Enjoy the delicious flavours of egg drop wonton soup, filled with tender wontons, crisp pak choy, savoury mushrooms, and silky egg ribbons in a rich, flavourful broth. Finish with fresh green onions and a drizzle of chilli oil for an extra kick.
Ingredients
30g dried assorted sliced mushrooms
1 ltr chicken stock
2 cups water
2cm piece ginger, thinly sliced
2 tbsp light soy sauce, extra to serve
3 tsp sesame oil, extra for serving
1 bunch baby pak choy or bok choy, trimmed, halved lengthways
24 frozen prawn & chive wontons
2 green onions, diagonally sliced, extra shredded to serve
3 small eggs, beaten
Crispy chilli oil, optional, to serve
Method
Soak mushrooms in cold water for 10 minutes until rehydrated. Drain well.
Place the stock, water, sesame oil, soy and ginger in a large pot. Bring to a gentle boil. Add the pak choy or bok choy. Submerge under hot stock and cook for 2 minutes. Remove using tongs and set aside in a bowl covered to keep warm.
Add rehydrated mushrooms, frozen wontons and spring onions to soup. Bring to a gentle simmer and cook for 5 minutes until wontons are tender.
On a low heat without simmering, drizzle eggs in a circular motion over the soup, they will cook and set instantly into thick ribbons, quickly stir to break up the ribbons.
Divide Asian greens between bowls. Ladle soup and dumplings over the top. Garnish with extra shredded green onions. Drizzle with chilli oil, if using. Serve with extra soy and sesame oil to taste.
Tips & Hints
You can use any dumpling or wonton that is suitable for soup or steaming. There are many options in major supermarkets and Chinese grocery stores.
You can also buy different condiments in Chinese grocery stores such as chilli oils with peanuts or tofu. You can use chilli garlic sauce instead of chilli oil.
Condiments along with dried mushrooms are available in supermarkets. You can use fresh sliced shiitake if preferred.
