Chicken wonton noodle soup
2 tsp oil
2 cloves garlic, crushed
2 litres chicken stock
1 tbsp Japanese soy sauce
1 litre water
225g fresh egg noodles, cooked according to package instructions
800g baby bok choy, trimmed, halved or quartered lengthways
4 fresh shiitake mushrooms, trimmed and thinly sliced
4 green onions, thinly sliced
150g minced chicken
2 tbsp finely chopped water chestnuts
1 green onion, finely chopped
1 clove garlic, finely chopped
1 tsp finely grated fresh ginger
1 tsp sesame oil
1 tsp soy sauce
16 wonton wrappers
To make chicken wontons, combine all the ingredients, except the wrappers, in a bowl.
Place 1 heaped teaspoon of the mixture in the centre of each wrapper.
Brush edges with water, pinch edges together to seal.
Cook wontons, in batches, in a large saucepan of simmering water for 4 mins.
Remove with slotted spoon and set aside.
To make the soup, heat oil in a large saucepan over low heat; cook garlic, stirring for 2 mins.
Stir in stock, soy and water; bring to the boil.
Reduce heat to low; simmer for 15 mins.
Place cooked noodles in bowls.
Add bok choy and mushrooms; cook for 4 mins or until bok choy is tender but still crisp.
Add wontons and let it simmer until warmed through.
Divide the soup among bowls, garnish with green onions, season and serve.