Cantonese Wonton Noodle Soup
Hong Kong’s iconic comfort bowl: plump shrimp-and-pork wontons floating in a clear, flavorful broth with thin springy egg noodles. The broth should be light, clean, and deeply savory.
Ingredients
- Wontons: 1/2 lb (225g) shrimp (peeled, deveined, roughly chopped), 1/4 lb (115g) ground pork, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp ginger (grated), 1/2 tsp white pepper, 1/2 tsp sugar, 1 package wonton wrappers
- Broth: 6 cups chicken broth, 1/2 lb (225g) pork bones or dried shrimp, 2 slices ginger, 2 scallions, 1 tsp salt
- 8 oz (225g) thin egg noodles (wonton noodles)
- Choy sum or baby bok choy, blanched
- Toppings: sliced scallions, white pepper, dash of sesame oil
Instructions
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1
Make the broth: Simmer chicken broth with pork bones (or dried shrimp), ginger, and scallions for 30 minutes. Strain and season with salt. Keep hot.
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2
Make wonton filling: Combine chopped shrimp, ground pork, soy sauce, sesame oil, ginger, white pepper, and sugar. Mix vigorously in one direction until the filling is sticky and cohesive.
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3
Wrap wontons: Place 1 teaspoon of filling in the center of a wrapper. Moisten edges with water, fold into a triangle, then bring the two bottom corners together and press to seal (nurse’s cap shape). Repeat to make about 30.
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4
Cook wontons: Boil in a large pot of water for 3-4 minutes until they float and the wrappers are translucent. Remove with a slotted spoon. Cook noodles in the same water until springy, about 1-2 minutes. Drain.
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5
Divide noodles among bowls. Add 6-8 wontons per bowl. Ladle hot broth over. Top with blanched greens, sliced scallions, white pepper, and a drizzle of sesame oil.
