Traditional Hong Kong Style Wonton Noodle Soup

If there is one dish that defines the soul of Hong Kong street food, it's this one. A crystalline, amber broth brewed low and slow for hours. Plump, snappy prawns and pork wontons. Springy egg noodles that bounce against your chopsticks with every lift. It sounds simple, and in many ways it is — but the magic is in the details, and once you've made a proper bowl from scratch you'll understand exactly why Hong Kong locals are so fiercely passionate about getting it right. Here at Yunion, our fresh wonton egg noodles were made for exactly this dish.

Serves: 2 Prep time: 30 minutes Cook time: 2 hours (largely unattended)

Ingredients

For the broth:

• 1kg pork bones

• 1 whole chicken carcass

• 2 tbsp dried flounder powder or 3 tbsp dried shrimp

• 2.5 litres water

• 1 tsp white pepper

  
  

For the wontons:

• 150g prawns, peeled, deveined, and roughly chopped

• 150g pork mince

• 1 tbsp light soy sauce

• 1 tsp sesame oil

• 1 tsp Shaoxing wine

• 1 tsp fresh ginger, grated

• Pinch of white pepper

• 1 packet Yunion wonton skins

  
  

For the noodles and garnish:

• 1 packet Yunion Wonton Egg Noodles

• 1 bunch choi sum, blanched

• Fresh yellow chives, cut into 5cm lengths

• Light soy sauce and sesame oil to season broth

Method

• Place pork bones and chicken carcass in a large pot. Cover with cold water, bring to a boil, and blanch for 5 minutes. Drain and rinse thoroughly — this removes impurities and keeps the broth crystal clear.

• Return bones to the pot with 2.5 litres of fresh water. Add dried flounder powder or dried shrimp and bring to a boil. Reduce heat to a gentle simmer and cook uncovered for at least 1.5 to 2 hours, skimming the surface regularly.

• Strain the broth through a fine mesh sieve. Season with light soy sauce, a drizzle of sesame oil, and white pepper. The broth should be clear, amber, and deeply fragrant.

• While the broth simmers, make the wontons. Combine prawns, pork mince, soy sauce, sesame oil, Shaoxing wine, ginger, and white pepper in a bowl. Mix vigorously in one direction until the filling becomes sticky and well combined.

• Place a teaspoon of filling in the centre of each wonton skin. Moisten the edges with water and fold using the nurse's cap method. Set aside on a lightly floured tray.

• Cook wontons in gently simmering broth for 4-5 minutes until cooked through. Remove and set aside.

• Cook Yunion Wonton Egg Noodles in a separate pot of boiling water for 1-2 minutes. Drain and rinse briefly under hot water.

• Divide noodles between two deep bowls. Ladle the hot broth generously over the top. Arrange wontons, blanched choi sum, and fresh yellow chives in the bowl.

• Serve immediately.

Tips

• Blanching the bones before making the broth is non-negotiable. It's the step that gives Hong Kong wonton noodle soup its signature crystal-clear broth rather than a murky, cloudy one.

• Mixing the wonton filling vigorously in one direction develops the protein in the meat, giving it that snappy, bouncy texture that defines a great Hong Kong wonton. Don't skip this step.

• Cook the noodles separately and always add them to the bowl last. This keeps the broth clean, clear, and free of excess starch.

  
  

Find Yunion Noodles Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.