On Tap Oil & Vinegar Recipe Detail

Wonton Noodle Soup

with Japanese Toasted Sesame Oil

Ingredients:

Wontons:

• 1 cup ground pork
• 1/2 Tbsp fresh ginger, grated
• 2 green onions, thinly sliced
• 1 Tbsp soy sauce
• 2 Tbsp Shaoxing cooking wine
• 1/2 tsp salt
• 1/2 package Wonton wrappers

Broth:

• 6 cups chicken broth
• 3 garlic cloves, roughly chopped
• 6 slices fresh ginger (~ 2cm piece, sliced)
• 3 Tbsp soy sauce
• 3 tsp brown sugar
• 3 Tbsp Shaoxing cooking wine
• 2 Tbsp Japanese Toasted Sesame Oil
Soup:

• 3-4 scallions, sliced
• 3-4 baby bok choy, roughly chopped
• thin egg noodles

Directions:

Bring a large pot of water to boil.
In separate pot, assemble all broth ingredients and bring to simmer at least 10-15 minutes.

In meantime, mix first 8 wonton ingredients together in a bowl. On a large surface, put out small dish of water, and lay out several wonton wrappers in a row. Place 1 tsp filling in middle of each wrapper. Dip a finger in bowl of water and lightly wet all four sides of wrapper around filling. Bring one corner of wrapper across filing to opposite side, creating triangle. Pinch sides together and bring outside corners up to center peak to create wonton. Put aside and finish making wontons until no filling remains. Using a slotted spoon, swirl boiling water gently and drop wontons into pot. Swirling water gently will help them from sticking to bottom. Bring back up to a boil and cook 4-5 minutes (they will be floating). Remove with slotted spoon to serving bowls.

Remove garlic & ginger pieces from broth and add bok choy for 1-2 minutes to blanch. Cook noodles in wonton pot as per package directions. Strain noodles and add to serving bowls. Top with blanched vegetables and soup broth. Garnish with extra scallions.

Serves 4-6.