Comments on: Wonton Soup

By: Marc Matsumoto

Marc Matsumoto — Wed, 28 Sep 2022 01:25:38 +0000

In reply to Kathy Stroup. This is an oldie but I remember it being really good. The hardest part about this recipe here is that it's really difficult to find the thin chinese-style noodles here. Guess I'll have to make a trip to Chinatown in Yokohama if I want to make this again....🤔

By: Kathy Stroup

Kathy Stroup — Thu, 22 Sep 2022 17:43:00 +0000

Well of course, here's your recipe! Complex as I had imagined. Have to put this on the list to try. This is going to require a trip to L.A. for ingredients, but I love shopping there, and it's nice to have a list of things to look for. You site never disappoints! I could spend hours reading, but I'm in the middle of cooking; at least this time I actually started a recipe before getting lost in exploration!😅

By: Theresa Conarello

Theresa Conarello — Sat, 06 Sep 2014 21:20:00 +0000

Hi Tan I have seen little pinkish red dried shrimp sold in a shelf stable bag in Hispanic groceries. Is this the shrimp you mean?

By: Marc Matsumoto

Marc Matsumoto — Tue, 19 Aug 2014 23:56:00 +0000

Hi Rafaela, they usually come in bags and are shaped in serving sized nests. I wasn't able to find any pictures of the noodles in packaging, but there's a picture of them in a a bowl here: https://en.wikipedia.org/wiki/Youmian they are very thin and yellow in color.

By: rafaela

rafaela — Tue, 19 Aug 2014 12:50:00 +0000

I looked for youmian in a chinese shop and didn't find them... i don't know hoy they look like uncooked though, would you please post a picture of them? Thank you!

By: Marc Matsumoto

Marc Matsumoto — Mon, 28 Jul 2014 20:11:00 +0000

Hi Lars, most of the wonton soups I've had in the NYC chinatown tasted like they were made with canned chicken broth. Definitely a different soup base than the good wonton spots in Hong Kong. This broth definitely has a fish flavor (though I wouldn't call it fishy). If that's not something you're into you may want to swap the broth out for something chicken or pork based.

By: Lars

Lars — Mon, 28 Jul 2014 16:25:00 +0000

I read this with great interest - I have travelled a lot to Hong Kong and always eat as much wonton mein as I possibly can while there. On a recent trip to New York I had it in Chinatown and got my love for the dish renewed, so now I decided I need to try this out for myself.
It surprises me to read that the broth is made from dried flounder/fish. I always assumed it was a chickeny-pork like broth since I never noticed any fishy smell from it.
Thanks for taking your time to post this thorough and instructive recipe and including all the explanations. Will be looking for the needed ingredients next time I go to my local Asian grocery store here in OC, CA.

By: Marc Matsumoto

Marc Matsumoto — Sun, 08 Jun 2014 12:37:00 +0000

Hi Krys, you may still need to strain the soup even if you put the shells in a cheesecloth (because the juices from the shell tend to coagulate), but it's worth a try.

By: Krys

Krys — Sun, 08 Jun 2014 09:25:00 +0000

May I put the shrimp shells and dried pollack into a cheesecloth so I don't have to drain it later on?

By: Yogicfoodie

Yogicfoodie — Wed, 09 Apr 2014 00:35:00 +0000

Thank you so much. We'll be making this again soon!