Classic Cantonese Egg Noodle Soup

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This classic Cantonese egg noodle soup, served in Hong Kong dai pai dong and noodle houses for generations, features springy thin egg noodles swimming in a clear, deeply savory pork-and-shrimp broth, finished with shrimp wontons, char siu pork, baby bok choy, and a jammy soft-boiled egg. The broth is the soul of the dish: light yet full-flavored, slowly simmered from pork bones, chicken, and shrimp shells.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 5 gSugar
• 42 gProtein
• 1480 mgSodium
• 820 mgPotassium
• 135 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 310 mcgVitamin A

Ingredients

For the Pork and Shrimp Broth

• 10 cups water
• 1.5 lb pork bones (spine or neck bones)
• 1 lb chicken wings or backs
• 1 lb shrimp shells and heads (reserved from peeling)
• 2-inch piece fresh ginger, smashed
• 4 scallions, white parts only, smashed
• 1 tsp whole white peppercorns
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1.5 to 2 tsp fine sea salt, to taste

For the Shrimp Wontons

• 8 oz raw shrimp, peeled, deveined, and finely chopped
• 4 oz ground pork (20% fat)
• 1 tsp grated fresh ginger
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp freshly ground white pepper
• 1 tbsp cornstarch
• 24 square wonton wrappers
• 1 egg white, lightly beaten for sealing

For the Noodles and Toppings

• 12 oz fresh thin Hong Kong-style egg noodles (wonton noodles)
• 8 oz Chinese char siu (BBQ pork), thinly sliced
• 4 baby bok choy, halved lengthwise
• 4 large eggs, for soft-boiled
• 2 scallions, thinly sliced on the bias
• 2 tbsp crispy fried shallots (optional)
• A few drops of toasted sesame oil, for finishing

Directions

1. Make the broth: Place pork bones and chicken wings in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 3 minutes, then drain and rinse the bones under cold water to remove impurities for a clear broth. Return the blanched bones to the clean pot with 10 cups fresh water, shrimp shells, ginger, scallion whites, and white peppercorns. Bring to a boil, skim any foam, then reduce to a gentle simmer and cook uncovered for 35 to 40 minutes.
2. Strain the broth through a fine-mesh sieve into another pot, discarding the solids. Season with Shaoxing wine, sugar, and salt, and keep at a low simmer. The broth should taste clean yet savory with a hint of sweetness; adjust salt as needed.
3. While the broth simmers, prepare the wontons: In a medium bowl, combine chopped shrimp, ground pork, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch. Stir in one direction until the mixture becomes sticky and cohesive, about 1 minute. Place 1 teaspoon filling in the center of each wonton wrapper, brush the edges with egg white, fold into a triangle, then bring the two outer corners together and pinch to seal. Cover with a damp towel until ready to cook.
4. Bring a separate pot of water to a boil. Lower eggs directly from the fridge into the water and cook exactly 6 minutes 30 seconds for jammy yolks. Transfer to an ice bath, peel, and halve lengthwise.
5. Bring a pot of water to a rolling boil. Add the bok choy and blanch for 45 seconds until just tender; remove with a slotted spoon. In the same water, lower the wontons and simmer for 3 to 4 minutes until they float and the filling is opaque and cooked through; remove with a slotted spoon.
6. Cook the noodles: Bring another pot of water to a vigorous boil (or use the same pot after removing wontons). Add the fresh egg noodles and cook for 60 to 90 seconds, just until they loosen and are tender but still springy. Drain immediately and divide among 4 large warmed bowls.
7. Assemble each bowl: Place a portion of noodles in the bowl, then arrange sliced char siu, 5 to 6 wontons, and 2 halves of bok choy on top. Gently ladle 2 cups of hot broth over the noodles. Finish each bowl with a halved soft-boiled egg, a scatter of sliced scallions, crispy fried shallots if using, and a few drops of toasted sesame oil. Serve immediately with chili oil or a splash of soy sauce on the side.
8. Serve piping hot while the noodles still have their characteristic springy bite and the broth is at its most aromatic.
9. Repeat the noodle cooking step for the second batch only when ready to serve, since fresh Hong Kong noodles lose their texture quickly once drained.

Cook’s Notes

• Always blanch the pork bones first; this single step is what gives Hong Kong-style broth its signature crystal-clear appearance rather than a milky, cloudy look.
• Use alkaline egg noodles (the kind with the faint yellow tint and firm, springy bite), not regular wheat noodles, for an authentic texture. They cook in under 2 minutes, so have everything else ready before draining.
• For perfectly jammy soft-boiled eggs, start them straight from the refrigerator in boiling water and ice them immediately; older eggs actually peel more easily than fresh ones.
• Save the shrimp shells and heads whenever you peel shrimp and freeze them; a small bag builds up a richly flavored broth base.
• If char siu is unavailable, substitute sliced Chinese roast pork (siu yuk) or even a few slices of pan-seared pork belly for a different but equally satisfying variation.
• The broth can be made a day ahead and refrigerated; simply lift off the solidified fat layer before reheating and seasoning.

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