Homemade Hong Kong-Style Wonton Noodle Soup

 

Since there is no way for me to get good Hong Kong-style wonton noodle soup delivered to me, and I’m too lazy to go to Chinatown just for that, I decided to bite the bullet and make my own. I made my own broth with 2 lb pork bones and shells from 1 lb shrimps. I couldn’t find dried flounder, so I substituted with hondashi instead.

• 2 lb pork bones
• 1 lb shell-in shrimps, shells removed for the broth, each shrimp cut into 4
• 1 tblsp hondashi
• 1 lb ground pork
• salt and pepper to taste
• 1 pack wonton wrappers
• wonton noodles, cooked according to instructions
• chopped scallions for garnish
• diluted red vinegar for dipping
• white pepper

1. Put the pork bones in a large pot with enough cold water to cover and heat until just boiling. 
2. Remove the bones and rinse in cold water. 
3. Put the bones in a clean pot of cold water (about 3/4 full) and bring to a boil. 
4. Add the pork bones, shrimp shells, and hondashi and simmer for 90 minutes. 
5. In the meantime, mix together shrimp, ground pork, and salt and pepper.
6. Put a small amount of the shrimp-pork mixture in each wonton wrapper and seal tightly.
7. Strain the broth and set aside half for serving.
8. Return half the broth to the pot and bring to a boil and add the wrapped wontons. They are cooked when they float.
9. Put noodles in a serving bowl. Top with cooked wontons, then spoon some of the reserved broth over it.
10. Garnish with chopped scallions.
11. Serve with diluted red vinegar and white pepper.