Simple Wonton Noodle Soup
Silky pork wontons and chewy egg noodles bathed in a flavoursome chicken broth is the perfect dinner to feed your family on a cozy autumn or winter night. Its simple, delicious and a favourite soup loved by everyone!
Ingredients
PORK WONTONS
- 300g pork mince
- 1 spring/green onion, finely sliced
- 2cm piece ginger, finely diced
- 1 tablespoon each Shaoxing wine & oyster sauce (See Note 2)
- 1 teaspoon caster sugar
- ½ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 250g packet (25 skins) wonton wrappers (See Note 3)
CHICKEN BROTH
- 6 cups chicken stock (See Note 4)
- 1 spring/green onion, tied in a knot (can also just cut into lengths)
- 4cm piece ginger, cut into 5mm thick slices (Unpeeled is fine)
- 2 cloves garlic, lightly smashed (See Note 5)
- 1 tablespoon each soy sauce and Shaoxing wine
- 1 teaspoon sesame oil
SOUP
- 280g packet fresh egg noodles or 200g dried (See Note 6)
- 1 bundle baby pak choy, trimmed and quartered lengthways (See Note 7)
TO SERVE
- Sliced spring/green onions
- Store-bought fried shallots
- Chilli garlic crunch oil, chilli oil or sliced red chilli (Optional - See Note 8)
Instructions
WONTONS
- To make the wontons, place all ingredients (except wrappers) into a medium bowl and mix vigorously until the mixture binds. Cover and leave to rest in the fridge for 30 minutes.
- To assemble, place 1 wonton wrapper on a clean surface. Spoon 1 heaped teaspoon of the mixture in the centre. Using a finger dipped in water, run your finger around half of the edges of the wrapper. Fold over (in half) to make a rectangular shape and enclose the filling. Lightly wet one of the corners with a little water and fold inward to overlap with the other corner. Press to seal. Repeat using remaining wrappers and pork mixture. Set aside covered with a damp tea towel until required or place into the fridge, covered.
CHICKEN BROTH
- In a medium saucepan, combine chicken stock, spring/green onion, ginger, garlic cloves, soy sauce, Shaoxing wine and sesame oil.
- Place over high heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 10 minutes. Remove from heat and discard the aromatics with a slotted spoon.
TO SERVE
- Meanwhile, while the broth simmers, cook your wontons, noodles and pak choy. Bring a large saucepan of water to the boil. Working in batches, add the wontons and cook for 3-4 minutes or until they float to the surface and are cooked through. Remove with a slotted spoon and divide among serving bowls.
- Return the water to the boil. Add the noodles and cook per packet instructions, usually around 3-5 minutes, adding the pak choy in the last 1 minute. Drain into a colander then divide noodles and greens among serving bowls (with the wontons).
- Ladle the chicken broth over the wontons, noodles and greens. Garnish with spring/green onions and fried shallots. Serve with Chilli Garlic Crunch Oil, Chilli oil or sliced red chilli on the side if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SHAOXING WINE
I highly recommend using Shaoxing wine (Chinese cooking wine). It is readily available these days from the Asian section of supermarkets such as Coles and Woolies. You can also purchase from Asian supermarkets. If you cant manage to find any, the best substitute is a a dry sherry. - WONTON WRAPPERS
I like to use the Supreme Wonton Wrappers which you can purchase at Coles. I prefer the yellow egg style wrapper but you can also buy wrappers from other large supermarkets such as Woolworths, Harris Farm or IGA. Alternately you can also purchase from your local Asian grocer. Other brand wontons wrappers usually have more in the packet (30+). If this is the case, just use a little less filling in each wrapper to stretch the filling out. - CHICKEN STOCK
You can use any chicken stock here. Chinese style chicken stock is usually a pretty clear broth. I used Knorr Chicken Powder No 28 to make the broth. It is available from large Coles or Woolworths supermarkets or you local Asian grocer.
Any chicken stock you have though works too. Homemade (the best), store-bought liquid chicken stock, regular chicken stock powder made up with boiling water etc. They all work perfectly well here. - SMASHED GARLIC
The garlic is used as a flavour enhancer in the broth. By only lightly smashing/bruising it it will give out loads of its garlicky flavour but without adding on 'bits' to the broth. You can leave peeled or unpeeled. - USING FRESH OR DRIED EGG NOODLES
I used fresh chow mein egg noodles which I picked up at Woolworths in the fridge isle (near fresh pasta). If you near an Asian grocer, they sell great egg noodles.
If you cannot get fresh, it is perfectly ok to use dried egg noodles (cooked to directions on packet) which are available from Coles or Woolworths. - PAK CHOY & OTHER LEAFY ASIAN GREENS
I used baby pak choy (also known as bok choy) for the soup. You can though use regular or baby Choy Sum or Chinese broccoli (Gai Larn) instead. Even spinach in a pinch. - CHILLI GARLIC CRISP OIL
You can use my recipe for Chilli Garlic Crisp Oil or you can use a store-bought crispy chilli oil or sauce. There are many brands out there these days. Marions Kitchen makes it, as well as brands such as this one Laoganma Spicy Chilli Sauce.