For as long as I can remember, wonton soup has been a favorite of mine. During my younger years, I remember getting takeout when visiting my grandparents every year (we didn’t eat out much) and always getting a large order of wonton soup. I loved putting those deep fried wonton wrapper pieces in the soup and letting them soak up the broth. Ahhhh memories. More recently, the boyfriend and I ordered some wonton noodle soup on a whim at this little hole in the wall Chinese restaurant in San Diego. It was delicious, so I thought, I must make this! And here we are.
First off, I want to confess that I did not make the wontons from scratch. I will be posting a recipe for fresh wontons in the future, but for this recipe, I went frozen to keep things simple. Typically, wontons are made with ground pork, shrimp, green onions, ginger, soy sauce, and sesame oil. I use a variety of different frozen wontons; they should be quite easy to find in the freezer section of the grocery store. Try some different kinds and choose the ones you like best.
*NOTE: The pork for the char siu needs to be marinated 24 hours in advance, so keep that in mind if you are planning on making this recipe.
Cook wontons and noodles according to the instructions on the package. Heat the chicken broth to boiling, turn off heat and add the soy sauce. Put, noodles, wontons and char siu in a bowl and pour hot broth over the top.
Garnish with green onion and serve. What a super easy recipe!
Variations: Add cooked bok choy, spinach or other greens to the wonton noodle soup for added freshness. Add a couple slices of ginger to the broth and boil for 5 minutes to intensify the ginger flavor in the soup. Serve with chili sauce for some added spice.