Wonton Egg Noodle Soup
Cheesy Wonton egg noodle soup with creamy broth, Vietnamese style. A creative take on classic “Mì hoành thánh”, this version enriches the traditional pork-and-shrimp broth with cheese and cream for a savoury, umami-laced upgrade.
1 hr 15 mins
Instructions
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Make the pork stock with the bones over high heat. Skim the stock before it reaches boiling point, then reduce the heat. Continue cooking for about 30 minutes. Add the daikon, shallots, scallions, ginger, and dried shrimp, and cook for another 30 minutes.
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Add the clear chicken stock and continue to simmer for another 10–15 minutes. Season with salt and soy sauce.
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Before serving, stir in Emborg whipping cream. Do not re-boil after this step. The broth should have a subtle, creamy finish.
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Mix the pork, shrimp, sesame oil, soy sauce, and pepper into a smooth, sticky filling.
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Wrap into small wontons using wonton wrappers. Moisten the edges by dipping your finger in water and lightly wet all four edges. Bring the bottom point up to meet the top point, forming a triangle. Press out the air and seal the edges firmly.
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Cook by boiling in hot water for about 2 minutes.
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Boil the egg noodles for 1–2 minutes, then rinse under cold water to firm them up.
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Blanch the bok choy and prepare soft-boiled eggs, if using.
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Slice the char siu pork and prepare the wontons (boiled or fresh, as preferred).
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Place the noodles into a bowl. Arrange the bok choy, wontons, char siu slices, soft-boiled egg halves, and Chinese chives on top. Ladle over the hot, creamy broth. Garnish with chopped scallions.
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Serve hot and enjoy.
To make the broth more cheesy, add a handful of Emborg Shredded Mozzarella right after ladling the broth. To add more crunch, use crispy wonton skin for topping.
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