Wonton Noodle Soup / Mì Hoành Thánh
Is there anything more comforting than wonton noodle soup? The broth is light but also has a subtle complexity from the usage of both pork bones and rehydrated dried shrimp. Make sure you check out my wonton recipe to learn how to make those first. Additional toppings include Chinese BBQ pork, and you can view
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 quarts water
- 2 lb pork bones
- 1/2 cup dried shrimp
- 1 yellow onion
- 2 inch knob ginger
- 4 tbsp fish sauce
- 3 tbsp msg
- 1 inch nub rock sugar
- salt to taste
- 2 packages wonton wrappers
- 1/2 lbs lean ground pork
- 1/2 lbs shrimps
- 1 egg
- 1 tbsp grated ginger
- 1 small minced shallot
- 2 green onions
- 1 tbsp mushroom bouillon
- 1/2 tbsp sugar
- 1/2 tbsp msg
- 1 tsp white pepper
- 1 tbsp fish sauce
- 1 tbsp sesame oil (optional)
- 15 oz package wonton egg noodle
- Xá xíu (Char siu pork)
- T ép mỡ (Fried pork fat)
- 1 lb cooked shrimp
- Baby bok choy
- Green onions
- Garlic chives
- Black pepper
Instructions
- 1
Parboil pork bones. Then rinse and clean pork under cold water
- 2
To a clean stockpot add six quarts of water and bring up to a boil, add cleaned pork, half a cup of rehydrated dried shrimp, yellow onion, and ginger. Bring back up to a boil, skim off any impurities and let that simmer covered for one hour
- 3
After an hour remove onion and ginger so that they don’t disintegrate into the broth and to help keep the broth clean. Then season with fish sauce, msg and rock sugar
- 4
In a separate pot of boiling water, cook wontons until they float. Then cook egg noodles to desired doneness
- 5
Assemble bowl by adding noodles, wontons, toppings, broth and garnishes