Wonton Noodle Soup

Another chapter in the noodle study, these wontons are great, and they freeze well for easy snacks or dinners on the fly.



Continue on to make broth, garnish, and a hearty dinner. Perfume some chicken broth ginger, cilantro, and scallions.

Wonton Broth
6 c. chicken broth
1 oz. ginger, sliced 1/8″ thick and crushed
1/2 bunch scallions, chopped coarsely1/2 bunch cilantro, chopped coarsely
1/2 oz. yellow rock sugar or cane sugar


Chop everything up (toss in the stems from the mushrooms, bottoms from the scallions, etc. , then bring to a boil, and reduce to a simmer. Cook for about 30 minutes,


then drain, prepping all liquid from the vegetables. Keep warm while you prepare everything else.

Finish the Soup
2 bundles fresh mein
4 heads baby bok choy
1 package brown beech mushrooms
12 raw shrimp, peeled


Cut the bok choy in half, and rinse away any dirt. Prepare a pot of salted boiling water, then add eight or ten slices of fresh ginger. Allow to simmer for about ten minutes, then add the bok choy. Return to a boil, and cook for about 30 seconds.


Drain and allow to cool.


Prepare a large pot of boiling, salted water, and bring the broth back to a simmer. Prepare your wontons and noodles to cook.


Simmer the shrimp and mushrooms in the broth until cooked, then remove and keep warm.


Add the wontons to the boiling water, and return to a boil. Reduce to a simmer and cook for four minutes.


They will begin to float as the become cooked.


Add the noodles, and return to a boil. Cook for just one minute, stirring to prevent clumping,


the drain.


Immediately transfer to warm bowls, noodles the bottom, and wontons on top.


Arrange the vegetables and shrimp over the wontons,


then pour the hot broth over the top.


Garnish with chopped scallions, and serve with chili oil.

wonton noodle soup



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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.