Shrimp wonton noodle soup is one of the most comforting and soul-soothing dishes. At the heart of this comforting dish are the shrimp wontons – don’t let the idea of folding these beauties intimidate you. The process of making and folding these is an art form in itself, resulting in little pockets of perfection that add a delightful chewiness to each spoonful. Delicate shrimp wontons, perfectly cooked noodles, and a rich, savory broth come together in a symphony of flavors. No Shrimp wonton noodle soup is complete without the noodles! Whether it be rice or ramen noodles rest assured any noodle selection you choose will be a great addition to this dish. For another cozy soup recipe try my Homemade Chicken Soup.

2 Chicken Cube Bouillon (I use Krorr Bouillon Cubes)

8 cups of water

1 tbsp light soy sauce  

1 tbsp light sesame oil  

2 garlic cloves / chopped

bok choy

2 Green onions

rice noodles or ramen 

Parchment paper and baking sheet pan 

1. If using a food processor, pulse shrimp until it becomes a paste OR roughly chop shrimp into tiny pieces. Transfer the shrimp to a bowl. Add remaining ingredients and mix well. Store in the refrigerator for 15 minutes.
2. Take a piece of wonton wrapper and add a small amount of wonton filling to the center, dap the wrapper with a small amount of water along the edge then fold it in half into a triangle shape. As you fold, gently press out the air bubbles so the wonton won’t burst. Seal the edges well.
3. Flip the triangle upside-down, dap one corner with water, then gently fold from the center to bring the two points together. Press to adhere well. Rest it over the sheet pan. Repeat the process to finish the wonton filling.
4. Place wontons onto a parchment paper lined sheet pan. Freeze for 10 mins.

1. Freeze them on a parchment-lined sheet pan until wontons are frozen solid, then transfer them to an airtight and freezer-friendly bag or container. These usually last for 3 months.
2. The most common method to cook wontons is boiling for 7 minutes. You can also steam, air fry, deep fry, or pan sear. Add about 2 minutes extra if making them from frozen.

1. Boil water. Reduce heat to medium, add bouillon cubes, soy sauce, sesame oil, garlic and stir. Cook for 7 minutes.
   Add noodles (cook based on packaging instructions). Bring broth to a simmer, add bok choy, and cover.
   Transfer cooked wontons and broth to a bowl and enjoy!