Pork and Chicken Wonton Soup with Noodles and Veggies

Wonton Soup is one of my favorite things to order when eating out.  I love the flavor and texture of wontons but was always intimidated by making them.  These are a bit time consuming to pull together but easy, incredibly flavorful and worth the time!  Grab some kiddos or friends to help and enjoy the fruits of your labor.

Serves 8

Ingredients:

Wontons:

1 pound ground chicken

1 pound ground pork

2 Tbsp fresh ginger, grated

2 garlic cloves, minced

4 scallions, minced

1 Tbsp soy sauce

1 tsp sesame oil

Juice of 1 lime

2 tsp kosher salt

1/2 tsp black pepper

50 wonton wrappers

Canola or avocado oil

Broth:

2 quarts chicken broth

8 oz bag of lo mein or soba noodles

4 garlic cloves, minced

2 medium shallots, diced

1 Tbsp white wine vinegar

1 1/2 Tbsp fish sauce

1 Tbsp soy sauce

1 tsp red pepper flakes

2 Tbsp sesame oil

Kosher salt

Pepper

Toppings:

Fresh spinach

Shredded carrots

Sliced mushrooms

Sliced scallions

Chili oil

Directions:
Combine the ingredients for the wontons, except the wrappers and oil, in a large bowl. Mix well.

Line two baking sheets with parchment paper and get a small bowl of water. Place 1 tablespoon wonton filling in the center of a wonton wrapper. Dip your finger in water and trace along the edges of the wrapper. Bring two opposite corners of the wonton wrapper together and pinch at the top, then repeat with remaining two opposite corners. Pinch the entire top of the wonton wrapper together to make a small bundle. Repeat for all wontons, transferring them to baking sheet when completed. You will have extra of these! Freeze some for a future batch of soup.

In a large stockpot over medium heat, add sesame oil, shallots, and garlic. Cook 3-4 minutes or until light golden brown, then add vinegar, fish sauce, soy sauce, red pepper flakes, 2 teaspoons salt, and ½ teaspoon pepper. Cook for 2-3 minutes. Add broth and bring to a boil.

While you’re waiting for the broth to boil, cook the wontons. Heat a large nonstick skillet to medium high heat. Add a few tablespoons of oil. Place wontons in the bottom of the pan with 1” in between, flat side down (you will have to work in batches). Cook 2-3 minutes or until the bottom of wontons are browned. Add 1/4 cup water or broth to the pan and cover. Cook until almost all liquid is gone, turning heat down if necessary. Remove cooked wontons and set aside until serving. 

(If freezing some, lay unused wontons on a sheet tray in a single layer and freeze for 1 hour. Then move wontons to a freezer safe storage container and use them within 1 month.) 

If serving immediately, add noodles or boiling broth and let cook for 5-7 minutes until soft. Turn heat off and ladle into soup bowls along with a few wontons. Top with veggie garnishes and serve. 

If making ahead or to freeze, cook noodles separately or in broth just before serving as they will soak up a lot of liquid as they sit in the broth. When saving any leftovers, I like to store the soup and wontons separately as it prevents the wontons from getting soggy. Reheat together or separate.

Note, this recipe will make extra wontons so be sure to save a few for another night or for snacks to have on hand.