Quick Wonton Noodle Soup
This Quick (delicious) Wonton Noodle Soup is made with frozen/defrosted broth, frozen wontons (2 minutes) and noodles (4 minutes). Quick cooking baby bok choy adds the green vegetable component, along with plenty fresh scallion and cilantro. Garlic, ginger, soy sauce and fish sauce add depth of flavor. Sesame oil adds a toasty richness while jalapeño and chili garlic sauce definitely give it a kick!
When I make broth from scratch, I always make a big pot, and freeze some of the broth for later use. This flavorful broth was from a Vietnamese chicken soup recipe similar to pho ga. But any tasty broth would work. Here, the chicken soup with cilantro garnish is well-paired with bright herby chicken/cilantro wontons from Costco.
Quick Wonton Noodle Soup Recipe
Ingredients
- broth (my recipe here)
- garlic clove, smashed
- ginger, sliced thin
- wheat noodles (such as momofuku)
- scallion, sliced, divided
- baby bok choy, chopped
- frozen mini wontons (such as bibigo)
- soy sauce
- fish sauce
- black pepper
- jalapeño, sliced thin
- cilantro, chopped
- toasted sesame oil
- chili garlic sauce
Method
Bring broth to a boil. Add garlic and ginger, simmer 10 minutes.
Meanwhile cook noodles in boiling water for approx. 4 minutes, drain.
Add scallion, bok choy, and frozen wontons to the broth. Bring to a boil again and cook for 2 minutes. Remove from heat. Season to taste with soy sauce, fish sauce, and fresh ground black pepper.
Place noodles in the bottom of soup bowl(s). Ladle wonton soup over the noodles. Garnish with jalapeño, cilantro, scallion, a drizzle of sesame oil, and a small spoonful or two of chili garlic sauce.