Gingery Wonton Noodle Soup

This soup comes together in a flash – especially if you have wontons or other dumplings stashed away in your freezer.

You can use any kind of noodle for this; I’ve used a thin egg noodle but ramen, soba, udon or even rice noodles are fantastic.

Don’t forget, if you’re sick to really ramp up the ginger and garlic. Enjoy!

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Gingery Wonton Noodle Soup

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Course

Soups

Keyword

carrot, Garlic, spring onions

Prep Time

15 Minutes

Cook Time

20 Minutes

Servings

Ingredients

• 4 Cloves organic garlic Peeled and grated
• 1 Knob organic ginger To your taste, peeled and grated
• 1 Tablespoon organic turmeric Fresh (grated), or dried
• 1/2 Bunch organic green onion Sliced
• 3 Litres organic stock Or filtered water is fine - just check the seasoning
• 1 Bunch organic bok choi Chopped
• 4 Small organic carrots Sliced thinly
• 1/2 Head organic broccoli Chopped into bite-sized pieces
• 4 Cakes organic noodles Dried
• 12 Pieces Your favourite dumplings
• Assorted toppings - chilli oil and sesame seeds are great

Course Soups Keyword carrot, Garlic, spring onions Prep Time 15 Minutes Cook Time 20 Minutes Servings Ingredients 4 Cloves organic garlic Peeled and grated 1 Knob organic ginger To your taste, peeled and grated 1 Tablespoon organic turmeric Fresh (grated), or dried 1/2 Bunch organic green onion Sliced 3 Litres organic stock Or filtered water is fine - just check the seasoning 1 Bunch organic bok choi Chopped 4 Small organic carrots Sliced thinly 1/2 Head organic broccoli Chopped into bite-sized pieces 4 Cakes organic noodles Dried 12 Pieces Your favourite dumplings Assorted toppings - chilli oil and sesame seeds are great

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Bring a large pot of water to the boil - this will be for your noodles and dumplings.
2. In another large pot over medium-high heat, saute the garlic, ginger, turmeric and half of the green onion (I usually use the whiter parts at the bottom, leaving the dark tops for sprinkling over before serving) just a minute or two, being careful not to let it catch on the bottom.
3. Add the stock and turn the heat down to a simmer.
4. Meanwhile, cook your noodles according to packet directions, drain, and rinse under cold running water and leave until you’re about to serve.
5. Add your carrots and bok choi to the soup. When they have been simmering 3-4 minutes, add the frozen dumplings. they will need about 5 minutes.
6. Taste for seasoning - you can leave the soup to simmer longer if you want to develop the flavour, or you can play around here with soy sauce, sesame oil, mirin, miso, etc.
7. Add the broccoli about two minutes before you are about to serve. Check your dumplings are hot through.
8. Divide the noodles among 4 bowls. Ladle over your stock and veggies, dividing the dumplings equally.
9. Serve topped with the rest of the green onions and whatever you’d like to add.