Cantonese Wonton Noodle Soup

Instructions

1. Prepare the wonton filling
   In a large mixing bowl, combine ground pork, chopped shrimp, 1 tablespoon soy sauce, oyster sauce, sesame oil, Shaoxing wine, and white pepper. Mix thoroughly in one direction until the mixture becomes sticky and well combined, about 5 minutes. Cover and refrigerate for 30 minutes to allow flavors to develop.
2. Fold the wontons
   Place a wonton wrapper on a clean work surface. Add 1 teaspoon of filling to the center. Moisten the edges with water using your finger. Fold in half to form a triangle, pressing out any air bubbles. Bring the two bottom corners together, overlapping slightly, and press to seal. Repeat with remaining wrappers and filling.
3. Prepare the soup base
   In a large pot, bring chicken stock to a boil. Add ginger slices and white parts of spring onions. Reduce heat and simmer for 10 minutes. Remove ginger and spring onion with a slotted spoon. Season with remaining soy sauce and salt to taste.
4. Cook the noodles
   Bring a separate large pot of water to a boil. Cook the noodles according to package instructions until al dente, usually 2-3 minutes for fresh noodles. Drain well, rinse under cold water to remove excess starch, and divide among four serving bowls.
5. Cook the wontons and vegetables
   In the same pot of boiling water, cook the wontons until they float to the surface and the filling is cooked through, about 3-4 minutes. Remove with a slotted spoon and place on top of the noodles. Blanch the leafy greens in the same water for 30 seconds until bright green and slightly wilted. Drain and arrange alongside the wontons.
6. Assemble the soup
   Ladle the hot broth over the noodles, wontons, and vegetables. Drizzle a few drops of sesame oil over each bowl. Garnish with sliced green parts of spring onions. Serve immediately while piping hot.