The weather is still quite cold, which gets me craving for soup very often and Chicken Wonton Noodle Soup is my all-time favorite, since childhood. You can make wonton soup as gourmet as you like, or keep it simple and quick. I used frozen wontons to make it easy to for me, but I did let the broth simmer for 20 minutes to build up the flavor.
Ingredients for Chicken Wonton Noodle Soup
Frozen Wontons - You make fresh wontons too, or just use the frozen ones. My favorite frozen wontons are from Costco, and I always store a packet in the freezer for busy days. Instant Noodles - You can use a lot of vegetables and just wonton. I like to also add some instant noodles to make it more filling. For the Broth - You can use chicken broth as the base or use chicken bullion powder with water. For extra flavor, I use lemon grass, green onion, cilantro leaves, ginger and garlic. To make the broth, I use the green stems of the cilantro leaves and leave the leaves to be added later for garnish. As for green onion, I use the root and the white portions to enhance the flavor of the broth. A small portion of finely chopped green onion is kept aside to add as garnish. The noodle wonton soup is not spicy, instead very soothing to the tummy. Sometimes I like to add a couple spoons of chili oil to the soup to add a mild heat.
Steps to prepare the Wonton Noodle Soup
This recipe is extremely simple and can work as a base to add more flavor and texture by adding more vegetables and spices. 3. In a separate pot, boil enough water and start by cooking the frozen wontons first, as it takes 4 minutes. 4. After 2 minutes, drop the instant noodles and let it cook for 2 minutes. 5. Serve by adding the cooked noodles and wonton in a bowl and ladle as much broth as you would like. 6. Finally, garnish with chopped green onion and cilantro leaves. Enjoy the soup warm.
What other flavor variations can be added ?
Add white Miso pasta for the perfect umami flavor. Make it extra spicy by adding Gochujang paste along or Sambal chili paste. I sometime like to give it my favorite Indo-Chinese flavor by adding soy sauce, vinegar and ajinomoto.
While we are still in soup season
CREAMY GARLIC MUSHROOM SOUP CAULIFLOWER SOUP CARROT GINGER SOUP - 5 INGREDIENTS
