Name: Combination short soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 litre chicken stock; 1 teaspoon freshly grated ginger; 8 green prawns, shelled, deveined, tail intact; 1 bunch baby bok choy, quartered; 50 gram baby corn, halved; 50 gram oyster mushrooms; shredded green onion and soy sauce, to serve; Chicken dumplings; 200 gram chicken or turkey mince; 4 green onions, finely chopped; 1 tablespoon soy sauce; 2 teaspoon fresh ginger, finely grated; 2 garlic cloves, crushed; 16 square wonton wrappers

Ingredients

2 litre chicken stock

1 teaspoon freshly grated ginger

8 green prawns, shelled, deveined, tail intact

1 bunch baby bok choy, quartered

50 gram baby corn, halved

50 gram oyster mushrooms

shredded green onion and soy sauce, to serve

Chicken dumplings

200 gram chicken or turkey mince

4 green onions, finely chopped

1 tablespoon soy sauce

2 teaspoon fresh ginger, finely grated

2 garlic cloves, crushed

16 square wonton wrappers

Method

1.Bring stock and ginger to the boil in a large saucepan. Reduce heat and keep warm.

2.To make dumplings, using clean hands, in a medium bowl, combine mince, onions, soy, ginger and garlic. Line a large tray with baking paper. Spoon a heaped teaspoon of mixture into centre of each wonton wrapper. Brush edges of wrapper with a little water and use your fingers to pleat edges together, pinching to seal. Place wontons on lined tray. Cover with a clean tea towel and chill until required.

3.Add dumplings to gently simmering stock. Cook, covered, for 3 minutes. Add prawns and simmer for 3-5 minutes or until prawns change colour.

4.Stir in remaining ingredients and season to taste. Reheat gently, stirring. Some immediately, sprinkled with shredded onions and a drizzle of soy to taste.

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Ingredients

Method

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