Quick Wonton Soup
Gayle McLeod | April 27, 2015
A much-loved meal in our house. Make it as simple or as complex as you wish... it can be an add made to order soup, adding the extras while you spoon it into bowls. Combine the umami flavours of wontons, soy sauce and sesame oil with nourishing chicken stock and you have a quick easy meal on your table. Slurping allowed.
1 litre container Intense Natural Chicken Stock
few slices fresh ginger
4 green onions, thinly slice the green ends and reserve the white parts
1/4 cup dried shiitake mushrooms
1-2 tbsp low sodium soy sauce
1/2 tbsp sesame oil, plus more to taste
buckwheat soba noodles
ready-made wontons (we get ours at I Hua Bakery at 3522 W41st Ave. Vancouver)
Gently simmer the stock with the ginger slices and the reserved white parts of the onions for a few minutes.
Put the dried mushrooms in a measuring cup, cover with boiling water and let sit for 5 minutes or more.
Cook the wontons and noodles as per package instructions.
To serve, remove the ginger and onions from the stock, add the soy sauce, sesame oil, hydrated mushrooms plus some of their liquid. Divide the cooked wontons and noodles between 4 bowls and ladle the stock into each bowl. Top with sliced green onions and chopped baby bok choy or leave plain, if desired.