Easy Deconstructed Wonton Noodle Soup
An easy version of wonton soup made with ground pork, wonton wrapper noodles, spinach, and a flavorful broth. It’s a one-pot soup recipe that’s freezer-friendly, too!
A while back, I found a deconstructed wonton soup recipe in my local newspaper, which had been adapted from America’s Test Kitchen. I love wonton soup, but I don’t know much about making wontons, so the “deconstructed” theme was appealing.
However, even without the wontons, the recipe was somewhat fussy and time-consuming, so I adjusted it to simplify the process. Instead of making little meatballs with the ground pork, as the original recipe instructed, I brown the meat instead. You get a wonton soup-inspired with all the goodness and flavor, but it’s a whole lot easier to make.
Ingredients
- Ground pork
- Wonton wrappers
- Fresh spinach
- 1 tablespoon sesame oil
- Green onions
- Sesame oil
- Ginger paste
- Soy sauce
- Chili crunch
- Chicken broth
- Salt
I think wonton wrappers might be my new favorite type of noodle for soup. They cook quickly and, once cooked, they don’t continue to absorb the soup broth as much as other kinds of noodles, so the soup keeps better in the fridge. So, yes, this is a great make-ahead soup – I’ve stored it in the fridge and the freezer, and it consistently reheats great.
How to Make the Soup
☑️ Prepare the Wonton Noodles
You will need eight ounces of wonton wrappers. I like to slice them into 1/2″ slices.
☑️ Cook the Ground Pork
Heat the sesame oil in a pot over medium heat. Brown the ground pork. Add the green onions, salt, ginger, soy sauce, and chili crunch. Stir to combine.
☑️ Simmer
Add the broth and bring it to a simmer. Add the wonton strips a few at a time so they don’t stick. Simmer them in the soup for about five minutes, stirring often.
☑️ Add the Spinach
Stir in the chopped spinach; once it’s wilted, the soup is ready to serve.
☑️ Storage
Every time I make this soup, I have leftovers that I store in the fridge or the freezer. They keep well! The soup does thicken a bit from the starch in the noodles, but they don’t absorb all of the liquid.
- Refrigerator: Cool the soup and store it in an airtight container. It will keep in the refrigerator for three to four days.
- Freezer: Transfer the cooled soup to a freezer-safe container and store it in the freezer. The soup is best within a month or so. I let it thaw in the fridge before heating it on the stove.
More Cozy Soup Recipes
Easy Deconstructed Wonton Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: approximately 10 cups 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork
- 6 green onions (white and tender green parts), sliced thin
- 1 teaspoon ginger paste
- 1 tablespoon soy sauce
- 1 tablespoon chili crunch
- 1 teaspoon kosher salt
- 2 (32-ounce) boxes low-sodium chicken broth
- 8 ounces wonton wrappers, cut into 1/2” strips
- 8 ounces spinach, roughly chopped
Instructions
- Heat the oil in a pot over medium heat. Add the ground pork and cook it for five minutes, breaking it up as it cooks.
- Add the green onions, ginger paste, soy sauce, chili crunch, and salt. Stir to combine.
- Add the broth and bring it to a boil. Add the wonton wrapper strips a few at a time so they don’t stick to each other. Simmer the strips in the soup for about five minutes, stirring often.
- Add the spinach and stir. Simmer the soup for a minute or so, or until the spinach wilts.
Notes
If you want a crispy garnish, sprinkle some crispy wonton strips over the top when you serve the soup.
Store the soup in the fridge for three to four days or in the freezer for a month or so.
Nutrition
- Serving Size: 1 cup
- Calories: 249
- Sugar: 0.7g
- Sodium: 499.1mg
- Fat: 13.8g
- Saturated Fat: 4.3g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 17.4g
- Fiber: 1.2g
- Protein: 14.7g
- Cholesterol: 34.8mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipe Ideas
I hope you love this deconstructed wonton soup as much as I do!
Happy cooking,
I made this for lunch today and happily slurped down a giant bowl. This is a brilliant recipe and came together so quickly. Love it! Thank you.
So glad you liked it!