I think most people think of wonton soup and think of what they find in Chinese restaurants in the United States. Usually a thin broth, maybe a glass noodle or two and some little dumplings with meat inside. Well, I have a feeling that’s more geared to the American palate. Just look at the picture on the front of this package; whole head-on shrimps well as mushrooms too. Looks really good! Let’s see what this Sau Tao variety is like.
Here’s the back of the package (click image to enlarge). Contains flounder powder. To prepare, boil 600cc water. Add noodles and cook for a minute and a half. Add sachet contents, stir, and enjoy. What’s kind of interesting here is that the instructions mention the words ‘take out.’ I’ve seen this before as meaning to drain the water off, but I’m hoping that’s not the case here. In the end, I couldn’t imagine eating these noodles without soup; they’d be unpalatably salty and oily, so I’m going to say if these had been meat to be served soupless, they’d have gotten zero stars.
The noodle block. Thin, wispy noodles.
The soup base powder sachet.
Has a strong seafood scent.
A chilli oil sachet.
Finished (click image to enlarge). Added sweet onion and shrimp. The noodles were thin and almost a little dry even though swimming in broth. They had a texture I didn’t like; chewy, yes but almost crumbly; non-elastic. The broth on the other hand was excellent. A very nice balance of a seafood broth and slight heat from the chilli oil was very nice. 2.75 out of 5.0 stars.UPC bar code 087303860609.
Here’s a recipe for shrimp wonton soup.