Wonton Noodle Soup with Chicken
Delicious Wonton Noodle Soup recipe made with fresh wonton wrappers, chicken, ginger and garlic. Easy step by step instructions on wonton making, a healthy lunch or dinner and tasty Asian soup recipe. Chinese Chicken Wonton Noodle Soup Recipe
Servings 6 people
Ingredients
Wonton Dumplings
- ¼ lb /250g ground chicken
- ¼ lb /250g shrimp peeled, deveined and each one chopped into 4-6 pieces
- 1 egg
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon ginger finely grated
- 1-2 green onion stalks finely diced
- 1 tablespoon sesame oil
- 30 wonton wrappers approx
Chicken Broth
- 4 litres of chicken stock
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (rice wine)
- 1 teaspoon of ginger finely grated
- 1 garlic clove minced
- 1 bunch bok choy quartered lengthways
- 9 oz /250g thin or wide noodles
- salt to taste
- garnish with 4 green onions sliced thinly on the diagonal
Instructions
- Bring the chicken stock, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon Shaoxing wine, 1 teaspoon grated ginger and 1 minced garlic clove to a boil and allow to simmer for about 20-30 minutes over low heat. This will give you time to prepare the wontons.
- Place all the ground chicken, chopped shrimp, 1 tablespoon Shaoxing, 2 tablespoons soy sauce, cloves minced garlic, 1 tablespoon finely grated ginger, 1-2 finely diced green onions and ½ teaspoon sesame oil into a bowl and mix together until evenly combined.
- Put some water in a small bowl or glass. Using a wet finger, wet the edges around the wonton wrapper to ensure the wonton will stick and seal together when you pinch it.
- Place the wonton wrapper in the palm of your hand. Put a teaspoon of the meat mixture in the middle of the wrapper. Bring 2 opposite corners together, making a triangle. Holding the top to the triangle with one hand, pinch together the gaps to completely seal the wonton. Firmly press the edges. Bring the bottom corners together, press together to seal.
- Gently add the egg noodles and wontons to the simmering soup. Bring soup to a boil and cook the wontons and egg noodles for about 5 minutes, or until the noodles and wontons are cooked and float to the top.
- Add the sliced bok choy to the soup, simmer for 1-2 minutes and you are ready to serve.
- Divide the noodles and broth evenly into bowls. Add 3-4 wontons to each bowl and garnish with the sliced green onions.
Notes
I like using any Asian noodles, thick or thin, but you can use dried egg noodles, or even noodles that are the Instant Noodle packets and that would work in a pinch.