Life-Changing 20-Minute Wonton Soup Recipe With Egg Noodles & Pho Broth Soups Dinner Lunch Vietnamese Recipes Asian Recipes

I did something crazy at my favorite local pho restaurant: I didn't order pho. Instead, I tried their wonton soup with egg noodles in a pho broth. Life changing. So life changing, that I had to figure out how to make something similar for dinner at home. This easy wonton soup recipe is what I came up with. (Should we call it pho-ton soup?) Do you need wontons and egg noodles, you may ask. Yes! 

If you wanted to save time on prep, you could buy pre-made pho broth from the Asian aisle of your grocery store or at your favorite Asian market. The soy sauce and fish sauce add the salt element to the soup recipe, so no salt is needed, but be sure to add some black pepper. Is this a pho broth made with marrow bones and cooked for hours and hours? No. But the flavors are amazing and you won't regret one bite. This recipe can easily be doubled (leftovers are great for lunch).

Cuisine: Chinese / Vietnamese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 large or 2 small

Ingredients

Soup

• 4 cups chicken broth or beef broth
• 1-inch piece of fresh ginger
• 1 clove garlic, chopped
• 1 bunch green onions, sliced (whites and greens divided)
• 1/2 a small white onion, sliced thin
• 1/2 teaspoon Chinese Five Spice (or to taste)
• 10 frozen wontons
• 1 cup chopped bok choy tops (optional)
• soy sauce
• fish sauce
• 1/4 teaspoon sugar
• thin Chinese egg noodles, cooked according to package directions

For Serving

• bean sprouts
• lime wedges
• sliced fresh jalapeno
• fresh basil or fresh cilantro
• Sriracha
• hoisin sauce

Here's how to make it: 

1. Put the chicken broth, ginger, garlic, white parts of the green onion, sliced white onion and five spice powder into a pot. Bring to a boil. 
2. Add the frozen wontons and bring back to a boil. Reduce heat and cook according to manufacturer's directions on the package, usually 8 to 10 minutes (they will float when done). 
3. Add the green parts of the green onion, bok choy tops, splash of soy sauce and fish sauce, and sugar. Season with black pepper. Taste and add more soy sauce or fish sauce, if needed. Remove the piece of ginger.
4. Fill the bottom of a large soup bowl or two smaller soup bowls with some cooked egg noodles. Ladle in the broth. Serve with beans sprouts, lime wedges, sliced fresh jalapeno, basil or cilantro, Sriracha and hoisin sauce.

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