Cantonese wonton noodle soup from 168 Better Than Takeout Chinese Recipes (page 272) by Mandy Fu

  • scallions
  • chicken bones
  • Show all ingredients...
  • Serves : 5

  • EYB Comments

    Can use Japanese dashi powder for flounder powder recipe included here, and ground beef for ground pork, and beef bones for pork bones. Flounder is dehydrated overnight; pork and chicken bones are soaked for 2 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use Japanese dashi powder for flounder powder recipe included here, and ground beef for ground pork, and beef bones for pork bones. Flounder is dehydrated overnight; pork and chicken bones are soaked for 2 hours.

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