Shrimp and Scallop Wonton Noodle Soup with Lambsquarters

Shrimp and Scallop Wonton Noodle Soup with Lambsquarters

Shrimp and Scallop Wonton Noodle Soup with Lambsquarters

This shrimp and scallop wonton noodle soup with lambsquarters is simultaneously light and delicate, filling and hearty!

Any greens can be used for this soup, including nettle, dandelion, spinach, gai lan, or bok choy. Similarly, the noodles can be anything you have on hand. 

If your shrimp comes shell-on, feel free to roast the peeled shells until crispy and simmer them in the chicken broth for 15 minutes. Strain and discard the shells. This will make for a more delicious broth. 

I used wonton wrappers for this recipe, which can be found in any Asian grocery store, as well as many large chain grocery stores. Leftover wrappers can be cut and used as wide noodles for another dish!

  • Prep Time1 hr
  • Cook Time30 min
  • Total Time1 hr 30 min
  • Yield4 servings
  • Serving Size8-10 wontons each


For the Wontons

  • 1/2lb shrimp, skin and tails removed
  • 1/2lb small bay scallops
  • 1 tablespoon ginger finely minced
  • 2 scallions, finely minced
  • 2 tablespoons cilantro stems, finely minced
  • 1 green or red chili, finely minced
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon white sugar
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon sesame oil
  • 30-40 square wonton wrappers

For the Soup

  • 1/2 cup blanched and chopped lambsquarters
  • 8 cups chicken broth
  • 12oz wonton noodles or yellow chow mein
  • 1/4 teaspoon ground white pepper
  • 3 scallions, sliced
  • 1/2 cup chopped cilantro
  • 1 teaspoon sesame oil
  • Chili oil to garnish


For the Wontons


Mix the dumpling ingredients together well in a medium bowl.

Lay out 10 wonton wrappers and a small bowl of water. Add a teaspoon of filling to one wrapper, dip your finger in the water and run it down two sides to one corner. Fold over the wrapper, forming a closed triangle and gently seal the edges. Fold over one bottom side of the triangle and dab with water, affix the second corner to make a small parcel (there are many Youtube tutorials on how to fold dumplings). 

Continue until you run out of filling. You should end up with 30-40 wontons depending on the size of your wrappers. 

For the Soup


Add the broth to a large pot over medium-high heat and add the white pepper and sesame oil.

Bring to a simmer and add 8 wontons. Cook for 4 minutes, then transfer wontons to a bowl. Repeat with the rest. 


Meanwhile, boil noodles as per package directions and drain. 


Split the noodles evenly between 4 bowls.

Add 1/4 of the wontons to each.

Add 1/4 of the blanched and chopped lambsquarters to each.

Ladle in the broth, then sprinkle with scallions and cilantro. Drizzle with chili oil if you like it spicy. 

Shrimp and Scallop Wonton Noodle Soup with Lambsquarters

Serve immediately. Enjoy!

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