Wonton Noodle Soup

Yield

2–3 servings · 3 bowls of soup

Ingredients

• 4 cups low-sodium chicken broth
• 1-inch piece fresh ginger, sliced
• 5 garlic cloves, lightly smashed
• 2 scallions, white and green parts separated
• ¾ teaspoon ground white pepper
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• ½ teaspoon sesame oil
• 6 oz fresh egg noodles
• 8 fresh or frozen wontons
• 1 bunch bok choy, washed and trimmed
• Chili oil, optional, for serving

Method

1. Cut the white scallion parts into 3-inch pieces and finely chop the green parts.
2. In a 3-quart saucepan, combine the chicken broth, ginger, garlic, scallion whites, white pepper, soy sauce, Shaoxing wine, and sesame oil.
3. Bring to a gentle simmer over medium heat. Cover and simmer for 10 minutes to develop the flavors.
4. Meanwhile, bring water to a boil in a separate 4-quart pot.
5. Add the fresh egg noodles and cook according to package directions until tender. Drain and divide among serving bowls.
6. Return the water to a gentle boil. Add the wontons and cook according to package directions until fully cooked. If they contain pork, the filling must reach 160°F (71°C).
7. Remove the wontons with a slotted spoon and arrange over the noodles.
8. Add the bok choy to the boiling water and blanch for 1–2 minutes, until bright green and tender-crisp. Drain and divide among the bowls.
9. Strain the hot broth to remove the ginger, garlic, and scallion whites.
10. Ladle the fragrant broth over the noodles, wontons, and bok choy.
11. Sprinkle with chopped scallion greens and drizzle with chili oil, if desired. Serve immediately.

Kitchen notes

Practical Woman's Secret
Cook the noodles and wontons separately from the broth. This keeps the soup clear and prevents excess starch from making it cloudy or thick.