Wonton Noodle Soup


4 dried shiitake mushrooms
1/4 cup shrimp, peeled and finely chopped
1/4 lb ground pork
4 water chestnuts, finely chopped
4 scallions, trimmed and finely sliced
1 large egg white
Kosher salt and cracked black pepper
1 1/2 tsp cornstarch
1 package fresh wonton wrappers
5 cups chicken stock
3/4 inch fresh ginger, peeled and sliced
3 oz thin rice noodles
1 cup bok choy, shredded


  • Place the mushrooms in a bowl, cover with warm  water and let soak for 1 hour.
  • Drain, remove, and discard the stalks. Finely chop the mushrooms.
  • Return to a bowl along with the shrimp, pork, water chestnuts, 2 of the scallions, and the egg white.
  • Season with salt and pepper and mix well.
  • Mix the cornstarch with 1 tbs cold water to make a paste.
  • Place a wonton wrapper on a board and brush the edges with the paste.
  • Drop 1 tsp of the pork mixture in the center, then fold to make a triangle, pressing the edges together.
  • Bring the 2 outer corners together, pressing with a little more paste.
  • Continue until all the pork mixture has been used. You should have 16-20 wontons.
  • Pour the stock into a large saucepan and add the ginger slices and bring to a boil.
  • Add the wontons and reduce the heat, and simmer for about 5 minutes.
  • Add the noodles and cook for another 1 minute.
  • Stir in Bok Choy and cook for an additional 2 minutes,  or until the noodles and bok choy are tender and the wontons float to the surface.
  • Ladel the soup into bowls and sprinkle with sliced scallion.




1 hr 10 min


10 min


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