Speedy Prawn & Chive Wonton Noodle Soup
Ingredients
- 3 large slices ginger
- 2 cloves garlic, whole, crushed
- 2 green onions, white parts bruised, green tops finely sliced into rings
- 2 whole dried shiitake mushrooms
- 1 litre reduced salt chicken stock
- 1 tablespoon Mr Chen’s Light Soy Sauce
- 10 Mr Chens Prawn & Chive Wonton Dumplings
- 2 heads bok choy, sliced into quarters lengthways
- 2 teaspoons Mr Chen’s sesame oil
- 2 portions Mr Chens Thin (or Thick) Egg Noodles, cooked according to pack instructions
Method
1
In a large pot combine the ginger, garlic, white parts of the spring onions, shiitake mushrooms and stock. Bring up to a simmer then cover and cook for 6-8 minutes, or until aromatic.
2
Cook the wonton dumplings in a pot of simmering water for 5-6 minutes, or until cooked and tender. Remove with a slotted spoon and set aside.
3
Remove the mushrooms from the stock and slice them into thin strips. Discard the other solids from the stock. Place the bok choy and soy sauce into the stock and cook for 1 minute.
4
Divide the egg noodles into the base of 2 serving bowls. Top the noodles with the dumplings, bok choy and mushrooms then ladle over the hot stock. Top each soup with a little sesame oil and sliced green spring onions before serving.
Recipe Credit
Recipe by – Courtney Roulston
Ingredients
- 3 large slices ginger
- 2 cloves garlic, whole, crushed
- 2 green onions, white parts bruised, green tops finely sliced into rings
- 2 whole dried shiitake mushrooms
- 1 litre reduced salt chicken stock
- 1 tablespoon Mr Chen’s Light Soy Sauce
- 10 Mr Chens Prawn & Chive Wonton Dumplings
- 2 heads bok choy, sliced into quarters lengthways
- 2 teaspoons Mr Chen’s sesame oil
- 2 portions Mr Chens Thin (or Thick) Egg Noodles, cooked according to pack instructions
Method
1
In a large pot combine the ginger, garlic, white parts of the spring onions, shiitake mushrooms and stock. Bring up to a simmer then cover and cook for 6-8 minutes, or until aromatic.
2
Cook the wonton dumplings in a pot of simmering water for 5-6 minutes, or until cooked and tender. Remove with a slotted spoon and set aside.
3
Remove the mushrooms from the stock and slice them into thin strips. Discard the other solids from the stock. Place the bok choy and soy sauce into the stock and cook for 1 minute.
4
Divide the egg noodles into the base of 2 serving bowls. Top the noodles with the dumplings, bok choy and mushrooms then ladle over the hot stock. Top each soup with a little sesame oil and sliced green spring onions before serving.
Recipe Credit
Recipe by – Courtney Roulston
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