Wonton and BBQ Pork Noodle Soup | Marion's Kitchen
Wonton and BBQ Pork Noodle Soup | Marion's Kitchen
Ingredients
Broth
- 8 cups chicken stock
- 4 garlic cloves, peeled and lightly bruised
- 4cm piece ginger, sliced and lightly bruised
- 2 whole star anise
- 400g (14 oz) pork ribs, cut into individual ribs
- 1 tbsp light soy sauce
- 1 tsp sea salt
Main
- 600g (1.3 lb) fresh Chinese egg noodles (or your noodle of choice)
- 200g (8 oz) Chinese BBQ Char Siu pork (either store-bought or try my homemade version here), thinly sliced
- 200g (8 oz) choy sum or other Asian greens, cut into bite-sized pieces
- Finely sliced spring onion (scallions) to serve
Wontons
- 200g (8 oz) pork mince
- 100g (3.5 oz) peeled prawns, finely chopped
- ¼ cup finely sliced spring onion (scallions)
- 1 tsp sesame oil
- ½ tsp sea salt
- ¼ tsp ground white pepper
- 1 tbsp water
- 1 tsp corn flour (cornstarch)
- 20 wonton wrappers
Instructions
- 1
For the broth, place the chicken stock, garlic, ginger, star anise, pork ribs, soy sauce and salt into a large pot. Bring to the boil, then turn the heat down to low and simmer for 20-30 minutes.
- 2
In the meantime, for the wontons, combine the pork mince, prawns, spring onions, sesame oil, salt, pepper, water and corn flour in a bowl. Mix thoroughly. Place a heaped tablespoon of filling mix in the centre of a wonton wrapper. Moisten the edges of the wrapper and fold to seal. Place on a large tray. Repeat with the remaining wrappers and filling.
- 3
Skim any scum from the surface of the broth. Strain the broth and keep warm.
- 4
Heat a large pot of water until boiling. Add 1 portion of noodles and a handful of choy sum. Cook for about 2 minutes or until the noodles are just al dente. Drain with a slotted spoon and place directly into a serving bowl. Repeat for all serves of noodles and choy sum. Next cook the wontons in the same boiling water. Divide the wontons among the serving bowls.
- 5
Top the noodles with the Chinese BBQ pork. Ladle over the warm broth. Sprinkle over the spring onion and serve.
