Wonton Noodle Soup
This delicate thin noodles in steaming hot soup with shrimp wontons and garnished with leafy vegetables, it a perfect comfort dish to serve during the cold weather. This is perhaps one of the most popular Chinese noodle soup dish out there, it is very prominent in Hong Kong, Malaysia, Singapore, Thailand and some parts of China like Guangzhou.
This Chinese traditional food is taken seriously by wonton noodle soup aficionados where it should have the main four distinct features for it to be called a proper wonton noodle soup. First the prawns used should be made from prawns and with some small amounts of minced pork, other wonton types are discouraged to be used in this dish. Second, noodles used should be freshly made, it should be thin and cooked al dente. Third the soup should be served really hot and usually is prepared using dried flounder and finally the garnish of choice should be garlic chives. It is also a practice that when this dish is served the spoon must be placed at the bottom then the wontons above it then the noodles on top and this technique makes sure that the noodles do not overcook by soaking it for a long time on the piping hot broth.
Though my post today will not pass the aficionados strict rules I can assure you that this is as equally or more delicious than the traditional recipe, I had employed all of my knowledge in making noodle soup dishes giving it as much flavour as possible. Is it simple? Yes but it requires a lot of patience to get the flavour you are after but trust me it is good.
- 1 kg pork bones
- 1 kg g chicken frames
- 50 g dried shrimps
- 4 pcs thinly sliced sized ginger
- 2 litres water
- 200 g fatty minced pork
- ½ cup crispy shallots
- sea salt
- 250 g minced pork, 30% fat
- 250 g shrimps, finely chopped
- 3 strands chives, chopped
- 2 pcs thinly sliced sized ginger, minced
- 1 tbsp soy sauce
- 2 tsp Chinese cooking wine
- 1 tsp sesame oil
- white ground pepper
- roughly 25 pcs wonton wrappers
- 1 egg, lightly beaten
- 250 g thin egg noodles
- spring onions, to garnish
- crispy garlic, to garnish
- In a pot add oil then lightly fry dried shrimps until really fragrant.
- Place the pork bones, chicken frames, ginger, crispy shallots and water into the pot and bring it to a boil, simmer in low heat for 1 hour.
- Separate the soup from the solids by straining the liquid through a fine sieve, add the fatty minced pork then bring it back to a boil. Simmer for 20 more minutes then season with sea salt. Set soup aside.
- In a bowl combine together minced pork, shrimps, chives, ginger, soy sauce, Chinese cooking wine, sesame oil, salt and white ground pepper.
- Place a half spoonful of filling in the centre of the wonton wrappers then brush edges with egg wash and seal. Repeat with the remaining meat mixture. For a complete instruction on how you wrap wontons have a look here.
- Cook wontons in boiling water for around 5 to 7 minutes. Remove from boiling water then set it aside.
- Cook noodles according to packet instructions, place them on serving bowls.
- Pour piping hot soup into the bowls.
- Put wontons on top, garnish with spring onions and crispy garlic then serve while hot.