Wonton Noodle Soup

This Wonton Noodle Soup is my version of a classic, but with a few tweaks to make it simple and nourishing for a weeknight dinner or a Sunday meal prep. The wontons are filled with lean pork, fresh aromatics, and a touch of sesame oil and oyster sauce for depth (no sugar needed!). Simmered in a fragrant broth and served with noodles and crisp greens, it’s a dish that feels indulgent but fuels your body well.

If you’ve never folded a wonton before, don’t stress! it’s easier than it looks, and kind of therapeutic once you get the hang of it. This recipe makes a generous batch so you can freeze extras for later. Trust me, once you’ve got these in the freezer, dinner’s basically done.

How to Fill and Fold Wonton Wrappers

What you’ll need:

A small bowl of water
Fresh wonton wrappers
Your pork filling

Option 1: Simple Triangle Fold (quick & easy)

Place a wonton wrapper flat in your palm or on a clean surface.
Add about 1 heaped teaspoon of filling in the centre. Don’t overfill the wrappers, too much makes them hard to seal and more likely to break.
Dip your finger in water and lightly wet the edges of the wrapper. If the wrappers aren’t sealing well, make sure you’re using enough water and pressing firmly.
Fold one corner over to the opposite corner to form a triangle, pressing the edges to seal.
Press out any air bubbles, especially near the filling.
Leave them like this or move to the next step for a neater shape.

Option 2: Classic Purse Fold (restaurant-style)

Follow steps 1–4 above to make a triangle.
With the long side of the triangle facing you, dab a bit of water on one of the bottom corners.
Bring the two bottom corners together, overlapping slightly, and press to seal — like a little tortellini shape.

Macro Breakdown per serving

Here’s the approximate macronutrient breakdown per serving (assuming 8 servings total):

Calories: 601 kcal

Protein: 23.1 g

Fat: 32.9 g

Carbohydrates: 46.2 g

Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.

Wonton Noodle Soup

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Pork Wontons:
1kg lean pork mince
3 tbsp finely grated ginger
3 garlic cloves, finely grated
3 spring onions, finely chopped
3 tbsp soy sauce
1.5 tbsp oyster sauce
1.5 tbsp sesame oil
1 egg
60–70 wonton wrappers
For the Broth:
4 cups salt-reduced chicken stock
1.5 tbsp soy sauce
1 tsp fish sauce
2 garlic cloves, crushed
4–5 slices fresh ginger
3 spring onions, chopped into large pieces
1 tbsp Shaoxing wine (optional)
1 tsp sesame oil
To Serve:
600–800g cooked egg or rice noodles
3–4 bunches bok choy, choy sum, or Asian greens, steamed or blanched

Directions

For the Wontons:
In a large bowl, combine the pork, ginger, garlic, oyster sauce, soy sauce, sesame oil, egg, and spring onion. Place a heaped teaspoon of filling in the centre of each wonton wrapper, lightly wet the edges with water, and fold into a triangle or classic purse shape (see folding guide above).
For the Broth:
In a large pot, add stock, soy sauce, Shaoxing wine (if using), fish sauce, garlic, ginger and spring onions. Simmer for 25–30 minutes to infuse flavour. Strain out aromatics. Add sesame oil to finish.
Cook the Noodles, Greens & wontons:
Boil noodles according to packet instructions. In the last minute, add your greens to the pot to quickly blanch. Drain and set aside.
Boil the wontons for 4–5 minutes or until they float to the surface and are cooked through. Cook in batches if needed.
Divide noodles and greens among bowls. Add 6–8 wontons per bowl. Ladle over hot broth. Drizzle with chilli oil if you’d like a bit of heat.