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Wonton Noodle Soup

This is like the Asian version of chicken soup – rich, comforting, delicious, especially on a cold day. And right now, as I’m watching the snowflakes coming down outside, it sounds just about right. So much for moving out of Colorado to get away from the snow… though I guess I can deal with it a few times a year.

This recipe comes from, which if you’re wondering the proper technique for folding these babies, check out her post and informational video on the process. You’ll be a pro in no time. :)

For those of you enjoying the last few days of this cold front as we are, this post is dedicated to you…

Wonton Noodle Soup

Makes 4 servings. Recipe from


1/2 pound ground pork
2 stalks scallion, finely minced
1 tablespoons soy sauce
1 teaspoons rice vinegar
1 teaspoons cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1/2 pound wonton wrappers, at room temperature, covered with a damp towel
1 tablespoon cornstarch + 1/4 cup cool water (cornstarch slurry)
2 quarts chicken broth
8 ounces dried wonton noodles (or thin, egg noodles)
1/2 pound bok choy, leaves separated and washed well
1 teaspoon sesame oil
chili garlic sauce (optional)


In a large bowl, combine the pork, scallion, soy sauce, rice vinegar, cornstarch, sugar and sesame oil. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. Brush cornstarch slurry on one tip of the triangle. Bring two corners together and press to secure. Place on clean, dry plate in one layer and cover loosely with plastic wrap to prevent drying. Repeat with remaining.

In a large stockpot, add all but 2 cups of the broth and bring to a boil. The 2 cups of reserved broth should be room temperature or just slightly chilled. Turn the heat to medium-high and add the wontons. Bring pot back to a gentle boil. When it reaches a boil, add 1 cup of the reserved broth. Bring back to a boil and again, add the remaining 1 cup of reserved broth.

Keep the heat on the pot on (you still need to cook the noodles and bok choy) while using a spider or sieve to scoop up the wontons and distribute amongst the bowls. Cook the noodles in the pot according to the package instructions. Add the bok choy to the pot during last minute of cooking noodles and let simmer, until cooked through. Ladle broth, noodles and bok choy to bowls. Drizzle just a few drops of sesame oil in each bowl.

Serve with chili garlic sauce if desired.

All images and text © Lindsay Landis /

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