With a broth packed with flavour and goodness – think ginger and garlic – plus Asian greens, mushrooms and melt-in-your-mouth wontons, this Asian soup is filling, warming and soothing.
Flu-fighting Asian dumpling soup
Course: Dinners, SoupsDifficulty: Easy4
15
minutes25
minutesVegetarian option, ingredient options
With a broth packed with flavour and goodness – think ginger and garlic – plus Asian greens, mushrooms and melt-in-your-mouth wontons, this Asian soup is filling, warming and soothing.
Ingredients
1 1/2 tbs olive oil
3 green shallots, white and green parts chopped
5 garlic cloves, crushed
2 tbs (heaped) grated fresh ginger
7 cups chicken stock
3 whole star anise
2 1/2 tbs soy sauce
2 baby bok choy, halved lengthways
8 button mushrooms, sliced
150g noodles, such as ramen or rice noodles (optional)
20 wontons (such as pork and chives, prawn, mixed vegetables)
Sesame seeds, to serve
Chilli flakes to serve (optional)
Method
- Heat the oil in a large saucepan over medium heat. Reserving some of the chopped green tops for serving, add the green shallots to the pan and cook, stirring, for 4 mins or until softened.
- Add the garlic and ginger and cook, stirring for 1 min or until fragrant. Pour in the chicken stock and bring to a simmer. Add the star anise and soy sauce. Cover and simmer for 10 mins.
- Use a slotted spoon to remove and discard the star anise. Add the bok choy, mushrooms and noodles, if using. Cover and cook for 2 mins. Add the wontons and cook for 3-5 mins or until bok choy, noodles and wontons are just tender and cooked through.
- Serve sprinkled with reserved shallots, sesame seeds and chilli flakes, if using.
Tips and notes
- To make this dish vegetarian, swap the chicken stock for vegie stock, and use vegetable wontons.
- Replace the wontons with chopped barbecued chicken, green prawns or pieces of firm white fish.
- Want more veg? Add chopped carrot, chopped Chinese broccoli or other Asian greens.
