Cantonese Wonton Noodle Soup
This wonton noodle soup recipe is comforting as it is authentic. Pork & shrimp wontons, chicken broth and HK style egg noodles make this wonton noodle soup.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz. ground pork ((225g))
- 3/4 teaspoon salt ((plus more to taste))
- 3/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 tablespoon shaoxing wine
- 2 teaspoons oil
- 1 tablespoon water
- 1/2 teaspoon cornstarch
- 6 oz. shrimp ((170g, chopped))
- 1/2 pack wonton wrappers ((the square-shaped egg wonton skins))
- 12 oz. wonton egg noodles ((340g, see photo above))
- 8 cups high quality, low sodium chicken broth ((1.9 liters))
Instructions
- 1
Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.
- 2
To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you've used up the filling (this recipe should make about 3 dozen wontons).
- 3
To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.
- 4
Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!
- 5
If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!