Wonton Noodle Soup

Method

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1. Toast the dried flounder or shrimp in a dry pan for 2 minutes, then simmer it in the stock with the ginger for 25 minutes. Strain and season with the soy and sugar.

   Mark done Start 2 min timer

2. Mix the prawns, pork, ginger, spring onions, soy, wine, sesame oil, cornflour and white pepper, stirring in one direction for 2 minutes until sticky.

   Mark done Start 2 min timer

3. Put a teaspoon of filling in the centre of a wrapper, wet the edge, and gather it up loosely around the filling so the top ruffles. Do not squeeze the air out.

   Mark done

4. Repeat with the rest, keeping the finished wontons under a cloth.

   Mark done

5. Boil the noodles for 45 to 60 seconds only, then drain and plunge into cold water. Drain again thoroughly.

   Mark done Start 45 sec timer

6. Poach the wontons in a separate pan of simmering water for 3 to 4 minutes until they float and the wrappers turn translucent.

   Mark done Start 3 min timer

7. Blanch the greens in the same water for 30 seconds.

   Mark done Start 30 sec timer

8. Divide the noodles between deep bowls, add the wontons and greens, and ladle the hot broth over.

   Mark done

9. Finish with spring onions and a heavy grind of white pepper.

   Mark done

Chef’s Tips

• Cook the noodles separately and shock them. Boiling them in the broth ruins both.
• Wrap loosely. A tightly packed wonton is a dumpling; the ruffled tail is the point.
• Dried flounder is the authentic Cantonese backbone of the broth and is worth hunting down.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Chilli oil and Chinkiang vinegar at the table
• Blanched greens with oyster sauce
• Hot tea

Storage & Reheating

Uncooked wontons freeze 2 months on a tray, then bagged; poach from frozen. Broth keeps 4 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.