Unlock your fifth taste with this hearty soup that combines dried shiitake mushrooms with thin wonton noodles, chicken, shrimp and green onion in a deliciously light chicken broth. It’s a filling meal with delicate umami flavors. It can take a bit of time to prepare the wontons but it is definitely worth it and you can freeze any leftovers.
- wonton wrappers ( 1 pack 20 – 30 wrappers)
- 1/2 lb shrimp
- 1/2lb chicken mince
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 1/2 tbsp corn starch
- 1/4 tsp white pepper
- 1/4 tsp sugar
Wonton noodles and broth:
- wonton noodles ( 2 nests)
- chicken stock
- bok choy
- 1/2 cup green onions
- light soy sauce
- dried Shiitake mushroom
- 2 tbsp fish sauce
- Mince de-veined and de-shelled shrimp.
- Now, add the chopped shrimp in a large mixing bowl along with ground chicken, garlic, green onions, cornstarch, soy sauce, sesame oi, Shaoxing wine, sugar and white pepper.
- Wrap each wonton one at a time. Place 1 teaspoon of filling in the lower center of the wrapper and fold the bottom side over the filling so they meet. Brush the tops with water and pinch together to secure the wonton.
- You can also freeze the extra wontons if you are not going to eat them immediately.
Wonton noodle broth
1.Prepare a large pot for the noodle soup. For a serving of 2, bring 64oz of water to the boil and add 1 cup of chicken broth. Add green onion, 1 tbsp of light soy sauce, ½ tbsp sesame oil, 1 dried Shiitake mushroom and 2 tbsp of fish sauce.
2.In a separate pot blanch the wonton noodles in boiling water for 40 seconds – 1minute. Drain immediately and rinse with cold water to retain the bouncy texture.
3. Cook wontons in boiling water (5 minutes or until cooked through).
4. Blanch bok choy in boiling water (1-2 minutes or until tender).
5. In a large bowl add cooked noodles, wontons and bok choy and ladle on the hot broth.
6. Add green onions for garnish (optional) and enjoy.