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
Serve 4 to 6
Prep time: 1 hour and 15 minutes
Cook time: 2 hours and 30 minutes
For the soup:
3 pounds pork backbones
1 onion, peeled
1 thumb ginger, peeled
1 cinnamon stick
2 bay leaves
3 quarts water
1/2 teaspoon salt
Pinch of white pepper
Pinch of sugar
1 teaspoon sesame oil
For the wontons:
36 wonton wrappers
8 ounces ground pork
8 large shrimp, peel 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 slurry (1 tablespoon cornstarch and 1 tablespoon water)
1 egg
3 shiitake mushrooms, minced
1 bunch cilantro stems, minced
1 stalk scallions, minced
3 tablespoons extra light olive oil
1 cup water, for sealing wontons
For the noodles and toppings:
12 ounces thin wonton egg noodles
6 pieces Shanghai bok choy, halved
1 stalks scallions, chopped, for garnish
Instructions
To make the pork stick:
In a large pot of water, add in the pork bones. Over high heat, bring it to a boil. Continue to cook for 5 minutes. Discard the water and rinse everything.
In the same pot, add in the onion, ginger, cinnamon stick, bay leaves, and water.
Cook over high heat and bring it to a boil. Then turn to low heat and simmer for 2 hours.
Take out the bones, herbs and spices, and any impurity in the stock.
Season it with salt, white pepper, sugar, and sesame oil.
To make the wontons:
To make the filling, in a large bowl, add the ground pork and shrimp. Season them with soy sauce, oyster sauce, Shaoxing wine, sesame oil, salt, white pepper, and sugar. Mix. Then add in the cornstarch slurry, and egg. Whisk. Also add in the shiitake mushrooms, cilantro stems, and scallions. Combine. Lastly, add in the extra light olive oil. Whisk again.
To wrap the wontons, brush some water on the edges of the wrapper. Place about a teaspoon of the filling in the center. Fold the wrapper in half to create a rectangular shape. Brush some water on the bottom edges, and seal them together. (You could make about 36 wontons with the filling. I only demonstrated a few.)
To boil the ingredients:
In a large pot of water, over high heat, bring water to a boil. Blanch the bok choy for about 30 seconds. Set aside.
In the same pot, over high heat. Add wonton noodles in the pot (I’m only cooking 1 portion of noodles right now, but today’s recipe is good for 4 to 6 servings). Cook until al dente, about 2 minutes. Take it out and rinse with running water. Place it in a large bowl.
In the same pot, over high heat, boil the wontons, for about 5 minutes, until they flow up to the top. Place the wontons in the bowl. Place the bok choy in the bowl as well. Pour in the hot soup. Garnish with scallions.