Wonton Noodle Soup
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.
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Instructions
- 1
Mix chopped shrimp, ground pork, oyster sauce, sesame oil, and ginger for the filling.
- 2
Place a small amount of filling in each wrapper and fold to seal.
- 3
Season pork stock with soy sauce and bring to a boil.
- 4
Cook wontons in boiling water for 3~4 minutes; blanch bok choy separately.
- 5
Place cooked egg noodles in a bowl, ladle broth over, and top with wontons and bok choy.
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Nutrition (per serving)
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