Wonton Noodle Soup

This shrimp and pork wonton noodle soup has all the flavor of shrimp noodle soup and it’s comforting.

Serving: 4 Difficulty: Easy


  • shrimp shells (from the 8 oz shrimp filling)
  • 1 tbsp fish sauce
  • ½ tsp chicken powder
  • ¼ tsp salt, to taste
  • freshly ground black pepper, to taste
  • ½ tsp sesame oil
  • 8 oz shrimp, peeled and deveined and roughly chopped
  • 6 oz ground pork
  • 2 stalks green onions, finely chopped
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine
  • ¼ tsp white pepper
  • ½ tsp sugar
  • 1 egg
  • ½ tsp sesame oil
  • 1 tbsp corn starch
  • 40 square wonton wrappers, thawed if using frozen wrappers
  • 8 oz dried somen noodles (or wonton egg noodles)
  • 1 stalk green onion, finely chopped


For the Wonton Broth

  • Preheat the sauce pan over medium-low heat and add 1 tablespoon oil.
  • Add the shrimp shells and stir-fry until fragrant and cooked.
  • For the broth, boil 6 cups of water in your pot.
  • When the water is boiled, add the shrimp shells. Cover and bring to a boil and reduce heat to low. Simmer for 1 hour.
  • Use a mesh strainer to remove the shrimp shells from the broth. Discard shrimp shells
  • Season the broth with fish sauce, chicken powder, sugar, salt and freshly ground black pepper. At the end, add sesame oil.

For the Wonton Filling

  • In a mixing bowl, add pork and mix until it resembles paste.
  • Next, add shrimp, oyster sauce, rice wine, white pepper, sugar, egg, sesame oil and green onions. Mix well until all of the ingredients are incorporated and sticky. The filling is ready.
  • To make the wontons, add 2 teaspoon filling into the center of a wonton wrapper and wet the edges and form a triangle. Bring the two corners together and seal. Repeat until all the filling have been used.

For the Wonton

  • Bring a large pot of water to a boil and boil the noodles just until al den. When noodles are done, quickly pick them up with a mesh sieve and make sure to drain the water well.
  • Once the water boils in the same pot, add the wontons, and stir lightly. The wontons are done once they float to the top.
  • To serve, divide among 4 bowls, add the noodles and use a slotted spoon to scoop up the wontons. Ladle over the broth, top with the chopped green onions.

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