20-Minute Wonton Noodle Soup

Wonton noodle soup is a bowl of savory comfort that feels like it belongs in a dim sum parlor, but you can make it at home in just 20 minutes with a few smart shortcuts.

I use good-quality frozen wontons, a quick ginger-garlic broth, and fresh egg noodles to build a soup that tastes like it simmered all day. On a busy weeknight, that is exactly what I need.

Why This Wonton Soup Works

The frozen wontons do the heavy lifting here. You poach them gently, and the broth picks up all the flavor from fresh garlic, ginger, soy sauce, and a little toasted sesame oil.

I keep a bag of wontons in the freezer for this exact reason. On a cold night, I go from staring at an empty pot to eating a steaming bowl before I could even decide on takeout.

The bok choy wilts in seconds and adds a fresh, crisp contrast to the silky noodles and juicy wontons. Everything you want in one bowl.

Ingredients

• 4 cups chicken broth: low-sodium gives you control over the salt level
• 2 cloves garlic, smashed: just press them flat with the side of your knife
• 1-inch piece fresh ginger, sliced: no need to peel if it is clean
• 1 tbsp soy sauce: regular or low-sodium both work
• 1 tsp toasted sesame oil: the dark, fragrant kind in a small glass bottle
• ¼ tsp ground white pepper: it has a gentler heat than black pepper in broth
• 8 frozen chicken and shrimp wontons: look for ones with visible bits of shrimp in the filling
• 6 oz fresh egg noodles: the refrigerated kind are best, or use dried chow mein noodles
• 4 baby bok choy, halved lengthwise: rinse well to remove any grit between the leaves
• 2 green onions, sliced: for garnish
• Chili oil or sriracha, for serving: optional but wakes everything up

Variations And Substitutions

• Wontons: chicken, mushroom, or vegetable wontons all work. Just stick with a brand you trust.
• Broth: vegetable broth makes this vegetarian if your wontons are also vegetarian.
• Noodles: dried thin egg noodles or ramen noodles (without the seasoning packet) will do the job; cook them according to the package.
• Greens: spinach or baby gai lan wilt just as nicely in the hot broth.
• Heat: a spoonful of chili crisp adds both texture and fire.

Chinese Vegetable Soup is next on our list if this soup is your kind of soup.

How To Make 20-Minute Wonton Noodle Soup

Step 1: Simmer the Broth

In a medium pot over medium-high heat, combine the 4 cups chicken broth, smashed garlic, sliced ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and ¼ tsp white pepper. Bring it to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes. The broth will turn slightly golden and smell warmly of ginger.

Step 2: Poach the Wontons

Keep the broth at a gentle simmer. Slide in the 8 frozen wontons and let them cook for 4 to 5 minutes, until they float to the surface and the wrappers turn semi-translucent. The wontons will swell a little and look glossy as the filling heats through.

Step 3: Cook the Noodles

While the wontons poach, bring a separate pot of water to a boil. Cook the 6 oz fresh egg noodles until just tender, 2 to 3 minutes for fresh pasta or 4 to 5 minutes for dried. Drain well and divide the noodles among your serving bowls.

Step 4: Wilt the Bok Choy

Add the halved baby bok choy to the simmering broth with the wontons. Let it cook for about 2 minutes, until the leaves turn bright green and the white stems are tender-crisp. You want a little crunch left, so do not wander off.

Step 5: Ladle and Garnish

Use a slotted spoon to nestle the wontons and bok choy on top of the noodles in each bowl. Ladle the hot fragrant broth over everything. Scatter the sliced green onions on top and serve right away, with chili oil or sriracha on the side for anyone who wants heat.

Tips For The Best Wonton Soup

• Pick great frozen wontons.: I look for brands that list shrimp and chicken, and have a wrapper that looks thin, not doughy. They taste closer to restaurant ones.
• Do not boil hard.: A rolling boil can break the wontons open. Keep the broth at a quiet simmer once they go in, and stir gently, if at all.
• Taste the broth before serving.: Frozen wontons release a little water as they cook, which can thin the seasoning. Add an extra splash of soy sauce or a pinch of salt if it needs it.
• Fry extra garlic.: For a deeper flavor, slice an extra clove of garlic and fry it in a spoonful of oil until golden, then drizzle that garlic oil over each bowl.

Quick cooking times for the key components:

Storing Leftover Wonton Soup

• Refrigerate: Store the broth with wontons and bok choy separately from the noodles. Noodles soak up liquid and turn mushy overnight. Both will keep in the fridge for up to 3 days.
• Reheating: Warm the broth and wontons gently on the stove until hot. If you are reheating a full bowl with noodles, do it over low heat and accept that the noodles will be softer than the first day.

Frequently Asked Questions

Can I use homemade wontons instead?

Yes, absolutely. Fresh, uncooked wontons will need about 3 to 4 minutes of poaching instead of 5, since they are not frozen.

I only have dried egg noodles, will that work?

They will. Simply cook them according to the package, usually 4 to 5 minutes in boiling water, until tender before draining.

My wontons broke open in the soup, what went wrong?

A too-rapid boil is the usual culprit. Keep the broth at a bare simmer and avoid stirring the wontons once they are floating, or the delicate wrappers can tear.

Wonton Noodle Soup Recipe

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 4 cups chicken broth
• 2 cloves garlic, smashed
• 1-inch piece fresh ginger, sliced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• ¼ tsp ground white pepper
• 8 frozen pork and shrimp wontons
• 6 oz fresh egg noodles
• 4 baby bok choy, halved lengthwise
• 2 green onions, sliced
• Chili oil or sriracha, for serving

Method

 

1. Combine broth, garlic, ginger, soy sauce, sesame oil, and white pepper in a pot. Bring to a boil, then simmer 5 minutes.
2. Add frozen wontons to the simmering broth and cook 4-5 minutes, until they float and look glossy.
3. Meanwhile, cook noodles in boiling water until tender (2-3 minutes for fresh, 4-5 for dried), drain, and divide into bowls.
4. Add bok choy to the broth and cook 2 minutes, until bright green and tender-crisp.
5. Ladle wontons, bok choy, and broth over the noodles, top with green onions, and serve with chili oil or sriracha.

Notes

Every brand of frozen wonton behaves a little differently, so check the package timing and adjust. If your broth tastes mild after cooking, a quick drizzle of soy sauce at the table fixes it.