This shrimp and pork wonton noodle soup has all the flavor of shrimp noodle soup and it’s comforting.
Serving: 4Difficulty: Easy
Ingredients
shrimp shells (from the 8 oz shrimp filling)
1 tbsp fish sauce
½ tsp chicken powder
¼ tsp salt, to taste
freshly ground black pepper, to taste
½ tsp sesame oil
8 oz shrimp, peeled and deveined and roughly chopped
6 oz ground pork
2 stalks green onions, finely chopped
2 tbsp oyster sauce
1 tbsp rice wine
¼ tsp white pepper
½ tsp sugar
1 egg
½ tsp sesame oil
1 tbsp corn starch
40 square wonton wrappers, thawed if using frozen wrappers
8 oz dried somen noodles (or wonton egg noodles)
1 stalk green onion, finely chopped
Directions
For the Wonton Broth
Preheat the sauce pan over medium-low heat and add 1 tablespoon oil.
Add the shrimp shells and stir-fry until fragrant and cooked.
For the broth, boil 6 cups of water in your pot.
When the water is boiled, add the shrimp shells. Cover and bring to a boil and reduce heat to low. Simmer for 1 hour.
Use a mesh strainer to remove the shrimp shells from the broth. Discard shrimp shells
Season the broth with fish sauce, chicken powder, sugar, salt and freshly ground black pepper. At the end, add sesame oil.
For the Wonton Filling
In a mixing bowl, add pork and mix until it resembles paste.
Next, add shrimp, oyster sauce, rice wine, white pepper, sugar, egg, sesame oil and green onions. Mix well until all of the ingredients are incorporated and sticky. The filling is ready.
To make the wontons, add 2 teaspoon filling into the center of a wonton wrapper and wet the edges and form a triangle. Bring the two corners together and seal. Repeat until all the filling have been used.
For the Wonton
Bring a large pot of water to a boil and boil the noodles just until al den. When noodles are done, quickly pick them up with a mesh sieve and make sure to drain the water well.
Once the water boils in the same pot, add the wontons, and stir lightly. The wontons are done once they float to the top.
To serve, divide among 4 bowls, add the noodles and use a slotted spoon to scoop up the wontons. Ladle over the broth, top with the chopped green onions.
