Wonton Noodle Soup

Method

Make the wonton filling by combining minced pork, prawns, spring onions, soy sauce, sesame oil and ginger in a bowl. Place a teaspoon of filling in the centre of each wonton wrapper, wet the edges with water, fold diagonally to form a triangle, then bring the two points together and press to seal. Prepare the broth by simmering pork bones or chicken carcass with ginger, spring onions, dried shiitake mushrooms and dried shrimp in water for 45 minutes to 1 hour, then strain and season with salt and white pepper. Bring a large pot of water to the boil and cook the wontons until they float, then remove with a slotted spoon. In the same pot, briefly cook the egg noodles and pak choi together until tender. Divide the noodles and vegetables amongst serving bowls, top with wontons and ladle the hot broth over each portion. Serve immediately.