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RELATED RECIPES
Pork and Shrimp Wontons
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Egg Noodles with Wonton Soup and Asian Greens
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30 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
ramen noodle (fresh)
soy sauce, thin (lite)
wonton wrap (Nasoya)
kid friendly
has meat
(?)
Has meat from:
pork rib
ground pork (16% fat)
has pasta
(?)
Has pasta from:
ramen noodle (fresh)
has seafood
(?)
Has seafood from:
tiger shrimp
mediterranean
vegan
(?)
Not vegan due to:
pork rib
tiger shrimp
ground pork (16% fat)
vegetarian
(?)
Not vegetarian due to:
pork rib
tiger shrimp
ground pork (16% fat)
pescetarian
(?)
Not pescetarian due to:
pork rib
paleo
(?)
Not paleo due to:
ramen noodle (fresh)
dark sesame oil
wonton wrap (Nasoya)
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
1
lb
Can use 8 to 10 ounces dried ramen or 12 ounces fresh thin Chinese egg noodles.
 
2
tsp
 
4
cups
Can use a leafy green like baby bok choy or choy sum.
 
2
whole
Trimmed and thinly sliced.
 
 
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INGREDIENTS FOR: BASIC ASIAN STOCK (BEEF, PORK, OR CHICKEN)
Amount
Measure
Ingredient
 
3
lbs
Chicken or beef can be used, depending on the flavor of stock you want.
 
1
lb
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
 
4
inches
sliced and lightly crushed.
 
8
whole
trimmed and lightly crushed.
 
1
tsp
Can use white peppercorns.
 
 
 
Add for taste.
 
 
INGREDIENTS FOR: PORK AND SHRIMP WONTONS
Amount
Measure
Ingredient
 
2
tsp
 
2
tbsp
plus extra for serving.
 
1
tbsp
cornstarch can be used in place of tapioca starch.
 
1 1/2
lbs
small, headless, peeled, deveined, and minced.
 
8
ounces, weight
coarsely ground.
 
72
whole
square or round.
 
1/2
tsp
Optional - more to taste.
 
 
PREPARATION
PREPARING THE STOCK
1.
Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right. You'll need 2 quarts of this (8 cups).
PREPARING THE WONTONS
2.
Follow the steps for recipe "Pork and Shrimp", which is in the dependent recipes section to the right. Use all of the wontons in the dependent recipe.
PREPARING THE BROTH
3.
In a medium pot, bring the stock to a boil over high heat.
4.
Reduce the heat to low, cover, and simmer until ready to serve.
PREPARING THE NOODLES
5.
Bring a large pot of water to a boil over high heat and cook the noodles until tender, yet firm, about 3 minutes for dried ramen, 10 seconds for fresh ramen, and about 2 minutes if using fresh Chinese noodles.
6.
Use a strainer to fish out the noodles and drain.
7.
Divide the noodles among large soup bowls.
COOKING THE WONTONS
8.
Return the water from the noodles to a boil and, add the wontons, and cook, allowing them to surface to the top, about 5 minutes.
9.
Drain and divide the wontons among each serving of noodles.
10.
Add the sesame oil and leafy greens to the stock, adjust the seasoning with salt and pepper to taste, and cook for 1 minute.
11.
Ladle a generous amount of stock over each serving of noodles and wontons, making sure to divide the greens evenly.
12.
Garnish with scallions and serve with chili-garlic sauce (if using) for dipping the wontons.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
2.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 4342
Protein 151 g
Carbohydrates 171 g
Iron 0.40 mg
Fiber 9.75 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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