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