Coriander, ginger & pork wonton soup
Preparation 30 mins | Cooking 20 mins | Serves 4
8 cups chicken stock
6 slices ginger
1 tbs salt reduced soy sauce
1 teaspoon sesame oil
2 bunches baby choy sum, trimmed and stems chopped sliced green onions (shallots) and red chilli, to serve
Coriander, ginger & pork wontons (makes 24):
250g pork mince
1/3 cup coriander leaves, finely chopped
2 green onions (shallots), trimmed and finely chopped
1 garlic clove, crushed
1½ tbs finely grated ginger
24 fresh wonton wrappers*
Step 1 To make the wontons, combine all ingredients in a bowl. Season with salt and pepper. Mix until well combined. Place 2 tsp mixture in the centre of a wonton wrapper. Brush wrapper edges with water, and crimp sides together, removing any bubbles, to seal. Place onto a plate. Repeat using remaining filling and wrappers.
Step 2 Place stock, ginger, soy sauce and sesame oil into a large saucepan. Cover and gently bring to the boil over medium-high heat. Add choy sum stems and cook for 1-2 minutes until vibrant. Add choy sum leaves and cook until wilted. Using tongs, transfer choy sum to a plate.
Step 3 Reduce heat to bring stock mixture to a gentle simmer, add wontons in 2 batches to the simmering stock and cook for 5-6 minutes until tender and cooked through.
Step 4 To serve, arrange choy sum and wontons in deep serving bowls. Ladle over the hot broth, top with sliced chilli and green onions and serve.
* Fresh wonton wrappers are available in the fridge from some greengrocers, Asian food stores and large supermarkets.
Good for you ... Choy Sum
Good source of folate, beta carotene and vitamin C. Folate (one of the B vitamins) contributes to normal blood cells; beta carotene is converted to vitamin A and is important for good vision while vitamin C's functions include formation of a vital substance in bones, teeth, gums, blood capillaries.
Provides some iron, which is important for making red blood cells.