Authentic Wanton Mee Soup Recipe: Step-by-Step Guide

The authentic wanton mee soup recipe features tender wontons filled with pork and shrimp, served in a rich chicken broth with egg noodles, char siu, and leafy greens. This traditional Cantonese dish requires handmade wontons, a properly simmered broth, and careful assembly to achieve the perfect balance of flavors and textures.

Wanton mee soup represents one of Hong Kong's most beloved comfort foods, with roots tracing back to Guangdong province. This noodle soup combines delicate wontons, springy egg noodles, and a clear yet deeply flavorful broth that has sustained generations of diners. Creating an authentic version at home requires attention to detail but yields rewarding results that surpass even many restaurant offerings.

Essential Ingredients for Authentic Wanton Mee Soup

The foundation of exceptional wanton mee soup lies in quality ingredients. While regional variations exist across Southeast Asia, the Cantonese version maintains specific standards that distinguish it from other adaptations.

Component	Required Ingredients	Key Substitutions
Wonton Filling	Ground pork, shrimp, ginger, sesame oil, cornstarch	Chicken can replace pork for halal version
Broth Base	Chicken bones, dried scallops, ginger, green onions	Vegetarian broth with shiitake mushrooms
Noodle Component	Egg noodles (mee pok or hor fun)	Ramen noodles in pinch
Garnishes	Char siu, bok choy, fried shallots, chili oil	Roast pork instead of char siu

Step-by-Step Preparation Guide

Creating wanton mee soup requires separate preparation of three key components before final assembly. Rushing any step compromises the dish's integrity.

Wonton Preparation (60 minutes)

1. Mix 500g ground pork with 250g finely chopped shrimp, 1 tbsp grated ginger, 2 tsp sesame oil, and 1 tbsp cornstarch until paste-like
2. Place teaspoon-sized portions on wonton wrappers, moisten edges, and fold into classic triangle shape
3. Boil wontons in salted water for 3-4 minutes until they float to surface
4. Immediately transfer to ice water to stop cooking and preserve texture

Broth Simmering (3-4 hours)

1. Blanch 1kg chicken bones in boiling water for 5 minutes to remove impurities
2. Add bones to 3 liters cold water with 20g dried scallops, 3 slices ginger, and 2 green onions
3. Simmer uncovered for 3 hours, skimming foam regularly
4. Strain broth through cheesecloth for crystal-clear result
5. Season with salt to taste (avoid soy sauce which clouds broth)

Final Assembly

1. Blanch egg noodles for 45 seconds, drain, and toss with sesame oil
2. Place noodles in bowl, arrange 6-8 wontons on top
3. Add sliced char siu and blanched bok choy
4. Pour hot broth over components
5. Garnish with fried shallots and chili oil to taste

Professional Cooking Techniques

Mastering wanton mee soup requires understanding these critical techniques:

• Wonton folding - The classic triangle fold creates the perfect pocket that prevents filling leakage during cooking while allowing broth to penetrate
• Broth clarification - Adding egg whites during final simmering phase traps impurities for restaurant-quality clarity
• Noodle texture control - Undercooking noodles slightly accounts for residual cooking when adding hot broth
• Temperature management - Serving broth at precisely 85°C (185°F) preserves wonton texture while properly cooking delicate greens

Regional Variations Worth Exploring

While the Hong Kong style remains most popular globally, regional adaptations offer interesting alternatives:

• Singaporean wanton mee - Features drier preparation with black vinegar and chili sauce, often served with roasted pork instead of char siu
• Malaysian version - Incorporates sweet soy sauce and sometimes uses flat rice noodles instead of egg noodles
• Teochew adaptation - Uses clear fish broth and emphasizes seafood elements in both broth and wonton filling
• Modern vegetarian interpretation - Replaces meat components with shiitake mushrooms, tofu, and textured vegetable protein

Serving and Storage Recommendations

For optimal enjoyment, serve wanton mee soup immediately after assembly. The delicate balance of textures deteriorates quickly as noodles absorb broth. If preparing components ahead of time:

• Store cooked wontons in single layer with parchment paper between layers
• Refrigerate broth for up to 3 days or freeze for 2 months
• Never store assembled soup - components should be combined only when serving
• Reheat broth to proper temperature before final assembly

Frequently Asked Questions

What's the difference between wanton and wonton?

Wanton is the Cantonese romanization while wonton follows Mandarin pronunciation. Both refer to the same Chinese dumpling, but 'wanton' specifically denotes the version used in Southeast Asian Chinese cuisine.

Can I make wanton mee soup without shrimp in the filling?

Yes, traditional Cantonese wanton mee soup uses only pork filling. Shrimp became common in Southeast Asian adaptations. For authentic Hong Kong style, use 100% ground pork with 20% fat content for best texture and flavor.

Why is my broth cloudy and how can I fix it?

Cloudy broth typically results from boiling instead of simmering, or not skimming impurities. To clarify, whisk one egg white into cold broth, bring to 80°C (175°F), then strain through cheesecloth. Prevent cloudiness by maintaining gentle simmer and regular skimming.

What's the best noodle for wanton mee soup?

Traditional wanton mee soup uses fresh egg noodles called 'mee pok' in Singapore/Malaysia or 'hor fun' in Hong Kong. These flat, yellow noodles have the perfect springy texture. Dried egg noodles work in a pinch but require careful timing to avoid mushiness.