Wonton Noodle Soup

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With the ever-increasing heat upon us, the last thing you want to eat is something hearty and rich. Chowing down stew in this weather would be like stepping outside into the 37°C weather wrapped in a huge wooly blanket. I’m sweating just thinking about that.

I made wonton noodle soup today, with my mum. While still a hot dish, a clear and flavoursome soup with fresh vegetables and egg noodles will make you feel more refreshed and less like a sweaty blob.

If you’re still feeling rather blobbish afterwards though, lie on the cold tiles with your cat, like I did.

Wonton Noodle Soup
Serves 6

For the broth
1/2 onion, finely sliced
2 cloves of garlic, finely chopped
1 tbsp ginger, finely chopped
1 kg pork bones
3L water
Pinch of salt
Pinch of white ground pepper
Sugar to taste

Boil pork bones in a separate pot until tender. In a larger pot, boil water with onion, garlic and ginger. Add pork bones, salt, pepper and sugar and allow to simmer for 45-60mins.

For the wontons
1 packet of wonton wrappers
500g pork mince
1 small can water chestnuts, drained and finely chopped
Handful of coriander, finely chopped
White ground pepper to taste
1 tbsp oyster sauce
1/2 tbsp kecap manis
1/2 tbsp sesame oil

Combine pork mince with water chestnuts, coriander, pepper, oyster sauce, kecap manis and sesame oil and mix till well combined. Place approximately 1 tsp of the mix into a wonton wrapper and seal.

For the dish
Wontons
Broth
Egg noodles
Choy sum
Bean sprouts
Carrots, julienned
Coriander, chopped, for garnish

(as much or as little as you’d like)

Boil the wontons, noodles and vegetables separately in a pot. Wontons are ready when they float to the top. Give the egg noodles about 30-60s to heat through and soften.
In a bowl, prepare the noodles, wontons and vegetables and ladle your broth over the top. Garnish with coriander and eat really quickly before you melt.

 

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