EASY Wonton Noodle Soup

Finely chop the peeled and deveined shrimp until it forms a paste-like consistency.

In a large mixing bowl, combine the chopped shrimp, ground pork, grated garlic, and grated ginger.

Add Shaoxing wine, soy sauce, sesame oil, black pepper, sugar, and cornstarch to the bowl.

Add finely chopped green onions and mix everything in one direction until the mixture becomes sticky.

Prepare wonton wrappers, keeping them covered to prevent drying out. Have a small bowl of water ready.

Wet the edges of a wonton wrapper, place a teaspoon of filling in the center, and scrunch the wrapper together to seal it. No special folding skill is needed.

In a pot, add ginger slices, crushed garlic, green onions, and a dried shiitake mushroom.

Pour in chicken stock, cover, and bring to a boil over high heat. Let it boil for 5 minutes.

Season the broth with soy sauce, fish sauce, and a pinch of salt and pepper to taste.

Remove the solid aromatics from the broth. You can slice the mushroom for garnish.

In the hot broth, blanch the bok choy for about 2 minutes, then remove and set aside.

Add the egg noodles to the broth and cook according to package directions, then transfer to serving bowls.

Cook the wontons in the broth for 4-6 minutes, or until they float to the surface and are fully cooked.

Assemble the soup by arranging the noodles, cooked bok choy, sliced mushroom, and wontons in a bowl. Ladle the hot broth over everything.

Garnish with fresh chopped green onions and serve immediately.