Cantonese Wonton Noodle Soup

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The cuisine that we are going to explore this month is the Cantonese cuisine, which is considered to be the finest of China’s regional cuisines. Cantonese cuisine, also named Yue Cuisine, comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Steaming and stir-frying are the two primary Cantonese cooking techniques. Other techniques involved are roasting, sautéing, deep-frying, braising and stewing.

Out of the four recipes given to us, I chose to make the Cantonese Wonton Noodle Soup with Chinese Scallion Pancake. Wonton noodle soup is a Cantonese noodle dish which is popular in China, Hong Kong, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with vegetables and wonton dumplings. Fresh noodles or thin egg noodles work best for these Cantonese-style wonton noodle soup. We enjoyed the soup hot with some fresh Chinese Scallion Pancakes.

Cantonese Wonton Noodle Soup

Cantonese style vegetable wonton noodle soup

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

• Vegetable stock – 4 cups
• Cabbage – 1/4 cup shredded
• Carrot – 1/4 cup julienned
• Hot chilli sauce – 1 tbsp
• White vinegar – 1 tsp
• Soy sauce – 1/2 tbsp
• Thin egg noodles – 50 gm
• Wonton wrappers – 8 to 10 at room temperature
• Corn flour – 1 tbsp
• Sesame oil – 2 tsp
• Salt – to taste
• Pepper – to taste
• Spring onion – to garnish

For the filling

• Tofu – 1/4 cup crumbled
• Carrot – 1/4 grated
• Celery – 1/4 cup minced
• Cabbage – 1/4 cup finely chopped
• Spring onion – 1/4 cup finely chopped
• Green chilly – 1 finely chopped
• Garlic – 3 minced
• Ginger – 1 inch piece minced
• Sesame oil – 1 tsp
• Salt – to taste
• Pepper – to taste

Instructions

For the filling

• Heat oil in a wok. Add green chilly, ginger, garlic and fry for 30 seconds. Then add spring onion, tofu and saute for few more seconds.
• Now add carrot, celery, cabbage and saute till raw smell goes. Season with salt and pepper. Remove from heat and allow to cool completely.

Preparing the wonton

• Spoon about 1 tsp of the filling onto the center of each wonton wrapper. Use finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water.
• Fold over to form a triangle encasing the filling. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

Preparing the soup

• Cook the noodles with salt according to the instructions in the package. Drain and rinse in cold water. Set aside till use.
• Bring the vegetable stock to a boil in a large saucepan over medium heat. Add ginger, garlic, cabbage, carrot and stir for 1-2 minutes.
• Then add add chilli sauce, soy sauce, vinegar, salt to the soup and cook for 2 to 3 minutes.
• Drop the wontons one by one into the soup, and let them cook for 3 to 5 minutes, until they float to the surface.
• Reduce heat to a simmer, add sesame oil and cooked noodles to the soup. Meanwhile, mix corn flour in 3 tbsp water. Add to the soup and bring this to boil.
• Boil till the soup starts to thicken. Remove from heat, season with salt and pepper and garnish with spring onion.

Notes

• You can add any vegetables of your choice for the wonton filling.
• Do not drop all the wontons together into the soup, as they will stick together.

Course: Soup

Cuisine: Chinese