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Recipe

Chicken wonton noodle soup

This chicken wonton noodle soup is a deliciously warming bowl of goodness - the homemade wontons are such a treat! Serve with chilli oil or chilli sauce to add an extra kick of flavour.

  • 1 hr cooking
  • Serves 4
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Ingredients

  • 2 tsp peanut oil
  • 2 cloves garlic, crushed
  • 2 litres chicken stock
  • 1 tbsp Japanese soy sauce
  • 1 litre water
  • 225 g fresh egg noodles
  • 800 g baby pak choy, trimmed, halved or quartered lengthways
  • 4 fresh shiitake mushrooms, trimmed, thinly sliced
  • 4 spring onions, thinly sliced, to serve
Chicken wontons
  • 150 g minced chicken
  • 2 tbsp finely chopped water chestnuts
  • 1 spring onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp finely grated fresh ginger
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 16 wonton wrappers

Method

  • 1
    Make chicken wontons: Combine chicken, water chestnuts, spring onion, garlic, ginger, oil and soy sauce in a bowl. Place 1 heaped teaspoon chicken mixture in centre of each wrapper. Brush edges with water; pinch edges together to seal. Cook wontons, in batches, in a large saucepan of simmering water for 4 minutes or until cooked through. Remove with a slotted spoon.
  • 2
    Heat oil in a large saucepan over low heat; cook garlic, stirring, for 2 minutes. Stir in stock, soy sauce and the water; bring to the boil. Reduce heat to low; simmer for 15 minutes. Season to taste.
  • 3
    Cook noodles in a saucepan of boiling water following the packet directions until tender; drain. Divide among bowls.
  • 4
    Add pak choy and mushrooms to soup; cook for 4 minutes or until pak choy is tender but still crisp. Add cooked wontons to soup to warm through. Divide wontons, vegetables and soup among bowls.
  • 5
    Season and serve sprinkled with spring onion.

Notes

You can use minced pork instead of minced chicken, if you like. To save on washing up, add the wontons directly to the soup in step 4 to cook with the vegetables.

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