Shrimp Wonton Noodle Soup

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Shrimp Wonton Noodle Soup

Shrimp wonton noodle soup is a classic Hong Kong noodle dish. It is served in most Hong Kong cafes’ as a quick lunch. The tender shrimp wontons and the bouncy egg noodles is the ultimate combo.

This easy shrimp wonton soup doesn’t require too many ingredients but it does require some time to wrap these beautiful dumplings. You can check out the video to see how to make the shrimp wonton soup.

More dumpling recipes to try out:

I love dumplings and I have a few on the blog. Here are my favorite dumplings recipes to try out!

• pork and shrimp wonton recipe – scrumptious pork and shrimp wontons in a spicy sauce

• japchae potstickers – fried wontons that satisfy your taste buds

• chili oil – this is the chili oil that is used for this wonton soup (and the one that you see in the video)

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INGREDIENTS YOU NEED FOR YOUR SHRIMP WONTON NOODLE SOUP:

Filling:

• shrimp
• egg white
• salt
• white pepper
• corn starch
• chicken bouillon
• green onions
• ginger

Wontons:

• filling
• wonton wrapper (half pack will be used)
• egg yolk or water (to close the wontons)

Soup:

• egg noodles
• napa cabbage (optional)
• chicken broth
• salt
• white pepper
• sesame oil
• starch wonton water (leftover water from boiling wontons)

STEPS TO MAKE THE SHRIMP WONTON NOODLE SOUP:

1. Clean and de-vein your shrimp. Then, finely mince the shrimp with your knife until it forms a paste. Alternatively, you can place shrimp in a food processor.
2. Place minced shrimp in a bowl. Then, cut in small pieces of shrimp and add in the minced shrimp bowl (for texture). Then, add 1 egg white, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/2 tablespoon corn starch, 1/2 teaspoon chicken bouillon, 2 sliced green onions and 1 teaspoon finely grated ginger. Mix well until it forms a paste.
3. To wrap the wontons: add 1/2 tbs filling to the center of the wonton wrapper. Add egg to the top and fold in a triangle. Seal the sides of the triangle (be careful not to add water to the sides because the wonton will get soggy and break). Add egg to the left angle of the triangle. Connect the right angle of the triangle with the left.
4. Add water in a pot and heat pot to medium-high heat. Once the water starts boiling, add egg noodles. Cook according to package directions and strain noodles. Using the same water as the egg noodles, add wontons to the pot and cook for 4-5 minutes. The wontons are done when they float to the top. Don’t throw away the starchy water yet!
5. To make the wonton soup, add 2 cups chicken broth in a pot and heat pot to medium-high heat. Add napa cabbage and cook until soft. Once soft, add 1 teaspoon salt, pinch of white pepper and 1/4 teaspoon sesame oil for flavoring. Add 1/2 cup of the starchy wonton water from step 4 to the broth for delicious flavor! Turn off the heat and add your sliced green onions.
6. To assemble, add egg noodles and wontons in a bowl. Then pour your wonton soup on top! I love eating my wontons with some vinegar and chili oil!