Wonton Soup

This is so freaking easy and SO good. You can get Wonton wrappers at any supermarket, grocery store or asian foodstore.

Place 4 cups salt-reduced chicken stock, a 3cm piece fresh peeled, ginger, 1 tablespoon soy sauce and  2 cups cold water in a large saucepan over medium heat. Cover. Bring to a simmer.

Meanwhile, combine 150g chicken mince, 2tsp cornflour, 1/2 small grated carrot, 1/2 small grated zucchini, 2 grated button mushrooms, 2 tsp fresh chopped (I use the pre chopped long life spice ones) chives, 1 clove crushed garlic (I use store bought minced stuff if I am lazy), and 1/2 tablespoon more of soy sauce in a bowl.

Place 1 wonton wrapper on a chopping board. Place 1 heaped teaspoon mince mixture in centre. Brush edges with water. Fold up sides to form a pouch. Pinch to enclose. Place on a plate. Repeat with remaining mixture and wrappers. I used 12 wrappers.

Add wontons to simmering stock mixture. Cook, uncovered, for 5 to 7 minutes or until wontons are cooked through and float to the surface. Using a slotted spoon, transfer to bowls. Remove and discard ginger. Ladle stock mixture over wontons. Sprinkle with chives. Serve.

You can freeze the wontons and make the broth later. Just cook them a bit longer to make up for the freezing. SO yum!