Quick and Easy WONTON NOODLE SOUP Recipe – Better than Chinese Takeout!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, while canned tuna is often cheaper than fresh shrimp.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

To a mixing bowl, add 0.5 lb ground pork, 0.5 lb minced shrimp, 0.5 tbsp light soy sauce, 0.5 tbsp Shaoxing wine, 1 tbsp oyster sauce, 0.5 tbsp sesame oil, 0.5 tsp chicken bouillon, 0.25 tsp sugar, 0.5 tbsp cornstarch, 0.25 tsp white pepper, 1 tsp grated ginger, 3 cloves grated garlic, 1 cracked egg, and finely chopped green onions. Mix until well incorporated.

Wet the edges of the wonton skin, scoop a teaspoonful of the pork filling mixture, fold the wrapper in half, and pinch the edges to close. Repeat with the remaining wrappers and set them aside.

In a pot, add 4 cups chicken stock, 2 cups water, 4 slices of ginger, and 2 crushed cloves of garlic. Bring to a boil on high heat.

Wash the bok choy, cut it in half, and set it aside.

To season the soup, add 1 tbsp oyster sauce and 1 tsp fish sauce. Remove and discard all solid ingredients.

Drop in the egg noodles and cook according to package instructions. Transfer to a serving bowl.

Blanch the bok choy for about 20 seconds and add it to the serving bowl.

Carefully add the wontons to a pot and cook for about 5 minutes. Once they begin to float, cook for another minute and then remove them.

Plate the soup, garnish with chopped green onions, and add chili oil, fried shallots, and sesame oil, if desired.

Cooking Techniques

Spice Level:

Allergens