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
For the broth
1/2 onion, finely sliced
2 cloves of garlic, finely chopped
1 tbsp ginger, finely chopped
1 kg pork bones
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
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.