Wonton noodle soup is one of those dishes that instantly takes me back to Hong Kong, where you can find a wonton noodle shop on nearly every corner, each one claiming to have the best wontons in the city!
I lived there for several years, and I must have tried dozens of different versions, but there was this one tiny shop near my flat in Causeway Bay that I kept going back to. The owner was this elderly gentleman who’d been making wontons the same way for over forty years, and you could taste that expertise in every bite, plump prawns wrapped in the thinnest, most delicate wonton skin, bobbing in a crystal-clear broth that was both light and deeply flavourful.
When I moved away, I found myself craving that bowl of comfort so badly that I had to learn to make it myself. The secret, I discovered, is in the broth. It needs to be simple but made with good chicken, ginger, and spring onion, simmered until it’s beautifully clear and fragrant.
The wontons themselves are easier than you’d think, especially if you use a blender to get that perfect bouncy texture from the prawn and pork mixture. And those springy egg noodles? They’re the perfect vehicle for all that lovely broth.
It’s become my go-to meal when I’m feeling homesick or under the weather. One bowl, and suddenly everything feels a bit better. Pure comfort in a bowl!
Hong Kong Style Wonton Noodle Soup
Ingredients
Equipment
Method
- Begin preparing the chicken stock by drizzling some oil in a pot on medium-high heat. Add in the chicken.
- Stir-fry the chicken for 3-4 minutes.
- Add the sliced ginger and spring onions to the chicken in the pot.
- Stir fry for 1-2 minutes.
- Add 1 litre of water to the pot.
- Cover the pot with a lid. Simmer for 25 minutes over medium-high heat.
- In a blender, add the pork, prawns, water chestnuts, light soy sauce, white pepper, sugar, salt, cornstarch, and sesame oil. Blitz for about 1 minute.
- Take one wonton wrapper and add 1 tsp of filling. Wet one of the edges with water. Fold it close in a triangle shape. Tuck in the sides and crimp to seal. Make 10-20 wontons in the same way.
- Cook the wontons in a pot of boiling water until the wontons begin to float.
- Strain the stock and remove all the chicken, spring onions and ginger. The stock is now ready.
- In the same pot, boil egg noodles with Chinese leaf. Season to taste and cook for about 3 minutes on medium heat.
- In a serving bowl, place the egg noodles at the bottom, then the Chinese leaf. Top them with 2-3 wontons and pour over the broth.
- Season with chopped scallions and enjoy it hot.
Video
Notes
- Simmering the chicken gently helps create a clear, flavourful broth. Avoid boiling vigorously to keep the soup clean tasting.
- Finely blitzing the wonton filling gives a smooth, bouncy texture. Do not overblend, as it can become pasty.
- Keep wonton wrappers covered with a damp cloth while wrapping to prevent them from drying out.
- Wontons are cooked when they float to the surface. Avoid overcrowding the pot to ensure even cooking.
- Extra wontons can be frozen uncooked on a tray, then stored in a sealed container. Cook directly from frozen when needed.
