Because sometimes you just need a bowl of ‘health’….
No fancy story or reason behind this beauty, it is simply the result of craving a soup filled with vegetables and just a little bit of spice.
GINGER CHILLI WONTON SOUP
1 litre vegetable stock
2 tbsp coconut aminos (you can substitute with Tamari or gluten free soy sauce)
1 tbsp teriyaki coconut aminos (you can substitute with gluten free teriyaki sauce)
1 tbsp Linghams chilli sauce
2 tsp minced ginger
1/2 tsp minced garlic
Rice noodles (1/4 cup per person)
100g mixed mushrooms, thinly sliced
1 cup bean sprouts
1 bunch of baby buk choy, quarter each buk choy
150g snow peas, thinly sliced
2 spring onions, thinly sliced
1 red chilli, thinly sliced
Gluten free vegetarian wontons/dumplings (3 wontons per person) – recipe for wontons below, or you can use store bought
Vegetarian Wonton Ingredients:
250g mushrooms, finely diced
1 cup cabbage, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
2 tbsp olive oil
1 tsp garlic, minced
2 tsp ginger, minced
2 tbsp coconut aminos
1 tbsp sesame oil
1/2 tbsp Lingham chilli sauce
1 cup gluten free plain flour
1/4 cup arrowroot flour
3/4 cup rice flour
1 tsp salt
2 tbsp oil
3/4 cup boiling water
To Make the Wonton Filling:
1. Finely dice onion, celery, carrots, cabbage and mushrooms.
2. Place diced vegetables in a fry pan with olive oil and fry off vegetables on a medium heat for 10 minutes.
3. After 10 minutes, add the sesame oil, garlic and ginger and fry for a further 5 minutes, then add the coconut aminos and chilli and cook for a further 2 minutes.
4. Take the fry pan off the heat and leave to cool.
5. Set mixture aside while you make your wrappers.
To Make the Wonton Wrappers:
1. Place gluten free flour, arrowroot, rice flour, salt and olive oil in a stand up mixer bowl.
2. Boil the kettle or place 1 cup of water in a pot and bring to the boil.
3. Measure out ¾ cup of boiling water and add to the flour mix. Mix until well combined. (If you don’t have a stand mixer, you can mix it with a spoon until well combined, but keep in mind that the mixture will be boiling hot, so be careful not to touch with your hands too soon).
4. Once the mixture is cool enough (but still warm) to handle with your hands, take out a small portion and place it on some parchment paper. Cover the rest of the mixture with cling wrap to keep the moisture in the bowl. Place a second piece of baking parchment over the small portion of dough and using a rolling pin, roll out your wonton pastry until 2mm – 3mm thick (just make sure it is thin – but not too thin that you are unable to work with it).
5. Once you have rolled out your small portion of dough, use a cup/glass to cut out a circular shape.
6. Place the circular piece of dough in the palm of your hand. Dependent on the size of your wonton wrappers, add enough filling to fill the centre – my wonton wrappers took a heaped teaspoon of mixture.
7. Wet all the edges of the wonton wrapper around the filling, then fold the wonton wrapper in half, encasing the mixture inside, creating a semicircle and seal, either by making little folds and squeezing the sides together or simply pressing the two sides together. Ensure you remove all pockets of air to ensure your wonton doesn’t explode when you cook them. Place on baking parchment and cover with cling wrap and continue the process until all mixture and wonton dough is used.
8. At this point you can either continue on to the cooking of the wontons, or if you are making them for a future event, you can place potstickers in a baking parchment lined container, with each layer separated by parchment and place in the freezer.
9. Place olive oil in a frying pan and place wontons (not touching) into the pan. Place the pan on a medium low heat and add ½ – ¾ cup water (dependent on size of pan – but essentially you want the bottom of the pan covered – about approx. 1/2mm water deep), cover the frying pan with a lid and cook until the water has evaporated and the wontons have a nice golden brown crust. This usually takes around 8-10 minutes for small potstickers and 10-12 minutes for larger potstickers.
10. Slice cooked wontons in half and set aside, ready for soup assembly.
1. In a large pot, bring the vegetable stock to boil. Once the stock comes to the boil, reduce to a simmer, then add the coconut aminos, teriyaki aminos, chilli sauce, ginger & garlic.
2. While the vegetable stock and flavouring simmer together, soak the rice noodles in boiling water for 5 minutes (or according to the directions on the packet).
3. Meanwhile, bring a pot of water to the boil and lightly blanch the baby buk choy for one minute.
1. Distribute the rice noodles between the bowls. Add the blanched baby buk choy, sliced mushrooms, snow peas, bean sprouts and sliced wonton pieces.
2. Pour 250ml of soup over the ingredients in each of the bowls and top with spring onion and chilli slices.