In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions (reserve some for garnish), minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, cornstarch, white pepper and salt. Mix thoroughly until slightly sticky and well combined (use a spoon or wet hands). Taste a small pinch cooked in a pan to adjust seasoning if desired.

Assemble wontons

Place one wonton wrapper flat on your work surface. Put about 1 teaspoon of filling in the center. Brush the wrapper edges lightly with cold water. Fold the wrapper in half diagonally to form a triangle, press out air, then bring the two opposite corners together and seal with a little water to form the classic wonton shape. Repeat until filling is used (about 30 wontons). Keep finished wontons covered with a damp towel to prevent drying.

Cook wontons

Bring a large pot of water to a gentle boil. Add wontons in batches (do not overcrowd). Cook for 3–4 minutes until wrappers are tender and filling is cooked through; wontons will float when done. Remove with a slotted spoon and transfer to a plate. Reserve cooked wontons while you prepare the broth and noodles.

Broth & Spice Base

Prepare broth

In a separate large pot combine chicken stock and 500 ml water. Add smashed garlic cloves, sliced ginger and rehydrated shiitake mushrooms. Bring to a gentle simmer over medium heat.

Infuse and season

Simmer the broth 12–15 minutes to extract flavor from aromatics. Stir in light soy sauce, fish sauce, rice vinegar, brown sugar and white pepper. Taste and adjust saltiness with soy or fish sauce. Keep the broth at a low simmer — do not boil vigorously to preserve clarity.

Spicy finishing base

Remove ginger slices and garlic if you prefer a cleaner broth (optional). Whisk in chili oil and Sichuan chili crisp (if using) into the hot broth to distribute heat and mouthfeel. Keep warm over very low heat.

Mami Noodles & Assembly

Blanch vegetables and noodles

Bring a separate pot of water to a rolling boil. Add bok choy and blanch 30–45 seconds until bright green and tender-crisp. Blanch bean sprouts 20 seconds. Remove and set aside. In the same boiling water, cook mami noodles according to package instructions (usually 2–3 minutes for fresh noodles). Drain briefly.

Assemble bowls

Divide cooked noodles among 4 large bowls. Arrange blanched bok choy and bean sprouts alongside noodles. Add 6–8 cooked wontons per bowl (adjust to preference). Pour the hot spicy broth over noodles and wontons, making sure broth is hot to finish heating wontons and warm the bowls.

Garnish and finish

Top each bowl with a halved soft-boiled egg, sliced green onions, cilantro, fried garlic/shallots and toasted sesame seeds. Drizzle a little sesame oil over each bowl and add extra chili crisp or chili oil to taste. Serve with lime wedges on the side for squeezing over.

Serving & Tips

Serve immediately while broth is steaming hot. Offer additional condiments (soy sauce, extra chili oil, vinegar) at the table. Leftover wontons can be refrigerated for 1 day or frozen on a tray then transferred to a bag for up to 1 month—cook from frozen adding an extra 2–3 minutes.