Wonton soup

For a quick dinner hack, you can buy pre-made wontons in the freezer section of your local Asian grocer.

Wonton soup Credit: One World Kitchen

• serves

  5

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 1.75 L chicken stock
• 2 cm fresh ginger, sliced
• 100 g baby bok choy, roughly chopped
• 200 g wonton (egg) noodles
• ¼ cup green onions, finely sliced
• 1 tbsp chilli oil
• 1 tbsp sesame oil
• Salt and pepper

Wontons

• 100 g ground pork
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tbsp spring onions (scallions), finely chopped
• ¼ tsp salt
• ¼ tsp white pepper
• 1 egg white, lightly beaten
• 142 g raw prawns, finely chopped
• 30 wonton wrappers

Instructions

1. To make the wontons, put ground pork in a mixing bowl. Add soy sauce, Shaoxing wine, spring onions, salt and white pepper, and stir to combine. Add egg white and shrimp, and mix thoroughly.
 
2. To make the wontons, place a heaped teaspoon of shrimp and pork filling in the centre of a wonton wrapper. Dip your finger in a small bowl of water and smear along the edges of the wrapper. Fold the wrapper in half diagonally and press the edges together until they are completely sealed. Fold the 3 ends around the stuffed wonton to form a pocket and pinch edges together.
 
3. Repeat process until all wonton wrappers have been stuffed. Set aside.
 
4. To make the soup, bring chicken stock to a simmer in a large pot over medium-high heat. Season with salt and pepper, and add ginger. Once simmering, add stuffed wontons.Cook for 3 minutes, and then add the box choy. Cook for a further 2-3 minutes, or until stuffed wontons are slightly al dente.
 
5. Meanwhile, bring a large pot of water to a boil over high heat. Once boiling, add wonton noodles and cook for 3-4 minutes, or until slightly soft. Strain noodles, and portion noodles into 5 individual serving bowls.
 
6. Ladle broth, stuffed wontons and bok choy over the noodles. Garnish soup with green onions, chilli oil, and sesame oil.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.