Shrimp and pork wonton noodle soup

Shrimp and pork wonton noodle soup

Based on 8 ratings

"This is a simplified version of one of my favorite soups in the world. The wontons are the perfect mouthful, surrounded by savory broth and served with plenty of chewy egg noodles. Use white pepper if you have it, otherwise black pepper will suit just fine. There will be enough filling for about 25 wontons, which you can easily freeze for later in a resealable plastic bag. Cook them in boiling water from frozen until hot all the way through."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
50 g
shrimp
100 g
ground pork
12½
wonton wrappers
scallions
5 g
ginger
1 tsp
toasted sesame oil
¾ tbsp
Shaoxing wine
½ tsp
starch
400 ml
chicken stock
100 g
wonton noodles
salt
white pepper
MetricImperial

Utensils

cutting board, knife, 2 bowls, 2 pots, chopsticks, slotted spoon, ladle

How-To Videos

homemade-chicken-stock-en

Homemade chicken stock

how-to-prepare-shrimp

How to prepare shrimp

how-to-cut-green-onions

How to cut green onions

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal1027
Fat21 g
Protein44 g
Carb161 g
  • Step 1/5

    R1952-1
    • scallion
    • 5 g ginger
    • 50 g shrimp
    • 100 g ground pork
    • 1 tsp toasted sesame oil
    • ¾ tbsp Shaoxing wine
    • ½ tsp starch
    • salt
    • white pepper
    • cutting board
    • knife
    • bowl

    Mince scallions and ginger. Roughly chop shrimp. Add ground pork, sesame oil, Shaoxing wine, starch, ginger, and half the scallions to a bowl. Season with salt and white pepper. Mix until very well combined and paste-like, then stir in shrimp.

  • Step 2/5

    R1952-2
    • 12½ wonton wrappers
    • bowl

    Set a small bowl of water beside the bowl with the filling. Add approx. 1 tsp of filling to each wonton wrapper. Dip your forefinger into the water and use it like a paintbrush to brush two edges of the wonton wrapper. Fold into a triangle, then use your wet finger again to brush some water onto one of the bottom edges of the wonton and fold again. Repeat until all wonton wrappers and filling are gone.

  • Step 3/5

    R1952-3
    • 400 ml chicken stock
    • 100 g wonton noodles
    • 2 pots
    • chopsticks

    Add chicken stock to a pot and over medium heat. Bring another large pot of water to boil. Once boiling, add wonton noodles and cook according to the package instructions. Use chopsticks to remove the noodles and divide between serving bowls.

  • Step 4/5

    R1952-4
    • slotted spoon

    Add wontons to the water you boiled the noodles in, working in batches. Cook for approx. 5 min., or until the wrapper is translucent and the pork filling is no longer pink. Use a slotted spoon to drain, and add wontons to the bowls with the noodles.

  • Step 5/5

    R1952-5
    • ladle

    Use a ladle to spoon hot chicken broth over the bowls of noodles and wontons. Sprinkle with remaining scallions and enjoy!

  • Enjoy your meal!

    Shrimp and pork wonton noodle soup

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