Crafting a traditional hearty bowl of wonton noodle soup at home can take some time, so this is my version of wonton noodle soup – the non-traditional way. Today, I will be sharing a quick and easy wonton noodle soup recipe by using frozen wontons and dry Chinese noodles that you can find in your local Asian grocery store.
Note: To make a larger portion, simply double the amount of ingredients.
Ingredients (1 serving):
1 dry Chinese wheat noodles
3-4 pieces of frozen wontons (You can add more if you like)
Soup Broth Ingredients:
1 1/2 cup of hot water for soup
1/2 tsp of chicken stock powder
1/2 tsp of soy sauce
1/2 tsp of sesame
a pinch of salt
a pinch of pepper
Note: If you prefer not to use soup stock powder, you can also use any soup broth that you have. Ingredients:
1 1/2 cup broth of your choice
1 smashed garlic
1 slice of ginger
1/2 tsp of soy sauce
1/2 tsp of sesame oil
Chopped green onion (scallions)
Baby bok choy
In a small pot boil some water for your noodles. While the water is coming to a boil, prepare the toppings – chopped green onions, and gai lan. Once boiled, add in the noodles and cook it according to the instruction on the package. The noodles I’m using are wheat noodles (see image below on the right).
While the noodles is cooking, prepare the soup broth. Add in the chicken stock powder, soy sauce, sesame oil, salt into your serving bowl. Add in a bit of hot water to combine it all together.
If you prefer not to use soup stock powder, you can also use any soup broth that you already have. Heat up 1 1/2 cup broth of your choice in a pot, and add-in 1 smashed garlic, and 1 slice of ginger. 1/2 tsp of soy sauce and sesame oil. Place lid on, and reduce to medium high for 5 – 10 minutes to allow the flavors to infuse. Pick garlic and ginger out before using.
Next, cooking your wontons – there are two ways to do this: 1) finish cooking the noodles, and remove it from the pot and into your serving bowl, or 2) When the noodles are almost cooked (about 1-2 minutes cooking time remaining), add-in your wontons. Personally, I like to add-in my wonton before the noodles finish cooking to save time. I’m using pork and vegetable wonton.
When the noodles are done, transfer into the serving bowl, followed by the wontons. Then blanched your vegetables and place it into the bowl. Ladle in 1-1/2 cup of hot water (or any soup broth of your choice), and garnished with chopped green onions and vegetables, and it’s ready!
I like to make this dish when I don’t feel like cooking meals that requires a lot of my time, and when I don’t want to eat instant ramen. This is a great alternative when I forget to go grocery shopping since dry noodles can be stored easily, and the frozen wonton in the freezer. It’s very flavorful and filling, especially when you add vegetables on top. I hope you give this a try!