Veggie Broth Wonton Soup

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Veggie Broth Wonton Soup

I was walking into what looked like a dodgy $2 shop (..as you do) and found that there was a pretty great asian grocery store attached to the back of it, shelves of random ingredients I couldn't read but they looked cool, freezers packed with delicious weirdness and crazy fragrant herbs filling the air. My basket consisted of wontons, edamame, herbs, noodles & more so I thought why not throw them all together and the result was pretty yum! super clean & fresh…

Ingredients

  • 2 lrg fresh red chili’s
  • 1 thumb sized* ginger
  • 2 clove garlic
  • 4 spring onions
  • 250g mixed mushrooms
  • 1 bunch bok choy 
  • 200g edamame beans
  • 1 pack frozen veggie wontons 
  • 200g rice noodles
  • 1/2 cup tamari
  • 2 tbsp toasted sesame oil
  • 2 veggie stock cubes
  • 1 ltr water

optional extras*

bean sprouts, fresh herbs, toasted sesame seeds, lime

 

Method

  1.  cook the rice noodles & wontons to instructions, dissolve the stock cubes in the water and set aside
  2. in a pot lightly fry the chopped chilli, ginger, garlic, onions and mushrooms in the sesame oil
  3. add in the tamari, stock, bok choy and simmer for about half an hour
  4. stir in the rice noodles & wontons to heat through and absorb the flavours
  5. serve with sprouts, herbs seeds, lime
kim wainscoat