Won ton noodle soup is a classic of Chinese cuisine. I tried to make it without adding any special won ton broth cube and so I give you the recipe made entirely “home-made” except for the won ton paste. “Won ton” literally means “to eat clouds”… The ravioli float in this delicious soup. I also put the recipe of the “homemade” pasta but you can also buy ready-made Chinese pasta…!
Won ton” ravioli noodle soup recipe for 4 people:
For the broth:
-1,5 liter of water
-4 or 5 chicken legs
-3 cloves of garlic
-a bunch of coriander
-1 ginger root
-1 bokshoi + 1 other for the final soup
-1 good pinch of glutamate
For the noodles:
-200g of flour
-50g cornstarch + a little to spread the dough
-1 tablespoon of oil
-2 good pinches of turmeric
For the “won ton” ravioli:
-1 package of won ton ravioli sheets
-200g of minced pork loin
-100g of shrimp meat
-1/2 teaspoon sugar
-1 teaspoon of clear soy sauce
-1 teaspoon of Chinese wine at 13° C
-6 to 7 tablespoons of broth (above)
-1 cm of minced ginger
-2 or 3 Chinese cives
-1 clove of garlic, chopped
Start by preparing the broth. Prepare the chicken, the garlic, the ginger, the onion, some sprigs of coriander…
Here is the bokshoi… Slightly cut the base and separate the leaves.
Put all these ingredients in a saucepan with one liter of water.
Add glutamate and salt.
Let cook on low heat for 20-25 minutes…
Then filter the broth.
Bernard’s tip: if you want to make the broth yourself, you will have some chicken left. You can put it in the fridge and eat it (by removing the skin) as is with a little mayonnaise or make a chicken salad…Instead of throwing it away!
Prepare the dough for the noodles: Put the flour, cornstarch, turmeric, egg and a tablespoon of oil in a bowl or in the kneading bowl of the food processor.
Start kneading, adding as much water as necessary…
Knead for about ten minutes then form a ball with the help of cornstarch.
Let it rest for an hour in a cool place in cling film, then roll out the dough with the dough sheeter…
Then cut having taken care to let them dry a little to avoid that they stick to the final cut…
Prepare the ravioli filling by putting all the ingredients (except the broth) in a bowl… Mix well to combine.
(On the pictures I didn’t put shrimps, but that’s when you should put them!)
Add the broth and mix well.
Take out the leaves at won ton.
Place a teaspoon of filling in the bottom center of the sheet.
Fold the dough over once.
Then a second time…
Then close by folding the sides towards the center and seal with a water spot. On the picture the ravioli has been turned to the camera….
Do the same with the remaining stuffing.
For homemade pasta: cook the pasta in a separate pot and drain the noodles.
Otherwise add the pasta with the ravioli in the case of ready-made pasta…
Return the broth to a saucepan, add a new bokshoi. Bring to a boil. Add the ravioli.
It’s ready when the ravioli comes to the surface… (two minutes).
Add the cooked noodles and add a few sprigs of coriander…
Serve immediately when hot!