Pork wonton, asparagus and ramen noodle soup

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Pork wonton, asparagus and ramen noodle soup 542a2adefbc0335c3026a8cb_soba.png

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180g Ramen noodles
375g Minced pork
1/2tsp each White pepper and sea salt
1tbsp Fresh ginger (peeled&grated)
2 cloves Garlic (crushed)
1 Green chilli pepper (finely chopped)
16 Wonton wrappers
300g Asparagus (trimmed)
1tbsp Lemon juice
2tbsp Soy sauce
Freshly ground black pepper
8 cups Chicken stock
1tbsp Fresh cilantro,finely chopped(or coriander)for garnish
1tbsp Toasted sesame seeds

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Recipe By: Hakubaku

Serves 4 adults

Introduction

An excellent Ramen soup to make at home - you'll wonder why you never tried it before


Method

STEP ONE:RAMEN NOODLES
Cook as per packet instructions.
Drain noodles, rinse under running water and set aside.

STEP TWO:PORK WONTONS
In a bowl, combine pork, white pepper, salt, ginger, garlic and chilli pepper.
Lay wonton wrappers on a dry surface.
Place 1 heaped teaspoon of pork mixture in middle of each wrapper.
Wet the edges with a little water (either with a pastry brush or fingers).
Fold edges together to form bundles.
Press edges together to secure filling.
Using a large steamer, place about 2.5cm boiling water in base.
Line steamer section with a piece of waxed paper.
Arrange half the wontons on the waxed paper, cover with well-fitting lid.
Steam wontons until tender (about 4 minutes).
Set wontons aside on a slightly damp plate.
Repeat with the remaining wontons.
Keep wontons covered with plastic wrap.
NB: Check water level in saucepan occasionally and add more boiling water if necessary.

STEP THREE:ASPARAGUS
Remove waxed paper from steamer and place asparagus spears in steamer.
Cover and steam asparagus until tender (about 3 minutes).
Place asparagus on a plate and dizzle with soy sauce and lemon juice.
Sprinkle with sesame seeds and black pepper to taste.

STEP FOUR:SERVING
Place stock in a large saucepan and bring to the boil.
Reduce heat to a steady simmer and add steamed wontons and cooked noodles.
Simmer for 1 minute.
Ladle into individual bowls and serve topped with asparagus.
Sprinkle with cilantro.