Wonton Noodle Soup

Mix the filling

Combine the ground pork, chopped shrimp, light soy sauce, sesame oil, cornstarch and white pepper in a bowl, and mix well until sticky.

Fold the wontons

Place a small spoonful of filling in the centre of each wrapper, wet the edges, and fold into a pouch, pressing out any air. Repeat until all the filling is used.

Build the broth

Bring the chicken stock to a boil with the dried shrimp and dried flounder, then reduce to a simmer for twenty minutes to let the flavours infuse.

Season the broth

Strain the broth if you used whole dried flounder, stir in the light soy sauce, and keep it hot over low heat.

Boil the wontons

Bring a separate pot of water to a boil, add the wontons, and cook for four minutes until they float and the filling is cooked through, then lift them out with a slotted spoon.

Cook the noodles and greens

In the same boiling water, cook the egg noodles for ninety seconds until just tender, adding the greens in the last thirty seconds, then drain both.

Assemble and serve

Divide the noodles and greens between bowls, top with the wontons, ladle over the hot broth, scatter with spring onion, and serve at once.