Wonton (Dumpling) Noodle Soup
You will see this soup being sold by street vendors all over China, Cambodia, Vietnam and other Eastern countries. It is generally eaten for breakfast or as a main meal and it is quite filling.
For making Stock (you can use stock cubes):
Pork or chicken bones
20-25 gm. dry shrimps
200 gm. fresh made noodles, can be bought ready made in packets
8-10 Won tons per person, if serving as a full meal
4-5 uncooked king prawns per person, de-veined, head and legs removed. You can buy them pre-cleaned
100 gm. Choi Sum Chinese cabbage or similar (you can use mustard leaves instead)
4 LARGE soup bowls
2 red chillies, thinly sliced
2-3 spring onions, thinly sliced
1 tsp. light Soya sauce
1 tsp. sesame oil
Boil pork/chicken bones in 3 litres of water, until it is reduced to approximately 2 litres. Strain to remove bones.
Add Szechuan cabbage, shrimps, salt and Soya sauce and simmer some more. Keep stock aside.
Cook noodles in water, as instructed on the packet. Drain and keep aside.
Heat stock. Add Choi Sum leaves and simmer for a few minutes.
Add King prawns to the pan and turn heat off.
Boil 2-3 litre water in another pan and re-heat won tons for a few minutes, until they float to the top. If using ready made won-tons, follow cooking instruction on the packet.
Remove with a slotted spoon and place 8 won tons in each soup bowl.
Divide noodles into 4 portions, placing one portion on top of each portion of won-tons in the bowls.
Ladle the stock with other ingredients into each bowl, covering the noodles. Make sure that equal amount of Choi sum leaves (Szechuan Chinese cabbage) and king prawns are dished out onto each pile of noodles.
Garnish with a few slices of red chillies and chopped spring onions.
Drizzle about 1/4 teaspoon each of light Soya sauce and sesame oil onto each serving.
Serve immediately, pipping hot, with Chilli Sauce.
Also see Soup Selection.