Description
A comforting bowl of wonton egg noodle soup featuring tender dumplings, springy noodles, and a rich, aromatic broth. This homemade dish is warm, satisfying, and perfect for any day of the week.
Ingredients
- 250 g ground chicken or shrimp
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 30 wonton wrappers
- 200 g egg noodles
- 1.5 liters chicken broth
- 2 cloves garlic, crushed
- 1 teaspoon fresh ginger slices
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups bok choy or spinach
- 2 green onions, sliced
- fresh coriander leaves
- chili oil (optional)
Instructions
- Mix ground chicken or shrimp with garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper.
- Place a small amount of filling in each wonton wrapper, moisten edges, fold, and seal.
- Boil wontons for 4–5 minutes until cooked, then remove.
- Simmer chicken broth with garlic, ginger, soy sauce, sesame oil, salt, and white pepper for 10 minutes.
- Cook egg noodles according to package instructions and drain.
- Add bok choy or spinach to broth and cook for 2–3 minutes.
- Divide noodles into bowls and top with wontons.
- Pour hot broth over and garnish with green onions, coriander, and chili oil.
- Serve immediately.
Notes
- Freeze uncooked wontons for up to 2 months.
- Store broth, noodles, and wontons separately to maintain texture.
- Use vegetable broth and veggie filling for a vegetarian version.
- Add mushrooms or carrots for extra flavor.
- Do not overcook noodles to avoid mushiness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
