Ming’s Kung Fu Panda Style Secret Ingredient Soup

Ming’s Version of Kung Fu Panda Secret Ingredient Soup


Sharpen your culinary prowess to the level of a noodle master and kung fu warrior like Po in Kung Fu Panda 3 with my Ginger Noodle Soup and Traditional Pork Dumplings. The secret to this soup is a touch of sesame oil as a garnish that really gives the dish a savory flavor. For the traditional pork dumplings I’ve also included my signature Dim Sum Dipper sauce.


Ginger Noodle Soup

Serves 4



  • 1 medium yellow onion, sliced
  • 2 cups diced carrots
  • 2 stalks celery, thinly sliced
  • 2 bunches scallions, whites and greens separated, separating 1/4 cup greens for garnish
  • 2 tablespoons minced garlic
  • 2 quarts chicken stock
  • 2 tablespoons naturally brewed soy sauce
  • 1 pound wonton noodles, fresh
  • Kosher salt and white pepper
  • Grapeseed oil of cooking
  • Sesame oil for garnish



  1. In a large stock pot or wok, boil water and add 1 tablespoon salt when boiling. Blanch the noodles until al dente, about 3 minutes and shock in ice water, drain.
  2. In the same pot, over moderate heat, add 1 tablespoon oil and swirl to coat the bottom of the pan. Add the onion, carrots, celery, ginger and scallion whites. Season with a little salt and pepper. Cook until soft and fragrant, about 2-3 minutes.
  3. Add stock and bring to a simmer and reduce by 10%. Add soy sauce and adjust seasoning, as necessary.
  4. Portion noodles into four warmed bowls. Top with vegetables and broth. Drizzle with small amount of sesame oil and garnish with scallion greens.

NOTE: For gluten-free version, switch to rice noodles and season with tamari sauce (not soy)


Traditional Pork Dumplings with Dim Sum Dipper

Makes about 25-30 pieces



  • 1 pound ground pork
  • 2 tablespoons minced ginger
  • 3 scallions, sliced
  • 2 tablespoons naturally brewed soy sauce
  • 1 tablespoon sesame oil
  • 1 package round wonton skins
  • 1/2 cup (or more) chicken stock
  • 2 tablespoons canola oil
  • kosher salt and freshly ground pepper

*Dim sum dipper (recipe below)



  1. To make the filling, combine the pork, ginger, scallions, soy sauce, sesame oil, salt and cracked pepper. Test the flavor by sautéing a small portion in a pan or wok. Adjust seasoning as necessary.
  2. To fill the pot stickers, place about ½ tablespoon of the filling in the center of each wrapper.  Avoid getting filling on the edges of the wrapper, which would prevent proper sealing.  Moisten the edge of one side of the wrapper with a little water. Fold each wrapper in half to form a half-moon shape.  Seal the top center of each dumpling by pressing between the fingers and, starting at the center, make 8 pleats, working toward the bottom right.  Repeat, working toward the bottom left corner.  Press the dumplings down gently on the work surface to flatten the bottoms.
  3. Heat a large nonstick skillet or wok over high heat.  Add the oil and swirl to coat.  When the oil shimmers, add the pot stickers, flattened bottoms down, in rows of five and cook in batches without disturbing until brown, about 2-3 minutes.  Add about 1/4 cup of stock and immediately cover to avoid splattering.  Lift the cover and make sure about 1/8 inch of stock remains in the pan; if not, add a bit more.  Steam until the pot stickers are puffy, yet firm and the stock has evaporated, 8-10 minutes.  If the stock evaporates before the pot stickers are done, add more in ¼ cup increments.  If the pot stickers seem done but stock remains in the pan, drain it and return the pan to the stove top.
  4. Continue to cook over high heat to allow the pot stickers to re-crisp on the bottom, 2 to 3 minutes. Transfer the pot stickers to a platter and serve with the dipping sauce.


*Dim Sum Dipper

Makes about 1 cup



1/3 cup soy sauce

1/3 cup rice wine vinegar

1/3 cup scallions, green parts only, sliced 1/8 inch thick

1 tablespoon toasted sesame oil

1 tablespoon sambal oelek



In a medium bowl, combine the soy sauce, vinegar, scallions, sesame oil and sambal oelek. Stir to blend and use or store.


What’s your secret ingredient for an outstanding soup?

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