Preparation time: 50 minutes
Servings: 4
Wonton noodle soup is a golden oldie from the Cantonese cuisine. The go-to soup for locals in Hong Kong, from am to pm. The soup is richly filled with noodles, vegetables and wonton (meat balls wrapped in dough).
INGREDIENTS
- 4 noodle bunches
- 2 packs wonton sheets
Broth soup:
- 3 liter water
- 3 skinless drumsticks
- 1 tsp wonton soup base
- 3 spring onions
- 1 large onion
- 4 ginger slices
- 8 garlic cloves
Wonton filling:
- 200g pork
- 200g meat chop
- 200g shrimps
- 25g Chinese dried mushrooms
- 110g water chestnuts
Sauce mix:
- 1 Tbsp Shaoxing rice wine
- ½ tsp white pepper
- 1 tsp chicken broth powder
- 2 Tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- ¼ tsp salt
- 1 Tbsp corn starch
PREPARATION
Broth soup
Wash the drumsticks, slice the onion in half, and peal the garlic. Cut the spring onions into three. Bring 3 liter of water to a boil, together with the drumsticks, onions, garlic, spring onions and ginger. Then turn down the heat, and simmer for 1 hour.
The broth will foam a bit. Use a fine skimmer to carefully remove the floating foam. Take out the drumsticks after 20 minutes, pluck the meat off and put it aside. Put the bones back into the pan. Bring to a boil with 1 tablespoon of wonton soup base mix.
Wontons
Defrost the wonton sheets one hour in advance.
Wash the meat and dry it with a paper towel. Remove excess fat. Cut 120 gram of the meat into rough pieces, and slice the remaining meat into fine bits. Defrost the shrimps and dry with a paper towel. Cut them into rough chunks. Rinse the water chestnuts well and soak the dried mushrooms in warm water. Cut the water chestnuts and dried mushrooms into fine bits.
Put all in a large mixing bowl, and add the ingredients of the sauce mix. Mix all well, and make it one large ball. Hold the meat mixture tightly with both hands, and throw it 10 centimeters in the air, back into the bowl. Repeat this for about 50 times. This process makes the mixture elastic, and fluffy and tender at the same time. Let it rest in the fridge for 30 minutes.
Take a wonton sheet and put 1 full tablespoon of filling on top. Fold it into a small pouch, and close it tightly. Repeat this for the other wonton sheets. Put water on the stove. Once it’s boiling, add the wonton, 10 pieces at a time. Boil them for 10 minutes until done.
Noodles
Put another pan on the stove with 3 liters of water. Once the water is boiling, add the noodles. Disentangle the noodles, boil it for about 3 minutes and drain.
Divide the broth soup and noodles over the 4 bowls. Put the wontons on top.