Cantonese Wonton Soup Broth
Spain 2026 · Aboard the Scarlet Lady · Lucky LotusIt's the dried fish, not the wontons, doing the heavy lifting.
Start cookingIn JD’s words
Diana had this at Lucky Lotus aboard the Scarlet Lady, and it is the broth that is worth chasing rather than the wontons. No wontons here, just the good stuff.
The reason it tastes so deep, and not like plain chicken soup, is dried flounder and dried shrimp simmered with the pork bones. It is the dried fish doing the heavy lifting.
No dried flounder? Good chicken stock with 2 tablespoons of dried shrimp, ginger, a splash of fish sauce, white pepper and a pinch of sugar, simmered 30 to 45 minutes, gets you about 80% of the way. A little dashi or bonito is a sneaky umami hack too.
The method
Cook it unhurried.
- 01
Bones, Blanch
Cover the bones with cold water, boil for 2 minutes, then drain and rinse them. This is what keeps the broth clear.
- 02
Flounder, Toast
Toast the dried flounder in a dry pan, or in the oven at 150°C for 8–10 minutes a side, until fragrant. Don't skip this — it's the magic. Lightly toast the dried shrimp too.
- 03
Everything In
Put the bones, flounder and dried shrimp into about 3 litres of water, along with the shrimp shells, ginger, spring onion, peppercorns and tangerine peel. Bring it to a bare simmer — never a rolling boil, because boiling turns it cloudy. Skim off the foam.
- 04
Simmer, Gently
Simmer gently for 2 to 4 hours — longer is deeper — topping up the water as needed. Keep it at a whisper of a simmer. That is what keeps it clear.
- 05
Strain, Season
Strain it. Season to taste: salt, a pinch of sugar, a generous hit of white pepper, and a splash of light soy or fish sauce.
- 06
Serve
Serve with a drop of sesame oil and some sliced spring onion.
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