For the wonton filling

• 250 g ground pork (about 9 oz)
• 150 g ground chicken breast (about 5 oz)
• 50 g finely chopped scallions (½ cup)
• 15 g garlic paste (3 garlic cloves)
• 15 ml soy sauce (1 tablespoon)
• 5 ml sesame oil (1 teaspoon)
• 2 g ground black pepper (¼ teaspoon)
• 3 g salt (½ teaspoon)
• 30 wonton wrappers

For the soup

• 1.8 liters chicken stock (7½ cups)
• 200 g cooked shredded chicken breast (about 1½ cups)
• 150 g Chinese egg noodles or egg noodles (about 5 cups cooked)
• 100 g napa cabbage or shredded green cabbage (2 cups)
• 80 g carrot, cut into thin strips (1 medium carrot)
• 80 g chopped scallions (1 cup)
• 30 ml soy sauce (2 tablespoons)
• 10 ml sesame oil (2 teaspoons)
• 3 g ground white or black pepper (½ teaspoon)
• 5 g salt (1 teaspoon)