Wonton Noodle Soup

• servings: Serves 3-4

Ingredients

Shoutout to @dimsimlim for the wonton wrapping hack— It’s saves so much time!

Recipe: Wonton Noodle Soup

30 wontons

1 package wonton wrappers

1/4 lb ground pork (chicken or turkey if preferred)

1/4 lb shrimp, peeled, deveined, and finely minced

2 stalks green onions, thinly sliced

1 tbsp soy sauce

3 cloves garlic, grated or finely minced

1 tsp sesame oil

1/2 tsp sugar

1/2 tsp ginger, grated

1/2 tsp baking soda

1/2 tsp black pepper or to taste

Broth—

8 cups low-sodium chicken broth

1 tsp kosher salt or to taste

1 tsp chicken bouillon

Baby Bok Choy, cleaned and cut in half

14 oz/ 1 packaged of wonton noodles or egg noodles

Garnish: thinly sliced green onions and Chinese red vinegar for dipping (optional)

Directions

In a large bowl, combine ground pork, shrimp, green onions, soy sauce, garlic, sesame oil, sugar, ginger, baking soda, and black pepper. Mix thoroughly with hands until everything is combined evenly. Put the entire mixture into a large ziplock bag. Get rid of any excess air and seal tightly. Trim the bottom corner to make a 1-inch hole. Set aside.

To wrap wontons: Place one wonton wrapper in hand and gently squeeze ~1/2 tablespoons of filling while sealing the top of the wrapper by pinching and bunching the wrapper together to form a sack. Repeat until all of the wontons have formed.

To cook wontons: Bring water to a boil in a medium pot. Add 6-10 wontons in. Then immediately pour 1 cup of cold water into the pot. Once the water comes back to a boil and the wontons are floating, the wontons are ready.

To make broth: In a large pot, bring chicken broth to a boil, then season with chicken bouillon and salt.

Cook egg noodles according to the package. Blanch bok choy for 30 seconds. Combine the noodles, bok choy, wontons, and soup into a serving bowl.

Garnish with green onions (red vinegar optional) and enjoy!