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Authentic Cantonese Wonton Noodle Soup Recipe Best Hong Kong Style Guide

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A traditional Cantonese wonton noodle soup featuring a clear, umami-rich broth, tender shrimp and pork wontons, and springy egg noodles. This recipe brings the authentic flavors of Hong Kong street food to your kitchen with simple ingredients and careful preparation.

Ingredients

Scale
  • 2 lbs pork bones (preferably neck bones or trotters)
  • 1 cup dried shrimp (rinsed)
  • 1 small piece of ginger (about 2 inches), sliced
  • 2 cloves garlic, smashed
  • 1 scallion, tied in a knot
  • 6 cups water
  • 1 tsp salt (adjust to taste)
  • 1 tsp white pepper
  • 8 oz ground pork (with some fat for juiciness)
  • 6 oz peeled shrimp, chopped roughly
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine or dry sherry (optional)
  • 1/2 tsp sugar
  • 1/4 cup water chestnuts, finely minced
  • 1 scallion, finely chopped
  • Wonton wrappers (round or square, fresh or frozen)
  • Fresh egg noodles (thin and springy if possible)
  • Blanched baby bok choy or gai lan (Chinese broccoli)
  • Chopped scallions for garnish
  • Light soy sauce for drizzling
  • Chili oil (optional)

Instructions

  1. Prepare the Broth (about 2-3 hours): Blanch the pork bones in boiling water for 5 minutes to remove impurities. Drain and rinse the bones. In a large stockpot, add the cleaned bones, dried shrimp, sliced ginger, smashed garlic, scallion knot, and 6 cups of fresh water. Bring to a boil, then lower to a gentle simmer. Skim off any foam during the first 30 minutes. Let simmer uncovered for 2 to 3 hours for a clear, flavorful broth. Season with salt and white pepper near the end.
  2. Make the Wonton Filling: While the broth simmers, combine ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, sugar, minced water chestnuts, and chopped scallions in a mixing bowl. Mix gently but thoroughly until just combined. Keep chilled until ready to wrap.
  3. Wrap the Wontons: Lay a wonton wrapper flat on your palm. Place about a teaspoon of filling in the center. Moisten the edges with water, fold into a triangle, and press to seal tightly. Then bring the two corners of the triangle together and pinch them to form the classic wonton shape. Repeat with remaining filling and wrappers.
  4. Cook the Noodles and Wontons: Bring a large pot of water to a boil. Blanch the noodles for 2 to 3 minutes until just tender but springy. Drain and rinse briefly under cold water to stop cooking. Set aside. In the same boiling water, gently drop in the wontons. They will float to the top when cooked, about 3-4 minutes. Use a slotted spoon to remove them carefully.
  5. Assemble the Soup: Divide noodles into serving bowls. Ladle hot broth over the noodles. Add cooked wontons and blanched greens on the side. Garnish with chopped scallions and a drizzle of light soy sauce. Add chili oil if desired.

Notes

Use cold water to start the broth and keep heat low after boiling to maintain clarity. Skim foam early to avoid cloudy broth. Mix wonton filling gently to keep it tender. Work with damp hands and wrappers to prevent cracking. Fresh egg noodles are preferred for texture; dried or rice noodles can be used with adjusted cooking times. Broth tastes better after resting overnight. Store broth separately from noodles and wontons to avoid sogginess. Freeze broth up to 3 months; cooked wontons do not freeze well.

Nutrition

Keywords: wonton noodle soup, Cantonese wonton soup, Hong Kong style wonton noodles, wonton recipe, Chinese noodle soup, egg noodles, shrimp wontons, pork wontons

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