Wonton Noodle Soup
Quick answer
Wonton noodle soup is a Cantonese classic that pairs thin egg noodles with shrimp-and-pork wontons in a clear pork bone broth.
What makes this special
- Wonton noodle soup combines thin egg noodles with shrimp and pork wontons in a clear broth.
- Wontons cooked in separate boiling water then transferred keep the broth clear
- Shrimp and pork filling preserves the prawn's snappy texture inside thin wrappers
Key ingredients
Core cooking flow
- 1 Mix 100 g chopped shrimp, 80 g ground pork, 1 tablespoon oyster sauce, 1 tea...
- 2 Place a small spoonful of filling in the center of each of the 12 wonton wra...
- 3 Add 800 ml pork bone stock and 2 tablespoons soy sauce to a pot, then bring it to a boil over medium heat.
Wonton noodle soup is a Cantonese classic that pairs thin egg noodles with shrimp-and-pork wontons in a clear pork bone broth. The broth is deliberately kept light and clean, relying on long simmering rather than heavy seasoning for its flavor. Each wonton has a thin wrapper that barely conceals a filling with noticeable shrimp texture. The egg noodles are springy and slightly alkaline, a hallmark of Hong Kong-style noodle making. Wrapping wontons from scratch adds about 30 minutes of prep, though pre-made wontons shorten the process significantly.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Heat
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.
- 3Control
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.
- 4Heat
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.
- 5Heat
Cook the wontons in boiling water separate from the broth 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.
- 6Step
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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