Chinese Wonton Noodle Soup

By Jennifer

4 Person

75 Minutes

462 Calories

From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variations in thickness and springiness makes Chinese egg noodles some of the versatile to cook with. Every good bowl of egg noodle soup has three things in common. First, of course, are properly cooked noodles. With Chinese egg noodles, this means they should be firm to the bite and springy in texture. Second is the broth. It should be light but flavorful. Last but not least are the toppings. I like to keep it simple with two to three ingredients: generally one protein and two vegetables. In this case, I'm combining dried shiitake mushrooms with chicken and scallions in a light chicken and mushroom broth, along with thin wonton noodles. It's a simple but filling meal with delicate flavors and a soul-satisfying warmth. Wonton noodles are fresh egg noodles that come either thin or thick. I prefer the thin variety of soups with a light and delicate broth.

Ingredients

Sesame oil, for drizzling
3 scallions, chopped
5 cups chicken broth
2 packages fresh thin wonton noodles
1/4 tsp. white pepper
Kosher salt
1 tsp. Shaoxing wine
12 oz. chicken breast
1 1/2 tsp. cornstarch, divided
2 tsp. vegetable oil, divided
1 tsp. sugar
2 1/2 cups water
16 dried shiitake mushrooms

Method

01

Scrub mushrooms under cold running water to remove excess grit. Place in a large bowl and cover with 2 1/2 cups boiling water. Let rest for 30 minutes. When hydrated, squeeze out excess liquid and snip off stems and discard. Rinse under cold running water again, then transfer to a small bowl. Add sugar, 1 teaspoon vegetable oil, and 1 teaspoon cornstarch and toss to combine. Let rest for 15 minutes.
02

Strain reserved mushroom soaking liquid through a fine-mesh strainer into a medium pot. Add marinated mushrooms. Bring to a simmer over medium heat and simmer gently for 20 minutes. Strain and reserve mushrooms. Transfer simmering liquid to a large pot.
03

While mushrooms simmer, combine, chicken, wine, 1/2 teaspoon salt, pepper, remaining vegetable oil, and remaining 1/2 teaspoon cornstarch and toss. Set aside.
04

Cook noodles in a large pot of boiling salted water for 30 seconds. Drain and rinse under cold water until chilled.
05

Add chicken stock to a large pot with mushroom broth and bring to a boil. Season to taste with salt. Add chicken and cook, stirring, until just cooked through.
06

To serve, divide noodles between four bowls. Divide broth evenly between them. Top with chicken, shiitake mushrooms, and sliced scallions. Drizzle with sesame oil and serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Chinese Wonton Noodle Soup

4.8

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Calorie 462 Kcal
Prep Time 55 Mins
Cook Time 20 Mins
Total Time 75 Mins

02 Ingredients

Sesame oil, for drizzling

3 scallions, chopped

5 cups chicken broth

2 packages fresh thin wonton noodles

1/4 tsp. white pepper

Kosher salt

1 tsp. Shaoxing wine

12 oz. chicken breast

1 1/2 tsp. cornstarch, divided

2 tsp. vegetable oil, divided

1 tsp. sugar

2 1/2 cups water

16 dried shiitake mushrooms

03 Method

Step 1

Scrub mushrooms under cold running water to remove excess grit. Place in a large bowl and cover with 2 1/2 cups boiling water. Let rest for 30 minutes. When hydrated, squeeze out excess liquid and snip off stems and discard. Rinse under cold running water again, then transfer to a small bowl. Add sugar, 1 teaspoon vegetable oil, and 1 teaspoon cornstarch and toss to combine. Let rest for 15 minutes.

Step 2

Strain reserved mushroom soaking liquid through a fine-mesh strainer into a medium pot. Add marinated mushrooms. Bring to a simmer over medium heat and simmer gently for 20 minutes. Strain and reserve mushrooms. Transfer simmering liquid to a large pot.

Step 3

While mushrooms simmer, combine, chicken, wine, 1/2 teaspoon salt, pepper, remaining vegetable oil, and remaining 1/2 teaspoon cornstarch and toss. Set aside.

Step 4

Cook noodles in a large pot of boiling salted water for 30 seconds. Drain and rinse under cold water until chilled.

Step 5

Add chicken stock to a large pot with mushroom broth and bring to a boil. Season to taste with salt. Add chicken and cook, stirring, until just cooked through.

Step 6

To serve, divide noodles between four bowls. Divide broth evenly between them. Top with chicken, shiitake mushrooms, and sliced scallions. Drizzle with sesame oil and serve.

04 Author