INSTRUCTIONS
Wonton Broth 1. Clean the pork bones. Add water to a stock pot with 1 teaspoon of salt, take it to a boil with high heat. Add pork bones and boil for 10 minutes. Drain and rinse the pork bones with cold water, rubbing off all residue from the bones.
- Meanwhile, soak the dried
shrimp in water for about 20 minutes. Then drain. - In a clean stock pot, add
water, pork bones, ginger, jicama, dried shrimp, salt and mushroom powder. Take it to a boil on high heat. - Reduce the heat to medium
low and simmer for 1 12 hours up to 3 hours (for maximum flavor). Skim off any fat and residue from the top of the broth with a ladle. - Boil wontons for about 6 minutes. Cooked wontons will float to the top of the water. Use a spider strainer to scoop the wontons out.
Assemble the wonton noodle soup
1. Cook the egg noodles (in small bundles as needed) in a pot of boiling water per package instructions (usually no longer than 30 seconds).
Drain the noodles in a colander and rinse with cold water.
2. Drizzle about 1 teaspoon of
sesame oil to the noodles. Mix well to prevent noodles from sticking.
3. Using the same pot of water, blanch the bok choy for 1-2 minutes.
4. In a bowl, add the wonton noodles, wontons, broth, garnishes and optional toppings.