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Shrimp Wonton Soup


From Ming One-Pot Meals: Quick, Healthy & Affordable Recipes by Ming Tsai and Arthur Boehm

Off the Splendid Table Website

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  • Serves 4
  • 1/2 pound wonton noodles or angel hair pasta
  • Kosher salt
  • 1 tablespoon grapeseed or canola oil, plus more for coating the noodles
  • 2 bunches scallions, sliced thin, white and green parts separated, 1/2 cup of greens reserved for garnish
  • 1 tablespoon thinly sliced ginger
  • 1 star anise
  • 2 quarts fresh chicken stock or low-sodium canned chicken broth
  • 2 tablespoons naturally brewed soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 pound small (51-60) shrimp


Adapted from


Step 1

Fill a large bowl with water and add ice cubes. In a stockpot or other tall wide pot, cook the noodles in abundant boiling salted water until al dente, about 3 minutes. Drain the noodles and transfer to the ice water. When cold, drain and transfer to a medium bowl. Drizzle in oil to coat the pasta lightly and set aside.
Heat the pot over high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the scallion whites, the larger quantity of the greens, the ginger and star anise and sauté until softened, about 1 minute. Add the stock, bring to a simmer, and reduce by one quarter, about 5 minutes. Add the soy sauce, sesame oil, noodles and shrimp. Simmer until the shrimp are just cooked through, about 3 minutes.
Transfer to four individual soup bowls, garnish with the remaining scallion greens, and serve.

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