BETTER THAN TAKEOUT - Wonton Noodle Soup Recipe

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, while canned tuna is often cheaper than fresh shrimp.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Start by making fish powder using flounder fish, preferably whole for the bones.

Cut the fish into big pieces, wash it well, and remove the black film inside.

Prepare a grill with one layer of charcoal for low heat and place the fish on the rack away from the heat to dehydrate overnight.

After the fish is dry, roast it directly above low flame until it has charred marks, shaking it if it catches fire.

Grind the crispy fish in a blender, then refine it in a coffee grinder for a fine powder, and sieve to remove stubborn pieces.

Store the fish powder in a food container in the refrigerator.

For the broth, soak 1.5 pounds of pork bones and 1 pound of chicken bones in clean water for 2 hours to release impurities.

Peel the shrimp and save the shells. Sauté the shrimp shells in a big pot with oil until browned to avoid a fishy smell.

Optionally brown the bones, then add 2.5 liters of water and bring to a boil, skimming off any foam.

Reduce heat to low and simmer for about 3 hours, adding hot water as needed to keep the bones submerged.

Prepare the wonton filling by mixing ground pork, chopped shrimp, soy sauce, Chinese cooking wine, oyster sauce, fish sauce, salt, sugar, pressed garlic, grated ginger, an egg, stock, sesame oil, and fish powder.

Mix the filling until absorbed, then stir in one direction for 4-5 minutes to develop texture, adding diced scallions last for freshness.

Use store-bought wonton wrappers, defrosting them for 40 minutes if frozen. Place about 2 teaspoons of filling in the center of each wrapper, fold in half, and pinch to seal.

This recipe makes 60-70 wontons, which can be frozen without defrosting before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens