Wonton Soup

• 50 - 60 wonton wrappers ((Note 1)) ↔ Substituir
• 200 g / 7 oz lean pork mince ((ground pork)) ↔ Substituir
• 200 g / 7 oz peeled prawns / shrimp (, roughly chopped) ↔ Substituir
• 1 tbsp ginger (, finely grated (1.5" / 3cm piece)) ↔ Substituir
• 2 shallots / green onions (, finely chopped (5 tbsp)) ↔ Substituir
• 1 tbsp light soy sauce ((Note 2)) ↔ Substituir
• 2 tbsp Chinese cooking wine ((Shaoxing wine) (Note 3)) ↔ Substituir
• 1/2 tsp salt ↔ Substituir
• 2 tbsp sesame oil, toasted ((Note 4)) ↔ Substituir
• 3 cups / 750 ml chicken broth ((Note 5)) ↔ Substituir
• 2 garlic cloves (, smashed (6)) ↔ Substituir
• ⅓" / 1 cm piece of ginger (, sliced (optional, but highly recommended)) ↔ Substituir
• 1½ tbsp light soy sauce ((Note 2)) ↔ Substituir
• 2 tsp sugar ((any)) ↔ Substituir
• 1½ tbsp chinese cooking wine ((Note 3)) ↔ Substituir
• ¼ - ½ tsp sesame oil ↔ Substituir
• Shallots / scallions (, finely chopped) ↔ Substituir
• Bok choy (, quartered, or Chinese broccoli cut into 10cm /4" lengths (optional)) ↔ Substituir
• 40 - 50 g / 1.5 - 1.75 oz dried egg noodles per person (, (optional) (8)) ↔ Substituir

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