Peel off skin and head of shrimp. Clean and set aside shrimp.

Saute the shrimp skin and head in oil at medium heat. Once it change color, make sure to press the shrimp head to release the juice.

Add the rice wine to deglaze the pot. Add the chicken stock and soya milk. Bring to boil and then turn down heat to a simmer. Simmer for 30 minutes.

Prepare the wonton filling by chopping the shrimp into a paste-like consistency. Place the shrimp in a bowl and add the rest of the ingredients. Mix well until combined.

Wrap in wonton wrapper and set aside. Make sure its tightly sealed.

Once the soup base has finished simmering, remove the shrimp head and skins. Place this in a colander and press out any remaining juice into the soup pot. Keep warm.

Bring a pot of water to boil. Add salt. Blanch the bokchoy for 20-30 seconds. Set aside.

In the same pot of water, cook the soba or ramen. See packaging direction. Set aside.

Once the noodles are done, cook the wonton. Drop into the boiling water and cook for no more than 2 minutes or the wrapper will start to melt. Set aside.

To assemble, grate 1 clove of garlic and place at the bottom of the bowl. Put 1 tbsp tsuyu. Ladle in the soup base then mix. Add the soba or ramen, wonton, bokchoy, ramen egg and spring onion. Garnish with sesame seed and a little sesame oil and chili oil. Serve hot and enjoy.