Hong Kong Style Wonton Noodle Soup

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This Hong Kong classic is built on three pillars: a clean, deeply savory pork-and-shrimp broth, springy thin egg noodles tossed with optional shrimp roe, and bouncy shrimp-and-pork wontons. Served piping hot with a touch of white pepper, it is comfort food at its most refined.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 3 gSugar
• 30 gProtein
• 980 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the wontons

• 8 oz raw shrimp, peeled, deveined, and finely chopped
• 4 oz ground pork (about 20% fat)
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground white pepper
• 1 tbsp cornstarch
• 1 large egg white
• 1/2 tsp sugar
• 32 square wonton wrappers
• 2 scallions, finely sliced, for garnish

For the broth

• 2 lb pork bones, rinsed
• Reserved shrimp shells from the 8 oz shrimp
• 1 small dried flounder (about 1 oz), optional but traditional
• 2-inch piece fresh ginger, smashed
• 2 whole scallions, tied into knots
• 8 cups cold water
• 1 1/2 tsp salt, plus more to taste
• 1/4 tsp ground white pepper

For the noodles and assembly

• 14 oz fresh Hong Kong style thin egg noodles
• 1 tbsp shrimp roe (har larm), optional
• 4 baby choy sum or 4 lettuce leaves, halved
• 1 tbsp shaoxing wine

Directions

1. Make the broth: combine pork bones, shrimp shells, dried flounder, ginger, scallion knots, and cold water in a large stockpot. Bring to a boil over high heat, skim the foam thoroughly, then reduce to a bare simmer. Cook uncovered for 75 minutes, skimming occasionally, until the broth is milky and deeply savory. Strain through a fine mesh sieve into a clean pot, discarding solids, and season with salt and white pepper. Keep at a gentle simmer.
2. While the broth simmers, prepare the wonton filling: combine the chopped shrimp, ground pork, soy sauce, sesame oil, white pepper, cornstarch, egg white, and sugar in a bowl. Stir vigorously in one direction for 4 to 5 minutes until the mixture becomes a sticky, cohesive paste that holds together.
3. Assemble the wontons: place 1 teaspoon of filling in the center of each wrapper. Brush the edges lightly with water, fold into a triangle, then bring the two bottom corners together, overlap them, and pinch firmly to seal into the classic ingot shape. Set on a parchment lined tray and cover loosely with a damp towel.
4. Bring a wide pot of water to a rolling boil and blanch the choy sum for 30 seconds; remove and set aside. Cook the egg noodles in the same boiling water for 60 to 90 seconds if fresh (or per package directions), then drain and rinse briefly under cool water to stop the cooking. Toss immediately with the shrimp roe, if using.
5. In a separate pot of boiling water, cook the wontons in two batches for 3 to 4 minutes, until they float and the shrimp filling turns opaque and pink. Lift out with a slotted spoon.
6. Add the shaoxing wine to the simmering broth and taste for seasoning, adjusting salt as needed.
7. Divide the tossed noodles among 4 large warmed bowls and top each with one piece of blanched choy sum. Arrange 8 wontons per bowl alongside the greens.
8. Ladle 2 cups of hot broth over each bowl, garnish with sliced scallions, and finish with an extra pinch of white pepper. Serve immediately with chili oil or black vinegar on the side.

Cook’s Notes

• The broth is the soul of this dish. For the deepest flavor, simmer the pork bones and shrimp shells for up to 2 hours and make the broth a day ahead, refrigerating it so you can easily skim off solidified fat before reheating.
• Hong Kong noodle shops traditionally rinse cooked noodles in cold water to remove surface starch and keep them springy, then give them a quick dip in hot broth before serving for warmth.
• Shrimp roe (har larm) is what gives Hong Kong wonton noodles their signature savory, briny punch and pale orange color. Find it at Asian grocers and store in the freezer; a little goes a long way.
• If you cannot find choy sum, baby bok choy, yu choy, or even blanched iceberg lettuce makes a fine substitute for the green element.
• For the silkiest wonton filling, chill the bowl and ingredients briefly before mixing and beat in the same direction every time to develop the proteins into a smooth paste.

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