Wonton Noodle Soup

🥣 Wonton Soup A steaming bowl of wonton soup brims with delicate dumplings, tender bok choy, and silky noodles in a fragrant ginger‑garlic broth. The coriander stems and spring onions lift the flavor, while butter and olive oil add a comforting richness. It’s a simple yet soulful dish that warms from the inside out.

Ingredients

• 12–15 ready‑made wontons (fresh or frozen)

• 1 tbsp olive oil

• 1 tbsp butter

• 1 inch piece ginger, finely chopped

• 3 cloves garlic, minced

• A handful of coriander stems, chopped (reserve leaves for garnish)

• 2–3 heads baby bok choy, halved lengthwise

• 150 g egg noodles (or thin wheat noodles)

• 2 stalks spring onions, sliced (white and green parts separated)

• 4 cups chicken or vegetable stock

• Salt & freshly ground black pepper, to taste

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Method

1. Heat olive oil and butter in a deep pot.

Sauté ginger, garlic, coriander stems, and the white parts of spring onions until fragrant.

2. Pour in the stock, bring to a gentle boil.

• Season with salt and pepper.

3. Add the wontons directly into the simmering broth. Cook until they float (about 4–5 minutes if fresh, 6–8 minutes if frozen). Vegetables like mushroom or broccoli can also be added

• Add bok choy and simmer for 2–3 minutes until tender but still bright green.

4. Add noodles according to the broth.

5. Ladle hot broth, wontons, and bok choy over the noodles.

• Garnish with spring onion greens and coriander leaves.

🌿 Serving Tip

Drizzle a touch of sesame oil or chili oil on top for extra depth. Serve steaming hot with a side of soy sauce or chili paste.