Wonton Noodle Soup

Name: Wonton Noodle Soup
Total time: 1 h 56 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: 800 g pork bones; 1,000 ml Water; 500 ml Water; 2,000 ml Water; 20 g Dried shrimp; 30 g Ginger; 2 piece Spring onions; 3 tbsp Soy sauce; 2 tsp Sesame oil; 1 tsp Sugar; 1 tsp Salt; 3 clove Garlic; 300 g Minced pork / pork mince; 150 g raw prawns; 1 tbsp Oyster sauce; 1 tbsp Shaoxing rice wine; 1 tsp White pepper; 2 piece Spring onions; 40 piece Fresh wonton wrapper; 3,000 ml Water; 400 g fresh egg noodles; 4 piece Bok choy

1 hr 56 min · 35 min active · makes ~8.7 l · Medium

Wonton noodle soup with handmade pork and prawn wontons in a rich, ginger-scented pork bone broth, garnished with spring onions.

See more →

Wonton Noodle Soup

Wonton noodle soup with handmade pork and prawn wontons in a rich, ginger-scented pork bone broth, garnished with spring onions.

See more →

TOTAL TIME

1 hr 56 min

ACTIVE TIME

35 min

QUANTITY

~8.7 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/18

Ingredients

0/18 gathered · 4 servings

800g

6,500ml

20g

30g

4piece

3tbsp

2tsp

1tsp

3clove

300g

150g

1tbsp

1tsp

40piece

400g

4piece

#	Quantity	Notes	State
1	800g	—	—
2	6,500ml	—	—
3	20g	—	—
4	30g	—	—
5	4piece	—	—
6	3tbsp	—	—
7	2tsp	—	—
8	1tsp	—	—
9	1tsp	—	—
10	3clove	—	—
11	300g	—	—
12	150g	—	—
13	1tbsp	—	—
14	1tbsp	—	—
15	1tsp	—	—
16	40piece	—	—
17	400g	—	—
18	4piece	—	—

Tools

22 items

Serveware

1 item

Procedure

52 steps

1 of 52

Put the pork bones into the large stockpot.

Pork bones · 800 g

⏱ 10s

ResultPork bones

2 of 52

Cover the bones with cold water.

Water · 1,000 ml

⏱ 10s

ResultPork bones and water

3 of 52

Bring the water to a hard boil and let it boil for 5 minutes to blanch the bones and draw out the impurities.

⏱ 5 min

ResultBlanched pork bones

4 of 52

Tip the bones into a colander and drain away the grey blanching water.

Blanched pork bones · step 3

⏱ 15s

ResultBlanched pork bones

5 of 52

Run cold water over the bones in the colander, turning them with your hands, until the water runs clear and no grey scum remains on the surface of the bones.

Water · 500 ml

⏱ 30s

ResultCleaned blanched pork bones

6 of 52

Return the cleaned bones to the stockpot.

Cleaned blanched pork bones · step 5

⏱ 10s

ResultCleaned blanched pork bones

7 of 52

Pour fresh cold water over the bones.

Water · 2,000 ml

⏱ 10s

ResultCleaned blanched pork bones and water

8 of 52

Add the dried shrimp to the pot.

Dried shrimp · 20 g

⏱ 8s

ResultCleaned blanched pork bones and water and dried shrimp

9 of 52

Peel the ginger

Ginger · 30 g

⏱ 20s

ResultPeeled ginger

10 of 52

Cut the peeled ginger into four or five thick coins.

Peeled ginger · step 9

⏱ 20s

ResultGinger slices

11 of 52

Drop the ginger slices into the stockpot.

Ginger slices · step 10

⏱ 8s

ResultCleaned blanched pork bone and dried shrimp mixture

12 of 52

Trim the roots and any wilted tops from 2 spring onions, leaving them whole.

Spring onions · 2 piece

⏱ 20s

ResultTrimmed spring onions

13 of 52

Add the whole trimmed spring onions to the stockpot.

Trimmed spring onions · step 12

⏱ 8s

ResultCleaned blanched pork bone and dried shrimp mixture

14 of 52

Bring the stock to a rolling boil over high heat, skimming off any foam that rises to the surface.

⏱ 5 min

ResultStock at boil

15 of 52

Use a large spoon to skim off all the grey foam from the surface of the stock.

⏱ 1 min

ResultSkimmed pork stock

16 of 52

Reduce the heat so the stock simmers gently, partially covered, for 90 minutes until rich and fragrant.

⏱ 1 hr 30 min

ResultPork and shrimp stock

17 of 52

Set a sieve over the large saucepan and pour the stock through it, discarding the bones, shrimp and aromatics.

Pork and shrimp stock · step 16

⏱ 30s

ResultClear pork stock

18 of 52

Add the soy sauce to the strained stock.

Soy sauce · 3 tbsp

⏱ 8s

ResultClear pork stock and soy sauce

19 of 52

Drizzle the sesame oil into the stock.

Sesame oil · 2 tsp

⏱ 8s

ResultClear pork stock and soy sauce and sesame oil

20 of 52

Add the sugar to the stock.

Sugar · 1 tsp

⏱ 8s

ResultClear pork stock mixture

21 of 52

Season the stock with salt.

Salt · 1 tsp

⏱ 8s

ResultClear pork stock mixture

22 of 52

Stir the stock well to dissolve the sugar and salt, then taste and set aside over low heat.

⏱ 20s

ResultSeasoned pork stock

23 of 52

Crush each garlic clove flat with the side of the knife, then slip off and discard the skins.

Garlic · 3 clove

⏱ 30s

ResultPeeled garlic cloves

24 of 52

Mince the peeled garlic cloves finely.

Peeled garlic cloves · step 23

⏱ 40s

ResultMinced garlicused in step 26

25 of 52

Put the pork mince into the mixing bowl.

Minced pork / pork mince · 300 g

⏱ 8s

ResultMinced pork / pork mince

26 of 52

Add the minced garlic to the pork.

Minced garlic · step 24

⏱ 8s

ResultMinced garlic and minced pork / pork mince

27 of 52

Peel and devein each prawn, pulling off the shell and removing the dark intestinal tract with the tip of the knife.

Raw prawns · 150 g

⏱ 2 min

ResultPeeled raw prawns

28 of 52

Roughly chop the peeled prawns into small chunks about the size of a pea — you want texture, not a paste.

Peeled raw prawns · step 27

⏱ 40s

ResultRoughly chopped raw prawns

29 of 52

Add the chopped prawns to the pork in the bowl.

Roughly chopped raw prawns · step 28

⏱ 8s

ResultRoughly chopped raw prawns and minced garlic and minced pork / pork mince

30 of 52

Add the oyster sauce to the filling.

Oyster sauce · 1 tbsp

⏱ 8s

ResultRoughly chopped raw prawn and minced pork / pork mince mixture

31 of 52

Add the Shaoxing rice wine to the filling.

Shaoxing rice wine · 1 tbsp

⏱ 8s

ResultRoughly chopped raw prawn and minced pork / pork mince mixture

32 of 52

Add the white pepper to the filling.

White pepper · 1 tsp

⏱ 8s

ResultRoughly chopped raw prawn and minced pork / pork mince mixture

33 of 52

Stir the filling vigorously in one direction for about a minute until the mixture becomes sticky and cohesive.

⏱ 1 min

ResultWonton filling

34 of 52

Trim the roots and any ragged tops from the remaining 2 spring onions.

Spring onions · 2 piece

⏱ 15s

ResultTrimmed spring onions

35 of 52

Pull away and discard the outermost layer from each trimmed spring onion if it is papery or slimy.

Trimmed spring onions · step 34

⏱ 15s

ResultPeeled trimmed spring onions

36 of 52

Slice the peeled trimmed spring onions as finely as you can into thin rounds, keeping the green and white parts together.

Peeled trimmed spring onions · step 35

⏱ 30s

ResultFinely chopped spring onionused in step 54

37 of 52

Lay a stack of wonton wrappers on the board and keep the rest covered with a damp cloth while you work.

Fresh wonton wrapper · 40 piece

⏱ 10s

38 of 52

Place one wrapper flat on the board, spoon a heaped teaspoon of filling into the centre, dampen the edges with a wet fingertip, fold the wrapper into a triangle pressing the air out, then bring the two base corners together and pinch firmly to seal; repeat with all 40 wrappers.

⏱ 20 min

ResultFilled wontonsused in step 41

39 of 52

Fill the large deep saucepan with water for cooking the wontons and noodles.

Water · 3,000 ml

⏱ 10s

ResultWater

40 of 52

Bring the water to a vigorous boil over high heat.

⏱ 5 min

ResultBoiling water

41 of 52

Lower all the wontons gently into the boiling water.

Filled wontons · step 38

⏱ 15s

ResultBoiling water and filled wontons

42 of 52

Cook the wontons at a steady boil, stirring once to prevent sticking, until they float and have been bobbing for 2 minutes — about 6 minutes total. Check the centre of the largest one reads 71 °C on a thermometer.

⏱ 6 min

ResultCooked wontons

43 of 52

Lift the wontons out with a slotted spoon into a large bowl, leaving the water behind.

Cooked wontons · step 42

⏱ 30s

ResultWonton cooking waterused in step 51

44 of 52

Add the fresh egg noodles to the still-boiling wonton water.

Fresh egg noodles · 400 gWonton cooking water · step 43

⏱ 10s

ResultWonton cooking water and fresh egg noodles

45 of 52

Boil the noodles for 2 minutes, separating them with tongs so they cook evenly.

⏱ 2 min

ResultCooked egg noodles

46 of 52

Tip the noodles into the colander to drain.

Cooked egg noodles · step 45

⏱ 20s

ResultCooked egg noodlesused in step 50

47 of 52

Add the whole bok choy to the simmering seasoned pork stock.

Bok choy · 4 piece

⏱ 10s

ResultSeasoned pork stock and bok choy

48 of 52

Simmer the bok choy in the stock for 2 minutes until the stems are just tender and the leaves are bright green.

⏱ 2 min

ResultWilted bok choy

49 of 52

Lift the bok choy out of the stock onto a plate, leaving the stock in the pan.

Wilted bok choy · step 48

⏱ 20s

ResultWilted bok choyused in step 52

50 of 52

Divide the drained noodles between 4 soup bowls.

Cooked egg noodles · step 46

⏱ 30s

ResultCooked egg noodles

51 of 52

Arrange 10 cooked wontons on top of the noodles in each bowl.

Drained cooked wontons · step 43

⏱ 30s

ResultCooked egg noodles and drained cooked wontons

52 of 52

Place one bok choy alongside the wontons in each bowl.

Wilted bok choy · step 49

⏱ 20s

ResultWilted bok choy and cooked egg noodles and drained cooked wontons

Total Time1 hr 56 min

#	Product	Action
1	800 g	Put the pork bones into the large stockpot.⏱ 10sResultPork bones
2	1,000 ml	Cover the bones with cold water.⏱ 10sResultPork bones and water
3	—	Bring the water to a hard boil and let it boil for 5 minutes to blanch the bones and draw out the impurities.⏱ 5 minResultBlanched pork bones
4	Blanched pork bonesstep 3	Tip the bones into a colander and drain away the grey blanching water.⏱ 15sResultBlanched pork bones
5	500 ml	Run cold water over the bones in the colander, turning them with your hands, until the water runs clear and no grey scum remains on the surface of the bones.⏱ 30sResultCleaned blanched pork bones
6	Cleaned blanched pork bonesstep 5	Return the cleaned bones to the stockpot.⏱ 10sResultCleaned blanched pork bones
7	2,000 ml	Pour fresh cold water over the bones.⏱ 10sResultCleaned blanched pork bones and water
8	20 g	Add the dried shrimp to the pot.⏱ 8sResultCleaned blanched pork bones and water and dried shrimp
9	30 g	Peel the ginger⏱ 20sResultPeeled ginger
10	Peeled gingerstep 9	Cut the peeled ginger into four or five thick coins.⏱ 20sResultGinger slices
11	Ginger slicesstep 10	Drop the ginger slices into the stockpot.⏱ 8sResultCleaned blanched pork bone and dried shrimp mixture
12	2 piece	Trim the roots and any wilted tops from 2 spring onions, leaving them whole.⏱ 20sResultTrimmed spring onions
13	Trimmed spring onionsstep 12	Add the whole trimmed spring onions to the stockpot.⏱ 8sResultCleaned blanched pork bone and dried shrimp mixture
14	—	Bring the stock to a rolling boil over high heat, skimming off any foam that rises to the surface.⏱ 5 minResultStock at boil
15	—	Use a large spoon to skim off all the grey foam from the surface of the stock.⏱ 1 minResultSkimmed pork stock
16	—	Reduce the heat so the stock simmers gently, partially covered, for 90 minutes until rich and fragrant.⏱ 1 hr 30 minResultPork and shrimp stock
17	Pork and shrimp stockstep 16	Set a sieve over the large saucepan and pour the stock through it, discarding the bones, shrimp and aromatics.⏱ 30sResultClear pork stock
18	3 tbsp	Add the soy sauce to the strained stock.⏱ 8sResultClear pork stock and soy sauce
19	2 tsp	Drizzle the sesame oil into the stock.⏱ 8sResultClear pork stock and soy sauce and sesame oil
20	1 tsp	Add the sugar to the stock.⏱ 8sResultClear pork stock mixture
21	1 tsp	Season the stock with salt.⏱ 8sResultClear pork stock mixture
22	—	Stir the stock well to dissolve the sugar and salt, then taste and set aside over low heat.⏱ 20sResultSeasoned pork stock
23	3 clove	Crush each garlic clove flat with the side of the knife, then slip off and discard the skins.⏱ 30sResultPeeled garlic cloves
24	Peeled garlic clovesstep 23	Mince the peeled garlic cloves finely.⏱ 40sResultMinced garlicused in step 26
25	300 g	Put the pork mince into the mixing bowl.⏱ 8sResultMinced pork / pork mince
26	Minced garlicstep 24	Add the minced garlic to the pork.⏱ 8sResultMinced garlic and minced pork / pork mince
27	150 g	Peel and devein each prawn, pulling off the shell and removing the dark intestinal tract with the tip of the knife.⏱ 2 minResultPeeled raw prawns
28	Peeled raw prawnsstep 27	Roughly chop the peeled prawns into small chunks about the size of a pea — you want texture, not a paste.⏱ 40sResultRoughly chopped raw prawns
29	Roughly chopped raw prawnsstep 28	Add the chopped prawns to the pork in the bowl.⏱ 8sResultRoughly chopped raw prawns and minced garlic and minced pork / pork mince
30	1 tbsp	Add the oyster sauce to the filling.⏱ 8sResultRoughly chopped raw prawn and minced pork / pork mince mixture
31	1 tbsp	Add the Shaoxing rice wine to the filling.⏱ 8sResultRoughly chopped raw prawn and minced pork / pork mince mixture
32	1 tsp	Add the white pepper to the filling.⏱ 8sResultRoughly chopped raw prawn and minced pork / pork mince mixture
33	—	Stir the filling vigorously in one direction for about a minute until the mixture becomes sticky and cohesive.⏱ 1 minResultWonton filling
34	2 piece	Trim the roots and any ragged tops from the remaining 2 spring onions.⏱ 15sResultTrimmed spring onions
35	Trimmed spring onionsstep 34	Pull away and discard the outermost layer from each trimmed spring onion if it is papery or slimy.⏱ 15sResultPeeled trimmed spring onions
36	Peeled trimmed spring onionsstep 35	Slice the peeled trimmed spring onions as finely as you can into thin rounds, keeping the green and white parts together.⏱ 30sResultFinely chopped spring onionused in step 54
37	40 piece	Lay a stack of wonton wrappers on the board and keep the rest covered with a damp cloth while you work.⏱ 10s
38	—	Place one wrapper flat on the board, spoon a heaped teaspoon of filling into the centre, dampen the edges with a wet fingertip, fold the wrapper into a triangle pressing the air out, then bring the two base corners together and pinch firmly to seal; repeat with all 40 wrappers.⏱ 20 minResultFilled wontonsused in step 41
39	3,000 ml	Fill the large deep saucepan with water for cooking the wontons and noodles.⏱ 10sResultWater
40	—	Bring the water to a vigorous boil over high heat.⏱ 5 minResultBoiling water
41	Filled wontonsstep 38	Lower all the wontons gently into the boiling water.⏱ 15sResultBoiling water and filled wontons
42	—	Cook the wontons at a steady boil, stirring once to prevent sticking, until they float and have been bobbing for 2 minutes — about 6 minutes total. Check the centre of the largest one reads 71 °C on a thermometer.⏱ 6 minResultCooked wontons
43	Cooked wontonsstep 42	Lift the wontons out with a slotted spoon into a large bowl, leaving the water behind.⏱ 30sResultWonton cooking waterused in step 51
44	400 g	Add the fresh egg noodles to the still-boiling wonton water.⏱ 10sResultWonton cooking water and fresh egg noodles
44	Wonton cooking waterstep 43
45	—	Boil the noodles for 2 minutes, separating them with tongs so they cook evenly.⏱ 2 minResultCooked egg noodles
46	Cooked egg noodlesstep 45	Tip the noodles into the colander to drain.⏱ 20sResultCooked egg noodlesused in step 50
47	4 piece	Add the whole bok choy to the simmering seasoned pork stock.⏱ 10sResultSeasoned pork stock and bok choy
48	—	Simmer the bok choy in the stock for 2 minutes until the stems are just tender and the leaves are bright green.⏱ 2 minResultWilted bok choy
49	Wilted bok choystep 48	Lift the bok choy out of the stock onto a plate, leaving the stock in the pan.⏱ 20sResultWilted bok choyused in step 52
50	Cooked egg noodlesstep 46	Divide the drained noodles between 4 soup bowls.⏱ 30sResultCooked egg noodles
51	Drained cooked wontonsstep 43	Arrange 10 cooked wontons on top of the noodles in each bowl.⏱ 30sResultCooked egg noodles and drained cooked wontons
52	Wilted bok choystep 49	Place one bok choy alongside the wontons in each bowl.⏱ 20sResultWilted bok choy and cooked egg noodles and drained cooked wontons
Total Time		1 hr 56 min

Serving

Ladle the hot seasoned stock over each bowl to just cover the noodles and wontons.
Scatter the finely sliced spring onion over each bowl and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	1,018kcal
	65g
	34g
	13g
	106g
	3g
	4g
	2,369mg

Ingredients0/18

Tools0/18

Recipe

Wonton Noodle Soup

Wonton noodle soup with handmade pork and prawn wontons in a rich, ginger-scented pork bone broth, garnished with spring onions.

What you’ll doYou will simmer pork bones with aromatics for 90 minutes to build the broth, then prepare a pork and prawn filling to fold into wontons. While the broth finishes, you will cook the wontons and noodles in boiling water, blanch bok choy in the finished broth, and assemble each bowl with noodles, wontons, greens and stock.

Serves4

Total1 hr 56 min

LevelMedium

Ingredients

Pork bones800 g
Water6,500 ml
Dried shrimp20 g
Ginger30 g
Spring onions4 piece
Soy sauce3 tbsp
Sesame oil2 tsp
Sugar1 tsp
Salt1 tsp
Garlic3 clove
Minced pork / pork mince300 g
Raw prawns150 g
Oyster sauce1 tbsp
Shaoxing rice wine1 tbsp
White pepper1 tsp
Fresh wonton wrapper40 piece
Fresh egg noodles400 g
Bok choy4 piece

Tools

Mixing bowlSpoonLarge saucepanSmall spoonTongsSieveLarge stockpotChef's knifeLarge bowlSlotted spoonWooden spoonColanderBowlPeelerLarge deep saucepanLadlePlateChopping boardPan lidTea towelThermometerSoup bowl

Method

Put the pork bones into the large stockpot.

10sLarge stockpotPork bones · 800 g

Cover the bones with cold water.

10sLarge stockpotWater · 1,000 ml

Bring the water to a hard boil and let it boil for 5 minutes to blanch the bones and draw out the impurities.

5 minLarge stockpot

Tip the bones into a colander and drain away the grey blanching water.

15sColanderBlanched pork bones · step 3

Run cold water over the bones in the colander, turning them with your hands, until the water runs clear and no grey scum remains on the surface of the bones.

30sColanderWater · 500 ml

Return the cleaned bones to the stockpot.

10sLarge stockpotCleaned blanched pork bones · step 5

Pour fresh cold water over the bones.

10sLarge stockpotWater · 2,000 ml

Add the dried shrimp to the pot.

8sLarge stockpotDried shrimp · 20 g

Peel the ginger

20sChopping board, PeelerGinger · 30 g

Cut the peeled ginger into four or five thick coins.

20sChopping board, Chefs knifePeeled ginger · step 9

Drop the ginger slices into the stockpot.

8sLarge stockpotGinger slices · step 10

Trim the roots and any wilted tops from 2 spring onions, leaving them whole.

20sChopping board, Chefs knifeSpring onions · 2 piece

Add the whole trimmed spring onions to the stockpot.

8sLarge stockpotTrimmed spring onions · step 12

Bring the stock to a rolling boil over high heat, skimming off any foam that rises to the surface.

5 minLarge stockpot

Use a large spoon to skim off all the grey foam from the surface of the stock.

1 minLarge stockpot, Spoon

Reduce the heat so the stock simmers gently, partially covered, for 90 minutes until rich and fragrant.

1 hr 30 minLarge stockpot, Pan lid

Set a sieve over the large saucepan and pour the stock through it, discarding the bones, shrimp and aromatics.

30sLarge saucepan, SievePork and shrimp stock · step 16

Add the soy sauce to the strained stock.

8sLarge saucepanSoy sauce · 3 tbsp

Drizzle the sesame oil into the stock.

8sLarge saucepanSesame oil · 2 tsp

Add the sugar to the stock.

8sLarge saucepanSugar · 1 tsp

Season the stock with salt.

8sLarge saucepanSalt · 1 tsp

Stir the stock well to dissolve the sugar and salt, then taste and set aside over low heat.

20sLarge saucepan, Wooden spoon

Crush each garlic clove flat with the side of the knife, then slip off and discard the skins.

30sChopping board, Chefs knifeGarlic · 3 clove

Mince the peeled garlic cloves finely.

Result · Minced garlic · used in step 26

40sChopping board, Chefs knifePeeled garlic cloves · step 23

Put the pork mince into the mixing bowl.

8sMixing bowlMinced pork / pork mince · 300 g

Add the minced garlic to the pork.

8sMixing bowlMinced garlic · step 24

Peel and devein each prawn, pulling off the shell and removing the dark intestinal tract with the tip of the knife.

2 minChopping board, Chefs knifeRaw prawns · 150 g

Roughly chop the peeled prawns into small chunks about the size of a pea — you want texture, not a paste.

40sChopping board, Chefs knifePeeled raw prawns · step 27

Add the chopped prawns to the pork in the bowl.

8sMixing bowlRoughly chopped raw prawns · step 28

Add the oyster sauce to the filling.

8sMixing bowlOyster sauce · 1 tbsp

Add the Shaoxing rice wine to the filling.

8sMixing bowlShaoxing rice wine · 1 tbsp

Add the white pepper to the filling.

8sMixing bowlWhite pepper · 1 tsp

Stir the filling vigorously in one direction for about a minute until the mixture becomes sticky and cohesive.

1 minMixing bowl, Wooden spoon

Trim the roots and any ragged tops from the remaining 2 spring onions.

15sChopping board, Chefs knifeSpring onions · 2 piece

Pull away and discard the outermost layer from each trimmed spring onion if it is papery or slimy.

15sChopping board, Chefs knifeTrimmed spring onions · step 34

Slice the peeled trimmed spring onions as finely as you can into thin rounds, keeping the green and white parts together.

Result · Finely chopped spring onion · used in step 54

30sChopping board, Chefs knifePeeled trimmed spring onions · step 35

Lay a stack of wonton wrappers on the board and keep the rest covered with a damp cloth while you work.

10sChopping board, Tea towelFresh wonton wrapper · 40 piece

Result · Filled wontons · used in step 41

20 minChopping board, Small spoon

Fill the large deep saucepan with water for cooking the wontons and noodles.

10sLarge deep saucepanWater · 3,000 ml

Bring the water to a vigorous boil over high heat.

5 minLarge deep saucepan

Lower all the wontons gently into the boiling water.

15sLarge deep saucepanFilled wontons · step 38

6 minLarge deep saucepan, Thermometer

Lift the wontons out with a slotted spoon into a large bowl, leaving the water behind.

Result · Wonton cooking water · used in step 51

30sLarge bowl, Slotted spoonCooked wontons · step 42

Add the fresh egg noodles to the still-boiling wonton water.

10sLarge deep saucepanFresh egg noodles · 400 g

Boil the noodles for 2 minutes, separating them with tongs so they cook evenly.

2 minLarge deep saucepan, Tongs

Tip the noodles into the colander to drain.

Result · Cooked egg noodles · used in step 50

20sColanderCooked egg noodles · step 45

Add the whole bok choy to the simmering seasoned pork stock.

10sLarge saucepanBok choy · 4 piece

Simmer the bok choy in the stock for 2 minutes until the stems are just tender and the leaves are bright green.

2 minLarge saucepan

Lift the bok choy out of the stock onto a plate, leaving the stock in the pan.

Result · Wilted bok choy · used in step 52

20sPlate, TongsWilted bok choy · step 48

Divide the drained noodles between 4 soup bowls.

30sSoup bowlCooked egg noodles · step 46

Arrange 10 cooked wontons on top of the noodles in each bowl.

30sSoup bowlDrained cooked wontons · step 43

Place one bok choy alongside the wontons in each bowl.

20sSoup bowlWilted bok choy · step 49

Ladle the hot seasoned stock over each bowl to just cover the noodles and wontons.

30sSoup bowl, LadleHot seasoned stock · step 49

Scatter the finely sliced spring onion over each bowl and serve immediately.

Result · Wonton Noodle Soup

15sSoup bowlFinely chopped spring onion · step 36

Printed 11 October 2026