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Wonton Noodle Soup

A short cut to the Chinese classic wonton noodle soup.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Chinese


  • Large Pot with lid
  • Cutting Board
  • Knife
  • Tongs
  • Collander


  • 10 cups Water
  • 12 oz Egg Noodles
  • 16 Frozen Wontons
  • 1 Large bunch of Bok Choy
  • 3 stalks Green Onion, cut about 2" in length
  • 3 tbsp Bouillon Seasoning
  • 1 tbsp Chilli Oil
  • 1 tbsp Soy Sauce
  • 1/2 tsp Sesame Seed Oil


How To Make The Sauce

  • Combine the Chilli oil, soy sauce and sesame seed oil and mix well.
  • Set this aside.

How To Make the Soup

  • In a large pot, add the water and bring it to a boil.
  • Add the bouillon seasoning and mix well. I used a whisk to make sure the seasoning blended well with the water.
  • Add the egg noodles in the broth and cook until the noodles are al dente, just a few minutes.
  • Remove the noodles and set them in individual bowls.
  • Now add the frozen wontons to the boiling broth and cook for a few minutes until the wontons are cooked through.
  • Remove the wontons and assemble them on each individual bowl with the noodles.
  • Add the bok choy to the boiling broth and cook until tender but still maintaining the beautiful green color. This only takes 1-2 minutes.
  • Assemble the boy choy on to the bowls.
  • Ladel the soup broth into the bowls.
  • Top with the green onions and drizzle some of the chillli sauce on the top of the wontons.


*The egg noodles I used are the soft egg noodles found in the refrigerator section of your Asian market. They are NOT the dry noodles which require a lot more boiling time. 
*If you don't have Bouillon, you can substitute this with chicken broth, but make sure to eliminate the water.
Keyword wonton noodle soup