Wonton noodle soup
Thin, springy egg noodles and prawn wontons in a clear broth, finished with a few chives.
What makes it wonton noodle soup
- Thin egg noodles, cooked briefly so they keep their bite.
- Wontons mostly of prawn, with a little pork, in a thin wrapper.
- A clear, deeply savoury broth.
Where it comes from
A Guangzhou noodle-shop dish that came into its own in Hong Kong in the mid-twentieth century. The bowl is small, meant as a snack; the noodles are made with egg and alkaline water so they stay firm, and the broth's depth traditionally comes from dried flounder, prawn shells and pork bones.
Be the first here
Start your own wonton noodle soupNo one here has made wonton noodle soup yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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