginger
• 6 cups low sodium chicken broth
• 1 ½ tablespoons seasoned rice wine vinegar
• 1 tablespoon reduced sodium soy sauce
• 6 ounces shiitake mushrooms
• 3 baby bok choy, coarsely chopped
• 2 green onions, thinly sliced
• ¾ cup cooked corn kernels, optional
• ½ teaspoon toasted sesame seeds

For the wontons

• 6 ounces medium shrimp, peeled, deveined and diced
• 6 ounces ground pork
• 3 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tablespoon oyster sauce
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly grated ginger
• 2 teaspoons sesame oil
• ¼ teaspoon black pepper
• 36 2-inch wonton wrappers

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Instructions

• In a large bowl, combine shrimp, pork, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and black pepper.*
• To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp-pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.*
• Cook noodles according to package instructions; set aside.
• Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions.
• Stir in wontons until cooked through, about 2-4 minutes.
• Serve immediately with noodles, garnished with corn and sesame seeds, if desired.

Notes

*The filling in the wontons does not have to be cooked prior to wrapping.

*TO FREEZE: Place wontons in a single layer onto a baking sheet; freeze until firm, about 2 hours. Transfer to a Ziploc bag; freeze up to 3 months. To cook from frozen, increase cooking time by 2-3 minutes.

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