Shrimp Wonton Soup
Warm and comforting, this shrimp wonton soup is the perfect comfort food, anytime of the week.
Ingredients
- 1 pkt EB Shrimp Wonton with Mushroom Seasoning
- 4 slice ginger
- 2 clove crushed garlic
- 2 stalks green onion
- 2 tbsp fish sauce
- 3 fresh shiitake mushroom
- 5 cup chicken stock
- 2 tbsp soy sauce
- 2-4 bok choy or 4 oz. of any veggies you like
- 2 egg noodles pre-cooked, dried, or fresh ones
Instructions
- In a medium-wide saucepan, combine the ginger, garlic, green onions, shiitake mushrooms, and chicken stock (for 2 portions). Boil for 5 to 10 minutes, lower to medium-low heat, and simmer for another 5 to 10 minutes.
- Cut the bok choy into quarters as you wait. Set aside the shiitake mushrooms after slicing them.
- Season the soup with soy sauce and fish sauce. You can opt to add only one of them if you like.
- Blanch the egg noodles individually in boiling water if you're preparing a large quantity or if your egg noodles are dried or fresh with a lot of starch.
- Cook the egg noodles in the soup for 1 minute after blanching them in boiling water. After removing from the soup, place in a serving bowl.
- Cook the bok choy, shiitake mushrooms, or other vegetables in the broth for 2 to 3 minutes or until desired tenderness is achieved.
- If necessary, season the soup with salt and pepper.
- Cook the EB Shrimp Wonton as per package instructions and add them to the broth. Add 5 wontons per serving to the soup.
- Pour the soup over the cooked noodles and veggies, and savour it!
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