Wonton Noodle Soup

Wonton Noodle Soup

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"A comforting and satisfying soup that can be a light meal. Tastes just like the authentic soup from Chinese noodle houses."
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45 m servings 590 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 590 kcal
  • 29%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 116.5g
  • 38%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1363 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place shrimp in a food processor and pulse a few times to coarsely chop. Combine celery, 1 tablespoon green onion, egg white, sesame oil, salt and 1 teaspoon cornstarch with shrimp and pulse a few more times to make a chunky paste. Transfer mixture to a bowl and stir briskly until it becomes elastic.
  2. Lay the wonton wrappers on a flat surface and place a scant teaspoon of shrimp mixture in the center of each wrapper. Combine remaining 1 teaspoon cornstarch with 2 tablespoons water to form a paste. One at a time, brush some cornstarch paste around the edge of a wonton wrapper and fold the wrapper in half to make a semicircle, pressing edges together to seal. Then, holding the wonton with the curved edge facing away from you, bring the tips of the straight edge together and seal with more cornstarch paste. Repeat with remaining wontons.
  3. Bring a large pot of water to a boil and cook the noodles in boiling water until al dente, 8 to 10 minutes. Drain and divide between 4 serving bowls.
  4. Meanwhile, bring the chicken broth to a simmer over medium-low heat.
  5. Bring another large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and divide them among the 4 bowls.
  6. Pour hot chicken broth over wontons and noodles in bowls and garnish with the remaining chopped green onions to serve.


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I added a little Chinese 5 Spice to the wonton filling, and some soy sauce to the chicken broth. It was pretty good but not really worth the time and effort. Thanks anyway!

Yummy! I left out the celery and green onion and made plain shrimp dumplings and they were fabulous. Everything was quick and easy to make, and tasted just right!

I doubled the recipe, the scallions I put in a big hand flu, until I put in the shrimp I didn't pulse, I blended it throughly. The shrimp thickened the sauce. Also I used two egg white instead o...

We liked it because it was a nice light meal, but it lacked flavor and substance for us. Perfect for someone who is trying something for the first time. Makes a nice base for add-is and tweaking...

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