Wonton Noodle Soup

For some reason I had a pack of wonton wrappers in my fridge (not sure when or why I bought them) and as they were about to expire, I decided it would be a good opportunity to try my hand at a wonton noodle soup. Now, whilst I am a huge fan of noodle soups, I have never attempted to make anything fiddly like a wonton before! However, after a little research I was ready to give it my best shot.

It seems there are many different ways in which to shape a wonton, so I made little pointy envelopey ones.

200g pork mince

1 tbsp oyster sauce

1 tbsp soy sauce

2 spring onions, finely chopped

1 pack wonton wrappers

1.5L chicken stock

3 slices ginger

1 garlic clove, sliced
1 spring onion, left whole

2 bunches bok choy
6 button mushrooms, sliced
10 snow peas

Coriander, for garnish
Cracked pepper
Egg noodles

To begin, pour the chicken stock into a medium saucepan, and drop in the slices of ginger and garlic, along with a whole spring onion (snap it in half to fit the pot) and bring the whole lot to the boil. Cover and reduce to a simmer, and allow to cook for around 20 mins, or until the flavours have infused through the stock.

Meanwhile, make your wontons. Start by combining the pork mince, oyster & soy sauces, chopped spring onions and plenty of cracked pepper in a mixing bowl. Squish it all together with your (clean) hands until all the ingredients are well incorporated.

Pinch off bite sized amounts and place in the centre of a wonton wrapper. Wet each edge with a little water, then fold to form a triangle, squeezing out any air around the mince. Then fold the 2 corner edges over to form a little package. Repeat until you run out of mince.




Once the wontons are all folded and ready to go, drop them carefully into the simmering stock, bringing the temperature up slightly and cook for 5 minutes. At the same time rinse and slice the bok choy and cook your egg noodles according the the packet instructions.

To assemble your soup divide the cooked egg noodles between two large bowls, top with bok choy, snow peas and mushrooms* and the cooked wontons (as many as you like) then ladle over the hot stock. Garnish with fresh coriander and serve immediately.

Serves 2.

*You can use any vegetables you like for this soup. Try adding lengths of spring onion, bean shoots, carrots etc.