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Wonton soup

  • 0:30 Prep
  • 0:15 Cook
  • 4 Servings


  • 4 cups Massel chicken style liquid stock
  • 3cm piece fresh ginger, peeled
  • 1 1/2 tablespoons soy sauce
  • 150g chicken mince
  • 2 teaspoons cornflour
  • 1/2 small carrot, grated
  • 1/2 small zucchini, grated
  • 2 button mushrooms, grated
  • 2 teaspoons finely chopped fresh chives
  • 1 garlic clove, crushed
  • 16 wonton wrappers
  • chopped fresh chives, to serve


  • 1
    Place stock, ginger, 1 tablespoon soy sauce and 2 cups cold water in a large saucepan over medium heat. Cover. Bring to a simmer.
  • 2
    Meanwhile, combine mince, cornflour, carrot, zucchini, mushroom, chives, garlic, and remaining soy sauce in a bowl.
  • 3
    Place 1 wonton wrapper on a chopping board. Place 1 heaped teaspoon mince mixture in centre. Brush edges with water. Fold up sides to form a pouch. Pinch to enclose. Place on a plate. Repeat with remaining mixture and wrappers.
  • 4
    Add wontons to simmering stock mixture. Cook, uncovered, for 5 to 7 minutes or until wontons are cooked through and float to the surface. Using a slotted spoon, transfer to bowls. Remove and discard ginger. Ladle stock mixture over wontons. Sprinkle with chives. Serve.

Source: taste.com.au


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