VEG WONTON SOUP
SERVES 4 PREP 25 MINS COOK 20 MINS PER SERVE 1916kj COST $$
1 tbsp peanut oil 6 green onions, finely chopped 2cm ginger, finely grated 1 garlic clove, crushed 100g shiitake mushrooms, finely chopped 15g dried shiitake mushrooms, finely grated ½ tsp chilli flakes ½ bunch coriander, finely chopped 2 tsp kecap manis 16 wonton wrappers 1 bunch baby buk choy, shredded thinly sliced chilli, lime wedges, to serve BROTH 1 ½ litres Chinese master stock 2 tbsp Chinese cooking wine (shao hsing) 1 tbsp kecap manis 3cm ginger, finely shredded 1 In a frying pan over medium heat, fry onion, ginger and garlic 30 seconds. Add mushrooms and chilli and saute 4-5 minutes, until tender. Stir coriander and kecap manis through. 2 Arrange wonton wrappers on a flat surface. Place 2 tsp filling in the centre of each. Lightly wet the edges with water and fold over, pleating edges to seal. 3 BROTH In a large saucepan, bring stock to boil on high. Add remaining ingredients and stir to combine. Bring to a simmer. 4 Add wontons to simmering broth. Cook 1 minute until floating. 5 Divide buk choy between bowls. Pour over broth and wontons. Serve with chilli slices and lime wedges.