Ninong Ry and Erwan Cook Molo Soup Two Ways

Adding a flavorful twist to a classic dish isn’t a bad thing – sometimes, it even leads to a discovery of a new favorite. Welcome to old school vs. new school, where Erwan and Ninong Ry try making the same dish in 2 ways: traditional and modern. On this episode, we have pancit molo!

Traditional Molo

½ kg ground pork
1/4 kg peeled shrimp
1 pc white onions, grated
1 tsp salt
¼ tsp pepper
wonton wrappers
2 liters chicken stock/broth
½ tsp salt
¼ tsp pepper
chopped spring onions for garnish
garlic chips for garnish

Prawn Noodle Molo


¼ cup chopped spring onions
¼ kg shrimp, peeled
½ kg ground pork
1 thumb ginger, grated
½ tsp salt
fresh gyoza wrappers

shrimp broth

1 pc white onion, roughly chopped
1 pc carrot, roughly chopped
1 celery stalk, roughly chopped
1 tbsp tomato paste
1 tbsp extra virgin olive oil
6 cloves garlic chopped
1 thumb ginger, roughly chopped
2 cups shrimp shells and heads
1-½ tbsp soy sauce
4 cups water
fresh ramen noodles
chopped spring onions for garnish
6-minute egg in mirin and soy sauce

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