15-Minute Wonton Noodle Soup

This comforting wonton noodle soup comes together in minutes, featuring juicy pork wontons, a perfectly poached egg, and instant noodles in a deeply savory broth enriched with dried shrimp and seaweed.

Ingredients

• 250 g ground meat (pork or chicken)
• to taste white pepper
• 3 g salt
• 1 tsp chicken essence
• 1 tbsp oyster sauce
• 1 pinch sugar
• 1 tbsp soy sauce
• 1 tbsp water
• 2 stalks green onions
• 1 knob ginger
• 1 tsp sesame oil
• 1 pack wonton wrappers
• 1 pack instant noodles (with seasoning packet)
• 1 whole egg
• to taste shredded seaweed
• to taste dried shrimp
• to taste fresh cilantro

Instructions

1. 1Season the ground meat

   

   In a bowl with the ground meat, add white pepper, 3 grams of salt, chicken essence, oyster sauce, a touch of sugar, and soy sauce. Stir the mixture vigorously until it becomes sticky and well-combined.

   Tip: Mixing until sticky helps the meat bind together, ensuring a better texture for your wontons.
2. 2Add aromatics to the filling

   

   Incorporate the chopped green onions and ginger into the seasoned meat mixture. Drizzle with a small amount of sesame oil and mix everything together thoroughly until well combined.

   Tip: The filling should remain relatively dry to ensure the wontons stay perfectly sealed during cooking.
3. 3Prepare to fold wontons

   

   Take a wonton wrapper and place a small portion of the prepared meat filling into the center. Ensure you do not overfill to allow for easier sealing.

   Tip: Keep your wrappers covered with a damp cloth if not using immediately to prevent them from drying out.
4. 4Fold the wontons

   

   Fold the wrapper over the filling, then fold it over again in the same direction. Use your fingers to press the edges firmly to seal the wonton.

   Tip: A tight seal is crucial to prevent the filling from falling out while boiling in the soup.
5. 5Prepare the serving bowl

   

   In your serving bowl, add the shredded seaweed, dried shrimp, packet of instant noodle seasoning, fresh cilantro, and a dash of white pepper. This mixture will form the flavorful base of your soup.

   Tip: Using a prepared base in the bowl creates a deeper, more instant flavor as the hot broth is poured over it later.
6. 6Poach the egg

   

   Bring a pot of water to a rolling boil. Carefully crack and drop the whole egg into the boiling water to poach it.

   Tip: Gently sliding the egg into the water helps keep the white intact around the yolk.
7. 7Cook the meatballs

   

   Form any leftover meat filling into small balls and carefully drop them into the pot of boiling water. Let them cook until they float to the surface, indicating they are almost cooked through.

   Tip: Do not crowd the pot so the water stays at a consistent simmer.
8. 8Add the wontons

   

   Gently drop the folded wontons into the pot along with the meat balls. Stir gently to ensure they do not stick to the bottom of the pot or to each other.

   Tip: Use a wooden spoon to stir carefully so you dont tear the delicate wonton wrappers.
9. 9Cook the instant noodles

   

   Once the wontons and meatballs have boiled for two minutes, add the block of dry instant noodles to the pot. Continue to boil for an additional two minutes until the noodles are tender.

   Tip: Keep an eye on the cooking time to ensure the noodles retain a slightly chewy texture.

Make Ahead & Storage

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Frequently Asked Questions