Wonton noodle soup is super high on the classic Chinese comfort foods list and has been one of my favorites since I was a little kid. My favorite place to go has been and still is Wonton Noodle Garden right on Mott Street in Chinatown. The wontons are juicy and plump with whole shrimps and ground pork, the egg noodles are cooked al dente, and the broth is crystal clear and golden in color. It's classic, it's comforting, and it's a soup that I have always wanted to replicate at home. I wanted it to taste like it came straight from your favorite Chinese mom and pop restaurant around the corner and I think I did just that! It's got the perfect see through, crystal clear, golden colored broth going on, it's subtle in flavor yet so addictive.
I always start out with soaking my pork bones and chicken bones in some salted water. This helps to take out any blood from the bones and meat, ensuring that you get a super clear broth. Next, I dump out the water, refill with fresh water, and then boil it for 30 minutes. All of the impurities will start to come out and cloud up the top so after the 30 minutes are up, drain everything out, and run the bones under some water. Clean off any of the scum that got on the bones and also take some time to wash the pot as well. Place the bones back into the pot along with some salt, sugar, sliced ginger, onion halves, and a small stalk of lemon grass. Let this cook on low for 3 -4 hours, occasionally skim any scum that floats to the top. There shouldn't be much though.After the 3-4 hours are up, take out all the bones and aromatics and discard them.
Now comes the best part, adding in the fish sauce and soy sauce! The fish sauce, gives that addictive quality and the soy sauce adds in the right amount of saltiness and that beautiful golden hue we all know and love. I made and tested this broth in a 4 qt pot and I always use 2 tablespoons of soy sauce and 2 tablespoons of fish sauce. I think its the perfect amount but you should always start with 1 tbsp and move your way up from there. The end color of your broth should be golden but always try it as you go! Now that your soup is ready to go, cook up your noodles and wontons. Serve with some chopped scallions and I promise it's gunna be amazing!
The Best Wonton Noodle Soup
Makes 6 bowls or freeze up to 6 months
For the soup:
1 uncooked chicken carcass or 1 pound of chicken bones
1 pound of pork bones
1 tablespoon or 9 grams of salt
15 cups or 3.55 kilograms of water
1 tablespoon or 9 grams of salt
1 teaspoon or 4 grams of sugar
2 coins of ginger, about 1 inch thick, approx. 8 grams
1- 4 inch piece of lemongrass, approx. 9 grams
1 onion, sliced in half, approx. 114 grams
2 tablespoons or 25 grams of soy sauce*
2 tablespoons or 30 grams of fish sauce*
5 - 6 wontons
1 portion of egg noodles
thinly sliced scallion
1.5 -2 cups of broth
For the broth:
In a 6 qt pot add in the chicken bones, pork bones, 1 tablespoon of salt, and enough water to cover the bones. Let this sit for 1 - 2 hours. This is to help clean the bones and get rid of some of the blood.
Next, drain off the bloody water and refill with enough water to cover again. Bring to a boil and cook for 30 minutes. Drain the bones and give them a good wash just to get rid of any excess scum. Wash your pot as well!
Place the bones back into your clean pot along with 1 tablespoon of salt, ginger coins, lemongrass, and sliced onion halves. Fill your pot with 12 - 14 cups of water or if you are using a 8 qt pot, just fill it all the way to the top.
Turn the flame all the way down to low and let it go for 3 -4 hours. Don't cover and don't let it boil. Skim the top for any foam that appears and refill the pot with water if you notice that it has evaporated. Try to keep it at the same water level that you started with. Once it is done, strain everything out so you are left with just the clear broth. You can discard the bones and aromatics.
Add in 1 tablespoon of both fish sauce and soy sauce. Taste it and see if you need to add more fish sauce or soy sauce. I normally add 2 tablespoons of each.* Shut off the heat and move on to serving up your bowl of wonton noodle soup!
In a separate pot filled with salted water, bring it to a boil, and drop in your fresh egg noodles. Cook for a few seconds or follow the instructions on the package. Take them out and place them in your serving bowl.
With the water still boiling, drop in your wontons and cook until they float to the top. Place them on top of your noodles and pour your hot broth over top. Sprinkle on some scallions and enjoy! :)
* I made and tested this broth in a 4 qt pot and I always use 2 tablespoons of soy sauce and 2 tablespoons of fish sauce. However, you can start with 1 tablespoon and move your way up from there. The end color of your broth should be golden but always try it as you go!