Short Soup
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Short Soup

By January 6, 2018

Short soup is always a popular item at the local Chinese restaurant. The best part of a short soup is the wontons. Each region of China will have their own take on this delicious morsel, so today we have kept ours quite simple yet packed with flavour.

Recipe Tester Feedback: "Dumplings were delicious! All in all, a tasty light soup. The chilli and spring onion definitely make the dish." - Chris

No: Dairy / Egg / Nuts
Contains: Gluten

Preparation Time 40 minutes
Cooking Time 18-20 minutes
Serves 6
Cannot be frozen

Ingredients

Method

Wontons:

  1. Add the cubed chicken (150g), pork mince (200g), garlic clove (1), chilli (1), oyster sauce (20g), oil (1 tsp) and chives (1/2 bunch) to the bowl. Chop Speed 8 / 5 seconds. Scrape down sides.
  2. Repeat Speed 8 / 5 seconds. Scrape down sides.
  3. Place a little of the mixture into the wonton wrappers (25) and push them together into small purse shapes, with flat bottoms. Seal the edges with some water.
  4. Put the wontons onto the oiled steaming attachment upper tray. Set aside.

Soup:

  1. Add the chicken stock (1L) to the bowl. Set the steaming attachment in place. Program 18-20 minutes / Steaming Temperature / Speed 2 or until cooked through. There will be one extra wonton, which can be your tester. This will leave 24 for the 6 servings.
  2. Soak the hokkien noodles (150g) in a bowl of hot water until they are soft and come apart easily.
  3. Set up 6 serving bowls (or fewer if preferred).
  4. Add some drained noodles and bok choy (2 bunches total) to each bowl.
  5. Top with four wontons in each bowl.
  6. Pour the broth over the noodles and wontons. Top with spring onions (2), chillies (2) and cracked pepper.
  7. Serve immediately.
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