Wonton Noodle Soup Recipe Chinese

This cantonese wonton noodle soup recipe should make about 3 dozen wontons. Ladle soup into individual large soup bowls with as many wontons per person as desired. When i was researching restaurants to visit in hong kong last year i came across passionate debates on chowhound and other forums on where to eat the best cantonese wonton noodles focusing on crucial details such as the size of the wonton the silkiness of the skin the taste and texture of the filling and the all important clear broth.

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In a large bowl combine shrimp pork garlic green onions oyster sauce soy sauce ginger sesame oil and black pepper to assemble the wontons place wrappers on a work surface.

Wonton noodle soup recipe chinese. Wonton is a simple chinese classic dumpling delight served originally with noodle in soup but also as fried wonton. Boil them for 5 6 minutes for fresh wontons or 7 8 minutes for frozen wontons. Wonton broth is supposed to be clear and thin. After boiling the wontons strain and add to the soup.

Boil noodles separately as well then add to soup. Season with salt and pepper to taste. To assemble the wonton noodle soup heat up the chicken broth in a medium pot. Divide into bowls and top with the hot soup.

Bring a large pot of water to a boil and boil the noodles just until al dente. It has its mysteriously delicious far east flavor that remind you of the old shanghai and the post world war 2 era in the bustling alleys of hong kong. Add wontons individually and cook until they float about 1 or 2 minutes. If you want a more filling meal you can add egg noodles refrigerated section of asian market to the dish for wonton noodle soup.

Place the chicken broth 2 tablespoons of sesame oil into a large pot and bring to a light boil. Add the broth and simmer covered for about 20 minutes until the vegetables are tender. So you only need a tiny bit of filling in each wonton to get the best texture. Here we used store bought hong kong style wonton wrappers and wonton noodles.

Bring a separate pot of water to a boil for your wontons. These wrappers and noodles are made from eggs and wheat. Using your finger rub the edges of the wrappers with water. Mak s noodles and tsim chai kee both located on.

A little more work but so worth it. Broth for 2 servings 3 cups 750 ml chicken broth 5 2 garlic cloves smashed 6 1 cm piece of ginger sliced optional but highly recommended 1 tbsp light soy sauce 1 2 tsp sugar any 1 tbsp chinese cooking wine 2 tsp sesame oil. Cantonese wonton noodle soup the easy way. The wrappers are the super thin type.

Add sliced mushrooms sliced water chestnuts and snow peas. You can see the types used in the image below. Adjust seasoning by adding salt to taste. Spoon 1 tablespoon of the shrimp pork mixture into the center of each wrapper.