Wonton Noodle Soup Recipe (Pork & Shrimp)

Wonton Noodle Soup is the ultimate cozy comfort food. Juicy wontons filled with savory pork and shrimp, paired with bouncy egg noodles and tender bok choy, all served in a deeply aromatic broth—this dish is everything you need in a warm, satisfying bowl. Whether you’re cooking for your family or just craving something nourishing and delicious, this recipe is sure to hit the spot. Let’s get started!

Wonton Noodle Soup Recipe

Serves: 4 to 6 (makes 36 wontons)
Prep time: 1 hour 15 minutes
Cook time: 2 hours 30 minutes

For the soup:
3 pounds pork backbones
1 onion, peeled and left whole
1 2-inch piece ginger, peeled
1 cinnamon stick
2 bay leaves
3 quarts water
1/2 teaspoon salt, or to taste
Pinch of white pepper
Pinch of sugar
1 teaspoon sesame oil

For the wontons:
36 wonton wrappers
8 ounces ground pork
8 large shrimp, peeled, deveined, and minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons Shaoxing wine
2 tablespoons sesame oil
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 tablespoon cornstarch
1 tablespoon water
1 egg
3 fresh shiitake mushrooms, minced
1 bunch cilantro stems, minced
1 1/2 stalks scallions, minced
3 tablespoons extra light olive oil
Water, for sealing wontons

For the noodles and toppings:
6 pieces Shanghai bok choy, halved
12 ounces thin wonton egg noodles
1 scallion, chopped, for garnish

Wonton Noodle Soup Instructions

1. Make the soup:

• Place the pork bones in a large pot of water and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the bones under running water.
• In the same pot, add the onion, ginger, cinnamon stick, bay leaves, and 3 quarts of water.
• Cover and bring to a boil over high heat, then reduce to low and simmer for 2 hours.
• Remove and discard the bones and aromatics. Skim any impurities from the surface of the soup.
• Season the soup with salt, white pepper, sugar, and sesame oil to taste. Set aside.

2. Make the wontons:

• In a large bowl, mix together the ground pork and minced shrimp.
• Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, salt, white pepper, and sugar. Mix thoroughly.
• In a small bowl, make a slurry by mixing cornstarch and water. Add the slurry and egg to the pork mixture and mix well.
• Stir in the minced shiitake mushrooms, cilantro stems, and scallions. Lastly, add the extra light olive oil and mix to combine.
• To wrap the wontons: brush the edges of each wrapper with water, place 1 teaspoon of filling in the center, fold into a rectangle, brush one of the bottom corners with water, then bring the two bottom corners together and press to seal into a wonton shape.

3. Finish the soup:

• Bring a large pot of water to a boil over high heat.
• Blanch the bok choy for about 30 seconds. Remove and set aside.
• Add the wonton noodles and cook until al dente, about 2 minutes. Rinse under running water, then transfer to serving bowls.
• Add the wontons to the same pot and boil for about 5 minutes, or until they float. Transfer them to the bowls with noodles.
• Add bok choy, then pour the hot soup over everything. Garnish with chopped scallions and serve immediately.

Tips & notes

• Soup base flexibility: You can also use chicken bones or a combination of pork and chicken for the broth.
• Use fresh ingredients: Fresh ginger and whole spices give the soup a deeper flavor.
• Wonton wrapping: Make sure the edges are sealed well to prevent the wontons from opening during cooking.
• Freezer-friendly: You can freeze uncooked wontons in a single layer, then store in a bag for up to 1 month.
• Leftover bones: If your pork bones have meat on them, save it to eat with soy sauce and vinegar—it’s delicious!