Chinese · Dinner
Wonton Noodle Soup
Pork wontons hand-wrapped with ginger and scallion, poached and served in a clear chicken bone broth over thin egg noodles. Finished with blanched bok choy, scallion, sesame oil and white pepper, this Cantonese noodle soup pairs a light savoury broth with plump filled dumplings and a springy noodle base.
$5
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
472Calories
35.8gProtein
11.2gFat
54.2gCarbs
2.4gSugar
2.8gFiber
1916mgSodium
128mgChol
2.4gSat Fat
621mgPotassium
92mgCalcium
3.2mgIron
1.2mcgVitamin B12
18mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Mix ground pork, shrimp, soy sauce, sesame oil, ginger, scallion and white pepper until uniform and sticky.
2
Wrap
Place a scant teaspoon of filling in each wonton wrapper centre, wet edges with water and fold into a sealed pouch.
3
Boil
Bring a small pot of water to a rolling boil over high heat and poach wontons for 4 to 5 minutes until they float and wrappers turn translucent.
4
Boil
Cook egg noodles over high heat for 2 to 3 minutes until glossy and tender, then drain well.
5
Simmer
Bring chicken stock and salt to a gentle simmer over medium heat for 2 to 3 minutes until steam rises steadily, then add bok choy for 1 to 2 minutes until wilted.
6
Plate
Divide noodles into a serving bowl, ladle broth and bok choy over top, nestle wontons in, scatter extra scallion over and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g ground pork
- 2 oz56g shrimp
- 1212 wonton wrappers (square, thin)
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp scallion, plus extra for garnish
- 1/2 tsp1/2 tsp white pepper
- 3 1/2 cups840ml chicken stock
- 5.2 oz150g egg noodles
- 4.2 oz120g bok choy, halved lengthwise
- 1/2 tsp1/2 tsp salt
