From-Scratch Wonton Noodle Soup (Clear Broth) with Homemade Dumplings -

From-Scratch Wonton Noodle Soup (Clear Broth) with Homemade Dumplings

Course: Soup

Cuisine: Asian

Keyword: bbq pork, noodles, pork, shrimp, soup, wonton

Prep Time: 45

Cook Time: 1 15

Total Time: 2

Servings:

Calories: 1326kcal

Warm up with a comforting, restaurant-quality bowl! Learn how to make authentic Wonton Noodle Soup with a clear pork broth and homemade dumplings.

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US Customary - Metric

Equipment

Ingredients

Broth

1 pound pork shoulder (bone-in) cut into cubes
2 pounds pork side spare-ribs cut into individual pieces
8 liters cold water
¾ cup fish sauce
⅔ cup lump / rock sugar cane
1 cup yellow onion (1 large) diced
2 tablespoons sea or kosher salt
2 pounds daikon radish (1 large) peeled & cut into 2" cubes

Wonton Dumpling

2½ pounds lean ground pork
1 cup green onion (4 stalks) trimmed & chopped
1½ Tablespoons garlic (3 cloves) pressed or minced
2½ Tablespoons white sugar
1 Tablespoon oyster sauce
2 Tablespoons sesame oil
1 Tablespoon sea or kosher salt
1 teaspoon ground black pepper
2 packages wonton wrappers 1 package = approx. 65 wrappers

Assemble & Garnish

2 large bok choy cut into quarter, length-wise & washed
1 pound uncooked medium size shrimp peeled (tail on), deveined
2 trays fresh wonton egg noodles (6 x 397g bundles) loosened
1 pound char siu pork sliced
1 pound bean sprouts rinsed
1 cup cilantro chopped
½ cup green onion (2 stalks) trimmed and diced
1 whole lime sliced into wedges

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Instructions

Start the Broth: Rinse the pork shoulder and spare ribs under hot running water to remove any blood and impurities before making the broth. Place the meat in a large 12 to 16-quart stockpot, add 8 litres of cold water, and bring to a rolling boil over high heat. Using a skimming ladle, continuously skim off any foam or impurities that rise to the surface until the broth is completely clear.
Simmer the Broth: Add the fish sauce, rock sugar, diced onions, and salt to the pot. Stir to combine. Reduce the heat to medium-low and simmer uncovered for 45 minutes. Add the cubed daikon radish (and 2 cups of water if the broth has evaporated significantly). Simmer for 30 more minutes, skimming any remaining foam as needed.
Mix the Wonton Filling: While the broth simmers, make the dumplings. In a large bowl, thoroughly mix and knead together the ground pork, green onions, garlic, white sugar, oyster sauce, sesame oil, salt, and black pepper.
Fold the Dumplings: Place a wonton wrapper in your palm, corner facing up. Place a 1-inch scoop of meat in the center. Fold the bottom corner up and slightly to the right to create a staggered triangle. Place your thumbs on either side of the meat filling and firmly pinch/crimp the wrapper inward to create a pleated, sealed dumpling. Repeat, keeping finished wontons covered with a damp tea towel.
Set up the Blanching Station: Set out 8 large soup bowls. Place a 1-cup portion of loosened (uncooked) egg noodles into each bowl. Bring a large pot of water to a boil.
Blanch and Layer: Use a mesh strainer and blanch the bok choy wedges for 2 minutes. Set aside. Blanch the shrimp for 1-2 minutes, until cooked and pink in colour (Note: cooking times vary by shrimp size), then set aside.
In the same strainer, blanch a portion of noodles for 1-2 minutes. Rinse briefly under cold water and return it to the bowl. Repeat this for each bowl.
Next, blanch 5-6 wontons for 2-3 minutes until cooked; place on top of the noodles. Add one wedge of blanched bok choy to each bowl and two to three cooked shrimp.
Final Assembly: Add three to four slices of Char Siu pork to each bowl. Pour the hot pork broth through a clean mesh strainer directly into the bowls to cover the ingredients. Garnish with bean sprouts, cilantro, and green onions. Serve immediately with lime wedges, Sriracha, and soy sauce! If you have fried shallots on hand, sprinkle some on there for extra crispy flavour.

Video

Notes

Keep the Lid Off: When simmering the pork broth, leave the lid off the pot. Trapping the steam and letting it rapidly boil with the lid on will cause the fat to emulsify, turning your clear broth cloudy!

What is the foam that I am skimming while making the broth?

It’s mostly coagulated protein and impurities (often referred to as cooked blood) from the meat that rise to the surface as the water begins to boil. Some people like to first boil the meat to release these impurities, then discard that water, refill the pot with fresh water, and bring it back to a boil before continuing to make the broth. I personally prefer not to do this because I want to retain as much of the rich meat flavour as possible in my broth.

What is Char Siu Pork and where can I find it?

Char Siu is a sweet, sticky, red-coloured Chinese BBQ pork tenderloin. You can easily buy it pre-made in the hot foods section of most Asian grocery stores! Alternatively, you can make it at home using my 3-Ingredient Char Siu Recipe or my From-Scratch Char Siu Recipe!

Can I substitute the ground pork in the dumplings?

Yes! You can easily swap the ground pork for lean ground chicken. Treat the chicken exactly the same when mixing the filling, but note that it may cook slightly faster when blanching!

Can I freeze the leftover broth?

Absolutely. Ladle completely cooled broth into large freezer-safe Ziploc bags. When you are ready to eat, cut the plastic bag away, place the frozen block of broth directly into a large pot with 2 Tablespoons of water, cover, and heat on medium until thawed and boiling!

Nutrition