Wonton Noodles Soup

 Silky homemade wontons, springy egg noodles and bright Asian greens in a fragrant, delicate broth — this is pure comfort in a bowl. Light yet deeply satisfying, it’s the kind of noodle soup you eat quietly, happily, until the bowl is empty.

Ingredients

For the wontons

250 g minced pork (or pork + shrimp if you like)

1 tbsp soy sauce

1 tsp sesame oil

1 tsp grated ginger

1 clove garlic, finely chopped

1 tsp sugar

White pepper

1 spring onion, finely chopped

20–25 wonton wrappers

For the soup & noodles

1 L chicken broth (homemade if possible)

1 tbsp soy sauce

1 tsp sesame oil

A pinch of white pepper

2 portions thin egg noodles

Asian greens (pak choi, choy sum, etc.)

Sliced spring onion for garnish

Method

Make the wontons

In a bowl, mix the pork, soy sauce, sesame oil, ginger, garlic, sugar, pepper and spring onion until sticky and well combined.

Place 1 tsp of filling in the centre of each wonton wrapper.

Moisten the edges, fold into a triangle, then pinch the corners together to seal. Keep covered so they don’t dry out.

Prepare the broth

Heat the chicken broth with soy sauce, sesame oil and white pepper.

Taste and adjust: it should be savoury but delicate, never salty.

Cook

Bring a pot of water to the boil. Add the wontons and cook gently for 3–4 minutes until they float. Remove and set aside.

In the same water, blanch the greens for 30 seconds to 1 minute.

Cook the noodles according to the packet (usually 1–2 minutes). Drain well.

Assemble the bowl

Place noodles into a deep bowl.

Add the wontons and greens on top.

Ladle over the steaming broth.

Finish with spring onion — optionally a drop of chilli oil.

Serving suggestion

Eat immediately, ideally with chopsticks and a soup spoon. It’s simple food with beautiful textures: tender wontons, bouncy noodles, bright greens and clean, aromatic broth.

Tips

Add shrimp to the pork filling for extra sweetness.

Use light soy sauce for a cleaner flavour.

A few slices of ginger in the broth are lovely.

Another inspiring noodle soup:

Chicken noodle soup

Staying in China with:

Bang Bang cauliflower tofu and noodles