Wonton Noodle Soup
Cantonese-style noodle soup with homemade pork-and-shrimp wontons in an aromatic chicken broth with bok choy and egg noodles. Author: Seonkyoung Longest.
🍳 Cook: 15 min
Ingredients
| 1/2 lb | 225 g | peeled and deveined shrimp, finely chopped |
| 1/2 lb | 225 g | ground pork or ground chicken |
| 1 tbsp | 15 ml | shaoxing wine or dry sherry |
| 1 tbsp | 15 ml | soy sauce |
| 1 tbsp | 15 ml | sesame oil |
| 1/2 tbsp | 7.5 ml | cornstarch |
| 2 tsp | 10 ml | grated garlic (approx. 3 cloves) |
| 2 tsp | 10 ml | grated ginger |
| 2 to 3 | green onions, finely chopped | |
| 1/4 tsp | 1.3 ml | sugar |
| 1/4 tsp | 1.3 ml | black pepper |
| 34 to 36 | square wonton wrappers | |
| 4 | large slices ginger | |
| 2 | garlic cloves, crushed | |
| 2 | green onions | |
| 1 | dried shiitake mushroom | |
| 5 cups | 1.2 l | chicken stock |
| 2 tsp | 10 ml | soy sauce |
| 2 tsp | 10 ml | fish sauce |
| 2 to 4 heads / 4 oz | bok choy or any veggies you like | |
| 2 portions | egg noodles (precooked, dried or fresh) |
Instructions
- In a mixing bowl, combine all the wonton ingredients except the wrappers. Mix well with a fork or chopsticks in one circular direction.
- Take one wrapper at a time onto your palm and wet the edges slightly with water. Place 1 heaping teaspoon of filling in the middle and fold, bringing all the edges together. No special skill is needed for this type of wonton, just make sure it is well sealed.
- To freeze at this stage, place the wontons in a single layer, not touching, on a baking sheet and freeze a couple of hours, then transfer to an airtight bag and keep frozen.
- When the wontons are ready, make the noodle soup.
- In a medium-large pot (for 2 portions), combine the ginger, garlic, green onions, shiitake and chicken stock. Cover, bring to a boil, reduce heat to medium-low and simmer 5 to 10 minutes.
- Meanwhile, cut the bok choy into quarters.
- Remove and discard all solids except the shiitake. Slice the shiitake and set aside to serve in the soup.
- Season the soup with the soy sauce and fish sauce (you can use only soy sauce if you prefer).
- Cook the egg noodles and bok choy in separate boiling water if cooking a large amount, or if using dried/fresh noodles with lots of starch.
- If using precooked noodles, cook them in the soup for 1 minute, then remove to a serving bowl. Cook the bok choy in the soup 2 to 3 minutes until done and place on top of the noodles. Add the sliced shiitake to the bowl.
- Carefully add the wontons (5 per serving) to the soup and cook 5 to 6 minutes. Taste and adjust with salt and pepper.
- Pour the wontons and soup over the noodles and veggies. Garnish with chopped green onions and enjoy.