Wonton Noodle Soup with Mushrooms
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A warm, savory Asian-inspired soup with tender wontons, mushrooms, noodles, and a fragrant soy-infused broth the ultimate comfort in a bowl.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Total time
- 35 minutes
- Yield
- 4 servings
Ingredients
8 cups chicken broth 1 tablespoon low-sodium soy sauce 1 teaspoon chicken bouillon 1 teaspoon salt 1 teaspoon white pepper 14 ounces wonton noodles or egg noodles 25–30 wontons (homemade or store-bought) 1 ½ cups sliced mushrooms (shiitake, cremini, or button) 1 small bunch bok choy, separated and trimmed 2 green onions, finely chopped Optional: drizzle of chili oil or sesame oilInstructions
- Step 1: Pour chicken broth into a large pot. Add soy sauce, chicken bouillon, salt, and white pepper. Stir and bring to a gentle simmer.
- Step 2: Add sliced mushrooms to the simmering broth. Cook for 5–6 minutes until tender and golden.
- Step 3: In another pot, boil water and cook noodles for 45 seconds to 1 minute. Drain and set aside.
- Step 4: Blanch bok choy for 30–45 seconds in the same boiling water. Drain and set aside.
- Step 5: Gently drop wontons into the simmering broth. Cook for 5 minutes, or until they float to the top.
- Step 6: Divide noodles and bok choy into bowls. Ladle hot broth, mushrooms, and wontons over top.
- Step 7: Garnish with green onions and a drizzle of chili or sesame oil before serving.
Notes
• Store broth, noodles, and wontons separately for best texture. • Refrigerate up to 4 days or freeze for 2 months. • Reheat broth before adding noodles to preserve flavor and texture. • Use a mix of mushrooms for deeper umami.Nutrition
- Calories
- 380 kcal
- Fat
- 10 g
- Saturated fat
- 2 g
- Sugar
- 3 g
- Sodium
- 1320 mg
- Protein
- 22 g
- Carbohydrates
- 45 g
- Fiber
- 3 g