Wonton Noodle Soup with Mushrooms
Wonton Noodle Soup with Mushrooms is a cozy bowl of broth, noodles, mushrooms, and tender wontons that's easy to make and very comforting.
Ingredients
Soup Base
- 4 cups chicken or vegetable broth Use homemade or store-bought broth.
- 1 tbsp soy sauce Adjust to taste.
- 1 inch ginger, sliced Fresh ginger adds depth.
- 8 oz mushrooms, sliced Shiittake or button mushrooms.
- to taste salt and pepper Season to your preference.
- 1 tbsp sesame oil For drizzling before serving.
For the Soup
- 8 oz wontons (store-bought or homemade) Cooked until they float.
- 8 oz noodles (egg or rice noodles) Cook according to package instructions.
- 2 stalks green onions, chopped For garnish.
- optional bok choy or other greens Add greens for added nutrition.
Instructions
Preparation
- In a pot, bring chicken or vegetable broth to a boil.
- Add ginger and soy sauce to the broth.
- Add mushrooms and let simmer until soft.
Cooking
- Meanwhile, cook the noodles according to package instructions.
- In another pot, cook wontons until they float, indicating they are done.
Serving
- In serving bowls, place cooked noodles, wontons, and mushrooms from the broth.
- Pour hot broth over the noodles and wontons.
- Garnish with green onions, a drizzle of sesame oil, and additional salt and pepper to taste.
- If desired, add bok choy or other greens to the soup before serving.
Notes
Cool the soup to room temperature before storing. Store broth and solids together in an airtight container for up to 3 days in the fridge. For longer storage, freeze the broth and wontons separately for up to 2 months. Use fresh ginger and cook noodles just until tender to avoid mushy texture. Keep wontons in a separate pot to prevent overcooking.