Wonton Noodle Soup

Silky pork and prawn wontons in a clear, deeply flavoured Hong Kong-style broth with thin egg noodles.

Wonton noodle soup is the defining dish of Hong Kong cuisine — the bowl every Hong Konger grows up eating. The wontons evolved into a distinctly Hong Kong style: loose, flowing wontons with a tail, floating in a crystal-clear broth made from dried flounder, shrimp roe and pork bones. The broth should be completely clear, intensely savoury and smell of the sea. The noodles (wonton mein) are thin egg noodles with a springy bite from lye water. Iconic wonton noodle shops like Mak's Noodle, founded in 1968, serve hundreds of bowls daily and have maintained the same recipe for decades.

Authentic Hong Kong wonton soup broth is made from dried flounder, shrimp roe and pork bones. Use thin wonton mein noodles. The wontons should be loosely folded with a tail.