Prawn & Pork Wonton Noodle Soup with Ginger Broth

⏱ 45 min · Serves 4

Silky wontons plump with prawn and pork, bouncy egg noodles and a clear, gingery broth that tastes like it simmered all day. A weeknight bowl of comfort that beats any takeaway.

Per serving: 585 kcal · 38.0g protein · 76.0g carbs · 14.0g fat

Ingredients

• 200g pork mince
• 150g raw prawns, peeled and finely chopped
• 2 spring onions, finely sliced, plus extra to serve
• 1 tbsp finely grated ginger
• 1 garlic clove, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornflour
• pinch of white pepper
• 24 square wonton wrappers
• 1.4 litres good chicken stock
• 3 slices fresh ginger
• 1 tbsp light soy sauce
• 1 tsp caster sugar
• 1 tsp toasted sesame oil
• 300g thin dried egg noodles
• 200g pak choi, quartered lengthways
• chilli oil, to serve (optional)

Method

1. Make the filling: mix pork mince, chopped prawns, spring onions, grated ginger, garlic, soy sauce, sesame oil, cornflour and white pepper in a bowl until sticky and well combined.
2. Lay out a wonton wrapper, place 1 heaped teaspoon of filling in the centre, brush the edges with water, fold into a triangle and press out any air, then bring the two long corners together and pinch to seal. Repeat with the rest, keeping them under a damp tea towel.
3. Pour the stock into a large pan with the ginger slices, bring to a gentle simmer and cook 10 minutes. Season with light soy sauce, sugar and sesame oil, then fish out the ginger.
4. Bring a second large pan of water to the boil. Cook the noodles according to the packet (usually 3-4 minutes), then drain, rinse briefly in cold water and divide between four deep bowls.
5. Return the water to a boil and cook the wontons in batches for 3-4 minutes, until the wrappers are translucent and they float. Lift out with a slotted spoon.
6. Drop the pak choi into the simmering broth for 1-2 minutes until just tender.
7. Divide the wontons and pak choi over the noodles, ladle over the hot broth, and finish with extra spring onion and a drizzle of chilli oil.