‘Wonton Noodle” Soup


I love wonton soup, and it’s easy enough to buy a bag of frozen wontons at the grocery store to make soup..  But from time to time I like to make my own and while I enjoy the process, I often find myself with more wonton skins than I require to make the number of wontons I want.  So I freeze them for another day when the wonton making mood strikes me.  Then there are other times I want wonton soup, I don’t have frozen ones, I don’t want to make them but I don’t want my  wonton skins to go to waste. So this is what I do.  I take all the things I love about wonton soup and make a deconstructed soup of sorts.  It’s got savoury pork, some greens and is flavoured with ginger, garlic and sesame oil. As for the wonton skins, I simply slice them into noodles.  This way I get all the flavours and textures I love about wonton soup without all the labour of making actual wontons.



‘Wonton Noodle” Soup

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5 from 1 review


1 tablespoon vegetable oil

454 g (1 lb) lean ground pork

1” piece of ginger, peeled and minced

1 clove garlic, minced

4 cups (1l) chicken broth

1 tablespoon chili-garlic sauce

1 tablespoon soy sauce

2 cups, roughly chopped, bok choy

10 wonton skins, thinly sliced (into short noodles)

2 teaspoons sesame oil

3 green onions, thinly sliced


1. Place a medium pot over medium heat. Add the vegetable oil and ground pork. Cook the pork, breaking it up with a wooden spoon, until browned and cooked through

2. Add the ginger and garlic and cook for another 2 minutes. Pour in the chicken broth. Add the chili-garlic sauce and soy sauce. Bring to a simmer.

3. Add the bok choy. Cover and simmer until the leaves are wilted and the stems are tender crisp, about 4 minutes.

4. Add the wonton noodles and simmer for about 1 minute until the noodles are tender.
Stir in the sesame oil.

5. Serve immediately and garnish each bowl with green onions.


Note: This soup is best eaten immediately or within about 30 minutes.  Otherwise the wonton noodles begin to break down and lose their texture.  To make ahead, do everything up until step 3.  The soup can be stored in the fridge for a couple days.  When you are ready to serve, reheat the soup on the stove and then continue with step 4-6.


Tip: If you want to substitute with another type of ground meat feel free to use beef, chicken or turkey. If you are substituting because of flavour or personal preference go for it.  But if you want to substitute because you believe other ground meat has less fat, know that all “lean ground” meats in Canada must adhere to the same percentage of fat in order to be considered lean.  

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  1. Pamela


  2. Joan McMillan

    Thank you for this recipe. All of your recipes look delicious.

  3. Christine Johnson

    Looking delicious.

  4. Drea

    Could you use some kind of strips of meat instead of ground pork?

    • Andrea Buckett

      You could try thinly sliced chicken. But ground turkey or chicken would also work. The lean ground meats (pork, turkey, chicken and beef) all have the same % of fat when you choose lean.

  5. Beverley

    We liked this a lot! I made it exactly to the recipe, and it was so yummy. My son asked me to make it again for dinner tomorrow. Not too spicy, but very flavorful, and a great way to get more leafy greens in my family’s diets.

    • Andrea Buckett

      Love to hear it! We had it for dinner last night too.


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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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