Hong Kong Shrimp Wonton Noodle Soup

Ingredients

• 12 wonton wrappers
• 6 ounces raw shrimp, peeled and finely chopped
• 1 scallion, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 3 cups chicken or seafood stock
• 6 ounces egg noodles
• 2 baby bok choy, halved
• 1 teaspoon white pepper
• 1 scallion, sliced
• 1 teaspoon neutral oil

Steps

1. Mix shrimp with minced scallion, ginger, sesame oil, and soy sauce. Place 1 teaspoon filling in each wrapper, moisten edges, and seal tightly.
2. Bring the stock and white pepper to a gentle simmer in a saucepan.
3. Cook egg noodles in a separate pot according to package directions; blanch bok choy in the final minute and drain.
4. Slide wontons into the simmering stock and cook 4 to 5 minutes until opaque and the filling reaches 145°F.
5. Divide noodles and bok choy between bowls. Add wontons and broth, then top with sliced scallion.

Allergen note: Contains shellfish, wheat, egg, soy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.