Wonton Soup

Delicate pork and shrimp wontons poached and served in a clear, fragrant chicken broth with sesame oil.

Ingredients

• 1 kg beef sirloin
• 1 cup jasmine rice
• 2 tsp grated fresh ginger
• a pinch of doubanjiang (chili bean paste)
• 1/4 cup toasted sesame oil
• 1 cup scallions, sliced
• a handful of fresh scallion greens, chopped
• soy sauce, to taste
• 500ml water
• a pinch of five-spice powder
• 200g bean sprouts
• a generous spoonful of black vinegar

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the white pepper and star anise, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the firm tofu and scallions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the pork stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the firm tofu is tender, about 15 mins.

6. 6

   Stir in the egg noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the oyster sauce and adjust the seasoning to taste.

💡 Tips