wonton noodle soup

This wonton noodle soup recipe is comforting as it is authentic. Pork &amp; shrimp wontons, chicken broth and HK style egg noodles make this wonton noodle soup.

Cantonese Wonton Noodle Soup

pork ((225 grams))

salt

sugar

sesame oil

white pepper

shaoxing wine

water

cornstarch

shrimp ((170 grams, chopped))

pack wonton wrappers ((the square-shaped egg wonton skins))

wonton egg noodles ((340 grams, see photo above))

Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.

To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you've used up the filling (this recipe should make about 3 dozen wontons).

To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.

Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!

If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!

Delicious wonton and noodle in flavourful chicken soup.

Wonton Noodle Soup

Chicken

Garlic (smashed)

Ginger

Spring onion

Water (about 1 litre)

1½ tbsp Light soy sauce

Salt

Sugar

Black pepper

Sesame oil

½ - 1 Chicken/vegetable stock cube (Optional)

Chicken Mince

spring onions

20-25 Wonton wrapper/skin

tsp Light soy sauce

White pepper

tsp Corn/potato flour

servings Egg noodles

Pak choy/ Bok Choy (or any green)

Spring Onion (for garnish)

tbsp Rice/white vinegar

tbsp Light soy sauce

tbsp Chilli oil

To make the chicken soup, fill large pot with 5 cups of water. Add chicken, garlic, ginger slices and spring onion. Let it boil with high heat for 1 to 2 mins until it start bubbling. If there is any foam come up to surface, skim it with a strainer.

Reduce the heat and let it simmer for about 45 mins.

Strain all the ingredients out from the soup. And add the light soy sauce, salt, sugar, sesame oil and black pepper in. You can add extra chicken or vegetable stock/cubes for more bold taste and flavour but that is totally optional.

Make a taste test and add some salt or sugar if needed.  Keep the soup warm.

You can shred the chicken meat from the bones and put in back in the soup or you can add in noodles soup topping.

Chicken Soup

In a large mixing bowl, add chicken mince, chopped spring onions, finely grated ginger, garlic , seasoning sauce and spices.

Mix well to combine all ingredients until the fillings become sticky paste.

To wrap the wontons, place wonton wrapper in your palm, add 1 teaspoon of fillings in the middle of the wrapper. Wet the edges of the wonton paper with water. Fold the wonton into triangle shape, press the edges to seal it. Pull the corners of triangle and wet one side and overlap the corners and press hard to seal it.

Wonton

In a hot boiling water, boil the wontons for 4-5 mins. Blanch the noodles and pak choy for 1-2 mins to soften it. Place the noodles in the bottom of the bowl, topped with wontons and pak choy. Pour the soup in. Sprinkle chopped spring onions on top.

Delicious Wonton Noodle Soup is ready! Enjoy!

To Serve

To make the chilli dipping sauce, mix all the chilli sauce ingredients in a small bowl. You can dip the wontons in chilli sauce or you can add in the soup for a kick of spice.

Chilli Dipping Sauce

Warm and hearty bowls of Vegan Wonton Noodle Soup filled with homemade vegan wontons in a simple yet tasty vegetable and mushroom-based broth with chewy wheat noodles.These are inspired by my favourite wonton mein from local Cantonese restaurants growing up.These bowls are served with some bok choy and finished with some fresh scallions and wansoy (or cilantro) along with a drizzle of chili oil for that extra heat.

Vegan Wonton Noodle Soup

sesame oil (or sub neutral oil)

scallion (chopped)

garlic (minced)

mushrooms oyster mushrooms (see notes))

vegetable broth

soy sauce (or

tsp sugar

dry wheat noodles (of choice)

vegan wontons

bok choy

scallions

Chopped wansoy or cilantro

Chili oil

You can see the step-by-step images in the blog post above.

Heat your medium/large pot over medium heat. Once hot, add in the sesame oil.

Sauté the scallions and garlic over medium for 30 seconds or until aromatic.

Add in the mushrooms and cook for 1-2 minutes. You can leave them untouched to lightly brown.

Pour in 6 cups of vegetable broth. Add in the soy sauce, sugar, and pepper. Cover the pot and leave to simmer over medium high heat until it boils.

Once the soup boils, add in the noodles. Cook until still very chewy. It&#039;s important not to overcook these so they&#039;re still chewy when the soup is added later on.

Remove the noodles from the soup. This is optional but you can run the noodles through cold water to stop these from cooking.

Divide the noodles into 2 bowls. Set aside.

In the soup over medium heat, add in the vegan wontons. You may need to cook them in 2 batches depending on the size of your pot. Leave the wontons to cook for 1-2 minutes or until they float and the wrappers turn slightly translucent (you’ll be able to see the filling). Do not overcook the wontons since they’ll still continue to cook in the soup later on.

Remove the wontons from the soup and then divide them into the 2 bowls with the noodles.

If using veggies, cook these in the soup as well then set aside in the bowls.

Taste the soup and feel free to add an additional cup of water or vegetable broth to thin out if the soup gets a bit salty due to the noodles (see notes). If not, you can season it with more salt to taste.

Once you’re happy with the flavour of the soup, turn off the heat. Immediately pour or scoop the hot soup into the bowls of noodles and wontons.

Garnish the bowls with some scallions and cilantro then drizzle with some chili oil, if desired. Best enjoyed while hot.

Kake Udon is my soul food. Something about its simplicity is perfect for those cold, rainy days. It’s also something I love to enjoy even in those hot summer days. It’s very simple to make and can be easily customised depending on any toppings you’d like to add. You can make kitsune udon by adding some inari aage (seasoned fried tofu pouch), wakame or rehydrated seaweed for wakame udon, tempura for tempura udon, and more!

Kake Udon (Japanese Udon Noodle Soup)

g dried kombu (around 4x8” (see notes))

shiitake mushrooms (dried)

kombu & shiitake dashi ((recipe above, see notes))

servings frozen udon (or dry udon (see notes))

soy sauce

mirin

salt (or

onion leeks or scallions (chopped)

Shichimi Togarashi (, Japanese 7-spice blend)

Inari sushi

Cut through your kombu using a pair of scissors. I like to fold mine in half and cut around five 1” (2.5 cm) cuts on each side. You can see the video below for a complete step-by-step.

Also, do NOT wash your kombu. The white powdery layer on the kombu is naturally occurring and is what adds to the umami flavour when soaked.

Place the kombu in a large container or jar. Add in the shiitake mushrooms. Pour in the water.

Leave the kombu and mushrooms to soak in the water overnight. I keep mine refrigerated.

Kombu and Shiitake Dashi

The next day, remove the kombu and the mushrooms form the container. This will be your dashi. This will be around 3 cups since the mushrooms and kombu will have absorbed some of the water.

Do not discard the kombu and mushrooms. You can also cut the rehyrdrrated mushrooms and enjoy it with your udon or other recipes.

For the leftover rehydrated kombu, you can make this into Kombu Tsukudani or simmered kombu for a delicious dish with rice. You can see the recipe here.

Broth

Cook/prepare your udon noodles according to package instructions. For my frozen udon, I heated a medium sized pot with water and left it to boil over medium heat. Once boiling, I added the udon and allowed it to cook for a few minutes until chewy to my liking.

Remove the noodles from the water. You can opt to run this through some hot water to wash off any excess starch.

Divide between 2 bowls or 1 large bowl.

I cooked the noodles before cooking the broth so I could use only 1 pot for this recipe.

Remove the water from the pot.

Udon

Add in the dashi into the pot. Add in the sugar, soy sauce, mirin, and salt. Taste the broth and allow the dashi to come to a boil.

Once it boils, turn off the heat. Pour in the soup into your bowl/s of noodles.

Top with chopped onion leeks/scallions, Shichimi Togarashi, and any other toppings of choice. Enjoy your udon while it’s hot.

Prepare the Udon and Broth

https://www.youtube.com/watch?v=IlwqTqvxpBE

For the full recipe 👉🏼 https://thefoodietakesflight.com/kake-udon-noodle-soup

Kake Udon is my soul food. Something about its simplicity is perfect for those cold, rainy days. It’s also something I love to enjoy even in those hot summer days. It’s very simple to make and can be easily customised depending on any toppings you’d like to add. You can make kitsune udon by adding some inari aage (seasoned fried tofu pouch), wakame or rehydrated seaweed for wakame udon, tempura for tempura udon, and more!

#udon #kakeudon #noodlesoup

———————————————

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MORE TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
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Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI

#udon #noodlesoup #veganrecipe

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My take on Marugame Udon's KAKE UDON --made vegan with kombu and shiitake dashi 🍜

The SPRINGY noodles, JUICY wontons, and the most RICH, FLAVORFUL broth... All of these elements tie together my Wonton Noodle Soup recipe and makes it the ultimate comfort meal!

chicken stock

ginger

tsp white pepper

tsp msg (optional)

tsp salt

tsp sesame oil

chili oil (optional)

oz wonton noodles

wontons (adjust

scallions (chopped)

In a small saucepan, combine high quality chicken stock, water, ginger, white pepper, msg, salt, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.

In a large pot of boiling water, cook your fresh wonton noodles for 30 seconds, then drain and transfer to your soup bowls. Bring the water back up to a boil and add your wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer on top of your noodles.

Add your bok choy to the same boiling water and blanch for 1 minute or until they are dark green and crisp. Drain and add along with your noodles and wontons.

Remove the piece of ginger from your broth and strain over your noodles, wontons, and bok choy. Garnish with chopped scallions and lots of chili oil!

Wonton Noodle Soup. Bouncy egg noodles in a homemade wonton soup with the best homemade wontons! A popular dish at many Cantonese restaurants.

wonton wrappers (50-60 wrappers)

ground pork

shrimp

oyster sauce

tsp sesame oil (toasted)

tsp regular soy sauce

tsp Shaoxing wine

chicken bouillon powder

½ tsp white pepper (or black pepper)

wonton egg noodles (or as needed)

chicken broth (unsalted)

1/16 tsp white pepper (or black pepper

green onion (finely chopped)

Bok Choy (or Yu Choy/Choy Sum)

tsp storebought chili oil (or my homemade chili oil)

If needed, peel the tails off the shrimp. Rinse the shrimp well under cold water a few times until water runs clear and strain to remove dirt and any shells.

Transfer shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.

In a large bowl, add ingredients for Wonton Filling (as listed above). With clean hands, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.

Wonton Filling:

Keep square wonton wrappers moist by placing plastic wrap, a damp paper towel on top or store them in an airtight container. Avoid exposure to air or they will dry out quickly.

Prepare a small bowl of water nearby.

On a clean working surface, lay the wonton skin flat. Add 1 teaspoon of the filling into the center of each wrapper. Do not add more than a teaspoon of filling or you will not the able to seal it. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper. Fold the wonton into a triangle shape so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper.

With your triangle, dab water on the tip of the left or right pointed end. Take the remaining pointed end and seal it with the other. Repeat this process for remaining wontons. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking. (See images in blog post for visuals).

(Note: You will have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through)

Per bowl, you&#39;ll need 5-6 wontons and you may freeze the rest in a Ziploc bag.

Assembling Wontons:

Fill a small pot halfway with water to boil on high heat, add fresh wonton noodles. Loosen noodles and blanch for 10 seconds just until al dente. Do not overcook. Immediately strain and transfer to serving bowl. Set aside.

In a separate pot on high heat, add 1 cup water, chicken stock, oyster sauce, regular soy sauce, chicken bouillon powder, sesame oil. Mix well. Cover and bring to a boil.

Once the soup broth reaches boiling point, reduce heat to medium high and add 5-6 shrimp pork wontons. Immediately stir so they do not stick to the bottom of the pot. Boil for 3 minutes or until they float.

Reduce heat to medium. Blanch vegetables in boiling hot broth for 1 minute or until vibrant green. Remove greens and transfer to serving bowl.

To the simmering broth, season with white pepper to taste and green onions. Remove off heat.

Place cooked wontons on top of noodles and pour wonton soup over top. Garnish with more green onions and optionally enjoy with chili oil.

Soup

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677196549/uw8pewhk6qh3qagcyz1e.mp4

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Cantonese Wonton Noodle Soup

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