Vietnamese Wonton Soup

WONTON MIXTURE:--
500 g of ground pork
2 tbsp pork paste
1 tsp SIDS SALT & PEPPER
½ tsp sugar
½ cup of wood ear mushroom (Hakeke)
½ cup of shrimp, minced
¼ tsp SIDS CRAZY SALT
1 package of wonton wrappers (of 48 wrappers)
WONTON BROTH:--
10 cups of water
1 daikon, peeled & halved to 10 cm chunks
1 white onion, peeled
4 coriander root, cleaned & bunched
2 tbsp chicken stock powder
1 tbsp SIDS SALT & PEPPER
1 tbsp of sugar
GARNISH:--
1 tbsp coriander, minced
1 tbsp spring onion, minced
1 handful of ramen noodles

In a large bowl for mix together ground pork, pork paste, 1 tsp SIDS SALT & PEPPER, sugar, and minced wood ear mushrooms. Add in shrimp, SIDS CRAZY SALT then mix well and set aside.
Add the water into a soup pot. Add in daikon, onion, coriander root, and bring to a boil. Add in chicken stock powder, SIDS SALT & PEPPER and sugar then simmer for 45 minutes.
While the broth simmers, make wontons by spooning in the meat mixture on a wonton wrapper. Fold the sides together, followed by the ends.
Once broth is ready, put another pot on the stove with water to boil. When ready to serve, add the wontons into the clear pot with water and cook for 2 minutes.
In a separate bowl, add in broth from the simmered pot. Transfer the cooked wonton to the broth along with ramen (optional). Garnish with coriander and spring onion.