Wonton Braised Noodles With Tobiko

Place the spring onion, ginger, and mushrooms in a mixing bowl.

Mix the marinade with the filling.

Boil the stock on a medium heat for 15 minutes.

Fill a saucepan three-quarters full of hot water and bring to the boil. Once boiling, add noodles and blanch for 1 ½ minutes and fish them with tongs and drain.

Boil the wontons (usually 5-6 wontons per serving) in the same water for 3-4 minutes on a medium heat. Remove the wontons and then bring the water or soup back to the boil.

Before serving, dunk the noodles into the stock for 30 seconds, then serve in a bowl.

Place the hot wontons on top of the noodles, spoon 1 ladle of stock over the noodles and wontons.

Scatter 2 teaspoons of tobiko or salmon roe over the wontons and add the garnish.

A tip to fold the wonton: place the pastry diagonal to you and add 1 tsp of filling into the centre. Dip your fingertip lightly into a bowl of water and run the tip around the edges of the pastry. Overlap the edges to form a triangle and then pick the pasty up and gather the sides together to form a fan-like, money bag shape. Repeat until all the pastry or filling has been used.