Wonton Udon Noodle Soup with Spinach
This Wonton Udon Noodle Soup with Spinach is my own delicious creation, inspired by classic Asian comfort food and crafted to warm both heart and soul. Combining tender homemade pork wontons, thick and chewy udon noodles, and vibrant fresh spinach in a rich, aromatic broth, this fusion soup brings together traditional flavors with a modern, easy-to-make twist. Whether you’re craving a cozy weeknight dinner or prepping a freezer-friendly meal, this pork dumpling noodle soup delivers bold taste, nourishing greens, and that satisfying umami depth every bowl of noodle soup deserves.
Short Description
This Wonton Udon Noodle Soup with Spinach is a comforting Asian-inspired noodle soup made with juicy homemade pork wontons, thick chewy udon noodles, and a fragrant ginger-garlic chicken broth. It’s an easy, restaurant-style soup recipe that delivers deep flavor, fresh greens, and satisfying texture in every bowl—perfect for cozy homemade comfort food.
Why It’s Good
This wonton udon noodle soup recipe is all about balance and bold, clean flavour. The pork wontons are tender and savoury, seasoned with ginger, soy sauce, and sesame oil for a rich umami bite. The broth is light yet aromatic, infused with garlic, fresh ginger, and soy for a deeply comforting Asian soup base.
Thick udon noodles add a satisfying chew, while fresh spinach wilts beautifully into the hot broth, adding colour and freshness without extra effort. It’s flexible, too—use frozen wontons for a quick shortcut or swap in bok choy or napa cabbage.
This is an easy homemade noodle soup that tastes like takeout but feels nourishing and wholesome.
When to Serve It
This pork wonton udon noodle soup is perfect for cozy weeknight dinners, cold-weather comfort meals, or anytime you want a soothing, nourishing bowl of Asian-inspired soup. It’s also ideal when you’re feeling under the weather, need a quick one-bowl meal, or want a simple homemade alternative to takeout. Serve hot with chili crisp, sesame seeds, or a soft-boiled egg for a complete comfort food experience.
Simple Ingredients
- Frozen pork wontons (or homemade dumplings if you prefer)
- Thick udon noodles, fresh or frozen
- Baby spinach, fresh and tender
- Chicken broth (low sodium for best control)
- Fresh garlic, lightly smashed
- Fresh ginger, sliced for flavour
- Soy sauce, for depth and seasoning
- Sesame oil, a little goes a long way
- Optional: green onions, chili crisp, soft-boiled eggs, sesame seeds
Quick note: I used frozen dumplings here for convenience, but homemade wontons work beautifully if you’ve got the time—they make the soup extra special.
Tips and Tricks
Don’t rush the broth—let the ginger and garlic gently simmer so the soup base turns fragrant, not harsh.
Cook wontons separately so the broth stays clear and you don’t risk breaking them up in the pot.
Drop spinach in right at the end—just a few seconds is enough. It should wilt, not overcook.
If using frozen dumplings, cook straight from frozen—no need to thaw.
Taste the broth at the end. A small splash more soy or pinch of salt can really lift it.
Ingredient Notes
Frozen wontons/dumplings: Totally fine here and actually a great shortcut. Just choose pork or chicken-filled ones with a simple seasoning.
Udon noodles: Thick, chewy udon gives this soup its signature comfort feel—fresh or frozen both work well.
Spinach: Baby spinach is ideal because it softens quickly and blends into the broth.
Ginger & garlic: These are the backbone of the broth—don’t skip or reduce too much.
Sesame oil: Use sparingly; it’s more of a finishing flavour than a base ingredient.
Variations
Swap spinach for bok choy, napa cabbage, or even kale for a heartier version.
Add a soft-boiled egg for extra richness and protein.
Use chicken wontons or vegetable dumplings instead of pork.
Spice it up with chili crisp, sliced fresh chili, or a drizzle of chili oil.
Make it more filling with mushrooms or shredded chicken in the broth.
Storage Tips
Store broth, noodles, and wontons separately if possible for best texture.
Broth keeps well in the fridge for up to 3 days and actually deepens in flavour overnight.
Cooked wontons can be stored in an airtight container for 2–3 days but are best fresh.
Freeze uncooked wontons on a tray, then transfer to a bag for easy future meals.
Reheat gently—avoid a hard boil so the wontons stay intact and tender.
This Wonton Udon Noodle Soup with Spinach is the perfect fusion of comfort, flavor, and convenience. Whether you’re crafting homemade pork wontons or reaching for high-quality store-bought dumplings, this soup delivers every time. With its hearty udon noodles, savory garlic-ginger broth, and vibrant greens, it’s a nourishing meal that’s easy enough for busy weeknights yet impressive enough for guests. Add your favorite garnishes and make it your own—this easy Asian-inspired soup recipe is one you’ll come back to again and again.
A few great Chinese-style finishing oils you can drizzle on top of this wonton udon noodle soup:
Chili Oil (most classic choice)
The go-to for noodle soups
Adds heat, aroma, and richness
Look for ones with crispy chili bits (Sichuan-style is especially good)
Example style: Sichuan chili crisp oil
Scallion Oil
Fragrant oil infused with green onions
Milder than chili oil but super aromatic
Adds a savoury, restaurant-style finish without heat
Shallot Oil
Deep, slightly sweet onion flavour
Very common in Chinese noodle dishes
Great if you want richness without spice
Sesame Chili Oil
Nutty sesame base with gentle heat
Works especially well with udon + pork wontons
Wonton Udon Noodle Soup with Spinach
Equipment
- Large mixing bowl (for wonton filling)
- Small bowl of water (to seal wontons)
- Cutting board and knife (for garlic, ginger, green onions)
- Large soup pot or Dutch oven (for broth)
- Medium pot (for cooking wontons and udon)
- Slotted spoon (to remove wontons safely)
- Ladle (for serving hot broth)
- Measuring cups and spoons
- Colander or strainer (for draining noodles)
Ingredients
Pork Wontons makes ~24. Frozen wontons can be used to save time.
- 200 g pork ground
- 1 green onion finely minced
- 1 tsp ginger fresh and grated
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 24 wonton wrappers
Soup Base
- 6 cups chicken broth low-sodium
- 2 cups water can replace with chicken broth
- 2 garlic cloves smashed
- 1 inch ginger fresh and sliced
- 2 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tsp sesame oil
- Salt to taste
Noodles & Greens
- 2 pkgs udon noodles 2 x 200g packages of fresh or frozen
- 4 spinach large handfuls baby spinach about 4 cups packed
Optional Garnishes
- Sliced green onions
- Chili crisp or sesame seeds
- Soft-boiled eggs
- Nori strips
Instructions
Make the Pork Wontons
- In a bowl, mix ground pork, green onion, ginger, soy sauce, sesame oil, sugar, and white pepper until well combined and slightly sticky.
- Place about 1 tsp filling in the center of each wonton wrapper. Moisten edges with water, fold into a triangle, and pinch to seal. Optionally bring corners together to form a “boat” shape.
- Set aside on a floured tray and cover with a damp towel to prevent drying.
Simmer the Broth
- In a large pot, combine chicken broth, water, garlic, ginger, soy sauce, mirin, and sesame oil.
- Bring to a boil, then reduce to a gentle simmer for 10–15 minutes. Taste and adjust seasoning. Remove garlic and ginger before serving.
Cook the Wontons & Udon
- Bring a separate pot of water to a gentle boil. Cook wontons for 4–5 minutes, or until they float and are fully cooked. Remove with a slotted spoon.
- Cook udon noodles in the same or separate pot according to package instructions (about 2–3 minutes for fresh or frozen). Drain and set aside.
Assemble the Bowls
- Divide udon noodles among 4 bowls.
- Top with 5–6 wontons per bowl.
- Ladle hot broth over noodles and wontons.
- Add a generous handful of spinach—let it wilt in the hot broth.
- Finish with green onions and any optional toppings.
Notes
- Add chili oil or a soft-boiled egg for extra richness and flavour.
- Swap spinach for bok choy or napa cabbage if preferred.
- Frozen wontons work perfectly for a quick, weeknight version.
- To meal prep, freeze uncooked wontons on a tray, then store in a bag for later use.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.