Brendan's Wonton Noodle Soup
A bowl of juicy pork and prawn wontons in a proper chicken bone broth. Brendan uses our new Original Chicken Bone Broth Concentrate in both the filling and the broth itself, because if you're making soup, you may as well do it right.
Wonton Ingredients:
- 24 wonton wrappers
- 250g pork mince
- 150g peeled prawns, roughly chopped
- 1 tsp grated ginger
- 2 spring onions, finely sliced
- 2 tbsp dried shiitake mushrooms, rehydrated and chopped
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp Original Chicken Bone Broth Concentrate
- 1 tbsp cornflour
Soup Ingredients:
- 2–3 tbsp Original Chicken Bone Broth Concentrate
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 4 serves egg noodles
- 2 bunches bok choy or choy sum
To Serve:
- Coriander
- Chilli oil (optional)
Method:
- To make the filling, combine the pork mince, prawns, ginger, spring onion, shiitake
mushrooms, oyster sauce, sesame oil, chicken bone broth concentrate and cornflour
in a bowl. Mix well until combined. Place a spoonful of filling into the centre of each
wonton wrapper. Lightly wet the edges with water, then fold and seal tightly. - For the soup, add 1.5L water to a large pot and stir in the chicken bone broth
concentrate, soy sauce and sesame oil. Bring to a gentle simmer. - Cook the egg noodles according to packet instructions. Blanch the bok choy or choy
sum in the same pot for 30 seconds, then divide the noodles and greens between
serving bowls. Gently cook the wontons in the broth for 4–5 minutes or until floating
and cooked through. Ladle the wontons and hot broth over the noodles. - Finish with coriander and chilli oil, if using.
Bone Appétit!
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