Cantonese Wonton Noodle Soup

• servings: 6 servings
• active time: 1 hour
• total time: 1 hour 15 minutes

Ingredients

8 oz. ground pork (225g)

3/4 teaspoon salt (plus more to taste)

3/4 teaspoon sugar

1/2 teaspoon sesame oil

1/8 teaspoon white pepper

1 tablespoon shaoxing wine

2 teaspoons oil

1 tablespoon water

1/2 teaspoon cornstarch

6 oz. shrimp (170g, chopped)

1/2 pack wonton wrappers (the square-shaped egg wonton skins)

12 oz. wonton egg noodles (340g, see photo above)

8 cups high quality, low sodium chicken broth (1.9 liters)

Directions

Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.

To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you've used up the filling (this recipe should make about 3 dozen wontons).

To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.

Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!

If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!

Nutrition

• Calories: 408 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 118 mg
• Sodium: 844 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 25 g