Chinese: Wonton Noodle Soup

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

For the wontons:

• ½ pack frozen wonton wrappers (about 30 pieces)
• ½ cup green onions, finely minced (white part only)
• 8 oz ground pork
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 teaspoon agave nectar
• 1 teaspoon toasted sesame oil
• 1 tablespoon minced garlic (about 4 cloves)
• 2 tablespoons ginger paste
• 1 teaspoon black pepper
• ½ teaspoon cornstarch
• 6 oz salad shrimp, defrosted and chopped

For the soup:

• 1 bunch green onions, chopped (green and white parts separated)
• 12 oz. wonton egg noodles
• 8 oz shiitake mushrooms, sliced
• ⅓ cup olive oil
• 1 bulb raw garlic, minced (approx 12 cloves)
• 6 cups water
• 6 teaspoons chicken base
• 3 oz ginger paste
• 1 tablespoon fish sauce
• 1 lb baby bok choy, chopped (white and green parts separated)
• 1 tablespoon sesame oil
• Salt to taste

Procedure:

1. Defrost frozen wonton wrappers overnight in refrigerator
2. Make the filling: Add the minced green onions, pork, soy sauce, rice wine, agave nectar, sesame oil, garlic, ginger, black pepper, and cornstarch to a bowl; mix well by hand
3. Mix in the chopped shrimp
4. Make the wontons (see video): take a wrapper, add about a teaspoon of filling; use your finger to coat the edges with water (this helps the two sides seal together), fold in half so you have a triangle shape; bring together the two outer corners, and press to seal; repeat until you've used up the filling (this recipe should make about 30 wontons)
5. Cook the noodles: bring a large pot of water to a boil, add noodles and stir constantly until al dente; rinse under cold water, then set aside in a bowl of cold water
6. Make the soup: In a large pot, saute shiitake mushrooms in olive oil until soft (about 5 minutes); add white parts of the green onions and continue sauteeing until wilted (approx 3 more minutes)
7. Add the garlic and saute briefly (approx 1 minute)
8. Add the water to make about 6 cups of broth
9. Add the chicken base, ginger, and fish sauce
10. Bring pot to boil, then add the wontons and the white parts of the bok choy
11. Bring pot to boil again and simmer for 5 minutes (or until wontons float)
12. Add green bok choy leaves, sesame oil, and salt to taste
13. To serve: add noodles to a serving bowl, ladle in soup with veggies and wontons, garnish with green parts of green onion