Souper Easy Wonton Noodle Soup

Firstly I want to apologise for my absence lately. I have been super busy with work and haven't had time to stop and post some amazing recipes. But I promise I have some amazing things in the works for you all.

Do you ever have those nights where you just don't really want something too big for dinner? Something that is not overly complicated but tastes like it took years to perfect...and not to mention healthy for your waistline?

Well introducing my new friend Wonton Soup. This amazing little soup has done a lot for me recently.

I came across wonton soup when dining with my boss on a recent visit to see me. He ordered Wonton Long Soup at out local Chinese Restaurant for our entree. As soon as it reached the table I got stuck into it and have never looked back.

After the first bowl, I needed more so I went home and worked out what made up this beautiful soup. At the same time I asked a co-worker of mine (who is Vietnamese) what Asian people have for breakfast. Turns out it is normally noodles /soup or cereal. Well I choose option 1 please. 

My wonton soup took all of a few hours to perfect and it is surprisingly healthy for you...to the point where I can have wonton noodle soup for Breakfast and not feel hungry for around 6 hours. This was definitely part of the reason why I have successfully lost 15kgs in the last 8 months.

A lot people give me a funny look when I tell them I have soup for breakfast but trust me, on a cold winters morning this is perfect. And I just love the flavours and versatility of the recipe. There's Garlic, Ginger & Chili, fresh Carrots & Asian Greens. My goodness I just love it. 

The other thing I love about this dish is the variety of dumplings you can serve with it. I have so far tried Duck & Plum, Pork & Chives, Pork & Mushrooms, Chicken & Prawn and even Mini Dim Sum. Depending on your local Asian Grocerer you will find a huge assortment. 

So onto the best part..The Recipe!!

Wonton Noodle Soup

5 Servings

4 cups low-salt chicken stock

2 cups water

2 tsp minced ginger

2 tsp minced garlic

1 fresh chilli (optional)

2 tsp chinese five spice

2 tbsp low-salt dark soy sauce

2 tbsp chinese cooking wine

To serve

dry egg noodles (I use Pandaroo) - link below

wontons/dumplings - 4-5 per bowl

shallots - finely sliced on an angle

asian greens

carrots - sliced

Place garlic, ginger, chilli, five spice, stock, wine, soy sauce and water in a saucepan and bring to the boil. Then turn down and simmer for 20 minutes. 

This is your basic soup done. 

To serve, cook noodle as per package instructions and place in bowls. One dry egg noodle nest is enough per person. 

To cook the dumplings you can steam them, but I prefer to boil them in the soup for 3 minutes then add the sliced carrot and boil for another 2 minutes. 

Place noodles in each bowl then add dumplings & carrots. Add some asian greens to each then ladle over the liquid. This will help to reheat noodles, dumplings & veggies. 

Now grab your chopsticks and dig in. I will even allow you to sip the remaining soup from the bowl when you are finished eating the noodles and dumplings. 

I hope you enjoy making and eating this dish and I will be adding a video shortly.

Bon Appetit from The Little Gated Kitchen.