Deconstructed Wonton Soup

Serves 4
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Directions

  1. 1Mix all chicken wonton ingredients together in a bowl.
  2. 2Add sesame oil to a large pot over medium heat. Sauté minced garlic, ginger paste, and the white parts of the spring onion.
  3. 3Add chicken broth, soy sauce, coconut sugar, and Chinese cooking wine to the pot, then cover and simmer gently to infuse flavours.
  4. 4Add the chicken meatballs, julienned carrots, and sliced mushrooms to the pot and boil.
  5. 5Add the wonton wrappers a few at a time while stirring to prevent sticking, then add the chopped bok choy and simmer.
  6. 6Ladle the soup into bowls, drizzle with chili oil, and garnish with the remaining green spring onion parts.

Ingredients

  • 500 g chicken breast mince
  • 2 tsp sesame oil
  • 2 clove garlic
  • 1 tbsp ginger paste
  • 1.5 tbsp soy sauce
  • 1/4 tsp white pepper
  • 2 whole spring onion
  • 1 tbsp sesame oil
  • 4 clove garlic
  • 1 tbsp ginger paste
  • 4 whole spring onion
  • 6 cup reduced-salt chicken broth
  • 2 tbsp soy sauce
  • 2 tsp coconut sugar
  • 2 tbsp chinese cooking wine
  • 1 large carrot
  • 250 g shiitake mushroom
  • 2 bunch baby bok choy
  • 20 whole wonton wrapper
  • chili oil (optional)
  • spring onion (optional)

Equipment

large potbowlspoons

Tips

  • The chicken meatball mixture will be wet; this is normal.
  • You can form the meatballs into small portions or simply use two spoons to drop scoops of the mixture directly into the soup.
  • White mushrooms can be used as a substitute for shiitake mushrooms.
  • Serve the soup hot.