Wonton Noodle Soup

Yield 6 servings

To make the broth in a 8 to 10-quart stockpot, parboil the chicken and pork as usual. Then simmer all the broth ingredients along with 12 cups water for 2 hours, uncovered, checking around the 1 1/2 hour mark to see if the ribs are tender. Let the broth rest for about 15 minutes before straining and using. In the filling, you can use ground dark meat chicken instead of the ground pork. Or, go all shrimp for the filling! 





For the broth

Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.

Put the chicken and pork ribs in a 6-quart stove top pressure cooker stockpot or electric multicooker like the Instant Pot or Fagor Duo. Add water to just cover. Bring to a boil over high heat to release the scummy impurities (in a multicooker, select a high heat function like Brown on the Duo or adjust the Saute function on the Instant Pot). Turn off the heat. Set a colander in the sink then drain the chicken and pork parts. Spray with water to knock off the impurities. Set aside while you wash the cooker.

Replace the chicken and pork in the cooker, then add the onion, sugar, dried shrimp, shrimp shells, salt and 8 cups water. Lock the lid in place, bring to high pressure, adjust the heat to maintain pressure, then cook for 15 minutes. Slide the cooker to a cold burner and let naturally depressurize for 20 minutes before releasing pressure. (Program a multicooker to cook at high pressure for 15 minutes. Turn off or unplug the cooker, then let naturally depressurize for 25 minutes before releasing residual pressure.)

Skim as much fat from the broth as you like, then strain the broth through a muslin-lined (or paper towel-lined) strainer positioned over a medium (3-quart) pot; you should have about 8 cups. As you work, retrieve the pork ribs and set aside in bowl half-filled with water to cool. When done, discard the other solids. Drain the ribs and set them refrigerate in an airtight container for up to 5 days to use for another dish. Similarly, the broth can be refrigerated for up to 5 days or frozen for up to 3 months.

For the wontons

To make the filling, in a bowl, combine the pork, shrimp, green onion, water chestnut, oyster sauce, soy sauce, rice wine, ginger juice, sesame oil, cornstarch, sugar, salt, pepper, and egg. Stir well with a fork to combine. Cover with plastic wrap and set aside for 30 minutes or refrigerate overnight.

Meanwhile, line a baking sheet with parchment paper and generously dust with cornstarch. Set up a wonton making station with the wrappers, a bowl of water and brush.

Working in batches of 5 or 6 wonton wrappers, brush water on the edges of each wrapper, then fill with about 1 1/2 teaspoons of filling. Make your favorite shape, or the “messy” as shown below.

Place the wontons on the lined baking sheet, with none touching. When done, loosely cover with plastic wrap to prevent drying. Refrigerate overnight or freeze until hard and then transfer to an airtight container to freeze for up to 1 month (partially thaw for 15 minutes before cooking).

Bowl assembly

Bring a large pot of water to a boil. Use a noodle strainer, in batches, blanch the vegetables for about 1 minute, then cool in a bowl of cold water. Boil the noodles in the same pot of water, drain, flush with cold water to cool then set aside to drain. Divide the noodles and vegetables among six noodle soup bowls.

Reuse the same big pot to cook the wontons. Fill it halfway with water and bring to a boil. Meanwhile, in s medium pot, combine the broth and 1 tablespoon soy sauce then reheat over medium-high heat; lower the heat and cover if it comes to a boil.

Add the wontons to the large pot of boiling water, dropping each in and nudging it to prevent sticking. Once they float to the top, let cook for 1 minute until translucent and plump, then use a slotted spoon or spider to transfer to the hot broth.

Let the wonton finish cooking in the hot broth for 2 to 3 minutes, then divide among the bowls. Finish with a pinch of white pepper. Drizzle on sesame oil or chile oil. Serve immediately.

Courses Lunch

Cuisine Chinese

Recipe by Viet World Kitchen at