CANTONESE WONTON NOODLE SOUP
Noodle soups like Wonton Noodle Soup are so commonplace in Cantonese restaurants that you won’t have any trouble finding them. However, if you don’t have access to a Cantonese restaurant or a Chinatown, you should surely attempt making it yourself. Putting it together is incredibly simple!
For a more straightforward version of wonton soup without noodles or shrimp, try our recipe for Easy Won Ton Soup. It’s excellent and exactly what it says on the tin: simple. As for Shanghai little wonton, the Shanghai family (Judy) makes their own version that is quite good (and real).
The recipe calls for a few specialized components, but the steps are straightforward. You’ll need “wonton noodles” from Hong Kong for the noodles.
To avoid confusion, do not use Hong Kong style pan fried noodles to prepare our Pan-fried Noodles with Chicken or Cantonese Soy Sauce Noodles, which employ Hong Kong style pan fried noodles. Pay great attention to the packaging, as they may appear to be the same.
In addition, you’ll need wonton skin Wontons made in the Cantonese manner employ the square-shaped egg form. White wonton skin and yellow wonton skin are the most common colors you’ll encounter on wonton wrappers.
The yellow variant is what you’re looking for. We use the egg-free white version in our Wonton Soup Recipe.
- 340g wonton egg noodles
- 225g of ground pork
- 170g shrimp, chopped
- 8 cups of low sodium chicken broth
- 2 teaspoons of oil
- 1 tablespoon of water
- 1 tablespoon of shaoxing wine
- 3/4 teaspoon of salt
- 3/4 teaspoon of sugar
- 1/2 teaspoon of sesame oil
- 1/8 teaspoon of white pepper
- 1/2 teaspoon of cornstarch
- 1/2 pack of wonton wrappers
- Begin with preparing the filling, then go on to the crust. Beat all of the ingredients together for about 15 minutes or until they are smooth and creamy. The pork should resemble a paste when it has finished cooking. Add the diced shrimp to the mix.
- Once you have a wrapper, fill it with about a spoonful of filling and seal the edges with water. Apply a thin layer of water to the edges with your finger (this helps to seal the two sides together) and then fold in half to make a triangle shape. When you’re finished, push the edges together to glue it all together! Assemble until all of the filler has been used up (this recipe should make about 3 dozen wontons).
- Gather your ingredients and prepare the dish by preparing the chicken stock in an oven-safe pot. Adjust the flavor of the dish with salt, to taste.
- Noodles should be boiled till al dente in a big saucepan of water. Divide among six bowls. Boil the wontons for about 4 to 5 minutes until they float, and the filling is cooked through. Add hot broth to each dish and divide the wontons between the portions. Serve!
- If you want your soup to have a more savory flavor, try adding sesame oil, scallion, and white pepper.