Wonton noodle soup is the ultimate comfort food and a famous Hong Kong dish. As wontons can be stored in the freezer, they’ll be ready whenever you need a quick lunch or dinner!
Ingredients
Wontons: For these, I’m using wontons from my homemade vegan wonton recipe that I’ve stored in the freezer. Otherwise, you can use store-bought wontons. Either way, you don’t need to thaw the frozen wontons before cooking.
Wonton noodles: These are made with flour and egg to give a bouncy, chewy texture. These are available at Asian grocery stores in both dried and fresh form – if you see the fresh noodles in the refrigerator section, use the fresh ones as they’ll have a chewier texture than the dried ones.
This is the brand I find at my local Asian grocery store. Inside the package, they are stored clumped together. To ensure they don’t stay in a clump when cooked, I separate them before adding them to boiling water to cook. For fresh noodles, you only need to boil them for about 2 minutes.
As wonton noodles are traditionally made with egg, if you are vegan, you can use any thin vegan flour noodles that you can find (fresh or dried).
Bok choy: Feel free to use any vegetable you like or omit.
Soup
Vegetable bouillon & mushroom seasoning: The soup is traditionally a light tasting broth with umami (from MSG). To mimic these flavors, I’m using Better Than Bouillon – No Chicken and adding mushroom seasoning for umami. If you can’t find the Better Than Bouillon – No Chicken, I recommend using a vegetable bouillon/broth with no tomato-y flavors.
Sesame oil & white pepper: traditional seasonings. You can skip the white pepper, but I do not recommend not skipping the sesame oil!
Recipe Card
Wonton Noodle Soup (Vegetarian)
Ingredients
- 3-4 wontons
homemade or store-bought - 1 serving wonton noodles (fresh or dried)
- 2 bok choy (optional)
Soup
- 2 cups water
- 1 tsp vegetable bouillon
- 1 tsp mushroom seasoning
- drizzle sesame oil
- pinch white pepper (optional)
Instructions
Noodles
- If using fresh noodles that are clumped together in the packaging, separate so the noodles aren't in a clump when cooked. Then, add to boiling water and boil noodles according to package directions.
- Drain noodles and rinse with cold water to remove excess starch. Set aside.
Soup
- Mix bouillon and mushroom seasoning with water in a small pot (hot water from a kettle preferred), then drizzle in the sesame oil and stir in the pinch of white pepper. Cover the pot and bring to a boil.
- Add your bok choy, if using. Allow to boil for a few minutes.
- Add your wontons. Immediately upon dropping into the soup, mix to ensure the wontons don't stick to the bottom of the pot. Turn down the heat to medium-low so the wontons don't break.
- Boil wontons according to package directions. When fully cooked, the wrappers should be translucent and the wontons will be floating on the surface.
Assembly
- To serve, add your wonton noodles to a bowl.
- Place your bok choy on top of the noodles. Use a spoon when transferring the wontons from the pot to the noodles to avoid breakage.
- Pour the hot soup into the bowl and mix the noodles to loosen them up.
