PREPARATION: 30 MIN  |  COOKING: 15 MIN  |  READY IN: 45 MIN 

Ingredients (4 serves)

Snow pea sprout filling (25-30 wontons)

• 2 cups chopped snow pea sprout
• 6 shitake mushrooms, diced
• 120g firm tofu, small portion
• 1 clove garlic
• 1cm ginger
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp sweet soy
• 2 tbsp cornflour
• Some sea salt & pepper
• Optional: ½ cup chicken mince or pork mince for meat option

Wrapper

• 25 - 30 Wonton wrappers

Broth

• 4 cups vegetable stock
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• Pinch of salt to taste

Garnish

• Fried garlic
• Fried shallots
• Onion sprouts
• Coriander micro herbs
• Red radish micro herbs
• Chilli & chilli oil

Optional topping

• Egg noodle (cooked in another pot)
• Poached chicken
• Snow pea sprouts

 

Method

Making the filling

1. Chop snow pea sprouts finely and add to a bowl.
2. Finely dice the shitake mushroom, ginger and garlic
3. Dice the firm tofu by hand
4. Combine well and add all sauces and corn flour.
5. Keep in refrigerator until ready to use.
6. Take wonton skins and add 1 tsp of filling in the middle. Wet the sides with water and fold. (See video below)

Cooking the wonton soup

Make the broth in large pot. (Mix all ingredients together and adjust with salt)

Place the wontons in the pot and cook for 5 minutes.

Ladle into bowls and garnish with onion spouts, daikon radish micro herbs and chili as optional.

Option: Noodle soup: Cook the noodles separately and add it to the bowl.

Watch the full video