Wonton Noodle Soup
Hawker • Singapore
About Wonton Noodle Soup
Egg noodles in broth with pork and prawn wontons
How to Make Wonton Noodle Soup (Traditional & Healthy Version)
Wonton Noodle Soup is a beloved staple in Singaporean hawker centres and kopitiams, capturing the soulful essence of the island’s vibrant food culture. This iconic noodle dish features silky egg noodles swimming in a clear, flavourful broth, topped with delicate pork and prawn wontons, fresh greens, and a sprinkle of chopped spring onions. Its roots in Singapore date back to the early Chinese immigrant communities, who brought their wonton-making traditions and adapted them with local ingredients and tastes, resulting in a uniquely Singaporean fusion. The beauty of Wonton Noodle Soup lies in its comforting taste and light, nourishing profile, making it a popular choice for breakfast or lunch among busy locals. Each steaming bowl delivers a harmonious balance of savoury, umami-rich broth, toothsome noodles, and juicy wontons. Whether enjoyed at a bustling hawker stall or recreated at home, this dish reflects Singapore’s multicultural food heritage and the dynamic evolution of kopitiam cuisine. Its versatility and familiar flavours make it a go-to comfort food for generations.
Ingredients(for 1 large hawker-style bowl)
- 160g Fresh egg noodles (mee kia)
- 100g Lean minced pork (for wonton filling)
- 50g Prawns, peeled and chopped (for wonton filling)
- 16 pieces Wonton wrappers (available at wet markets)
- 750ml Low-sodium chicken stock (homemade or store-bought)
- 100g Choy sum (or baby bok choy)
- 1 tbsp Light soy sauce
- 1/4 tsp White pepper
- 1 tsp Sesame oil
- 2 stalks Spring onions (chopped)
- 2 cloves Garlic (minced)
- 1/2 small Carrot (julienned, for garnish) - optional
Instructions
- 1
Prepare the wonton filling by mixing minced pork, chopped prawns, 1/2 tbsp light soy sauce, white pepper, and 1/2 tsp sesame oil in a bowl. Stir until sticky and well combined.
5 minutes
Use a fork to stir in one direction for a bouncier texture.
- 2
Place 1 tsp of filling in the center of each wonton wrapper. Wet edges, fold into a triangle, and press to seal. Set aside.
5 minutes
Cover filled wontons with a damp towel to prevent drying.
- 3
Bring the chicken stock to a gentle boil in a pot. Add minced garlic and simmer for 2 minutes to infuse flavor.
3 minutes
Skim off any foam for a clearer broth.
- 4
Blanch choy sum in the simmering broth for 1 minute until bright green, then remove and set aside.
2 minutes
Do not overcook greens to retain nutrients.
Why This Dish is Healthy
This dish is a healthy choice because it combines protein, fibre, and vegetables with minimal oil and no deep-frying. The use of fresh, local ingredients and steaming or boiling cooking methods preserves nutrients and reduces unnecessary calories. Wonton Noodle Soup fits well into a balanced Singaporean diet and can be adapted for various dietary needs, including weight management and diabetic-friendly options.
Wonton Noodle Soup is a balanced meal, providing lean protein from pork and prawns, complex carbohydrates from egg noodles, and essential vitamins and minerals from leafy choy sum and carrots. The clear chicken broth is low in fat and calories yet rich in flavour, making this dish a nutritious option for calorie-conscious individuals. Using low-sodium soy sauce and lean meat further reduces saturated fat and sodium, supporting heart health.
Pro Tips
- 💡Tip 1: Use homemade chicken stock for a richer, more authentic broth.
- 💡Tip 2: Prepare wontons in advance and freeze for convenient future meals.
- 💡Tip 3: Add a dash of white pepper and a few drops of sesame oil before serving for an extra aromatic lift.
Storage & Serving
Store wontons and broth separately in airtight containers in the fridge for up to 2 days. Reheat broth to boiling and cook wontons fresh for best texture. Noodles are best cooked just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 42.0 g |
| Total Fat | 12.0 g |
| Fiber | 1.0 g |
