Name: Wonton soup with noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 150 g (5 oz) raw prawns, peeled, deveined and finely minced; 200 g (7 oz) fresh egg noodles; 1 packet fresh wonton wrappers; 1 small egg white; salt and pepper; 4 dried shiitake mushrooms, soaked and finely minced; 4 water chestnuts, finely chopped; 2 spring onions, white part only, finely chopped; 2 tbsp pork or bacon fat, finely minced; 2 spring onions, green part only, sliced; 100 g (3 oz) choy sum (flowering cabbage), washed and roughly sliced; 2 slices ginger, peeled; 2 litres (3½ pts) chicken stock; 1 heaped tsp cornflour mixed with 1 tbsp cold water; 150 g (5 oz) minced pork

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

If there were one dish that summed up everything that was good, pure and nourishing about Cantonese food, this would be it. It is subtle, gentle, fragrant, thoroughly clean tasting and almost a monument to the freshness and quality of the ingredients that go into its making. The Chinese eat it for a full-on breakfast, a fast lunch, a satisfying supper and, sometimes, for a homely, easy dinner. In other words, all the time.