The Wonton Noodle Soup My Dad's Made 100,000 Times

Method6 steps · about 30 min

1. 1

   Step 1: Wash the bok choy (12 oz) and quarter it lengthwise through the stems. Chop the green onion (1 piece). Keep the peeled, deveined shrimp (8) refrigerated until cooking.

   Uses 12 oz bok choy · 1 piece green onion · 8 shrimp, peeled and deveined · Water for washing bok choy, as needed

2. 2

   Step 2: Bring a separate roomy pot of water to a vigorous boil. Loosen the 15 oz fresh wonton noodles and boil for the source guide of about 60 seconds, or until cooked to the texture appropriate for your noodles. Dunk in separate cold water for a few seconds, then return to the boiling water for about 15–20 seconds. Drain into serving bowls and toss with a little of the single 1 tbsp olive-oil supply; keep its remainder for step 3. For frozen noodles, the author first microwaves about 30–60 seconds to loosen them. For dried noodles, the initial boil guide is about 2–4 minutes, continuing according to their package until cooked before the same cold-water/reboiling finish. Use only the route matching your noodle type; this cooking water is separate from the soup water.

   Initial noodle boil: check selected noodle type · 1 minUses 15 oz fresh, unsteamed wonton noodles · Separate boiling and cold water for cooking/shocking noodles, as needed · A little of the single 1 tbsp olive-oil supply for noodles; reserve remainder

3. 3

   Step 3: In a soup pot, bring the 4 cups soup water and 14 oz chicken broth to a boil. Add the remainder of the single 1 tbsp olive-oil supply and the 1 tsp salt carefully. Add the prepared bok choy from step 1, stir, cover and cook on high for about 1–2 minutes until the pot returns to a boil and the bok choy is tender-crisp. Stir in the 1 tbsp fish sauce, 1 tsp sesame oil and 1/4 tsp white pepper. Taste the broth.

   Uses 14 oz chicken broth · 4 cups water, for soup · Remaining olive oil from the single 1 tbsp supply, after noodle coating · 1 tsp salt · 1 tbsp fish sauce · 1 tsp sesame oil · 1/4 tsp white pepper · Washed, quartered bok choy

4. 4

   Step 4: Add the prepared shrimp from step 1 to the boiling broth from step 3. While they cook, lift the cooked bok choy onto the noodles from step 2. The source shrimp guide is about 1 minute; continue as needed until the shrimp are firm, opaque and cooked through, then lift them onto the noodles. Keep the remaining broth hot for serving.

   Uses Boiling seasoned broth and cooked bok choy · Peeled, deveined shrimp · Cooked, oil-coated wonton noodles

5. 5

   Step 5: In a separate pot of vigorously boiling water, cook the 30 raw prepared wontons. For the author’s pork-and-shrimp wontons, the guide is about 3–5 minutes, until floating, then continue as needed until the filling is fully cooked through (at least 71°C/160°F for ground pork). Floating alone does not establish a cooked filling. Follow the selected prepared product’s cooking directions if different or frozen. Lift out and drain.

   Check wontons after 3–5 minutes; filling must be cooked · 4 minUses 30 raw prepared wontons, homemade or store-bought · Separate water for boiling wontons, enough to submerge

6. 6

   Step 6: Add the fully cooked wontons from step 5 to the prepared noodle bowls with bok choy and shrimp from step 4. Carefully pour over the hot seasoned broth, then garnish with the chopped green onion from step 1. Serve promptly.

   Uses Fully cooked, drained wontons · Noodle bowls with cooked bok choy/shrimp and retained hot broth · Chopped green onion