Wonton Noodle Soup

Name: Wonton Noodle Soup
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hong Kong
Ingredients: 30 wonton wrappers; 1/2 lb ground pork; 1/2 lb shrimp, chopped; Minced scallions; 1 tsp minced ginger; Soy sauce and sesame oil; 1 lb thin egg noodles; 6 cups chicken or pork bone broth; Dried flounder or dried shrimp, for broth, optional; Gai lan or bok choy, for serving

4 servings40 min prep20 min cookMedium Hong Kong

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Wonton Noodle Soup

Wonton noodle soup traces to Guangzhou (Canton) in southern China, where thin egg noodles and delicate shrimp-and-pork wontons in a clear broth became a Cantonese specialty, later popularized worldwide through Hong Kong's noodle shops. It became emblematic of Hong Kong street food culture especially through 20th-century immigration from mainland Guangdong.

Ingredients

Scale:· 4 servings

30 wonton wrappers
1/2 lb ground pork
1/2 lb shrimp, chopped
Minced scallions
1 tsp minced ginger
Soy sauce and sesame oil
1 lb thin egg noodles
6 cups chicken or pork bone broth
Dried flounder or dried shrimp, for broth, optional
Gai lan or bok choy, for serving

Instructions

1Make the broth by simmering bones (and dried flounder if using) for at least 1 hour, skimming regularly, then season with soy sauce and salt.
2Mix the ground pork, chopped shrimp, scallions, ginger, soy sauce, and sesame oil into a filling.
3Place a small spoonful of filling in the center of each wonton wrapper, wet the edges, and fold into a pouch, pinching to seal.
4Boil the wontons in a separate pot of water until they float and are cooked through, about 4-5 minutes.
5Blanch the noodles and greens briefly in boiling water.
6Divide the noodles and greens among bowls, top with the cooked wontons, and ladle the hot broth over the top.
7Serve immediately.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…