Panda's Inventory

Deconstructed Wonton Soup

Prep Time: 30 minutes
Cooking Time: 20 minutes
Calories per serving:
 
servings
  • Broth
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp ginger
  • 4 cups broth chicken or veggie
  • 15 g dried shiitake mushrooms
  • 1/2 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • Filling
  • 200 g ground beef
  • 1 tbsp panko
  • 1 egg
  • 1/2 tbsp soy sauce
  • 1/2 tbsp ginger
  • 1/2 tbsp chives
  • 1 tsp rice vinegar
  • 1/4 tsp black pepper
  • 1/4 tsp sugar
  • Soup
  • 1 bok choi
  • 8 wonton wrappers
  • 1 spring onion
  • chili oil
  1. 1 onion • 3 cloves garlic • 1tbsp ginger
    Slice the onion and mince the garlic and ginger. Sautee over medium heat until the onions are slightly caramelized.
  2. 1 spring onion • 1 bok choi • 8 wonton wrappers
    Meanwhile, thinly slice the spring onion and roughly chop the bok choi. Diagonally halve the wonton wrappers. Set aside.
  3. 4 cups stock • 15g dried shiitake mushrooms • 1/2tbsp soy sauce • 1/2tbsp rice vinegar • 1tsp sesame oil
    Pour in the stock, scrape any brown bits and add the rest of the soup ingredients. Bring to a boil, cover, reduce to a simmer and let simmer for 30 minutes.
  4. 200g ground beef • 1tbsp panko • 1 egg • 1/2tbsp soy sauce • 1/2tbsp ginger • 1/2tbsp chives • 1tsp rice vinegar • 1/4tsp black pepper • 1/4tsp sugar
    Meanwhile, combine all filling ingredients. Shape into 10-12 balls and set aside.
  5. Strain the broth, then add the meatballs and simmer for 10 minutes. Add the wonton wrappers and bok choi and simmer for another 5 minutes.
  6. Serve topped with spring onions and chili oil.
Prep Time: 30 minutes
Cooking Time: 20 minutes
Calories per serving:
 
servings
  • Broth
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp ginger
  • 4 cups broth chicken or veggie
  • 15 g dried shiitake mushrooms
  • 1/2 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • Filling
  • 200 g ground beef
  • 1 tbsp panko
  • 1 egg
  • 1/2 tbsp soy sauce
  • 1/2 tbsp ginger
  • 1/2 tbsp chives
  • 1 tsp rice vinegar
  • 1/4 tsp black pepper
  • 1/4 tsp sugar
  • Soup
  • 1 bok choi
  • 8 wonton wrappers
  • 1 spring onion
  • chili oil
  1. 1 onion • 3 cloves garlic • 1tbsp ginger
    Slice the onion and mince the garlic and ginger. Sautee over medium heat until the onions are slightly caramelized.
  2. 1 spring onion • 1 bok choi • 8 wonton wrappers
    Meanwhile, thinly slice the spring onion and roughly chop the bok choi. Diagonally halve the wonton wrappers. Set aside.
  3. 4 cups stock • 15g dried shiitake mushrooms • 1/2tbsp soy sauce • 1/2tbsp rice vinegar • 1tsp sesame oil
    Pour in the stock, scrape any brown bits and add the rest of the soup ingredients. Bring to a boil, cover, reduce to a simmer and let simmer for 30 minutes.
  4. 200g ground beef • 1tbsp panko • 1 egg • 1/2tbsp soy sauce • 1/2tbsp ginger • 1/2tbsp chives • 1tsp rice vinegar • 1/4tsp black pepper • 1/4tsp sugar
    Meanwhile, combine all filling ingredients. Shape into 10-12 balls and set aside.
  5. Strain the broth, then add the meatballs and simmer for 10 minutes. Add the wonton wrappers and bok choi and simmer for another 5 minutes.
  6. Serve topped with spring onions and chili oil.