Pork And Shrimp Wonton Soup - cooking recipe

Ingredients

6 cups chicken stock
2 think slices fresh ginger
1 cup shiitake mushrooms, sliced
1 tbsp oyster sauce
2 tsp fish sauce
2 tbsp light soy sauce
1 oz water chestnuts
3 oz raw shrimp meat
3 oz ground pork
1 None large egg white
4 None green onions, trimmed and sliced
24 None wonton wrappers
10 oz thin egg noodles
1 None bunch chinese broccoli, trimmed and cut into bite-size pieces

Preparation

Pour the stock into a medium saucepan and add the ginger, mushrooms, oyster sauce, fish sauce and 1 tablespoon of light soy sauce and bring to a simmer.
Place the water chestnuts, shrimp, ground pork, egg white, 1 green onion and the remaining soy sauce in the base of a food processor and pulse to a chunky paste.
Hold 1 wonton wrapper in the palm of your hand, floured side down, and place 1 teaspoon of paste mixture in the center. Pinch the edges into a moneybag shape, squeezing to secure, then lay on a plate and repeat with the remaining wonton wrappers.
Place the noodles in large pot of boiling water and cook according to the packet instructions. Remove from the water with tongs and divide among serving bowls. Add the wontons and broccoli stalks to the pot and cook for 2 mins. Add the broccoli leaves and cook for a further 2 mins, or until wontons are cooked through. Drain well and divide among the serving bowls.
Remove the ginger slices from the broth and ladle into bowls. Top with the remaining green onions and serve.