Wonton Udon Noodle Soup with Spinach
This Wonton Udon Noodle Soup with Spinach is a cozy, flavour-packed bowl of comfort made with juicy pork wontons, thick chewy udon noodles, and a light ginger-garlic broth. Finished with fresh spinach that gently wilts into the soup, it’s an easy homemade noodle soup that tastes like restaurant quality but comes together simply at home. Perfect for a warming, nourishing meal any night of the week.
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.
For the best flavour-packed wonton udon noodle soup, gently simmer the broth instead of boiling it hard—this keeps the ginger and garlic clean and aromatic rather than bitter. Cook wontons separately and add them at the end so they stay plump and intact, and always add spinach just before serving so it wilts perfectly into the hot broth without overcooking.
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
Serving: 1gCalories: 323kcalCarbohydrates: 32gProtein: 17gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 47mgSodium: 2226mgPotassium: 295mgFiber: 1gSugar: 3gVitamin A: 141IUVitamin C: 2mgCalcium: 54mgIron: 3mg
Tried this recipe?Let us know how it was!