Pork Wonton Noodle Soup

• Ground pork(400 g)
• Wonton Wrappers(24)
• Green Onions(6)
• Garlic(6 cloves)
• Ginger(2 tbsp)
• Soy sauce(4 tbsp)
• Sesame oil(1 tbsp)
• White Pepper(1 tsp)
• Cornflour(1 tbsp)
• Chicken Broth(1.4 L)
• Shiitake Mushroom(200 g)
• Bok Choy(3)
• Egg noodles(300 g)

Method

1. 1

   Finely chop {Scallions}, mince {Garlic}, and grate {Ginger} for the wonton filling. In a bowl, mix {Ground pork}, the chopped {Scallions}, {Garlic}, {Ginger}, {Soy sauce}, {Sesame oil}, {White Pepper}, and {Cornstarch} until sticky and well combined.

   ~12 min

2. 2

   Lay out the {Wonton Wrappers}. Place a heaped teaspoon of filling in the center of each wrapper, moisten the edges with water, then fold and seal into wontons. Set them on a lightly floured tray as you work.

   ~18 min

3. 3

   Slice the {Shiitake Mushroom}, trim and halve the {Bok Choy}, mince the {Garlic}, grate the {Ginger}, and thinly slice the remaining {Scallions}.

   ~8 min

4. 4

   Heat a large pot over medium heat with {Sesame oil}. Add the broth {Garlic}, broth {Ginger}, and {Shiitake Mushroom}. Cook for 3 minutes, then pour in {Chicken Broth} with {Soy sauce} and {White Pepper}. Bring to a gentle simmer.

   ~8 min

5. 5

   Slide in the wontons and simmer gently for 6 minutes. Add the {Egg noodles} and cook for 4 minutes more, stirring once or twice so they loosen into the broth. Add the {Bok Choy} for the final 2 minutes until just tender.

   ~12 min

6. 6

   Taste the soup and adjust seasoning if needed. Ladle the noodles, wontons, mushrooms, and greens into bowls with plenty of broth, then finish with the sliced {Scallions}.