Today I want to share with you a heartwarming wonton noodle soup recipe. It’s a comforting recipe that everyone in your family will enjoy. Let’s take look a look.
Wonton Noodle Soup Recipe
Prep Time: 1 hour and 15 minutes
Cook Time: 2 hours and 30 minutes
Serves 4 to 6 (36 wontons)
For the Soup
3 pounds pork backbones
1 onion, peeled and left whole
1 2-inch piece ginger, peeled
1 cinnamon stick
2 bay leaves
3 quarts water
1/2 teaspoon salt, or to taste
Pinch of white pepper
Pinch of sugar
1 teaspoon sesame oil
For the Wontons
36 wonton wrappers
8 ounces ground pork
8 large shrimp, peeled and deveined, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons Shaoxing wine
2 tablespoons sesame oil
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 tablespoon cornstarch
1 tablespoon water
1 egg
3 fresh shiitake mushrooms, minced
1 bunch cilantro stems, minced
1 scallion, minced
3 tablespoons extra light olive oil
Water, for sealing wontons
For the Noodles and Toppings
6 pieces Shanghai bok choy, halved
12 ounces thin wonton egg noodles
1 scallion, chopped, for garnish
Instructions
Make the Soup
Place the pork bones in a large pot of water and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the pork bones.
To the same pot, add the onion, ginger, cinnamon stick, bay leaves, and 3 quarts water. Cover and bring to a boil over high heat, then reduce heat to low and simmer for 2 hours.
Remove and discard the bones, herbs, and spices. (Note: If the bones have a good amount of meat on them, reserve the meat for another use—it’s delicious simply dipped in a mix of soy sauce, vinegar, sesame oil, and chopped scallions.) Use a skimmer to remove any impurities from the soup. Season to taste with salt, white pepper, sugar, and sesame oil and set aside.
Make the Wontons
In a large bowl, add the ground pork and minced shrimp. Season with soy sauce, oyster sauce, Shaoxing wine, sesame oil, salt, white pepper, and sugar. Mix well. In a small bowl, make a cornstarch slurry by mixing together the cornstarch and water. Add the cornstarch slurry and egg to the pork and shrimp mixture. Mix well. Add the shiitake mushrooms, cilantro stems, and scallions. Mix well. Lastly, add the extra light olive oil and mix well.
To wrap each wonton, use your finger to brush the edges of the wrapper with water. Place about a teaspoon of the filling in the center. Fold the wrapper in half to create a rectangular shape. Brush one of the bottom folded corners with water, and bring the two bottom corners together, curling the rectangle into a wonton shape. Press to seal the corners together. Repeat with the rest of the filling and wrappers.
Finish the Soup
Bring a large pot of water to a boil over high heat. Blanch the bok choy for about 30 seconds. Remove and set aside.
Add the wonton noodles to the same pot of boiling water. Cook over high heat until al dente, about 2 minutes. Remove and rinse under running water, then transfer to a large bowl, or several serving bowls.
Add the wontons to the same pot of boiling water. Boil for about 5 minutes, until they float up to the top. Remove and add to the bowl(s) of noodles, along with the bok choy. Pour the hot soup over the noodles, wontons, and bok choy, and garnish with scallions to serve.