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Easy Wonton Soup

Easy Wonton Soup

A quick and comforting wonton soup with juicy pork dumplings, tender noodles and leafy greens in a rich, flavourful chicken broth.

10 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
1 Litre Chicken Stock (or Vegetable Stock)
300g of Beef Mince (or Pork Mince or Chicken Mince)
1–2 Garlic Cloves, finely crushed
2cm of Fresh Ginger, finely grated
2 Teaspoons of Light Soy Sauce or (or tamarind)
150g of Wonton Wrappers, cut in half diagonally (or Gyoza Wrappers, Dumpling Wrappers, or Fresh Lasagne Sheets, cut into 5-centimetre squares)
1 Bunch Broccolini, roughly chopped (or Chinese Broccoli, Bok Choy or Baby Spinach)
Fresh Coriander Leaves, to serve, optional
Spring Onions, thinly sliced (or Chives, Shallots or Finely Sliced Red Onion)
1 Lime, cut into wedges (or 1 Lemon), to serve, optional
Chilli Oil, to serve (or Homemade Chilli Oil)
2 Tablespoons Vegetable Oil (or Canola Oil) – For the Homemade Chilli Oil (Optional)
1 Teaspoon Chilli Flakes – For the Homemade Chilli Oil (Optional)
½ Teaspoon Smoked Paprika, optional – For the Homemade Chilli Oil (Optional)
Pinch of Sea Salt – For the Homemade Chilli Oil (Optional)

Directions

  1. In a medium bowl, combine beef mince (or pork mince, chicken mince or turkey mince), garlic, grated fresh ginger (or ginger paste or ground ginger) and light soy sauce. Mix until well combined, then roll into approximately 16 bite-sized meatballs.
  2. Pour the chicken stock into a large saucepan and bring to a gentle boil over medium-high heat.
  3. Carefully add the meatballs to the boiling stock. Reduce the heat to a gentle simmer and cook for 3–4 minutes, or until the meatballs are nearly cooked through.
  4. Add the wonton wrappers, dumpling wrappers or fresh lasagne sheet pieces and stir gently to prevent them from sticking together. Simmer for a further 2–3 minutes, or until the wrappers or pasta are tender.
  5. Stir through the broccolini (or Chinese broccoli, bok choy or baby spinach) and cook for 1–2 minutes, or until just tender and vibrant.
  6. Meanwhile, cook the wheat noodles (or egg noodles or rice noodles) according to the packet instructions. Drain well and divide evenly between serving bowls.
  7. If making homemade chilli oil, heat the vegetable oil or canola oil in a small saucepan over low heat until warm but not smoking. Remove from the heat and stir through the chilli flakes, smoked paprika, if using, and sea salt. Allow to infuse for 5 minutes.
  8. Taste the broth and adjust the seasoning if needed with a little extra soy sauce or a pinch of salt.
  9. Ladle the hot broth, meatballs, wrappers and vegetables over the noodles.
  10. Top with sliced spring onions (or chives, shallots or finely sliced red onion), fresh coriander and a drizzle of chilli oil or homemade chilli oil. Serve immediately with lime or lemon wedges for squeezing over the soup.