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Wonton Egg Noodle Soup in a bowl with chopsticks holding noodles up.
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5 from 4 votes

Wonton Egg Noodle Soup (港式云吞面)

Our Wonton Egg Noodle Soup is a longstanding family favorite! Learn 2 ways to wrap wontons and enjoy them in a classic Cantonese style broth!
Prep Time3 hours 30 minutes
Cook Time40 minutes
Wrap Time30 minutes
Total Time4 hours 40 minutes
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese, Vietnamese
Servings: 10
Calories: 6490kcal
Author: Jeannette

Equipment

  • Mortar and pestle
  • A small bowl of water (for sealing the wrapper)
  • A large bowl of cold water (for cooling the wontons)
  • Colanders

Ingredients

For The Filling

  • 600 g / 1.3 lb pork mince
  • 6 prawns/shrimp (we use fresh ones)
  • 10 rehydrated shiitake mushrooms (finely sliced)
  • 10 g / 0.02 lb woodear mushrooms (finely sliced)
  • 1 dried flounder (we get it from the Asian supermarket)
  • 20 g / 0.04 lb rehydrated scallops
  • 1 carrot (julienned)
  • 200 g / 0.4 lb jicama (we get it from the Asian supermarket)
  • 1 tbsp oil (for toasting the flounder)

For The Filling Seasoning

  • 1 tbsp sugar (or to taste)
  • 1/2 tbsp salt (or to taste)
  • 1 tbsp chicken bouillon powder
  • 1/2 tbsp potato starch
  • 1 1/2 tbsp sesame oil
  • 1/2 US cup water
  • 3 tbsp oil

For The Broth

  • 6 1/2 L / 27.4 US cup chicken and pork stock
  • 60 g / 0.13 lb rock sugar (or to taste)
  • 3/4 US cup fish sauce (or to taste)
  • salt (optional; to taste)

For The Noodles And Wontons

  • 2 packets wonton wrappers (we get it from the Asian supermarket)
  • 1 bag egg noodles

For The Toppings and Garnish (Optional)

  • Chinese BBQ pork (we get it from the Chinese BBQ meats shop)
  • choy sum (washed and separated at the stems)
  • garlic chives (washed and cut into 10 cm / 4" segments)
  • bean sprouts
  • coriander (finely chopped)
  • spring onions (finely chopped)

Instructions

  • Begin heating up the stock on medium heat, then use scissors to cut the flesh off the dried fish into sections, as shown in the diagram. You want to separate the meat from its bones.
  • Add 1 tbsp oil into a pan on low-medium heat and lightly toast the fish pieces for 3 minutes on both sides or until golden brown. Put the browned bones straight into the broth and let the flesh cool on a plate.
  • Season the broth with the rock sugar and fish sauce.
    Note: If you find the fish sauce's saltiness isn't salty enough, add salt 1/2 tsp at a time until it reaches you desired taste.
  • Use a mortor and pestle to pound the fish meat until it becomes a fine powder, then set aside for later.
  • Deshell and mince the prawns using a cleaver until it forms a paste.
    Pro Tip: For extra springiness, throw the paste against the chopping board 5 times.
  • Put the mince, prawn paste, woodear and shiitake mushrooms, carrot, jicama and rehydrated scallops in a large mixing bowl and mix until well combined.
  • Add the sugar, salt, chicken bouillon powder, sesame oil, oil, potato starch and water in. Stir until mixed in well.

How To Wrap Wontons

    Pleated Style

    • Lay the wonton in your palm, corner facing your index finger. Use a teaspoon to scoop some filling, placing it in the center of the wrap.
    • Wet your finger with some water (keep a small bowl of cold water beside you) and run it along the top 2 edges of the wrapper.
    • Hold onto the bottom skin corner and fold it upward to create a triangle. Press along the edges to seal the sides while gently squeezing out any air bubbles.
    • To pleat, hold the left corner (or right, if you’re left-handed) with your thumb and index finger. Use your other thumb and index finger to hold onto the skin beside your left hand.
    • Your right index finger can now push the wrapper onto your left thumb where you will lift it and press the fold together. Repeat this step until all the wrapper is pleated on the top.
    • Sit the wonton upright on a plate to avoid crimpling the folds while you fold the others.

    Chinese Ingot Style

    • Just like the pleating method, start by folding the filled wrapper into a triangle with the edges lightly damp.
    • Then hold onto the left and right corners and pull them together.
    • Pull until the corners overlap.
    • Press down using your thumb and index finger to seal.

    Cooking The Wontons And Noodles

    • Get a large pot of water boiling and cook the wontons for 4-5 minutes or until they have been floating for 1 minute.
    • When they're cooked, scoop them out using a spider strainer and put them in a large bowl of cold water.
    • When cooled, strain them in a colander to drip dry.
    • Meanwhile, bring a large pot of water to a boil and cook the egg noodles for 5 minutes or until al dente. Alternatively, cook it the same way we cook the noodles in our Char Siu Noodles.
    • Blanch the choy sum and let aside in a colander.

    How To Assemble

    • Fill the bowl with noodles and wontons.
    • Put the BBQ pork and choy sum on top.
    • Bring the soup to a boil and pour it over the toppings.
    • Garnish with garlic chives, bean sprouts and red vinegar.
    • Serve immediately as is!

    Notes

    • Seal each wonton well. Press down firmly to seal the folds because it will prevent the filling from leaking out as it cooks.
    • Don't overstuff the filling. Overstuffing means it takes much longer to cook and you'll run the risk of the wrapper ripping.
    • Chop the ingredients finely. You don't want to bite into chunks in your Wonton Egg Noodle Soup, so make sure everything is cut or sliced until thin so it mixes in seamlessly with the other ingredients.
    • Squeeze the liquid out of the jicama. This will reduce the amount of water in the wontons so it stays springy.
    • Reserve the mushroom and scallop water for the broth. Rinse the mushrooms and scallops clean before soaking, then keep the water to add to the broth for extra umami.
    • We use pork mince for this recipe, but you can use any meat you prefer.
    • You can get dried flounder from Chinese supermarkets. If you can't find it then you can leave it out altogether.
    • We use two types of oil for the filling - sesame and rice bran. For the second oil, keep it neutral so peanut, canola, vegetable or rapeseed oils will work.
    • Rock sugar is what we use to season the broth but if you don't have that available then use any alternative you have at home. Just make sure to taste as you go to get the seasoning to your liking.
    • You can get the wrappers and noodles from Asian supermarkets in the refrigerated section. The egg noodles come in a flat thick version or a thinner variety. Both work well in this recipe.
    • All of these toppings are optional. BBQ pork is an ingredient we buy from specialty Chinese BBQ meat shops and the vegetables come from Asian grocery stores.
    • You can also add coriander and spring onions as a garnish.

    Nutrition

    Calories: 6490kcal | Carbohydrates: 585g | Protein: 342g | Fat: 301g | Saturated Fat: 80g | Trans Fat: 1g | Cholesterol: 971mg | Sodium: 14825mg | Potassium: 10174mg | Fiber: 24g | Sugar: 129g | Vitamin A: 10757IU | Vitamin C: 62mg | Calcium: 483mg | Iron: 27mg