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–+ servings
Wonton Noodle Soup

Wonton Noodle Soup

Yield: 6 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Yes, you can now make your favorite takeout noodle soup at home with THE BEST homemade wontons! The wontons are also freezer-friendly!

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

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.