BETTER THAN TAKEOUT - Wonton Noodle Soup Recipe

[@GianBLima]

You’re really talented at making step-by-step cooking videos. So many important details and clear images! It’s very rare to find great videos like this.

[@semajnosnibor17]

“This bowl here might not look that special”. Nah that looks amazing. I could almost taste it through my phone.

[@evangelineyap4990]

Love her accent...

[@cowboykelly6590]

I gotta agree. 🤠🖖

[@IslandPearl73]

Ok I Was So intrigued by the fish powder that I had to make some! OMG!! Not only did it lift my soup broth by so many levels but it’s so good in all kind of things! Thank you for Sharing!!

[@tavoiaiono7885]

Yeah....cool. I will do the same too.

[@LIZZIE-lizzie]

@ Island Pearl73 You did make the fish powder and it does enhance other foods?! No "fish" taste, either... The entire process is amazing and as a natural food enhancer... How long did it take you? Did or do you grind the bones with it? (I forgot). The Chinese have the oldest written records man can go to for recorded weather, history. Can't knock it if it works and you're happy with it! Thank you for your comment!! That is awesome!👍👏👏

[@hippopotomonstrosesquipped8362]

I cant beleive you actually made that!!!

[@IslandPearl73]

@@hippopotomonstrosesquipped8362 when I started the process I put the Fish on overnight like suggested. Other than that it wasn’t to bad. It was worth the extra steps! 🐟

[@IslandPearl73]

@@bjnorth7368 no not at all it was more like a Smoked fish mild flavor.

[@marcypeter7913]

So much talent. I hope your arthritis get better. I try to avoid sodium with lymphedema and so the soup we love can be a disaster for many, but you work very hard at this soup, and I would love to just taste it once in life. Your fish turning into a spice is a total surprise and I love how you chop all the pork yourself. You work very hard with such a cheerful expression and speak so well. I love learning more from all your posts!

[@eileenie3101]

I love love love your channel! What I live about it is the genuine recipes. I love the most the really in depth recipes that take a long time to come together. Plus you’re adorable to watch! My family loves when I cook Mandy’s recipes- that’s what I call them. You’re the best!

[@Ohmygatos35]

This is my favorite food in the whole world. If I could have this soup every day I would be happy. I used to live near Philadelphia so I would go to the Pecking Duck house on 9th and Vine and have they’re wonton noodle soup every time. I moved away and no one near where I live makes this soup. Thank you so much for sharing this recipe 🙏🏼 you are an angel

[@lilly_koii]

same here, I used to live near China Town and would have this so often. my mom would bring this for me when I was sick instead of chicken noodle soup. so glad we can make it now

[@ataribattari]

Love your misspelling of Peking duck. I'll spell it your way from now on.

[@Ohmygatos35]

ataribattari thanks ☺️

[@cerestaylor1039]

My Fav was Chinatown in San Francisco back in the 80s , my friends teased me about why I moved there well the food of course 💗💗💗💗

[@jodane6186]

Me too. Went to high school near Chinatown and grad school in Philly. We'd eat wonton soup after working out at the dojo on Race. Miss those restaurants.

[@SkeeterMcBeater]

Damn, your instructions are so thorough.

[@lyncressler2608]

Lol omg right

[@lasfsk]

Slapping the meat until it was sticky really changed my way of thought, tbh

[@kevingarner1558]

Mandy, you never cease to amaze me! This is another very interesting and I'm sure delicious (I haven't been able to try it yet) recipe. You are so generous and thorough, like most of your recipes, this one gives so much instruction and information. It is really four recipes in one! Also, thanks for the link to your new web site to get the printable recipe! Most KZbinrs don't even give a list of the ingredients like you do, but now we get a printable recipe from you! You are the best!

[@66marymagdalene]

Really authentic ! Your fish powder is perfect. Nobody can do it better than you. 👏👏👏(I'm from Hongkong🤗🤗🤗)

[@graceburke1989]

OMG, I can't stop watching your tutorials. How did you learn to cook so well? Also, appreciate you link all the ingredients on Amazon so we don't have to bother you with questions and we can purchase them ourselves. Thank you!!!

[@kiml85]

Gotta agree with the fish powder being the key ingredient. This is how my mom makes her wontons and I always am able to taste the difference wontons with and without the flounder powder. Almost all recipes that I've seen dont include this.

[@cknowles7402]

It's the FISH POWDER 4 ME!!

[@SoupedUpRecipes]

🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order) So excited to launch my first product! A great wok set, just like I have used in my videos over the last 2 years. Learn more and consider improving your Chinese cooking skills with a new wok!

[@danlboom2092]

Wow! Good job! In Hawaii,back in the day, there used to be sooooo many Saimin Shops. Today they remain only but a few. We were raised on this stuff and had both, the Chinese and Japanese versions. The Japanese soup stock is similar but, with added vegetables and seaweed.The soup stock from each of restaurant are a family secrets and not shared. I like both styles because both styles are different and delicious.

[@bassethound1]

I started this September 1 snd it is finally ready.

[@PinkSwan146]

bassethound1 😂😂😂🤣

[@joaniebt7908]

🤣🤣🤣

[@JamieRoberts77]

I don’t work this coming weekend so I’m going to give this a try! It looks AMAZING! I had no idea how different and better the authentic recipe is compared to what we always have in the states. Thanks, Mandy! Always a 👍🏼👍🏼

[@bricrook8393]

I am so grateful I stumbled upon your channel. I lived in Hong Kong for almost a year and a half and fell in love with the food but have never been able to recreate my favorite meals. Now I can make them!!!

[@boscoboasdad6562]

Your shows help in ways you probably do not anticipate. I am old, ugly, and at my age somewhat usless, yet I am not dead yet. So what do I do until I am. I support technology, retailers, cable companies, grocery stores, seed catalogs, soil improvments, and to some degree, kitchen gardening when people drive by and see my garden, all because of you. You even make me glad to be alive when I see and hear you. You are so completely adorable and cute. As for the actual recipes, I never will follow them directly. But today for example I see how I can remove the foam from boiled food (I boil often and used to dispose of the water and add fresh water to season). I must buy more strainers, all I have is a colander. I feel inspired to garnish with my home grown chard even though I do not grow Chinese cabbage. Actually, sometimes I just enjoy your videos for the pure pleasure of looking at you, listening to you, and joining in your excitement about food. Thank you from an old guy.

[@monicalivesforchrist5901]

You can find your happiness in Jesus. Your purpose here is to serve The LORD Almighty with your all.

[@baidaan1894]

@@monicalivesforchrist5901 proselytizing on a cooking video?! Seriously???

[@speccysquaregolike9629]

@@monicalivesforchrist5901 Leave him alone. It's rude of you to assume. Also, if he wants to find God, he'll do it, but don't pester the poor guy. Behavior like yours tends to turn non-believers away

[@cknowles7402]

Blessings to you

[@juriahdin8261]

FYI, they do sell flounder powder in packets here in chinese stores.

[@fanfaretloudest]

Thank you for noting. I don't have a grill or anything to dehydrate fish just in case I make this sometime. Good to know!

[@t.g.5058]

Juriah Din I found flounder powder on Amazon in case you can’t find it in stores.

[@condorX2]

The question is, are they authentic?

[@Pammellam]

T. G. :::: Can you provide a link to the powder on amazon? I can’t find it. Thanks so much.

[@Pammellam]

Juriah Din ::: What is it called in Chinese characters, I wonder. I am in Japan. They might have it in Yokohama....

[@TheGiraffeQueen]

This soup tases like what my friend's mom served me before... She's from Hong Kong! So delicious!!

[@julietong1418]

Such a labour-intensive dish but your version looks so yummy

[@susancaballeroaloui4756]

Great job with this recipe and video! Although I am not a fan of seafood, I really enjoy watching you prepare the foods - you explain and show the steps so well. Still watching from USA!

[@markhall7646]

I followed your recipe and this video. Hands down, this is the best wonton soup I have ever eaten. Preparing the fish in quantity allows me to keep fish powder on hand and you're right. It's better than MSG could ever be. And natural!

[@SuiLiF]

I make won ton noodle soup a lot but have never used the fish powder. A favorite.

[@who52au]

@Cjango Freeman They Grill it on a dry pan !

[@becomingabetterhomecookwit8915]

I wanted to tell you I purchased your Wok on Amazon and it’s very nice! It’s all seasoned up and ready to use!

[@keganwallace8753]

Interesting. I never thought fish powder would make me hungry. Soup looks delicious!

[@raycannon2341]

In Japan, we call this fish powder Dashi, made from baby anchovies or from kombu (kelp) the basic Umami flavor in all Japanese cooking. Most Asian food markets sell Japanese Dashi. I get the all natural ones without MSG or any preservatives.

[@fussyrenovator7551]

@@raycannon2341 can kombu be a replacement for this flounder powder? They would seem to me to be incredibly different in flavour. One is smoked fish and the other is dried kelp. Umami yes, but entirely different flavour profiles. Not buying it.

[@garnettspontini1011]

I love your printable recipe page site. Great idea! Thank you again for sharing.

[@fanfaretloudest]

This looks amazing! It even looks better than any "Chinese" style food I've eaten growing up since childhood. Thank you so much for posting!

[@rneustel388]

This video is so fascinating to watch-I’m very impressed by your dedication to authenticity and flavor!

[@lizcribbs197]

Mandy, I love your videos. Right now I'm still in college but when I graduate in May you bet I'll buy myself a wok and will start making some of your easier recipes. This soup looks so good! I can't wait to make it one day 😊

[@floief]

Thank you so much for the very clear instructions. I've tried your techniques for stir-frying chicken and beef and they came out beautifully. I'm slowly getting the idea :) I now have two kinds of soy sauce in my kitchen. This recipe sounds wonderful too. I love broth with noodles and freshly cooked vegetables. Think I'll try spinach and/or cabbage....my favorites

[@HappBeeH]

its so nice you can hear the sounds of your cooking instead of terrible music.

[@pinkmonkeybird2644]

Thank you so much for the website! I’ve been religiously copying your recipes into the Paprika app, but they never load without lots of edits. But with your super organized website with standard formatting, it’s completely seamless to download your recipes into the app. I ordered your wok and am looking forward to seasoning it. I also have arthritis, but your wok is easy to handle and isn’t as heavy as I thought it might be. I look forward to many happy times in the kitchen cooking for family and friends with it. Be well.

[@davem1564]

Hi Mindy, this recipe is terrific. Not many people know this authentic way unless you have restaurant knowledge and experience. Thank you for sharing

[@luxurycardstore]

I always wondered what gives wonton soup it's distinctive flavor. Now I know - it's the dried fish. I live in the suburbs of Philadelphia PA so I have access to some of the best restaurants in Chinatown, but it's always good to know how to make it yourself at home. Thank you for sharing. I look forward to your videos.

[@johannastokes3196]

Mandy, can you show me what to do with a large pork roast? I have never cooked one myself but love the taste in different recipes from others. I'll keep watching your videos cause I know your about to come up with something that will blow our minds.. And Thank you in advance.

[@leluthor5357]

Hope she sees then and tell you how

[@kevink9397]

I finally committed to giving this recipe a whirl! Unfortunately, the two oriental grocery stores near me have not heard of "fish" or "flounder" powder. And due to regulations in the north east, the flounder season has ended and a flounder that sized in this region would be too small to keep anyway. So I substituted Hondashi for the fish powder. No matter, this recipe is simply incredible! I wish that I could post pictures because this meal is just beyond wonderful! I thought about putting bonito flakes in a spice grinder as a better substitute for fish powder - your thoughts?

[@susangarland6869]

I wonder if Japanese katsuo (dried bonito flakes) could work instead of the dried flounder? Katsuo is used to make dashi, the base stock for pretty much all Japanese cooking. It has a smoky flavor and is high in umami. You could grind the flakes into a powder in the same way. The more expensive katsuo flakes are thicker and look a little bit like wood; I bet those would make a better powder than the less expensive, tissue thin flakes. Anyway, it would be a lot easier than starting with a whole fish, but someday I'd like to try making flounder powder just because. Thanks Mandy! P.S. If you ever publish a cookbook, I will be one of your first buyers.

[@ArionRDAW]

If you order wonton noodle soup in China and Hong Kong, you literally would just get wonton, noodles and soup. However, if you order it in Malaysia or Singapore, you would usually find wantan mee which is the 'dry' version: noodles tossed in dark soy sauce with choy sum (Chinese flowering cabbage), sliced char siew (Chinese BBQ Pork) with the wontons served separately in another bowl of broth. Anthony Bourdain was said to have enjoyed the dish in Penang, Malaysia.

[@semco72057]

I have only eaten some wonton soup before and loved it. It was at a restaurant and I loved the taste so much. Your wonton soup is looking great and your family must love it when you make them.

[@traciebradley2122]

I love your recipes and how you explain everything, you most definitely have my support

[@KJezza]

Mandy - you went over and above to make this dish, So much hard work, thank you so much!

[@aprilkuplinger6406]

I love watching you cook and eat. I tried the Egg Foo Young, I liked it better cold. Last night I made the Orange Chicken, it was very tasty. I need to practice more but I bought one of your woks so my Pork fried rice should be yummy. Next up home made won ton noodles. Where do you live? I'm from NC, USA and will teach you some good Southern dishes.

[@dougl409]

You do a wonderfully thorough job of explaining your dish and you are adorable to listen to!

[@barrez7300]

You are lovely and I appreciate you do not tweak authentic recipes for modern convenience or palates. The original is sacred. It was created with purpose and tradition using regional ingredients. I like that you honor tradition and regional cooking.

[@msmad]

Looks delicious and healthier than what I’d get at my favorite Chinese restaurant. Your instructions are very clear and concise - I’m sure many viewers appreciate your suggestions on substitute ingredients. Great job!

[@michaelmcgrath7330]

Thank you, Mandy. A great meal to start your day with, I agree.

[@rachaelnikkola8257]

Love your videos! You explain the unordinary extraordinary! So glad you updated your recipes to a printable link! I used to spend a lot of time cutting & pasting your directions for my own printable recipe! You are AWESOME,

[@char_B]

This tasted so good on camera, I just have to try making this at home!

[@YouKnowMeDuh]

Tastes good on camera. Lol! 🤣

[@MaZEEZaM]

Certainly a lot of effort but well worth it I think. Thanks for showing us the full authentic recipe, imagine all the recipes that would be lost if only the quick and easy recipes were shared, thanks to people like yourself such recipes will continue to be loved.

[@sheilawalker8501]

So happy to have found your channel! Thank you for sharing your knowledge and expertise with us. 😊

[@priscillapartlow5047]

She is really clean.... I love it. Too much work. I just enjoy watching her videos 👏🏽👏🏽👏🏽

[@Emmarghz]

I am so grateful for your channel! Love this recipe! Now to find a blender and a flounder...

[@biopoweruk]

This video is so fantastic! I must try to make the fish powder. I have often seen dried fish in China and wondered how it is used. Scallions - I think many people would call them Spring Onions. Arthritis - at your age? You look so young and agile! You are such an angel and deserve to live a long time. Some people I know have found that reducing or excluding gluten helps a lot with joint pain. Luckily I do not suffer it yet (at 70). I do cycle a lot and scramble in the mountains. I suspect the stock part of this dish would be very nutritious without the noodles and pasta cases.

[@robbiebyrd1307]

Looks so delicious. I will definitely be using your recipe to make this soup this winter.

[@PandoraEast]

As an experienced home cook, I'm learning sooo much about Chinese cuisine from you. Thanks for all these amazing secrets! I don't like fish but, I'm contemplating making this dried flounder powder just to have it in my culinary armamentarium.

[@arejetko]

Another unique and interesting recipe. This one is so elaborate, I will have to try to make the fish powder. Keep up the good work!

[@Dave-km4ws]

Thanks Mandy. This is an excellent recipe. The way to make the fish powder is way better than what we can buy from the market. I will try them out in the near future.

[@Jules1280]

OMG! I can't wait to try this. My very first experience with Asian food was this soup. I absolutely love wonton soup. But most of the time I am disappointed when I get it at restaurants. It's like they forgot how to make a good broth or they don't care. Sad. Anyways thanks for the great recipe. Will let you know when I make this for my family. Cheers!

[@geoffreywallace132]

This is a great recipe! I grew up looking forward to visiting my dad's favourite Chinese restaurant in Melbourne Australia. The wonton noodle soup there was fantastic. Since then I have had disappointment after disappointment until I finally found a restaurant not far from deep harbour bay in Hong Kong. Now I have the recipe. Thanks for sharing!....

[@fussyrenovator7551]

Tell me the restaurant was “The Empress of China” please. The absolute best.

[@amonrah1788]

You’re amazing. Thank you so much for your videos!

[@stevelehman7637]

This looks amazing. Your directions are cooking give us goo details. Thank you for sharing this delicious recipe. I can't wait to try and make this wonton soup recipe. From the USA enjoy watching all your videos.

[@andraconstantin9459]

I found the fish powder and made this dish. The wontons are the best I have ever had. I'm so happy with how wonderful this dish turned out.

[@jerryphelps5117]

Io oooooooooooooo on ooooo o lakes 9œ

[@tammeyj1958]

Does anybody actually think that we're going to go through all of this to make wonton soup first of all I am not going to go get a fish from God only knows where gut it make it into fish powder that this whole recipe is probably excellent but not intelligent for KZbin

[@dakotastorms1255]

Thank you for taking the time to make these videos, I've learned alot and I always find these videos very relaxing.

[@Saras-lc3xd]

Thanks for your recipe .The wonton soup seem delicious.

[@maiung6656]

You're young and good cooking food, also Dan Dan Noodles you did the right way and also you know how to make your own Noodles. THANK YOU VERY MUCH TO SHOW ME THE RECIPES.

[@yeshuaisthewaythetruthandt515]

Thanku. Your instructions are very clear. You’re a good teacher

[@myronattyler]

Love all your recipes, well demonstrated and explained, easy to follow. I love Chinese food, especially "old style" Chinese. Keep showing us more of your recipes. Excellent!

[@MHarenArt]

Your recipes are brilliant! You give such good instructions and explanations!!

[@EddyA808]

Thanx for this recipe, this is one of those dishes where originality and simplicity is always best. Thanks!

[@Passionforfoodrecipes]

Looks delicious! Thanks for sharing your recipe!

[@kemaramsta]

I am so happy I found your channel. Your instructions are very clear. I learned a lot of tips and I think the recipes are great. I am so impressed . Surely I will try cooking following your ways of doing it.You are so adorable Mandy. Watching here in the Philippines.

[@starseedone7486]

Looks yummy but too much work I’m just going to come over for dinner

[@tonyajohnson9798]

I know that's right 😆

[@wongling520]

I agree

[@speccysquaregolike9629]

I think that if you're able to set aside a day to prep, I don't think it actually takes that long to make

[@speccysquaregolike9629]

@@pique-nique I did a bit of a chef apprenticeship, but had to stop due to mental health reasons, but I love having days set aside where my boyfriend and I can make pork dumplings. It's really quite fun when you have someone else to help 😊

[@speccysquaregolike9629]

@@pique-nique ooh... hope you enjoy it 😊

[@leluthor5357]

My god! So that's the secret in wonton soup in chinese restaurant. The fish powder based. What a great lesson. You are amazing

[@delick01]

You weren’t kidding when you said “time consuming “.

[@california_gold]

Once i saw over night i thought to myself take out wonton isnt bad either

[@TragoudistrosMPH]

@@california_gold double time! Order takeout, and make the broth. The broth lasts a few days (or freezes forever), so pull it when you're ready and make the soup. BBQing already? Grill some fish for powder, the powder lasts months. My friend and I do that. Casually incorporate the steps. All in one day is a lot. :)

[@maitasena864]

@@TragoudistrosMPH.

[@Geemeel1]

😅Wow... you said it.. but well done of her.

[@viking8781]

Right. I dont know anyone that would go through this. Cant we buy fish powder lol

[@danepinar3506]

China should give you an honorary award of some sort for really going for it and promoting your delicious cuisine. Will try your recipes. The good thing is these wontons or dumplings can be pre-made so you can just grab a few when you need a quick snack or are feeling lazy in the kitchen.

[@jenniferb585]

Would it work the same buying store-bought dried flounder and giving it a char, then grinding? Does it have to be flounder or could it be any type of fish?

[@SoupedUpRecipes]

yes, it will be the same. You can use other type of fish as well.

[@TC-xh5wp]

I've been watching this video for months now. I will be cooking this next week during my vacation. Thanks so much for the recipe!

[@darlenezamora1277]

Looks so healthy and delicious. Thank you for your recipe Chef. 🙏

[@Foodie659]

I made wonton wrappers and wonton soup by following your recipes and the result was AMAZING! 😍 I surprised my Chinese boyfriend and he really loved the soup!☺️💕 Thank you for your recipes and detailed instructions ☺️🙏🌸

[@shanemasoumi1515]

Coconut chicken/shrimp is my absolute favorite! Could you do a video on how to make this?! 💜💜💜

[@lindanagy1745]

Love how you know how to teach..your way is the best for me and my family. A big thank you..

[@TMX369]

Love me some wonton soup! Never had it with noodles before. Will definitely give this recipe a try!😍💖

[@plarkin9544]

I LIKE IT WHEN YOU SAY TO WASH IT WELL IN CLEAN WATER😊 IT LOOKS SCRUMPTIOUS THANK YOU

[@becomingabetterhomecookwit8915]

Can we use Dashi instead of the toasted fish?

[@theuglykwan]

Dashi will be better than nothing but it doesn't come close.

[@samkusuma9377]

Chef Mandy,Your step by step Of this recipe was wonderful and Tasty, Thank You so much!

[@bigmurff]

I love bowl of hot wonton noodle soup! Now I know how to make my own, thanks for great recipe!

[@yummemys4608]

There are many videos out there but none that teaches you from scratch. Thank you.

[@jacdavis9]

Really interesting to watch - I admit, I will never make this, rather perfer to go out for this specialty, but nevertheless, I enjoyed the video very much! thanks for sharing!

[@uroj84]

I love they way you explain each step and the need for each ingredient. Will definitely try this!

[@terrymoore565]

WOW....your quite the cook ! Looks wonderful !

[@TessBautista]

I just love watching all your tutorials. Thank you for sharing your knowledge.

[@WwHalo2wW]

Me: oh man that looks good maybe I could make it for dinner tomorrow “Start by making fish powder” Never mind..

[@TK-yq2bx]

I got lost at dehydrate fish overnight....can it be purchased?

[@deda118]

Same here.

[@speccysquaregolike9629]

@@TK-yq2bx I'm assuming so, cuz she said it was expensive... it'd probably be worth it, though.

[@chucknapier5108]

Your video and skill of cooking and tutertuital style is amazingly beautiful. You make all your dishes appealing.

[@whatcameofgrace]

“Don’t be scared if you see me chopping my own pork... that’s just me” 😹 I love you

[@AnisKouhen]

I love your video and I love you. This is garantie to be the best wanton soup even without tasting it. The preparation tells everything. Thank you, I love Asian food.

[@stevenkennedy]

Fantastic fish powder the secret ingredient. Thanks for that. Love you!

[@gkopij]

Like your channel very much. You are so articulate, precise and clear in your instruction. Another great recipe. Thank you.

[@jadecummings8093]

This is an amazing recipe that you'd love to try it for sure, thanks for sharing miss! 😊

[@kalenal1841]

I can't believe she said it only cost a couple of dollars per bowl there wherever she lives. Here it costs around $11 to $12 per order. I can't go through all this trouble to make it from scratch so I will just have to keep buying it.

[@ustinman8446]

Cantonese food is the best! Growing up in NY we lived above a Chinese restaurant that was great. Authentic Cantonese Wonton soup w/Bok Choy is non- existant in restaurants.This is the only channel I've seen bok choy used well done.

[@ashleyt5362]

I absolutely love making wontons. However, I always have the same issue each time. How do I boil the wontons so they’re cooked and not destroy the delicate wonton skin??! I have yet to make a single wonton soup and not have ruined wontons? I do reduce to medium and not high flame. I’d like to know how the restaurants get their skin to look perfectly intact and cooked? Thanks.

[@eu0n1]

It sounds like youre cooking them too long but I'm not sure :(