Wonton Noodle Soup
Light chicken broth with wontons and noodles
A comforting, clear soup with tender noodles, savory wontons, and vegetables in a fragrant chicken broth. It is light yet satisfying, with a clean, delicate flavor and a warm, homestyle finish.
Equipment
Ingredients
Broth and soup base
chicken stock (hot)
800 ml
garlic (minced)
2 cloves
ginger (sliced)
10 g
soy sauce
15 ml
sesame oil
5 ml
Soup fillings
wonton dumplings (frozen_or_fresh)
6 pcs
egg noodles (dry)
80 g
carrot (sliced)
40 g
spring onion (chopped)
10 g
spinach (fresh)
30 g
Instructions
Prepare the aromatics
Slice the ginger, mince the garlic, and chop the spring onion if using. Set everything aside so the soup comes together quickly.
Heat the broth
Bring the chicken stock, ginger, garlic, and soy sauce to a gentle simmer.
Cook the noodles and wontons
Add the noodles and wontons to the simmering broth and cook until both are tender and cooked through. Add the carrot and spinach near the end, if using.
Finish and serve
Turn off the heat, stir in sesame oil if using, then ladle the soup into bowls and garnish with spring onion.
Storage
Store broth and noodles separately if possible to prevent the noodles from becoming mushy. Best eaten fresh.
Notes
• Use fresh or frozen wontons depending on availability.
• A few slices of bok choy can replace the spinach for a more traditional version.
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