Wonton noodle soup

Wonton noodle soup


The ingredient of Wonton noodle soup

  1. 250g chicken mince
  2. 3cm piece fresh ginger, finely grated
  3. 1 garlic clove, crushed
  4. 2 shallots, finely chopped
  5. 2 tablespoons finely chopped water chestnuts
  6. 2 teaspoons sherry
  7. 2 1/2 tablespoons soy sauce
  8. 24 wonton wrappers
  9. 1 egg, lightly whisked
  10. 4 cups (1 litre) Massel chicken style liquid stock
  11. 4 cups (1 litre) water
  12. 1 carrot, cut into thin sticks
  13. 150g oyster or shiitake mushrooms, sliced
  14. 1 bunch bok choy, washed, sliced lengthways
  15. 2 cups shredded Chinese cabbage

The instruction how to make Wonton noodle soup

  1. Place chicken mince, ginger, garlic, shallots, water chestnuts, sherry and 2 teaspoons soy sauce in bowl. Mix until well combined.
  2. Lay wontons out in a single layer on a clean surface. Spoon about 1/2 teaspoon of the mixture into the centre of each wrapper. Brush edges of with egg. Bring edges together and press to seal. Repeat with remaining wontons and egg.
  3. Place stock, water and remaining soy sauce in a large saucepan. Bring to a simmer. Add carrots and wontons. Simmer, uncovered, for 5 minutes. Add mushrooms, bok choy and cabbage. Simmer for 1-2 minutes or until vegetables are tender.
  4. Divide soup among serving bowls and serve.

Nutritions of Wonton noodle soup

calories: 298.989 calories
fatContent: 8 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 28 grams carbohydrates
proteinContent: 24 grams protein
sodiumContent: 2258.48 milligrams sodium


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