Wonton Soup with Noodles


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is a very simple, easy soup to start with as it’s just seasoned stock with wontons and noodles. It makes a great lunch, and the stock can come straight out of the freezer — as a matter of fact, so can the wontons. Make some up when you have time and then just remove from the freezer and boil. The noodles are great if fresh, but by all means, have some dried egg noodles in the pantry. They are great for this soup and also form the bulk of a good noodle stir-fry in minutes.


  • 8 pork wontons
  • 150 g ( oz) fresh egg noodles
  • ½ bunch Chinese broccoli (gai larn), trimmed and cut into 3 cm ( inch) lengths
  • 1 litre (35 fl oz/4 cups) fresh chicken stock
  • 1 small knob of ginger, peeled and cut into julienne
  • 3 tablespoons kecap manis
  • 2 tablespoons yellow bean soy sauce
  • 2 spring onions (scallions), cut into julienne
  • a pinch of ground white pepper
  • ½ teaspoon sesame oil


Blanch the broccoli in a large pot of boiling water, and then remove it with a slotted spoon. Boil the noodles and then the wontons in the same water until just cooked, then transfer the noodles, wontons and broccoli to a serving bowl.

As the noodles and wontons are cooking, put the stock, ginger, kecap manis and soy sauce in a separate pot, bring to the boil and simmer for 3 minutes.

Pour the hot stock over the noodles, wontons and broccoli, sprinkle with the spring onions and pepper, and drizzle with sesame oil to serve.


Once you’ve mastered this simple soup, you can add things to make it a more grand experience. Try master-stock chicken, braised duck, barbecued pork, prawns, scallops, all the above, or a combination of just a few. If you want to make it amazing, add tinned abalone, sliced and just warmed in the broth, for a truly luxurious soup.