Wonton Noodle Soup

Mix 100 g chopped shrimp, 80 g ground pork, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 5 g ginger in one direction.

Stop once the filling turns tacky, so the shrimp keeps some springy texture.

Place a small spoonful of filling in the center of each of the 12 wonton wrappers and dampen the edges with water.

Press out trapped air as you fold, then seal firmly so the wontons do not open while boiling.

Add 800 ml pork bone stock and 2 tablespoons soy sauce to a pot, then bring it to a boil over medium heat.

Once it boils strongly, lower the heat so the broth stays clear and does not reduce too quickly.

Boil plenty of water in a separate pot and cook 160 g Hong Kong egg noodles.

As soon as the strands loosen and turn springy, drain them well and place them in serving bowls before they soften too much.

Cook the wontons in boiling water separate from both the broth and the noodle cooking water for 3 to 4 minutes.

When they float and the wrappers look slightly translucent, lift them out, then briefly blanch 100 g bok choy until just tender.

Ladle the hot broth over the noodles, then arrange the wontons and bok choy on top.

Assemble right before serving so the broth stays clean and the egg noodles remain firm instead of swelling in the bowl.